Ingredients:

  • 6 oz high quality white chocolate, finely chopped
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup full fat sour cream
  • 1 cup whole milk
  • 2 cups raspberries, fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tsp water
  • 8 oz white chocolate, melted and cooled
  • 1.5 cups unsalted butter, softened for frosting
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Combine 2 cups raspberries, 0.25 cup sugar, and 1 tbsp lemon juice in a pan over medium heat until the berries break down and juices run.
  2. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer for 2 minutes until the mixture coats the back of a spoon. Let it cool completely.
  3. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  4. Melt the 6 oz of chopped white chocolate gently and set aside to cool. Whisk together flour, baking powder, and salt in a medium bowl.
  5. In a stand mixer, cream 1 cup butter and 1.5 cups granulated sugar for 5 minutes until light, fluffy, and significantly paler. Add eggs one at a time, beating well after each until the batter looks uniform and silky.
  6. Stir in the melted chocolate, 2 tsp vanilla, and 0.5 cup sour cream until just combined.
  7. Add the 3 cups flour and 1 cup milk in three parts until no white streaks remain. Do not overmix.
  8. Divide batter evenly between pans. Bake at 350°F for 30-35 minutes until a toothpick comes out clean. Cool completely.
  9. Beat 1.5 cups butter and 3 cups powdered sugar, then fold in 8 oz melted white chocolate and 2 tbsp heavy cream until it looks like a soft cloud.
  10. Stack layers with frosting and a swirl of raspberry reduction until the final layer is crowned with berries.