Raspberry White Chocolate Cake With Lemon Buttercream Recipe

How to Make Raspberry White Chocolate Cake With Lemon Buttercream

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Melt 6 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool for 5 minutes.
3. In a large bowl, combine one box (15.25 ounces) white cake mix, the liquid called for on the box, 1/3 cup vegetable oil, 3 large eggs, 2 large egg whites, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
4. Add the cooled melted white chocolate to the batter and mix on low speed for 1 minute.
5. Scrape down the sides of the bowl, then mix on medium speed for 2 minutes, scraping down the sides as needed.
6. Divide batter evenly between prepared cake pans. Smooth tops and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
8. Meanwhile, prepare the frosting: In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup powdered sugar on low speed until combined.
9. Gradually add the remaining 2 cups powdered sugar, alternating with 1/4 cup milk and 1 tablespoon lemon juice, mixing well after each addition. Stir in 1 tablespoon lemon zest.
10. If frosting is too stiff, add up to 1 tablespoon more milk. Beat on medium speed until light and fluffy (about 1 minute).
11. In a small bowl, gently stir 1 cup seedless raspberry preserves until smooth.
12. Carefully slice each cake layer horizontally in half using a serrated knife, creating four layers.
13. Place the first cake layer on a cake plate. Spread 1/4 cup raspberry preserves over it, top with the second layer and spread another 1/4 cup preserves.
14. Repeat with the remaining two layers, spreading the last 1/2 cup of preserves between the final layers.
15. Frost the entire cake with the lemon buttercream frosting.
16. Garnish with fresh raspberries (just before serving) if desired.