Smashed Raspberry White Chocolate Layer Cake
A stunning and indulgent layer cake featuring moist white cake, a tart smashed raspberry filling, and a silky white chocolate buttercream frosting.
Ingredients
Scale
- 2.5 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 1 cup Unsalted Butter, softened
- 8 oz High-quality White Chocolate
- 2 cups Fresh Raspberries
- 4 Large Eggs
- 1 cup Whole Milk
- 2.5 tsp Baking Powder
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350°F and grease two 8-inch cake pans.
- Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Whisk together flour and baking powder, then alternate adding flour and milk to the butter mixture.
- Divide batter into pans and bake for 30 minutes or until a toothpick comes out clean. Cool completely.
- Melt white chocolate and let it cool slightly. Beat with additional butter and powdered sugar to make frosting.
- In a small bowl, roughly smash the raspberries with a fork.
- Place one cake layer on a plate, pipe a frosting border, fill with smashed berries, and top with the second layer.
- Frost the entire cake and garnish with fresh berries.
Notes
- Chill cake layers before frosting to minimize crumbs.
- Do not over-smash the berries to maintain texture.
- Use real white chocolate bars rather than chips for the smoothest frosting.