Velvet White Chocolate Raspberry Indulgence

Indulge in a truly spectacular dessert experience with this exquisite White Chocolate Raspberry Cake. This masterpiece of flavor and texture is not just a treat for the palate, but also a feast for the eyes, making it an ideal centerpiece for any special occasion. Imagine layers of moist, tender vanilla cake, generously filled with sweet and tangy raspberry preserves, and enveloped in a cloud of rich, decadent white chocolate buttercream frosting. Each slice is then adorned with vibrant fresh raspberries and delicate white chocolate curls, adding a touch of elegance and an extra burst of flavor.

Whether you’re celebrating a holiday, an anniversary, a birthday, or simply gathering loved ones, this impressive layer cake promises to elevate the moment. It perfectly blends classic flavors with a sophisticated presentation, ensuring every bite is memorable. For those who adore the delightful combination of raspberries, be sure to explore more of our scrumptious recipes, including Raspberry Crumble Cookies, luxurious Raspberry Truffles, and this effortlessly elegant No Bake Raspberry Cheesecake.

The Ultimate White Chocolate and Raspberry Cake Experience

This White Chocolate Raspberry Cake truly redefines dessert perfection. It’s a symphony of contrasting yet harmonious elements that celebrate the timeless and beloved pairing of white chocolate and tart raspberries. The cake features three meticulously baked layers of light and airy vanilla cake, each providing a soft, tender crumb that melts in your mouth. Sandwiched between these delightful layers is a luscious filling of sweet and tangy raspberry preserves, creating an irresistible burst of fruitiness with every forkful. The entire creation is then generously enrobed in a rich, velvety white chocolate buttercream frosting, offering a smooth, creamy finish that balances the tartness of the raspberries beautifully.

But the allure doesn’t end with its incredible taste. This show-stopping cake is designed to captivate visually, making it a perfect centerpiece for any event. Adorned with a scattering of fresh, jewel-toned raspberries and delicate, handcrafted white chocolate curls, its simple yet elegant presentation speaks volumes. The striking contrast of bright red against the pristine white of the cake and frosting makes it a stunning addition to any celebration table, promising to impress guests before they even take their first bite. It’s not just a cake; it’s an experience, delivering unmatched flavor and an unforgettable visual appeal that will leave everyone craving more.

Why You’ll Fall in Love with This White Chocolate Raspberry Cake Recipe

This exceptional White Chocolate Raspberry Cake is more than just a dessert; it’s an invitation to create unforgettable moments and delight your senses. Once you experience its incredible taste and elegant presentation, it’s sure to become a cherished favorite in your baking repertoire. Here’s why this recipe will capture your heart and palate:

• Effortlessly Elegant Appeal: The visual impact of this cake is undeniable. The bold, vibrant red of fresh raspberries creates a stunning contrast against the pristine white of the luxurious white chocolate buttercream. Finishing touches, like additional fresh raspberries and delicate white chocolate curls, are surprisingly simple to create using just a bar of high-quality white chocolate and a basic vegetable peeler. This combination ensures a sophisticated look without requiring advanced decorating skills.
• Perfect for Any Celebration: From festive holidays to intimate anniversaries, joyful birthdays, or any gathering that calls for a touch of grandeur, this raspberry white chocolate cake is truly a showstopper. Its exquisite flavor profile and beautiful design make it an impressive centerpiece that will leave a lasting impression on your guests and elevate any special occasion.
• A Symphony of Fabulous Flavors: The pairing of white chocolate and raspberry is a culinary match made in heaven. The smooth, creamy, and inherently decadent notes of white chocolate perfectly complement the bright, sweet, and slightly tart essence of fresh raspberries. This harmonious blend creates a complex yet comforting flavor experience that is simply irresistible and incredibly satisfying.
• Moist and Tender Texture: Beyond the fantastic flavors, the texture of this cake is paramount. The vanilla cake layers are baked to perfection, achieving an incredibly moist and fluffy crumb that holds up beautifully, ensuring a delightful mouthfeel with every bite. The velvety buttercream adds another layer of luxurious smoothness, making this cake a true textural delight.
• Baking Success for All Skill Levels: While this cake looks incredibly professional, the recipe is designed to be approachable. With clear, step-by-step instructions and helpful tips, even intermediate bakers can achieve spectacular results. It’s a rewarding project that builds confidence in the kitchen and yields a truly impressive dessert.

Mastering the Art of White Chocolate Raspberry Cake

Crafting this delightful White Chocolate Raspberry Cake is a rewarding journey, combining easily accessible ingredients with straightforward techniques to achieve a professional-quality dessert. While the instructions may appear comprehensive, each step is designed to guide you seamlessly through the process, ensuring a perfect outcome. Let’s take a closer look at the key stages involved in bringing this stunning cake to life. For your convenience, the complete printable recipe with all detailed instructions and precise measurements can be found in the recipe card at the very end of this post.

Preparing the Moist Vanilla Cake Layers

The foundation of any great layer cake is its moist and flavorful cake base. Our vanilla cake layers are designed to be light, fluffy, and tender, providing the perfect canvas for the luscious fillings and frosting. Precision in mixing and baking is key to achieving that desirable soft crumb.

1. Initial Combination: Begin by combining the granulated sugar, flour, baking powder, and salt in the large bowl of your stand mixer. A brief mix on low speed ensures all dry ingredients are thoroughly integrated.
2. Adding Butter: Incorporate the softened unsalted butter and beat on medium speed for about 3 minutes. This process, known as the reverse creaming method, coats the flour particles with fat, inhibiting gluten development and resulting in an incredibly tender cake crumb, reminiscent of damp sand.
3. Liquid Integration: Gradually pour in the heavy cream, buttermilk, and vanilla extract on the lowest mixer speed. This slow addition helps emulsify the batter correctly.
4. Second Beat: Increase the speed to medium and beat for 2 minutes. The batter will visibly thicken, forming a rich, cohesive mixture.
5. Scrape and Mix: Stop the mixer and use a spatula to thoroughly scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. Resume mixing on medium speed for an additional 30 seconds to guarantee homogeneity.
6. Egg White Addition: Introduce the egg whites in three separate additions on the lowest speed, beating for only 20 seconds after each. This gentle incorporation maintains the silky-smooth texture of the batter and prevents overmixing, which can lead to a tough cake.
7. Portion and Bake: Divide the prepared cake batter evenly among three greased and parchment-lined round cake pans. Bake in a preheated oven for 20-22 minutes, or until the cakes are a pale golden hue, slightly pull away from the pan edges, and spring back lightly when touched. A clean toothpick inserted into the center confirms doneness.
8. Cooling Process: Allow the baked cake layers to cool in their pans for 10 minutes before inverting them onto a wire rack. This initial cooling in the pan prevents breakage and allows the cakes to set properly before completely cooling. Ensure they are entirely cool before frosting to prevent any melting of the buttercream.

Crafting the Decadent White Chocolate Buttercream

The velvety smooth and luxurious white chocolate buttercream is a defining feature of this magnificent cake. Its richness perfectly complements the tart raspberries and light vanilla cake, creating an unforgettable sensory experience. Achieving the ideal consistency is crucial for both flavor and ease of decoration.

1. Melt White Chocolate: Begin by finely chopping high-quality white chocolate. Place it in a microwave-safe bowl and melt in short 30-second bursts at 50% power, stirring thoroughly after each interval, until completely smooth. Set this melted chocolate aside, allowing it to cool to room temperature. It’s essential that the chocolate is cool before adding it to the butter to prevent melting the buttercream.
2. Cream the Butter: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for several minutes. This step is vital to aerate the butter, making it light, fluffy, and creamy, which forms the base of a truly exceptional buttercream.
3. Gradual Sugar Addition: With the mixer on its lowest speed, gradually add the powdered sugar, cup by cup, ensuring it’s fully incorporated before increasing the speed. Once all sugar is added, beat on high speed for 2 minutes. Stop the mixer occasionally to scrape down the sides of the bowl, ensuring an even, lump-free consistency.
4. Incorporate Cooled Chocolate: Add the cooled, melted white chocolate to the butter-sugar mixture. Beat on medium speed for another 2 minutes. This step fully blends the rich white chocolate into the buttercream, infusing it with its characteristic flavor.
5. Achieve Fluffy Texture: Finally, pour in the heavy cream (or whole milk, if preferred) and beat on high speed for an additional minute. Continue until the buttercream transforms into a light, incredibly fluffy, and spreadable consistency. Transfer about one-third of this luscious buttercream into a piping bag, ready for the assembly phase.

Assembling Your Masterpiece: The White Chocolate Raspberry Cake

Assembling the cake is where all your hard work comes together, creating the beautiful layers that define this dessert. Taking your time with each step ensures a stable, visually appealing, and utterly delicious finished product.

1. First Layer Placement: Carefully place one of your completely cooled vanilla cake layers onto your chosen serving plate or cake stand. A non-slip mat underneath can prevent it from shifting during assembly.
2. Piping a Buttercream Dam: Using the piping bag, create a sturdy ring of white chocolate buttercream around the outside edge of the first cake layer. This “dam” will securely hold the raspberry preserves in place.
3. Raspberry Preserve Filling: Generously fill the center of the buttercream ring with ¼ cup of the sweet and tart raspberry preserves, spreading it evenly within the dam. Then, pipe another thin layer of buttercream directly on top of the preserves to create an even surface for the next cake layer.
4. Second Layer and Repeat: Gently place the second cake layer on top, aligning it carefully. Press down lightly to ensure it adheres to the filling. Repeat the piping and filling process with another buttercream dam, ¼ cup of raspberry preserves, and a final layer of buttercream.
5. Final Layer and Crumb Coat: Position the third and final cake layer on top. Using an offset spatula, apply a very thin layer of buttercream over the entire cake – top and sides. This is known as the “crumb coat,” which traps any loose cake crumbs, ensuring a smooth, pristine finish for your final frosting layer. Refrigerate the cake for 30 minutes to allow this crumb coat to set firm.
6. Final Frosting Layer: After chilling, take the cake out of the refrigerator. Use the remaining buttercream to spread a generous, thick layer over the top and around the sides of the cake. Employ a cake scraper or your offset spatula to smooth the frosting evenly, aiming for a beautifully polished surface.
7. Garnish with Freshness: The finishing touches bring this cake to life! Arrange fresh, plump raspberries artfully around the outside edge of the cake. Then, delicately scatter homemade white chocolate curls over the top for an elegant, professional look.
8. Slice and Savor: Your magnificent White Chocolate Raspberry Cake is now ready to be admired, sliced, and enjoyed!

Pro Tip for Clean Slices: For impeccably neat slices that showcase your cake’s beautiful layers, dip a sharp, thin-bladed knife into hot water, wipe it completely dry, and then make your cut. Repeat this simple process for each slice to ensure a clean, elegant presentation every time.

Optimal Storage for Your White Chocolate Raspberry Cake

Ensuring your delicious White Chocolate Raspberry Cake stays fresh and delightful is key to enjoying it for days. Proper storage methods vary depending on how long you plan to keep it. Here’s a comprehensive guide to help you manage your cake’s freshness:

• Make Ahead Prep: For convenience, the individual cake layers can be baked up to one day in advance of assembly. Once completely cooled, wrap each layer tightly in plastic wrap to prevent them from drying out. Store them at room temperature until you are ready to frost and assemble the cake. This allows for a more relaxed baking schedule.
• Room Temperature Storage: Thanks to the stable nature of the white chocolate buttercream frosting, the assembled cake can be safely stored at room temperature. Place it in an airtight cake dome or container to protect it from air and maintain its moisture. It will remain fresh and delicious for up to 3 days in a cool, dry place away from direct sunlight.
• Refrigerator Storage: If you need to store the cake for a longer period, or if your kitchen is particularly warm, the refrigerator is your best bet. Place any leftover cake slices or the entire cake (if covered) in an airtight container. This will keep the white chocolate raspberry cake fresh for up to 5 days. Remember to bring chilled slices to room temperature for about 30 minutes before serving for the best flavor and texture.
• Freezing for Extended Freshness: This cake freezes exceptionally well, allowing you to enjoy it weeks or even months later. For best results, wrap individual slices or the entire cake (after being crumb-coated and fully frosted) tightly in plastic wrap, then an additional layer of aluminum foil. This double layer of protection prevents freezer burn. The cake can be frozen for up to three months. To serve, thaw overnight in the refrigerator, then bring to room temperature before enjoying.

Delicious Variations to Elevate Your Raspberry White Chocolate Cake

While our classic White Chocolate Raspberry Cake is a masterpiece in itself, it also serves as a fantastic base for creative culinary exploration. Don’t hesitate to experiment with these exciting variations to tailor the cake to your personal preferences or to suit different occasions:

• Rich Chocolate Raspberry Indulgence: For the ultimate chocolate lover, substitute the vanilla cake layers with a rich, moist chocolate cake. Pair this with a decadent chocolate buttercream frosting instead of white chocolate, and keep the vibrant raspberry preserves and fresh raspberries for that classic flavor contrast. This creates a deeply satisfying and luxurious dessert.
• Seasonal Berry Swaps: The beauty of this recipe lies in its adaptability. While raspberries are sensational, this cake is equally delicious with other berries. Try using sweet strawberry preserves and fresh strawberries for a delightful strawberry cake version, or opt for a tart cherry pie filling or cherry preserves paired with fresh cherries for a gorgeous cherry white chocolate cake. Each fruit offers a unique flavor profile that marries beautifully with white chocolate.
• Brightening with Citrus Zest: Introduce a bright, zesty dimension by adding finely grated lemon or orange zest to both the cake batter and the white chocolate buttercream. A tablespoon or two of fresh lemon zest can dramatically enhance the fruit flavors and add a refreshing lift to the entire cake. You could even top it with delicate candied citrus curls for an extra touch of elegance.
• Nutty Almond Raspberry Cake: For a sophisticated twist, transform this into an Almond Raspberry Cake. Simply replace the vanilla extract in both the cake batter and the buttercream with an equal amount of almond extract. The subtle, nutty notes of almond are incredibly complementary to the sweetness and tartness of raspberries, creating a refined flavor combination that is truly irresistible.
• Cream Cheese Frosting Alternative: If you’re a fan of cream cheese, consider a white chocolate cream cheese frosting. Reduce the amount of powdered sugar slightly and add softened cream cheese to the buttercream recipe for a tangy, rich, and incredibly smooth alternative.

Frequently Asked Questions About White Chocolate Raspberry Cake

Baking a show-stopping layer cake can sometimes raise a few questions. We’ve gathered some of the most common inquiries to help you master this White Chocolate Raspberry Cake and ensure your baking experience is as smooth as your buttercream!

How do I make white chocolate curls for decoration?

Creating elegant white chocolate curls is surprisingly simple! Start with a solid block or bar of good-quality white chocolate. If the chocolate is too cold, it will snap instead of curl. Let it sit at room temperature for 10-15 minutes, or gently warm it slightly in your hands. Then, simply draw a vegetable peeler along the edge or flat surface of the chocolate. The pressure and angle of the peeler will create delicate, beautiful curls that are perfect for garnishing your cake.

Can I prepare the white chocolate buttercream in advance?

Absolutely! The white chocolate buttercream is quite stable and can be made a day or two ahead of time. Store it in an airtight container in the refrigerator. When you’re ready to use it, remove it from the fridge and allow it to come to room temperature for at least an hour. Then, re-whip it vigorously with your stand mixer or hand mixer for a few minutes until it regains its smooth, light, and fluffy consistency. This makes cake assembly on the day of your event much easier.

Can I use all-purpose flour instead of cake flour in this recipe?

While cake flour is highly recommended for this White Chocolate Raspberry Cake as it contributes to an exceptionally light, tender, and fine crumb due to its lower protein content, you can certainly use all-purpose flour. The recipe has been thoroughly tested with both. If you don’t have cake flour, you can easily create a suitable substitute: for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sift this mixture several times to ensure it’s well combined. Alternatively, you can directly substitute the same measured amount of all-purpose flour for cake flour, though the cake’s texture might be slightly denser.

What should I do if my buttercream is too thick or too thin?

Adjusting buttercream consistency is a common quick fix. If your white chocolate buttercream is too thick and difficult to spread, add heavy cream or milk, one tablespoon at a time, beating well after each addition until you reach your desired smooth, spreadable consistency. If the buttercream is too thin or runny, it likely needs more powdered sugar. Add a quarter cup of powdered sugar at a time, beating until it thickens sufficiently. Remember to scrape down the bowl frequently to ensure even mixing.

Expert Tips for a Perfectly Decadent White Chocolate Raspberry Cake (Trish’s Tips)

Achieving a truly exceptional White Chocolate Raspberry Cake goes beyond just following the steps. These insider tips from Trish will help you elevate your baking and ensure your cake is nothing short of perfection:

• The Cake Flour Advantage: For the ultimate light and fluffy crumb that this raspberry white chocolate cake is known for, I highly recommend using cake flour. Its lower protein content results in a more delicate and tender texture compared to regular all-purpose flour. However, don’t fret if you only have all-purpose flour on hand; this recipe has also been rigorously tested using it, and you can substitute the same amount for cake flour if preferred, though the texture will be slightly different.
• Egg Whites for Convenience: To save time and avoid separating eggs, I often use pasteurized liquid egg whites from a carton. They work beautifully and consistently in this recipe. Of course, you can always separate whole eggs and measure out the required amount if you prefer.
• Timing is Everything for Batter: Pay close attention to the mixing timings specified for the cake batter. Overmixing can develop too much gluten, leading to a tough cake, while undermixing might result in an uneven texture. Following the recommended beating times is crucial for achieving that desired perfect crumb.
• Baking in Batches (If Needed): If you don’t own three cake pans or can’t fit them all in your oven simultaneously, you can absolutely bake the cakes in batches. The cake batter is quite stable and can be safely left in the mixing bowl at room temperature for up to two hours without negatively affecting the final result.
• Patience with Cooling: Resist the temptation to frost warm cakes! It’s absolutely crucial to allow the cake layers to cool completely on a wire rack before attempting to frost them. Even slightly warm layers will cause your beautiful buttercream to melt and slide off, resulting in a messy cake.
• Buttercream Yield Management: The quantities provided for the white chocolate buttercream frosting are generous, designed to create very thick, luxurious layers of frosting on your cake. If you prefer a lighter frosting and filling, you can easily halve the stated amounts. This will still yield enough buttercream to elegantly fill and frost your cake with thinner, yet equally delicious, layers.
• Quality White Chocolate Matters: The flavor of your buttercream heavily relies on the quality of your ingredients. For a truly superior white chocolate buttercream, use a high-quality white chocolate. We particularly love using Lindt white chocolate for its smooth texture and rich flavor.
• Cooled Melted Chocolate: After melting your white chocolate for the buttercream, ensure it cools to room temperature before adding it to the butter and powdered sugar mixture. Incorporating warm chocolate will cause the butter to melt, leading to a runny and undesirable buttercream consistency.
• Smooth Frosting Finish: For an impeccably smooth exterior on your frosted cake, employ a simple trick: dip your offset spatula or cake scraper in hot water, wipe it completely dry, and then gently smooth the buttercream. The warmth of the tool will slightly melt the surface of the frosting, creating a perfectly polished finish.
• Effortless White Chocolate Curls: My go-to method for creating those lovely white chocolate curls is incredibly simple. Just take a square or bar of white chocolate (ensure it’s at room temperature for pliability) and use a standard vegetable peeler to shave off delicate curls.

More Delightful Raspberry Recipes to Discover

If you’re as enamored with the sweet and tart charm of raspberries as we are, you’ll be thrilled to explore these other fantastic recipes that highlight this versatile berry. From refreshing drinks to decadent bars and savory dressings, raspberries truly shine in every form:

1. Refreshing Raspberry Iced Tea: A perfect thirst-quencher with a fruity twist.
2. Irresistible Raspberry Coconut Magic Bars: Layers of deliciousness in every bite.
3. Decadent Chocolate Raspberry Crumb Bars: The classic pairing of chocolate and raspberry in an easy-to-eat bar form.
4. Simple Raspberry Peach Crumble: A warm, comforting dessert ideal for any season.
5. Zesty Raspberry Vinaigrette: A vibrant and fruity dressing to brighten up your salads.

White Chocolate Raspberry Cake Recipe

This White Chocolate Raspberry Cake is as stunning as it is delicious with layers of moist and fluffy vanilla cake, raspberry preserves and a decadent white chocolate buttercream frosting. Finished with fresh, sweet raspberries and white chocolate curls, this impressive layer cake is perfect for holidays and special occasions.

• Course: Dessert
• Cuisine: American
• Keyword: raspberry white chocolate cake, white chocolate and raspberry cake, white chocolate raspberry cake
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Servings: 10
• Author: Trish – Mom On Timeout

Equipment

• 8 inch round cake pans
• stand mixer
• offset spatula

Ingredients

Vanilla Cake

• 2 cups granulated sugar
• 2¾ cups cake flour (spooned and leveled)
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (at room temperature)
• 1 cup heavy cream
• ½ cup buttermilk
• 2 teaspoons vanilla extract
• 1 cup egg whites (at room temperature)

Filling

• ½ cup raspberry preserves (divided)

White Chocolate Buttercream Frosting (can be halved)

• 12 ounces white chocolate (finely chopped)
• 2 cups unsalted butter (softened)
• 4 cups powdered sugar
• ¼ cup heavy cream (or whole milk)

Garnish (Optional)

• 1 cup fresh raspberries
• white chocolate curls

Instructions

Vanilla Cake

1. Preheat the oven to 350°F. Lightly grease three 8 inch round cake pans and line with parchment, set aside.
2. In the large bowl of a stand mixer with the paddle attachment fitted add the granulated sugar, flour, baking powder and salt. Turn the mixer to a low speed and mix to combine.
3. Add the butter and increase the mixer speed to medium. Beat for 3 minutes or until the texture of the ingredients looks like damp sand.
4. Turn the mixer to its lowest speed and gradually pour in the heavy cream, buttermilk and vanilla extract.
5. Turn the speed to medium and beat the ingredients together for 2 minutes. The cake batter will look very thick.
6. Stop the mixer and thoroughly scrape down the sides and bottom of the mixing bowl. Turn the mixer back on and mix on a medium speed for 30 seconds.
7. With the mixer on its lowest speed add the egg whites in thirds, beat for 20 seconds after each addition. At this stage the cake batter should look silky smooth. Do not over mix.
8. Divide the cake batter between the three prepared pans. Bake in the preheated oven for 20-22 minutes or until the cakes are a very pale golden color, shrinking away slightly from the edges of the pan and feel springy when touched with your finger. A toothpick inserted into the middle should come out clean.
9. Leave the cakes to cool in the pan for 10 minutes then invert onto a wire cooling rack to completely cool.

White Chocolate Buttercream

1. To a large heatproof, microwave safe bowl, add the chopped white chocolate. Melt it in 30 second increments in the microwave at 50% power, stirring well each time until fully melted. Set aside to cool.
2. In the large bowl of a stand mixer fitted with the paddle attachment, add the soft butter. Beat on a medium speed for a few minutes until the butter is creamy.
3. With the mixer on its lowest speed, gradually add the powdered sugar. When the sugar is incorporated into the butter increase the speed to high and beat for 2 minutes. Turn the mixer off and scrape down the sides of the bowl.
4. Add the cooled, melted chocolate and beat on a medium speed for 2 minutes.
5. Lastly, add the heavy cream (or milk if using) and beat again for 1 minute or until the buttercream is very light and fluffy. Transfer one third of the buttercream to a piping bag and cut the end off with a pair of scissors.

Cake Assembly

1. Place a cooled cake layer on a serving plate or cake stand.
2. Pipe a ring of buttercream around the outside edge of the cake. Fill the inside with ¼ cup raspberry preserves then pipe a layer of buttercream on top of the raspberry preserves.
3. Place the next cake layer on top and press the layers gently to sandwich them together.
4. Pipe another ring of buttercream around the outside edge of the cake. Fill the inside with the remaining ¼ cup raspberry preserves then pipe a layer of buttercream on top of the raspberry preserves.
5. Place the last layer on top of the cake and use an offset spatula to spread a thin layer of buttercream on top of the cake and around the sides. This is your crumb coat – at this stage, to make decorating easier, place the entire cake into the refrigerator for 30 minutes.
6. After 30 minutes, spread the remaining buttercream in a thick layer on the top and around the sides of the cake. Use a cake scraper to smooth it out evenly.
7. Add fresh raspberries to the outside edge of the cake and scatter white chocolate curls on top.
8. Slice, serve and enjoy!

Notes

Storage Information

• Make Ahead: The cake layers can be baked a day in advance and stored tightly wrapped in plastic at room temperature.
• Room Temperature: The buttercream used for this recipe is stable which means the cake can be safely stored in an airtight container and kept at room temperature for 3 days.
• Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cake will freeze well for up to three months. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

The recipe for the white chocolate buttercream will yield a large batch of buttercream for a very thick layer. If you prefer less buttercream you can halve the amounts stated which will still be enough to fill and frost the cake with thinner layers.