Description
This rich and elegant cake combines soft vanilla cake layers, silky white chocolate frosting, and bright raspberry filling for a dessert that tastes as beautiful as it looks.
Ingredients
Scale
Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Raspberry Filling
- 2 cups raspberries, fresh or thawed frozen berries
- 1/2 cup sugar
- 1 tablespoon lemon juice
White Chocolate Frosting
- 8 ounces white chocolate, melted and slightly cooled
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk, plus extra if needed
Instructions
- Prepare the Oven and Cake Pans
- Set your oven to 350°F (175°C). Coat two round cake pans with butter or nonstick spray, then lightly dust them with flour to help the cakes release easily after baking.
- Cream Butter and Sugar
- Place softened butter and granulated sugar into a large mixing bowl. Beat the mixture using a hand mixer or stand mixer until it becomes pale, fluffy, and airy. This process usually takes several minutes and helps create a lighter cake texture.
- Add Eggs and Vanilla
- Crack the eggs into the mixture one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract until fully incorporated.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agents throughout the batter.
- Combine Wet and Dry Mixtures
- Gradually add portions of the flour mixture into the butter mixture while alternating with milk. Continue mixing gently until the batter becomes smooth and no dry flour remains visible. Avoid excessive mixing to maintain a tender crumb.
- Bake the Cake Layers
- Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula so the layers bake evenly.
- Transfer the pans to the oven and bake for approximately 25 to 30 minutes. The cakes are ready when the tops spring back lightly and a toothpick inserted into the center comes out mostly clean.
- Allow the cakes to cool inside the pans for about 10 minutes before carefully transferring them onto a wire rack to cool completely.
- Prepare the Raspberry Filling
- Place raspberries, sugar, and lemon juice into a saucepan over medium heat. Stir continuously as the berries soften and release their juices.
- Allow the mixture to simmer gently for about 5 to 7 minutes until slightly thickened. Once finished, remove the saucepan from the heat and let the filling cool completely before assembling the cake.
- Make the White Chocolate Frosting
- Beat softened butter in a clean bowl until creamy and smooth. Slowly pour in the melted white chocolate while mixing continuously.
- Gradually add powdered sugar in batches to prevent lumps from forming. Add milk little by little until the frosting reaches a fluffy, spreadable consistency.
- Assemble the Cake
- Place one cake layer onto a serving plate or cake stand. Spread a generous layer of raspberry filling across the surface while leaving a small border around the edges.
- Carefully place the second cake layer on top. Spread the white chocolate frosting evenly across the top and sides of the cake using an offset spatula.
- Decorate and Serve
- For extra presentation, drizzle melted white chocolate over the finished cake and garnish with fresh raspberries.
- Slice and serve once fully assembled.
Notes
- Use room-temperature butter, eggs, and milk for smoother batter and even baking.
- Chill the cake slightly before slicing for cleaner layers.
- Adjust the sweetness of the raspberry filling by reducing or increasing sugar to taste.
- Store leftovers covered in the refrigerator for several days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts