Decadent White Chocolate Raspberry Cake Recipe to Savor

Decadent White Chocolate Raspberry Cake Everyone Will Love

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Preheat the oven to 350°F (177°C) convection and prepare two 8-inch cake pans by greasing and lining them with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl until they’re fully incorporated.
Beat the room temperature butter and granulated sugar in a large bowl using an electric mixer for 2 minutes.
Incorporate the canola oil and continue beating for another 1-2 minutes.
Add each egg one at a time, mixing on medium-high speed for 30-60 seconds each.
Blend in the sour cream and vanilla extract, mixing just until there’s no visible streaking.
Combine half of the dry ingredients with the batter by turning the mixer to low speed. Pour in the milk, then add the remaining dry ingredients.
Distribute the batter evenly between the two prepared cake pans and bake for about 35-40 minutes.
Cool the cakes completely in their pans, then flip them onto a tea towel.
Slice each cake layer in half once they’ve cooled, creating four layers ready for the raspberry filling and buttercream.