Raspberry Reduction

1. Puree 1lb of raspberries in a blender or food processor. If using frozen raspberries, allow thawing for an easier puree. You should have approximately 1 cup of raspberry puree. Strain the seeds if desired.
2. Cook the raspberry puree in a heavy-bottomed pot over medium heat until it simmers and reduces by half. This should take approximately 20-25 minutes.
3. Remove from the heat and allow to cool to room temperature before using in the cake batter.

Raspberry Cake

1. Preheat the oven to 350ºF and prepare three 6-inch cake pans with non-stick baking spray and parchment paper.
2. In a stand mixer or a large mixing bowl with electric beaters, cream the butter, sugar, and oil on high for 2 minutes.
3. Add in the eggs and mix until thoroughly combined.
4. Add in the sour cream (or yogurt) and vanilla extract and again, mix until combined.
5. Combine the flour, xanthan gum (if using), baking powder, and salt into the wet ingredients and mix on low until just incorporated.
6. With the mixer on low, slowly pour in the milk, raspberry reduction, and pink food color (if using) and mix until just combined.
7. Divide the cake batter evenly into the prepared pans and bake for approximately 25-30 minutes or until a toothpick comes out of the center with a few moist crumbs.
8. Remove from the oven and allow to cool on a cooling rack for 10 minutes and then invert to fully cool.

Raspberry Filling

1. In a medium pot mix the raspberries, sugar, cornstarch, lemon juice, and salt together.

2. Heat over medium until the raspberries begin to let out their juice and the mixture starts to thicken. This should take approximately 5-7 minutes.

3. Reduce the heat to low and allow the filling to simmer and thicken. Once the mixture has thickened enough to coat the back of a spoon remove it from the heat. This should take approximately 2-3 minutes.

4. Pour the raspberry filling into a shallow dish (strain the raspberry seeds if desired) and cover the surface directly with plastic wrap. Allow to fully cool to room temperature before using

Raspberry Cream Cheese Buttercream

1. In the bowl of a stand mixer or large mixing bowl with electric beaters cream together the cold butter and cream cheese on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

2. Add the icing sugar, raspberry filling, and salt and mix on low until combined.

3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary. Place it in the fridge until ready to stack and frost the cake.

White Chocolate Ganache Drip

1. Finely chop the white chocolate bar or chips and place them in a microwave-safe bowl.
2. Pour in the heavy cream and heat in the microwave in 30-second bursts, stirring after each burst, until fully melted and smooth.
3. Whiten the chocolate ganache, if desired, then cool to room temperature. This could take 5-20 minutes depending on the kitchen temperature. *See the blog post for further tips

Cake Assembly

1. Level each fully cooled raspberry cake layer with a cake leveler or knife if needed.

2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of raspberry cream cheese buttercream.

3. Pipe a buttercream border around the edge and fill with approximately half of the raspberry filling.
4. Repeat with the remaining layers and very gently apply a thin coat of buttercream to all of the cake. Chill the cake for 20 minutes. *If the cake feels unstable or the buttercream becomes too soft at any point while stacking, stop and chill the cake and frosting for 15 minutes.

5. Cover the cake with a final layer of buttercream and smooth the sides and top with a cake smoother and/or offset spatula. Place back in the fridge to chill while you prepare the white chocolate ganache drip.

6. With a spoon, piping bag, squeeze bottle, or simply a bowl and offset spatula, drip the white chocolate ganache over the top edges of the cake and immediately place it back in the refrigerator for it to set.
7. Decorate the cake as you please. I placed raspberries in a half crescent along the top back edge of the cake. Enjoy!
8. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.