Ingredients
Method
Preparation
- Gather all your ingredients, preheat your oven to 350°F (175°C), and grease two 9-inch round cake pans. Dust the pans with flour to prevent sticking.
Baking
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk until you have a smooth batter.
- Pour the batter evenly into the prepared pans, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Raspberry Filling
- While the cakes cool, combine the fresh raspberries, sugar, and lemon juice in a small saucepan.
- Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Let it cool before using.
Frosting and Assembly
- To prepare the frosting, beat the softened unsalted butter in a large bowl until creamy.
- Gradually add the powdered sugar and mix until smooth. If the frosting is too thick, add milk one tablespoon at a time.
- Stir in the melted white chocolate until well incorporated.
- Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of raspberry filling on top, then add the second layer.
- Frost the entire cake with the white chocolate frosting, smoothing it out with a spatula. Decorate with extra raspberries if desired.
Notes
Serve chilled or at room temperature. Pair with whipped cream or vanilla ice cream. Store in an airtight container.