This white chocolate raspberry cake is made up of fluffy vanilla cake layers frosted with a white chocolate buttercream and tart raspberry swirls.



AP flour baking powder fine sea salt unsalted butter granulated sugar vegetable oil eggs vanilla extract sour cream milk


raspberries lemon juice cornstarch granulated sugar fine sea salt


egg whites granulated sugar unsalted butter white chocolate chips vanilla extract

STEP 1: For the cake, whisk flour, baking powder and salt. Set aside. Whisk butter and sugar, and in oil and beat. Beat in one egg at a time.

STEP 2: Beat in sour cream and vanilla, add half the dry ingredients and mix. Pour in milk, followed by the rest of the dry ingredients.

STEP 3: Distribute batter among prepared pans. Bake at 350F for 30 min and allow the cake to cool completely before frosting.

STEP 4: For filling, combine raspberries, sugar, salt, cornstarch and lemon over heat. Stir until sugar starts to dissolve.

STEP 5: Simmer for 5-10 minutes, until thickened, then press filling through a sieve and cool completely, then refrigerate.

STEP 6: For the buttercream, whisk egg white and sugar over a double boiler until sugar dissolves. Then remove and beat the mixture.

STEP 7: Beat in 2 Tbsp of butter at a time and melt the white chocolate. Add white chocolate, vanilla and salt and beat until combined.

STEP 8: To assemble, spread buttercream on top of 1st layer and swirl raspberry filling on top of the buttercream.

STEP 9: Repeat with all the layers and place the last layer on top. Refrigerate for 30 min then frosting the outside.

STEP 10: Swirl some more raspberry sauce on top of the cake and top with fresh raspberries and white chocolate shavings.

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