White Chocolate Raspberry Cake

A delightful cake combining soft white crumb with bright raspberry threads and melted white chocolate frosting, perfect for any celebration.

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Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Mix in the vanilla and alternate adding flour and milk until smooth.
Fold in raspberries gently.
Divide batter evenly between the pans and bake for 30-40 minutes until a toothpick comes out clean.
Let the cakes cool in pans for 10 minutes, then transfer to wire racks.
For the ganache, heat the cream and pour over the chopped white chocolate. Let sit for 1-2 minutes, then whisk until smooth.
Once cakes are cooled, level the tops and spread a layer of raspberry jam on one layer. Top with the second layer.
Crumb coat the cake with a thin layer of the white chocolate ganache and chill for 15-20 minutes.
Apply a final smooth coat of ganache and decorate as desired with fresh raspberries.

Use high-quality white chocolate for best results. Freezing the cake layers for easier leveling is recommended.