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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the melted white chocolate until smooth.
Gently fold in the raspberries, being careful not to break them apart.
Divide the batter evenly between the prepared cake pans and smooth the tops.
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 before transferring them to wire racks to cool completely.
While the cakes cool, prepare the frosting: In a heatproof bowl, melt the white chocolate with heavy cream over a double boiler or in the microwave in 30-second intervals, stirring between each. Once melted, let it cool to room temperature.
In a large bowl, beat the cream cheese until smooth, then add the cooled white chocolate mixture. Mix in the powdered sugar and vanilla extract until smooth and fluffy.
Once the cakes are completely cooled, spread a layer of frosting between the cake layers and on top of the cake. Garnish with fresh raspberries and white chocolate shavings.
Serving and Storage Tips:
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