White Chocolate Raspberry Dream Cake
Vanilla White Chocolate Cake with Fresh Raspberries
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter- softened
- 3 large eggs
- 2 1/2 cups fresh raspberries
- 1 1/2 cups white chocolate melted
Frosting
- 1 cup powdered sugar
- 2 TBSP butter
- Additional Raspberries for toppings
Notes
1. Preheat your oven to 350°F (175°C). Grease and flour three round 8-inch cake pans.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
3. Add the softened butter, eggs, and milk to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Gently fold in the melted white chocolate until fully incorporated.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then gently remove and place on wire racks to cool completely.
7. For the frosting, cream together the softened butter and powdered sugar until fluffy. You can add a splash of milk to achieve your desired consistency.
8. Once the cakes are cool, layer them with raspberry filling and frosting between each layer. Top the cake with the remaining frosting and fresh raspberries.