Makes one 3-layer 6 inch or 2-layer 8 inch cake For the cake: 250g unsalted butter, at room temp 250g caster sugar 5 large eggs 250g self raising flour 1 tbsp milk 1 tsp vanilla extract
2 handfuls frozen raspberries eeese 75g white chocolate chips For the white chocolate buttercream: 230g unsalted butter 460g icing sugar 150g white chocolate, melted and cooled slightly 1 tsp vanilla extract 1-2 tbsp milk bākes