White Chocolate Raspberry Cake

This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream!

Ingredients:

Cake layers:

• 6 ounces white chocolate finely chopped
• 10 tablespoons unsalted butter cut into chunks
• 1 15.25-ounce box white cake mix*
• 1 3-ounce box instant white chocolate pudding mix**
• 1/2 cup whole milk at room temperature
• 1/2 cup full-fat sour cream at room temperature
• 4 large egg whites at room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Filling:

• 2 cups frozen raspberries
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch

Frosting:

• 4 ounces white chocolate finely chopped
• 1 1/2 cups unsalted butter at room temperature
• 5 1/2 to 6 1/2 cups powdered sugar
• 4 to 6 tablespoons whole milk or heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• fresh raspberries for garnish

Instructions:

Cake layers:

1. Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
2. Place the white chocolate and the butter in a microwave-safe bowl and heat on 50% powder in 15-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Combine the remaining ingredients in a large mixing bowl and beat with an electric mixer set to medium for 2 minutes. Beat in the white chocolate until combined. Divide batter evenly between prepared cake pans and smooth with a spatula.
3. Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting.
4. Full instructions visit @itsybitsykitchen