Description

A luxurious yet approachable cake featuring layers of white chocolate-infused cake, raspberry filling, and silky white chocolate buttercream frosting. Perfect for celebrations like birthdays, anniversaries, or weekend indulgences.

Ingredients

Scale

6 ounces (170g) white chocolate
2 ½ cups (315g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
½ cup raspberry jam
4 cups (480g) powdered sugar
2 tablespoons heavy cream

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a microwave-safe bowl, melt 6 ounces (170g) of white chocolate in 20-second intervals, stirring in between. Set aside to cool slightly.
In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
In a stand mixer, beat 1 cup (226g) unsalted butter and 2 cups (400g) granulated sugar until fluffy, about 3 minutes.
Beat in 4 eggs, one at a time, ensuring each is fully incorporated. Then add 1 teaspoon vanilla extract and the melted white chocolate.
Alternate adding the dry ingredients and 1 cup (240ml) buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
To make the buttercream, beat 1 cup (226g) unsalted butter until creamy. Gradually add 4 cups (480g) powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract. Beat until fluffy.
Spread raspberry jam between the cake layers. Frost the outside with the white chocolate buttercream and decorate as desired.
Chill the cake for 15 minutes before slicing for cleaner cuts.

Notes

Use room temperature ingredients for a smoother batter and tender cake. If your raspberry jam is too sweet, add a squeeze of lemon juice to balance the flavors. Level the cake layers with a serrated knife for a professional look.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450500
Sugar: 45
Sodium: 200
Fat: 22
Saturated Fat: 14
Carbohydrates: 60
Fiber: 1
Protein: 5

Keywords: White Chocolate Raspberry Cake, Celebration Cake, Party Dessert, Layer Cake, Raspberry Dessert