White Chocolate Raspberry Cake

Ingredients

• 12.5 cup all-purpose flour(312g)
• 21.5 cup granulated sugar(300g)
• 32 teaspoon baking powder(8g)
• 40.5 teaspoon salt(3g)
• 50.75 cup unsalted butter(170g)
• 65 egg whites(150g)
• 71 cup whole milk(240g)
• 82 teaspoon vanilla extract(8g)
• 9170 g white chocolate(170g)
• 100.75 cup raspberry jam(240g)
• 11225 g cream cheese(225g)
• 122 cup powdered sugar(240g)
• 130.5 cup heavy cream(120g)
• 141 cup fresh raspberries(125g)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. 2In a bowl, whisk together flour, baking powder, and salt.
3. 3In a large bowl, beat butter and sugar until light and fluffy.
4. 4Add egg whites one at a time, beating well after each addition.
5. 5Melt white chocolate and let cool slightly. Add to the butter mixture and mix well.
6. 6Add vanilla extract.
7. 7Alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix until just combined.
8. 8Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
9. 9Let cakes cool completely. Poke holes in the cakes and soak with a little sweetened vanilla milk if desired.
10. 10Spread raspberry jam over one cake layer, then top with the second layer.
11. 11For the frosting, beat cream cheese until smooth. Add melted white chocolate, powdered sugar, and heavy cream. Beat until fluffy.
12. 12Fold in fresh raspberries.
13. 13Frost the cake with the white chocolate raspberry cream cheese frosting.
14. 14Decorate with additional raspberries if desired. Chill before serving.