Ingredients
Method
Preheat Your Oven:
- Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cream Butter and Sugar:
- Using a stand mixer or hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, alternating with heavy cream. Mix until just combined.
Bake:
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Prepare White Chocolate Ganache:
- Heat the heavy cream until steaming (do not boil). Pour over the chopped white chocolate and stir until smooth. Let it cool to a spreadable consistency.
Assemble the Cake:
- Spread a layer of ganache on the bottom layer, followed by fresh raspberries. Place the second layer on top and frost the entire cake with the remaining ganache.
Decorate:
- Garnish with white chocolate curls and more raspberries for a stunning finish.
Notes
- Choosing Ingredients: Opt for fresh, plump raspberries and premium white chocolate for the best flavor and texture.
- Prevent Soggy Layers: Pat your raspberries dry before adding them to the cake.
- Mixing: Avoid overmixing the batter to ensure a light and fluffy texture.
- Storage: Store your cake in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving.