Raspberry White Chocolate Cake

Preheat oven to 170 C / 340 F.

Grease and line 2 x 7-inch round cake pans (or 3 x 6-inch pans).

Sift flour with baking powder, baking soda, and salt.

Whip eggs into a mixer bowl using a whisk attachment (or hand mixer) on medium for two minutes.

Gradually, add sugar, a little at a time, whipping constantly on medium.

Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.

Slowly add the cooking oil.

Then, add the vanilla and almond extract.

Add the sour cream - combine well

Finally, add the flour in three batches. (do not over mix)

Pour batter into prepared baking pans.

Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink in.

Tip - using cake strips around the cake will prevent a dome.

Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.

Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.

Melt the white chocolate in the microwave or double boiler – set aside to cool.

Cream butter and sugar until light and foamy. (no cheating. Whip for a good few minutes so you incorporate some air in)

Add vanilla and salt – mix some more.

Lastly, add the melted and cooled white chocolate.

The chocolate will make the buttercream firm, which is great for piping.

If necessary, add one or more tablespoons of cream to bring to consistency.

When cooled, cut off any dome.

Cut each layer in half horizontally giving you a total of four layers.

Moisten each cake layer with sugar syrup to keep the layers moist.

Place one layer on the cake board or cake stand.

Add a generous amount of buttercream.

Sprinkle some chopped fresh raspberries

Place a second cake layer on top.

Add more buttercream and raspberries until you have stacked all four layers.

Place in the fridge for at least 15 minutes.

Add more buttercream on the top and sides of the cake.

Use a bench scraper for the sides and spatula to smooth the top.

You can keep this cake as simple as you want. Here's what I did with this cake.

Tint about 1 ½ cup buttercream with red color.

Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video.

Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top.

Sprinkle with more fresh or frozen raspberries.