Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix just until combined.
- Gently fold in the white chocolate chips and fresh raspberries using a spatula, being careful not to crush the raspberries.
- Evenly pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Frosting and Assembly
- In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Place one cake layer on a serving plate, spread a generous amount of frosting on top. Add the second layer, then frost the top and sides.
- Garnish with fresh raspberries for a beautiful finishing touch.
Notes
- Use fresh raspberries for best texture; if using frozen, thaw and drain well to avoid excess moisture.
- Make sure all dairy and eggs are at room temperature for smooth mixing and even baking.
- Do not overmix the batter to keep the cake light and fluffy.
- If frosting is too thick, add milk a teaspoon at a time until spreadable.
- To prevent white chocolate chips from sinking, toss them lightly in flour before folding into the batter.