Step 1

Preheat oven to 350 degrees F. Prepare three 9-inch cake pans by lining the bottoms with parchment paper then spraying the entire inside of the pans with nonstick cooking spray WITH FLOUR (or grease and flour pans). If you only have 2 pans, bake 2 cakes then bake the third cake immediately after.

Step 2

In a large liquid measuring cup or medium bowl, whisk together the milk, egg whites, and extracts. Set aside.

Step 3

Mix cake flour, sugar, baking powder, and salt in the bowl of electric mixer fitted with the whisk attachment at low speed. With the mixer still running, add the butter a few pieces at time. Increase speed to medium and continue to mix until the mixture resembles moist crumbs and the largest pieces are the size of small peas, about 3 minutes.

Step 4

Pour in half of the milk mixture and mix on medium-high until light and fluffy, about 1 minute. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the remaining milk mixture. Mix on medium-low no longer than 30 seconds. If the batter looks a little lumpy, resist the urge to over-mix! Instead, stop the mixer and give it a few stirs by hand.

Step 5

Divide batter evenly between the three prepared cake pans. Bake at 350 degrees F until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about for 22-25 minutes. Let the cakes rest in pans for 5 minutes then turn out onto cooling racks to cool completely before frosting, about 1 ½ hours. Meanwhile, you can make the raspberry filling and frosting.

Step 6

Add raspberries to a food processor and puree. Place a fine mesh sieve over a medium saucepan and add the raspberry puree to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. Take care to wipe the back of your sieve to get all of the puree.

Step 7

Whisk cornstarch, sugar and lemon juice into the puree until cornstarch is mostly dissolved. Bring to a simmer over medium-high heat, stirring constantly, then reduce heat to medium (medium-low if your stove runs hot) and continue to cook and stir continuously until puree is thickened. It needs to be quite thick but spreadable so the cake layers don't slide around. Refrigerate until completely chilled (it will thicken as it chills).

Step 8

Add chopped white chocolate and heavy cream to a microwave safe bowl. Microwave for 30 seconds, stir, then continue to microwave at 15 second intervals, stirring in between, until chocolate is completely smooth; set aside to cool for 5 minutes.

Step 9

Beat cream cheese, butter and salt at medium speed in a large bowl with a hand-held electric mixer until very creamy, 1-2 minutes. Beat in white chocolate and vanilla until smooth.

Step 10

Gradually add powdered sugar in batches, beating at low speed until blended after each addition. Refrigerate for 30 minutes or so to help thicken up. The frosting should be on the thick side after chilling to stand up against the cake layers.

Step 11

Spoon roughly 1 cup frosting into pastry bag (to use to pipe the dams of frosting). If you don't have a freezer bag, snip 1 corner of a freezer bag to make a small hole, set aside. Spoon 3/4 cup frosting into a small bowl to use to create the crumb coat ("Crumb Coat Frosting"); set aside.

Step 12

Once the cakes are completely cooled, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.

Step 13

Place four strips of parchment paper around the edges of a platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand/plate to keep the cake from moving, then top with one cake, top side up.

Step 14

Pipe a ring of frosting just inside the top edge of cake. Add half of the chilled Raspberry Filling and spread it to the edges of the piped frosting. Add 1 cup White Chocolate Frosting and spread to the edges of the cake.

Step 15

Top with the second leveled cake, top side down. Repeat procedure with piping/filling/frosting. Top with third cake, top side down.

Step 16

Create a crumb coat by frosting the cake using the reserved Crumb Coat Frosting starting with the top and working down until the cake is evenly, thinly frosted, removing any excess frosting. Refrigerate cake for 30 minutes or until the crumb layer has set. Meanwhile, refrigerate remaining frosting and lightly beat again before using.

Step 17

Frost the outside of cake as you desire with the remaining frosting. Remove parchment paper then pipe a ring of frosting around the bottom of the cake. Garnish with raspberries if desired.