Description
A festive white cake layered with raspberry filling and topped with white chocolate frosting, perfect for holiday celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- For the frosting: 2 cups powdered sugar, 1/2 cup butter, 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture.
- Fold in raspberries and white chocolate chips gently.
- Divide batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat powdered sugar, butter, and raspberry jam until smooth. Frost the cooled cakes, layering them as desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Garnish with fresh raspberries before serving for extra appeal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45g
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g