White Chocolate Raspberry Cake

Directions

Cake layers

1. Preheat oven to 350 degrees. Prepare 3 - 8 inch round cake pans with baking spray (or butter and flour) and cover the bottom of the pan with parchment paper cut into rounds. Spray the parchment paper with cooking spray and set aside. 

2. Place the white chocolate and butter in a microwave safe bowl and melt until mixture is smooth (approx. 1 minute).

3. Combine the next 7 remaining ingredients in a large mixing bowl and beat on medium for 2 minutes.  Now add the white chocolate/butter mixture and mix until combined. 

4. Divide the batter equally into the 3 prepared cake pans and bake cakes for 25-28 minutes. Test for doneness - A cake tester or toothpick in the center of the cake should come out clean. 

5. Set cakes aside to cool and then invert onto a wire rack to cool completely. Note: I like to put my cake layers in the freezer wrapped in Saran Wrap until ready to decorate. The icing applies better to cold cake. 

Raspberry Filling

1. While your cakes are baking, combine all the filling ingredients in a small saucepan set over medium heat and bring to a simmer. Stir constantly until mixture thickens. The mixture should cling to a wooden spoon. Remove pan from heat and scrape filling into a bowl to cool. Cover bowl and refrigerate.

Buttercream Frosting

1. Add chocolate chips to a microwavable bowl and microwave until chips are melted. Approximately 1 minute. Make sure to stir half way through so chips do not burn in the microwave. Set aside to cool.

2. In a stand mixer on medium speed, beat the butter until light and fluffy. Turn to low and add powdered sugar, milk, vanilla and salt until combined. Add the melted white chocolate and mix until all ingredients are incorporated and smooth. *Note - add additional powdered sugar if too runny or milk if too thick. 

Assembling the cake

1. Place one layer of cake on a cardboard circle and pipe some frosting on the top, outside edge of the cake. Spread half of the raspberry filling inside the icing. Add another cake layer and repeat, adding the icing around the outside edge so the raspberry filling doesn’t run out. Finally, add the third cake to the top and gently spread icing in a thin layer on the outside of the cake to create the cake crumbs from mixing into your final layer of icing. Decorate as desired.

   

2. Serve cake with a scoop of vanilla ice cream and enjoy !