Ingredients
Scale
- 3 cups cake flour, sifted
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tbsp pure vanilla extract
- 3/4 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 4 cups fresh or frozen raspberries (for filling)
- 1/3 cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 2 tbsp cornstarch dissolved in 2 tbsp water
- 1 1/2 cups unsalted butter, softened (for frosting)
- 4 cups confectioners' sugar
- 6 oz high-quality white chocolate, melted and cooled
- 3 tbsp heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- To make the filling, combine raspberries, 1/3 cup sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down, then stir in the cornstarch mixture. Simmer until thickened, then remove from heat to cool completely.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. In a large stand mixer bowl, cream 1 cup butter and 1 3/4 cups sugar until pale and fluffy (about 5 minutes).
- Add egg whites one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Whisk the milk and sour cream together. Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with the flour. Mix just until combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat 1 1/2 cups butter until creamy. Gradually add confectioners' sugar. Once combined, whip in the cooled melted white chocolate and heavy cream until light and silky.
- To assemble, place one cake layer on a stand. Pipe a dam of frosting around the edge and fill the center with half the raspberry compote. Top with the second layer and repeat. Place the final layer on top and frost the entire cake with the remaining buttercream.
Notes
Ensure the raspberry filling is completely cool before assembling to prevent the buttercream from melting. The cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 58g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg