Name: White Chocolate Raspberry Dream Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 4 large eggs; 1 cup whole milk; 1/2 cup unsalted butter melted; 2 teaspoons vanilla extract; 2 cups fresh raspberries; 1/2 cup granulated sugar; 2 tablespoons lemon juice; 3 large egg yolks; 2 tablespoons unsalted butter; 8 ounces white chocolate chopped; 1 cup unsalted butter softened; 3 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; Additional fresh raspberries for garnish

Description

Fluffy cake layers embrace a tangy raspberry curd while creamy white chocolate buttercream adds a silky finish. Fresh berries on top bring bright bursts of flavor and a pop of color.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 cup whole milk
1/2 cup unsalted butter melted
2 teaspoons vanilla extract
2 cups fresh raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
3 large egg yolks
2 tablespoons unsalted butter
8 ounces white chocolate chopped
1 cup unsalted butter softened
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Additional fresh raspberries for garnish

Instructions

Preheat the oven to 350°F and grease and flour two 8-inch round cake pans.
In a bowl whisk together flour, sugar, baking powder, and salt.
In another bowl beat eggs, milk, melted butter, and vanilla until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly between the pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
While the cakes bake, combine raspberries, sugar, and lemon juice in a saucepan and cook until softened, then whisk in egg yolks and butter and cook until thickened. Strain and cool.
Melt white chocolate over a double boiler and let cool slightly. Beat softened butter, then gradually add powdered sugar, heavy cream, vanilla, and melted chocolate until smooth.
Level the cake layers, spread half the raspberry curd on the first layer, top with buttercream, place the second layer, frost the top and sides with remaining buttercream, and chill.
Decorate the top with fresh raspberries before serving.

Notes

Use room temperature ingredients for a tender, even crumb.
Strain the raspberry curd to remove seeds for a smooth texture.
Chill the assembled cake for at least one hour before slicing.
Store the cake in the refrigerator and serve within two days for best freshness.