White Chocolate Raspberry Layer Cake (Printer-Friendly Version)
# What You'll Need:
→ Cake Base
01 -
2 1/2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
4 large eggs
07 -
1 tablespoon vanilla extract
→ White Chocolate Cream
08 -
1 cup heavy cream
09 -
8 ounces high-quality white chocolate, chopped
→ Assembly
10 -
2 cups fresh raspberries
# Let's Cook!:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans
02 -
Whisk dry ingredients together. Add butter, eggs, and vanilla. Beat until creamy and smooth
03 -
Divide batter between pans. Bake 25-30 minutes until done. Cool in pans 10 minutes, then on wire racks
04 -
Melt white chocolate and let cool. Whip cream to soft peaks. Fold together gently
05 -
Layer cake with cream and raspberries between layers. Frost outside with remaining cream and decorate with raspberries
# Cook's Notes:
01 -
Use high-quality white chocolate for best results
02 -
Can make cake layers a day ahead
03 -
Keeps in fridge for up to 3 days