WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

White Chocolate Layer Cake With Raspberry Filling image

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

Provided by jenshira

Time 2h20m

Yield 12

Number Of Ingredients 19

Ingredients

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

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.
Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
Combine flour, baking soda, salt, and baking powder in a small bowl.
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.
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.
Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
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.
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.

Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g