Elegant White Chocolate Raspberry Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1/2 cup sour cream
1/2 cup white chocolate chips, melted and cooled
1 cup fresh raspberries

For the White Chocolate Frosting:

1 cup unsalted butter, softened 🧈
4 cups powdered sugar 🍬
1/4 cup heavy cream 🥛
1 teaspoon vanilla extract 🍨
6 oz white chocolate, melted and cooled 🍫
For the Raspberry Filling:

1/2 cup raspberry preserves 🍓
For the Garnish:
Fresh raspberries 🍓
White chocolate shavings 🍫
👩‍🍳 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🍫

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream. Mix until just combined. Fold in the melted white chocolate.
Add Raspberries: Gently fold in the fresh raspberries.

Bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting: For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the heavy cream, vanilla extract, and melted white chocolate until well combined.

Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of raspberry preserves over the cake, then top with a layer of white chocolate frosting. Repeat with the second layer.

Frost and Garnish: Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with fresh raspberries and white chocolate shavings.