Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in milk and melted white chocolate.
- Whisk flour and baking powder together, then gradually add to wet ingredients.
- Fold in fresh raspberries gently.
- Divide batter into two 8-inch pans and bake for 25-30 minutes until a toothpick comes out clean.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold in melted white chocolate gently to the whipped cream.
- Frost cooled cakes and layer them to assemble.
Notes
For best results, use fresh raspberries, but frozen raspberries (thawed and drained) also work. Chill the mixing bowl and beaters before whipping cream for a more stable frosting. Store covered in the fridge for up to 3 days.