An elegant cake featuring layers of white chocolate cake, raspberry filling, and whipped cream frosting.

Scale

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup whole milk

1/2 cup sour cream

6 ounces white chocolate, melted

1 1/2 cups fresh raspberries

1/2 cup raspberry jam

2 cups heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

4. Mix milk and sour cream in a separate bowl.

5. Alternate adding dry ingredients and milk mixture to the butter mixture.

6. Fold in melted white chocolate. Divide batter into prepared pans.

7. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.

8. Mash raspberries and mix with raspberry jam for the filling.

9. Whip cream, powdered sugar, and vanilla until stiff peaks form.

10. Spread raspberry filling and whipped cream between layers. Top with remaining cream.

11. Decorate with fresh raspberries and chill before serving.

Store cake in the refrigerator for up to 3 days. Freeze individual slices for up to 2 months.