3 cups cake flour (340 grams)
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1 cup buttermilk (250 ml)
2 large eggs
1 large egg yolk
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup unsalted butter , at room temperature (226 grams)
2 cups granulated sugar (400 grams)
4 ounces quality white chocolate , chopped (113 grams)
1 cup granulated sugar (200 grams)
¼ cup water (60 ml)
3 large egg whites
1 ½ cup unsalted butter , at room temperature (340 grams)
1 cup fresh raspberries (120 grams)


2.Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper and grease with nonstick cooking spray.
3.In a bowl sift together the cake flour, salt, baking powder and baking soda. In another bowl whisk together the buttermilk, eggs, egg yolk, vanilla and almond extracts.
4.In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on medium high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed. Add the dry ingredients in 3 additions, alternating with the wet ingredients, mixing after each. Scrape down the bowl between additions as needed.
5.Divide the batter between the 2 pans and bake until edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, about 30 minutes. Let cool 10 minutes in the pan, then remove and let cool on a wire rack completely. If making cake layers ahead, wrap in plastic and store in the fridge overnight and up to 3 days.
7.Place the chopped white chocolate in a large bowl and set over a saucepan of simmering water. Stir frequently as the chocolate melts, removing it from the heat when only a few lumps remain. Stir until smooth and set aside.
8.In a small saucepan set over medium heat, combine the sugar and water. Stir until sugar is dissolved, then insert a candy thermometer and heat to 238°F ("soft ball stage") without stirring.
9.When temperature reads about 230°F, begin beating the egg whites in the bowl of a stand mixer fitted with a whisk attachment on medium high speed. The goal is to have the egg whites whipped to soft peaks at the same time the sugar reaches 238°F.
10.With the mixer on low speed, add the sugar syrup to the whipped egg whites in a slow steady stream. Increase speed to high and beat until egg white mixture is cooled to room temperature, about 5 minutes.
11.With the mixer on medium speed, add the cubed butter a tablespoon at a time, letting it incorporate before adding more. Buttercream will gradually thicken as you add more butter. Once all the butter has been added, pour in the melted white chocolate. Beat on medium high speed until smooth and thick, about 1 minute more.
12.Remove all but about 1 ½ cups of the frosting from the mixer bowl and set aside. Add the fresh raspberries to the mixer and beat on medium speed until raspberries have been broken up and incorporated into the buttercream.
14.Use a serrated knife to carefully slice the cooled cake layers in 2 horizontally so that you have 4 total cake layers.
15.Place on cake layer on a cake stand or plate. Spread ½ cup of raspberry filling onto the top. Cover with another cake layer and repeat. Frost entire cake with the white chocolate buttercream. Chill in the fridge for at least 30 minutes to firm up. If cake is stored in the fridge for an hour or longer, let it come to room temperature for about 10 minutes before serving.

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