This impressive, beautiful white chocolate layer cake comes with a fresh raspberry filling and white chocolate cream cheese, making it perfect for parties or Mother's Day.
Preparation Time
60 mins
Cooking Time
35 mins
Total Time
1 hr 35 mins
Calories
777 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
Step 2
Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
Step 3
Combine flour, baking soda, salt, and baking powder in a small bowl.
Step 4
Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
Step 5
Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
Step 6
Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
Step 7
Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
Step 8
Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
