Ingredients
Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 cup whole milk
1/2 cup white chocolate chips, melted and slightly cooled
Raspberry Filling:
1 1/2 cups fresh or frozen raspberries
1/3 cup sugar
1 tbsp cornstarch
2 tbsp water
1/2 tsp lemon juice
White Chocolate Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
8 oz white chocolate, melted and cooled
1/4 cup heavy cream
1 tsp vanilla extract
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time.
Mix in vanilla, almond extract, and melted white chocolate.
Add flour mix and milk alternately, beginning and ending with flour.
Divide batter into pans and bake 25–30 mins. Cool completely.
Make Raspberry Filling:
In a saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice.
Cook on medium heat until thickened. Cool completely.
Prepare Frosting:
Beat butter until creamy. Add melted white chocolate, then powdered sugar.
Mix in cream and vanilla until fluffy and smooth.
Assemble the Cake:
Place first cake layer, spread raspberry filling, then a thin layer of frosting.
Repeat with second layer. Top with final cake layer.
Frost entire cake with white chocolate frosting.
Optional:
Garnish with fresh raspberries and white chocolate shavings.
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