2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter (or vegan butter, softened)
1 ¾ cups (350g) granulated sugar
4 large eggs (or flax eggs for a vegan version)
1 tsp vanilla extract
1 cup (240ml) milk (or plant-based milk)
½ cup (90g) white chocolate chips or chopped white chocolate
For the Raspberry Filling:
1 ½ cups (200g) fresh or frozen raspberries
¼ cup (50g) granulated sugar
1 tbsp cornstarch mixed with 1 tbsp water
For the White Chocolate Buttercream:
1 cup (230g) unsalted butter (or vegan butter, softened)
3 cups (360g) powdered sugar
½ cup (90g) melted white chocolate (cooled)
2-3 tbsp milk or plant-based milk
For Garnish (Optional):
Fresh raspberries
White chocolate shavings or curls
Directions:
Preheat the Oven:
