White Chocolate Mousse Cake

Preheat the oven to 350°F. Line a 9X13 metal baking pan with parchment paper.
Place the buttermilk, eggs, extracts, and oil in a large bowl. Mix until combined, about 1 minute.
Add the cake mix, beat until combined and smooth, about 2 minutes.
Pour the batter into the prepared baking pan. Bake for 22-25 minutes or until a toothpick inserted comes out clean.
Set aside to cool.

Chop the white chocolate finely and place it in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped white chocolate.
Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Stir gently until smooth and fully combined. If it is not fully smooth and melted, microwave for 15 seconds at a time, stirring in between until smooth. Set the ganache aside to cool.
Using a stand mixer or hand mixer In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cooled ganache and vanilla extract to the cream cheese. Beat the mixture until fully combined and smooth. Set aside.
In a separate bowl, beat 1 ½ cups of heavy cream and powdered sugar. Continue whipping until stiff peaks form (when the cream holds its shape and doesn’t collapse).
Gently fold the whipped cream into the cream cheese and ganache mixture. Use a spatula to fold carefully, ensuring you do not deflate the whipped cream. Mix until fully combined and smooth.
Make sure the cake is cool. Pour the mousse on top of the cake, spreading it out evenly. Cover and refrigerate until cold and set, about 3 hours. Take the cake out of the refrigerator for about 45 minutes before eating so the crumb has time to soften. Serve with fresh berries or raspberry sauce!
See storage instructions in notes below.