Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing until smooth after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Alternate adding the flour mixture and milk to the butter mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly into the prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
Make the ganache
- Heat the heavy cream until simmering, then pour it over the chopped white chocolate.
- Stir until smooth and glossy.
Assemble the cake
- Place one cake layer on a serving plate and spread an even layer of ganache over the top.
- Add the second cake layer and pour the remaining ganache over the cake, allowing it to drip down the sides.
- Refrigerate until the ganache is firm.
Notes
For best results, ensure the layers are completely cool before applying ganache, and lightly fold the raspberries to keep them whole.