Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- ½ cup melted white chocolate
For the Raspberry Filling:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
For the White Chocolate Frosting:
- 1 ½ cups white chocolate, melted & cooled
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
Decoration (optional):
- Fresh raspberries
- White chocolate shavings or curls
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in melted white chocolate. Alternate adding flour mixture and milk until smooth.
- Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Make Raspberry Filling:
- In a small saucepan, cook raspberries and sugar over medium heat.
- Stir in cornstarch slurry and cook until thickened. Let cool.
- Make Frosting:
- Beat butter until creamy. Add melted white chocolate, then powdered sugar gradually.
- Add cream and vanilla, whipping until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a plate, spread raspberry filling over it.
- Top with the second cake layer. Frost the entire cake with white chocolate frosting.
- Decorate & Serve:
- Garnish with fresh raspberries and white chocolate curls.
- Chill for 30 minutes before slicing for neat layers.
Would you like me to make this a no-bake chilled version (with white chocolate mousse and raspberry layers) as well, or keep it as this baked sponge cake style?