white chocolate cake with raspberry filing and almond buttercream!

White Chocolate Layer Cake with Raspberry Filling

Makes 10-12 servings

Cake:

12 ounces white chocolate, broken up into pieces (we used white chocolate chips)
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream

Raspberry Filling:

1 ½ cups heavy or whipping cream
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar

Cake:

Preheat oven to 350 degrees F.

Grease two 9-inch round baking pans; line bottoms with parchment paper (optional).

Pour milk over chocolate and microwave until smooth at 30 second intervals.

In small bowl, combine flour, baking soda, salt, and baking powder; set aside.

In large mixer bowl, beat sugar and butter 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 into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean (watch to make sure you do not overbake). Cool 15 minutes; remove from pans. Cool completely.

Raspberry Filling:

In small mixer bowl, combine heavy cream, raspberries and sugar; beat until stiff peaks form. Refrigerate until ready to use.

Assembly:

Split cake layers horizontally in half. Place 1 layer on cake plate; spread with 1/3 of Raspberry Filling. Repeat with remaining layers and Filling. Frost cake with White Buttercream. Garnish with raspberries and mint, if desired. Store in refrigerator.