12oz (340g/2 cups)white chocolate, melted and cooled slightly
For the cake:
Preheat oven to 350 degrees F. Prepare the baking tin with parchment paper and grease the sides. In a large bowl, whisk together 2 ¼ cups of flour, baking soda, and salt.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 3-5 minutes. Mix in the eggs one at a time until just combined. Alternate mixing in the flour mixture and the buttermilk, mixing just until incorporated.
Toss the raspberries with the remaining ¼ cup of flour. Fold them into the batter.
Pour the batter into the baking tin. Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
For the frosting:
In the bowl of a stand mixer, beat the butter until creamy. Beat in the melted white chocolate. Add the powdered sugar and vanilla and beat at a low speed, scraping the sides and bottom of the bowl, until light and fluffy.
Once the cake is cooled, spread the frosting over the top. Top with freeze dried raspberries (optional).
Keyword Buttercream, Cake, Raspberry, sheet cake, snack cake, White Chocolate