White Chocolate Cake with Buttercream and Berries

Preheat the oven to 320 °F convection or 350°F conventional. Grease a 6-inch cake pan with butter and dust it with flour. Tap out the extra flour.
Add the butter and sugar to a mixing bowl. Beat for 3 to 4 minutes, until the mixture looks light and creamy.
1½ stick butter, ¾ cup sugar
Mix in the eggs one at a time. Add the next egg only when the previous one is fully mixed in. Scrape down the sides of the bowl as you go.
3 eggs
Add the vanilla extract and mix briefly.
2 teaspoons vanilla extract
Sift the flour, baking powder, and salt over the bowl. Mix on low speed until just combined.
1½ cups all-purpose flour, 1 tablespoon baking powder, ⅛ teaspoon salt
Fold sour cream into the batter.
3 tablespoons sour cream
Fold the finely chopped white chocolate through the batter.
4 ounces white chocolate
Spoon the batter into the prepared pan and smooth the top. Tap the pan gently on the counter once.
Bake in the center of the oven for 40 to 45 minutes. The cake is done when a skewer comes out clean or with a few soft crumbs.
Let the cake stand in the pan for 10 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.

Pipe a generous layer of buttercream over the fully cooled cake.
1 portion white Chocolate Buttercream
Pat the berries dry. Arrange them on top of the cake and finish with fresh mint leaves.
5 oz. berries, 10 fresh mint leaves