Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the mixture is creamy and smooth.
- Evenly divide the batter among the three prepared cake pans. 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 them to wire racks to cool completely.
- While the cakes cool, melt the white chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let it cool slightly. Whip the heavy cream in a separate bowl until soft peaks form. Gently fold the cooled white chocolate into the whipped cream until combined.
- Place the first cake layer on a serving plate. Spread a thin layer of white chocolate cream on top, then add a layer of mashed raspberries or sprinkle fresh ones. Repeat with the second layer. Top with the final cake layer.
- Spread the remaining white chocolate cream over the top and sides of the cake. Decorate with the remaining fresh raspberries.
Nutrition
Notes
Ingredient Swap: I sometimes use frozen raspberries for the filling if fresh ones aren't in season, just be sure to thaw and drain them completely to avoid a soggy cake.
Storage Tip: This cake keeps beautifully in the fridge for up to three days.
I always cover it loosely with a dome or plastic wrap to protect the frosting.
Make-
Ahead Secret: You can bake the cake layers up to two days in advance.
I wrap them tightly in plastic wrap once completely cool and store them at room temperature until I'm ready to assemble.
Common Mistake: The most important step is letting the melted white chocolate cool slightly before folding it into the whipped cream.
If it's too hot, it will melt the cream and you'll lose that lovely fluffy texture.
Serving Suggestion: For the cleanest slices, I like to chill the assembled cake for at least an hour before serving.
It makes cutting through the layers and creamy filling so much easier.
Equipment Note: If you don't have three cake pans, you can bake the layers in batches.
Just keep the remaining batter at room temperature while the first layer bakes and cools in the pan for a few minutes before transferring.
Personal Touch: I love adding a tiny sprinkle of flaky sea salt over the fresh raspberries on top.
It cuts the sweetness of the white chocolate in the most wonderful way.