In any case, I wanted to try out the white chocolate cake, which contains cocoa butter for a moistening quality. You do have to be sure to buy real white chocolate for this - check the ingredients for cocoa butter and no other kind of oil or fat.
The first test batch was a 1/4 recipe, made into 6 cupcakes. I frosted them with vanilla whipped American buttercream. They were incredibly light and tender, and very moist. Notably, they did not taste like white chocolate at all.
Having conducted a successful small test, I mixed up a full recipe and divided it among 4 six-inch by 2-inch cake pans. I made a seeded raspberry puree and then reduced it with just a bit of sugar, and then folded the reduction into French buttercream for the most delicious raspberry concoction I have ever tasted.
I torted the 4 cake layers into 8, and then assembled them into two mini cakes, for two of my friends who have their birthdays this week. I made some chocolate flowers to go on top. White chocolate raspberry bliss!