White Chocolate Raspberry Dream Cake

Yields: 12 servings Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hour

Ingredients:

• For the cake:
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• For the raspberry filling:
• 2 cups fresh raspberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• For the white chocolate glaze:
• 1 cup powdered sugar
• 1/4 cup milk
• 1/4 cup white chocolate chips, melted
• For the decoration:
• Fresh raspberries, sliced
• Mint leaves

Instructions:

Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.  
4. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.  

Make the raspberry filling:

1. In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly. Cook until thickened, about 5 minutes.
2. Remove from heat and let cool slightly.

Assemble the cake:

1. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread with raspberry filling. Top with second cake layer.
2. Frost the top and sides of the cake with whipped cream or buttercream frosting.

Make the white chocolate glaze:

1. In a small bowl, whisk together powdered sugar, milk, and melted white chocolate chips until smooth.

Decorate the cake:

1. Drizzle the white chocolate glaze over the top of the cake, letting it drip down the sides.
2. Decorate the top and sides of the cake with fresh raspberry slices and mint leaves.

Enjoy!