Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1-2 cups fresh raspberries
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 cup melted white chocolate
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour and baking powder.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry mixture and milk alternately, mixing until just combined.
- Gently fold in the fresh raspberries into the batter.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick comes out clean.
- While cooling, prepare the frosting by beating butter, powdered sugar, and heavy cream, then fold in melted white chocolate.
- Once the cakes have cooled, spread frosting on one layer, stack the second layer, and frost the top and sides.
- Decorate with fresh raspberries.
Notes
Make sure all ingredients are at room temperature for the best texture. Don’t overmix the batter once the dry ingredients are added.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian