White Chocolate and Raspberry Layer Cake

For the red velvet cake:

1. Grease and base line one 23cm loose bottom cake tin.

2. Heat your oven to 180°C.

3. Place all the ingredients into a large mixing bowl. Use an electric whisk and beat until thoroughly blended. Pour the mixture into the prepared tin.

4. Bake in the oven for 35-40 minutes or until the cake is firm to the touch and a skewer comes out clean when inserted into the middle.

5. Leave to cool in the tin for 5 minutes, then remove and leave to cool completely on a wire rack.

For the vanilla cake:

1. Grease and line the base of one 23cm loose bottom cake tin. Heat your oven to 180°C.

2. Place all the ingredients into a large mixing bowl. Use an electric whisk and beat until thoroughly blended. Pour the mixture into the prepared tin.

3. Bake in the oven for 25 minutes or until the cake is firm to the touch and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 5 minutes, then remove and leave to cool completely on a wire rack.

To make the frosting:

1. Beat the cream cheese, butter and vanilla together until smooth.

2. Then add the cooled white chocolate and gradually add the icing sugar.

3. Beat until smooth. Chill the icing for at least 1 hour or until set.

To assemble:

1. Take the red cake and cut into 3 horizontally. Take the vanilla cake and using a long sharp knife split the cake into 3 horizontally.

2. Put one red disc on the base of a cake stand, spread a little frosting over the top. Next, take a vanilla sponge disc and sit this on top of the red disc. Spread with a third of the raspberry jam. Repeat with the other sponge discs alternating between the red and vanilla layers. Spread the remaining frosting all over the sides and top of the cake so it is completely covered. Decorate with tons of fresh raspberries and white chocolate curls.