Luscious White Chocolate Bliss Cake

Preheat your oven to 350°F (175°C) and spray two 8-inch cake tins with oil spray, then line the bottom with baking paper.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

In a heatproof jug, microwave the milk and white chocolate for 2 minutes, then mix until the chocolate is fully melted.

Beat the butter, caster sugar, and vanilla extract in a large mixing bowl until pale and fluffy, about 3 minutes.

Add the eggs to the butter mixture, one by one, mixing well after each addition.

With the mixer on low speed, add half the dry ingredients and half the milk-chocolate mixture, then repeat with the remaining dry ingredients and milk-chocolate mixture until well combined.

Divide the batter evenly between the two prepared cake tins and bake on the middle rack for 40 minutes. Allow the cakes to cool completely.

In a heatproof mixing bowl, microwave the white chocolate and heavy cream for 1 minute, then stir and heat for additional 30-second intervals until smooth. Set aside to cool at room temperature.

Boil a saucepan filled one-quarter with water. In a large, clean glass or metal mixing bowl, mix the egg whites and sugar. Place this bowl on top of the boiling water, making sure the bowl doesn't touch the water, and whisk gently for 3-4 minutes or until the sugar is dissolved and the mixture reaches 160°F (70°C).

Transfer the egg white and sugar mixture to a stand mixer fitted with the whisk attachment and mix on high speed for 4-5 minutes until the mixture becomes thick, glossy, and starts to cool.

Gradually add the softened butter, a tablespoon at a time, while the mixer is on high speed, mixing until the frosting is smooth, pale in color, and fluffy. Finally, mix in the cooled white chocolate and vanilla extract until well combined.

Using a large, serrated knife or cake leveler, trim the tops of the cakes and slice each cake in half.

Place a small amount of frosting on your serving plate and use an offset spatula to spread it around. Place the first layer of cake on top and cover with an even layer of frosting. Repeat this process for each layer.

Apply a thin layer of frosting all around the sides and top of the cake for a crumb coat. Refrigerate the cake for one hour to set the crumb coat.

After the crumb coat is set, apply the final layer of frosting for a rustic, textured finish.