White Chocolate Raspberry Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup raspberries (fresh or frozen)

For the White Chocolate Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 6 oz white chocolate, melted and cooled
• 2 tbsp heavy cream
• 1 tsp vanilla extract

For the Raspberry Filling:

• 1 cup raspberries (fresh or frozen)
• 1/4 cup sugar
• 2 tbsp water
• 1 tbsp cornstarch, mixed with 2 tbsp water

Directions:

1. Cake:
   1. Preheat oven to 350°F (175°C).
   2. Grease and flour two 9-inch cake pans.
   3. In a bowl, mix flour, baking powder, and salt.
   4. In another bowl, cream butter and sugar until light and fluffy.
   5. Add eggs one at a time, then vanilla.
   6. Alternately add dry ingredients and milk, beginning and ending with dry ingredients.
   7. Fold in raspberries.
   8. Divide batter between pans.
   9. Bake for 25-30 minutes.
   10. Cool.
2. Raspberry Filling:
   1. Combine raspberries, sugar, and water in a saucepan over medium heat.
   2. Cook until berries break down.
   3. Add cornstarch mixture; cook until thickened.
   4. Cool.
3. White Chocolate Frosting:
   1. Beat butter until creamy.
   2. Gradually add powdered sugar, then melted white chocolate, cream, and vanilla until smooth.
4. Assemble the cake with a layer of raspberry filling between the two cakes.
5. Frost with white chocolate frosting.
6. Decorate with fresh raspberries.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 520 kcal per slice | Servings: 12 slices