Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the milk and vanilla, mix briefly, then add the remaining dry ingredients. Mix until the batter is smooth.
- Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the ganache, place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Let the ganache cool and thicken at room temperature for about 1 hour, stirring occasionally.
- To make the raspberry filling, combine the raspberries and sugar in a saucepan over medium heat. Cook until the berries break down. Stir in the cornstarch slurry and cook until the mixture thickens, about 2 minutes. Remove from heat and let it cool completely.
- Once the cakes are cool, place one layer on a serving plate. Spread about one-third of the cooled ganache over the first layer. Spoon half of the raspberry filling over the ganache. Repeat with the second cake layer, ganache, and remaining raspberry filling. Top with the final cake layer.
- Use the remaining ganache to frost the top and sides of the cake. Chill the cake for at least 2 hours before slicing and serving.
Nutrition
Notes
For a firmer filling, you can add 1 teaspoon of gelatin dissolved in 2 tablespoons of cold water to the raspberry mixture when it begins to cool.