Description
A delightful cake featuring slightly tart raspberries and rich white chocolate ganache for a perfect balance of flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberry filling
- 1 cup white chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar with an electric mixer until light and fluffy—about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Whisk together the flour and baking powder. Gradually incorporate this into your creamed mixture, alternating with the milk.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Spread raspberry filling between layers and top with white chocolate ganache.
- Slice, serve, and enjoy!
Notes
Bake the cakes a day in advance for enhanced flavor. Store leftover cake in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg