Preheat oven to 350 degrees. Grease and dust with flour 3, 8” cake pans. For ease, line the bottom of the pan with parchment paper.

Combine all the wet ingredients (except sour cream and milk) and sugar in a large mixing bowl fitted with a paddle attachment. Mix well. Add sour cream and mix well.

Combine all the dry ingredients in a separate bowl. Alternate between the dry ingredients and the milk to add to the wet mixture in the mixing bowl. Stop occasionally to scrape down the bowl. You will want to have the mixer at a low speed when you mix in the dry ingredients.

Once all the ingredients are mixed together and well incorporated, begin to pour the cake batter in each baking pan ensuring that you are distributing the batter equally among all the baking pans.

Bake for about 20 minutes or until a toothpick placed into the center of the cake comes out dry. Let cool down completely before removing from the pan and place in fridge until you are ready to proceed with assembly of the cake.

Place 2 inch pieces of the butter into a mixing bowl fitted with a paddle attachment and mix on high speed until the butter is light in colour.

Add 3 cups of the icing sugar to the butter mixing at low speed first and then at high to mix well. Add another 2 cups of the icing sugar a cup at a time. Once mixed add in the vanilla and mix.

Add the remaining icing sugar and mix well. Once well incorporated add a tablespoon of the whipping cream at a time and mix until you get the consistency that you are looking for in the icing.

In preparation of cake assembly, place some of the frosting in a piping bag fitted with a star attachment (diameter slightly smaller than a dime). Store frosting at room temperature. Place a piece of saran wrap over the surface of the frosting so that it doesn’t get hard.

Combine frozen raspberries, water and corn starch in a small saucepan and bring to a boil. Stir continuously until thickened.

Using a fork break up the raspberries so that they are no longer whole. The sauce should be like the consistency of “honey”. If the sauce is not thick enough, make a slurry consisting of 1 tablespoon of corn starch and 3 tablespoons of water and add it to the sauce a little at a time mixing with a whisk to break down any clumps.

White Chocolate Ganache

Place the white chocolate in a glass bowl and microwave for 30 second intervals to soften.

In a saucepan, bring whipping cream to a boil.

Pour whipping cream over chocolate ensuring that the chocolate is full covered. Let sit for 3-4 minutes. Using a spatula stir mixture to combine well. Let stand until the mixture comes to room temperature. Cover the surface of the ganache with a piece of saran wrap so that it does not form a skin.

It is best to assemble the cake when it is cool from fridge. Place a little bit of butter cream frosting on a cake board and place the first layer on the center of the cake board.

Pipe icing around the perimeter of the first layer to create a sealed perimeter so that when you drizzle the raspberry sauce it doesn’t drip over and down the edges of the cake.

Next, drizzle a thin layer of raspberry sauce begin at the center of the cake and work your way to the perimeter, using the back of a spoon, being careful not to over fill.

Drizzle the white chocolate ganache over the raspberry sauce. Repeat with second layer.

Place third layer on cake. Use the butter cream frosting to create a crumb coat on the cake and refrigerate for at least an hour. Do your final coat of frosting and decorate sides and top as desired. Refrigerate.