Description
Silky white chocolate and tart raspberries stacked in decadent layers.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 8 ounces white chocolate, melted and cooled
- For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- For the Truffle Layer:
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 ounces white chocolate, melted and cooled
- 2 tablespoons heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Fold in the melted white chocolate.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the raspberry filling: In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until thickened, about 5 minutes. Let cool.
- For the truffle layer: Heat heavy cream until just simmering, then pour over chopped white chocolate. Stir until smooth and let cool until spreadable.
- To assemble: Place one cake layer on a plate, spread with raspberry filling, then add truffle layer. Repeat with remaining layers.
- For the frosting: Beat butter until creamy, then gradually add powdered sugar, melted white chocolate, and heavy cream. Frost the cake and garnish with fresh raspberries.
- Refrigerate for at least 1 hour before serving.
Notes
This cake is best served chilled and can be stored in the refrigerator for up to 3 days. Use high-quality white chocolate for the best flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 45g
- Fat: 28g
- Carbohydrates: 65g
- Protein: 6g