Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup whole milk (or almond/oat milk)
- 2 tsp vanilla extract
- 1 cup fresh raspberries (divided)
- 1 cup white chocolate chips
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round baking pans with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time until fully incorporated.
- Gradually mix in sifted flour, baking powder, and salt until just combined.
- Add milk and vanilla extract; mix until smooth.
- Gently fold in half of the fresh raspberries.
- Divide batter between prepared pans and top with remaining raspberries. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat heavy cream until soft peaks form then gradually add powdered sugar.
- Melt white chocolate chips and let cool slightly before folding into whipped cream.
- Layer cakes with frosting between them, topping generously with frosting.
Notes
- Substitute frozen raspberries if fresh ones are unavailable; however, they may slightly alter the texture.
- Add lemon zest for an extra zing!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg