Description
A delightful layered cake featuring a tender sponge filled with a luscious raspberry filling, all enveloped in a creamy white chocolate frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 8 oz white chocolate, melted and cooled slightly
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (or as needed for consistency)
Instructions
- Start by preparing the cake batter. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour, mixing until just combined.
- Pour the batter into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the raspberry filling while the cakes bake. In a small saucepan, combine the raspberries, 1/2 cup sugar, and lemon juice. Cook over medium heat until the raspberries break down, about 5-7 minutes. Set aside to cool.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Cool completely.
- Beat 1 cup of softened butter until creamy for the frosting. Gradually add the powdered sugar, mixing well. Incorporate the melted white chocolate and 2 tablespoons of milk until the frosting is smooth.
- Assemble the cake by placing one layer on a serving plate, spreading raspberry filling on top, and placing the second layer on top. Frost the top and sides with white chocolate frosting.
Notes
For a deeper raspberry flavor, consider adding raspberry extract to the filling. When frosting, chill cake layers in the freezer for 30 minutes before assembly.