Ingredients:

  • 6 oz high-quality white chocolate baking bars, chopped fine
  • 2 ½ cups sifted cake flour
  • 1 cup unsalted butter, softened to 65°F
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 2 tsp vanilla bean paste
  • 2 cups fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 8 oz full-fat brick-style cream cheese, cold
  • ½ cup unsalted butter, slightly softened
  • 4 oz white chocolate, melted and cooled
  • 3.5 cups powdered sugar, sifted

Instructions:

  1. Prepare the raspberry reduction: Combine 2 cups raspberries, 2 tbsp sugar, and 1 tsp lemon juice in a small saucepan. Simmer over medium heat for about 10 minutes until the fruit breaks down into a thick, glossy syrup. Stir in 1 tsp cornstarch mixed with a splash of water, cook for 1 minute, then remove from heat to cool completely.
  2. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
  3. Melt the 6 oz of chopped white chocolate using a double boiler or microwave in 20-second bursts. Set aside to cool slightly.
  4. In a stand mixer fitted with the paddle attachment, cream 1 cup softened butter and 1.5 cups granulated sugar until light and aerated (about 5 minutes).
  5. Add eggs one at a time, beating well after each addition. Stream in the melted white chocolate and vanilla bean paste.
  6. Whisk together cake flour, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the mixer, beginning and ending with the flour. Do not overmix.
  7. Divide batter between prepared pans. Drop spoonfuls of the cooled raspberry reduction onto the batter and swirl gently with a knife.
  8. Bake for 35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely in pans.
  9. Prepare frosting: Beat cold cream cheese and 1/2 cup butter until smooth. Incorporate 4 oz melted/cooled white chocolate. Gradually add powdered sugar until the desired consistency is reached.
  10. Frost the cooled cake layers, using extra raspberry reduction between layers if desired.