White Chocolate Layer Cake With Raspberry Filling

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

• Preparation Time: 60 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 35 mins
• Calories: 777 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¾ cup white sugar
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ cup milk
• 4 large eggs
• 3 tablespoons white sugar
• 1 (8 ounce) package cream cheese
• ½ cup unsalted butter, softened
• ¾ cup sour cream
• 1 ½ cups heavy cream
• ¼ cup unsalted butter, softened
• 12 ounces white chocolate, chopped
• 2 cups powdered sugar
• ¾ cup fresh raspberries
• 6 ounces white chocolate, melted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.

Step 2

Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.

Step 3

Combine flour, baking soda, salt, and baking powder in a small bowl.

Step 4

Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.

Step 5

Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.

Step 6

Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.

Step 7

Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.

Step 8

Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.