Fresh raspberries, sugar, and cornstarch slurry combined in a saucepan over medium heat before cooking down
When it looks thick, glossy, and jammy, take it off the heat. Transfer to a shallow dish, press plastic wrap directly onto the surface, and chill until completely cold. Shallow is important here – it cools much faster and more evenly than a deep bowl.
Raspberry jam transferred to a shallow dish with plastic wrap pressed directly onto the surface, in order for it to chill until completely cold.
2. Mix and Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line three 8‑inch round pans with parchment.
Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat the softened butter and sugar on high speed for about 3 minutes, until the mixture is noticeably lighter and fluffy. This creaming stage is what gives you a soft crumb, so don’t cut it short.
Beat in the eggs and egg whites one at a time, then the vanilla. The batter might look a bit curdled at this point – that’s fine.
On low speed, add the dry ingredients in a few additions, alternating with the buttermilk, starting and ending with the dry. Mix just until the batter comes together and looks smooth.
butter sugar and eggs being creamed together in the bowl
dry ingredients being added to the bowl with butter, eggs and other wet ingredients
All-purpose flour, baking powder, baking soda, and salt whisked together in a medium mixing bowl for vanilla layer cake
white chocolate raspberry cake batter fully incorporated inside the bowl ready to be poured into cake pans
Divide the batter evenly between the pans (a scale helps) and smooth the tops. Bake 28-32 minutes, until the tops are lightly golden, the centers spring back when lightly pressed, and a toothpick comes out clean or with a few soft crumbs. Cool in the pans for 10-15 minutes, then turn out onto a rack and cool completely.
crumb layer in 3 separate bowls
3. Make the White Chocolate Buttercream
Melt the chopped white chocolate in short bursts in the microwave or over a double boiler, stirring until smooth. If you’d like a quick visual refresher on technique, I walk through tips and troubleshooting in how to melt white chocolate.
Then let it cool to room temperature – it should feel neutral to the touch, not warm. This is important; warm chocolate will melt the butter and make the frosting greasy.
melted white chocolate cooled to room temperature in the bowl
Beat the butter until smooth and creamy. Add powdered sugar gradually on low, then increase the speed and beat until light.
powdered sugar added to the creamy butter in the bowl
With the mixer on low, pour in the cooled white chocolate into the butter mixture and mix until fully combined.
Butter and granulated sugar creamed together until light, pale, and fluffy in a stand mixer bowl, about three minutes
Add cream, vanilla, and a pinch of salt, then beat again until the buttercream is smooth and spreadable.
If it’s too stiff, let it sit at room temperature and rewhip
If it’s too soft, chill briefly and whip again.
white chocolate buttercream in the bowl
4. Assemble and Stack the Layers
If any cake layers domed, level the tops with a serrated knife so they stack flat.
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