Ingredients
Method
- Preheat the Oven: Set oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and melted white chocolate.
- Combine: Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Bake the Cakes: Divide batter evenly among prepared pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Stir in the cornstarch slurry and cook until thickened. Cool completely.
- Prepare Frosting: Beat butter until creamy. Gradually add powdered sugar. Stir in melted white chocolate, vanilla, and milk until smooth and spreadable.
- Assemble the Cake: Level the cake layers if needed. Place one layer on a cake board and spread a thin layer of frosting, then add raspberry filling. Repeat with remaining layers.
- Frost and Decorate: Frost the outside and top of the cake. Chill slightly to set, then decorate with fresh raspberries, white chocolate curls, or piped frosting swirls. Garnish with mint leaves if desired.
Notes
For a deeper raspberry flavor, add a tablespoon of raspberry jam to the filling. The cake can be made a day ahead — store covered in the refrigerator and let sit at room temperature for 30 minutes before serving.