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Ingredients:
Cake Layers:
6 oz white chocolate, finely chopped
10 tbsp unsalted butter, chopped
1 box white cake mix
1 (3-ounce) box instant white chocolate pudding mix
1/2 cup whole milk
1/2 cup sour cream
4 large egg whites
1/2 tsp vanilla extract
1/8 tsp salt
Raspberry Filling:
2 cups frozen raspberries
1/4 cup granulated sugar
2 tbsp fresh lemon juice
2 tbsp cornstarch
White Chocolate Buttercream:
4 oz white chocolate
1 1/2 cups unsalted butter
5 1/2 to 6 1/2 cups powdered sugar
4 to 6 tbsp milk or heavy cream
2 tsp vanilla extract
1/4 tsp salt
Method :
Prep: Preheat oven to 350°F. Line cake pans with parchment.
Bake the Cake: Melt white chocolate and butter. Combine with other cake ingredients and divide into pans. Bake and cool.
Make the Filling: Cook raspberries, sugar, lemon juice, and cornstarch until thick. Cool before spreading.
Buttercream: Melt white chocolate. Beat butter and gradually add sugar, milk, vanilla, salt, and melted chocolate.
Assemble: Layer cake with raspberry filling and buttercream. Frost and decorate as desired.
