White Chocolate Layer Cake with Raspberry Filling

I have to give ALL the credit for this wonderful dessert to my fabulous sister, Meghan. She found the recipe, baked the cake, and had the patience to layer it and decorate it; something that I certainly couldn't have done. Throughout the entire birthday dinner shopping and prep, Meg was a major help and I couldn't have done it without her! It was a fun, yet tiring day in the kitchen - here she is during her mid-prep red wine break:

This cake was really good - my mom loves buttercream I think more than she loves us sometimes; so this was the perfect choice for her. Between the white chocolate in both the cake and the icing, to the raspberries in the filling; it's a winner all around! Just make sure to leave yourself enough time to bake the cakes, allow them to cool, and then ice them. Enjoy!

White Chocolate Layer Cake with Raspberry Filling

from Great American Brand Name Baking

Makes 10-12 servings

Cake:

12 ounces white chocolate, broken up into pieces (we used white chocolate chips)
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream

Raspberry Filling:

1 ½ cups heavy or whipping cream
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar

White Buttercream:

6 ounces white chocolate, broken up into pieces (this needs to be good quality)
¼ cup heavy or whipping cream
1 cup (2 sticks) cold butter, cut into pieces
1 cup confectioners' sugar

Cake:

Preheat oven to 350 degrees F.

Grease two 9-inch round baking pans; line bottoms with waxed paper (optional).

Pour milk over chocolate and microwave until smooth at 30 second intervals.

In small bowl, combine flour, baking soda, salt, and baking powder; set aside.

In large mixer bowl, beat sugar and butter 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 into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean (watch to make sure you do not overbake). Cool 15 minutes; remove from pans. Cool completely.

Raspberry Filling:

In small mixer bowl, combine heavy cream, raspberries and sugar; beat until stiff peaks form. Refrigerate until ready to use.

White Buttercream:

Pour heavy cream over chocolate and microwave until smooth at 30 second intervals. Transfer to large mixer bowl; cool to room temperature.

Gradually beat in cold butter and confectioners' sugar; continue beating until light and fluffy.

Assembly:

Split cake layers horizontally in half. Place 1 layer on cake plate; spread with 1/3 of Raspberry Filling. Repeat with remaining layers and Filling. Frost cake with White Buttercream. Garnish with raspberries and mint, if desired. Store in refrigerator.

Spreading the first layer with filling:

Ready to be iced!

Yum!