WHITE CHOCOLATE RASPBERRY CAKE
This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!
Provided by Olivia
Categories Dessert
Time 2h40m
Number Of Ingredients 15
Steps:
- Heat milk and chocolate until melted and combined, cool to room temperature.*
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
- Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add white chocolate and whip until smooth.
- Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
- Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
- Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
- Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.
Nutrition Facts : Calories 809 kcal, Carbohydrate 95 g, Protein 8 g, Fat 45 g, SaturatedFat 27 g, Cholesterol 146 mg, Sodium 191 mg, Fiber 2 g, Sugar 71 g, ServingSize 1 serving
WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE
A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.
Provided by My Hot Southern Mess
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
- While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
- When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 65.8 g, Cholesterol 78.5 mg, Fat 27.4 g, Protein 6.6 g, SaturatedFat 12.7 g, Sodium 492.5 mg, Sugar 34.4 g
WHITE CHOCOLATE RASPBERRY FANTASY CAKE
Elegant and beautiful. Adapted from Better Homes and Gardens 1994. You may also use strawberries in place of the raspberries.
Provided by HeatherFeather
Categories Dessert
Time P1DT40m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- CAKE:Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.
- Combine flour, lemon zest, baking powder, and salt; set aside.
- Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.
- Stir remaining half-and-half into the chocolate and let cool.
- Cream margarine or butter with granulated sugar on high speed until soft and fluffy.
- Beat in vanilla.
- Add egg yolks, one at a time, beating well after adding each.
- Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).
- Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).
- Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.
- Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.
- Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.
- In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.
- CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.
- Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).
- FROSTING:.
- Have ready a chilled mixing bowl and chilled beaters.
- Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.
- Let cool completely.
- Have a small pan heating to a boil (just a few inches of water).
- Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.
- Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).
- Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.
- Beat until soft peaks form.
- Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.
- Use immediately to frost cake.
- TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).
- Place one cake layer onto the wax paper.
- Set berry mixture into a strainer over a small bowl and let juices drain.
- Using a pastry brush, brush the liquid over the cake layer.
- Stir jam to soften and spread over the cake layer.
- Top with 1/3 of the frosting and spoon 1 cup of the berries on top.
- Place remaining cake layer on top and frost top and sides of cake with remaining frosting.
- Garnish with curls and gently pull out the wax paper sheets.
- Cover loosely with plastic wrap and chill up to 24 hours, if needed.
- Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
- Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
- Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
- Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
- Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
- Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
- Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING
This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.
Provided by jenshira
Categories Chocolate Cake
Time 2h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
- Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
- Combine flour, baking soda, salt, and baking powder in a small bowl.
- Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
- Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
- Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g
WHITE CHOCOLATE RASPBERRY CAKE
This cake is best served at room temperature, but you can store any leftovers in the fridge. If you're serving a larger crowd, just bake it in a 13'' x 9'' rectangular pan and double the amount for the frosting.
Provided by Missi J.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
- Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
- Next, brush glaze over cooled cake.
- Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
- Use a peeler to create the curls by scraping the side of a block of white chocolate.
- Dot the top cake with raspberries and generously sprinkle with white chocolate curls.
More about "white chocolate raspberry fantasy cake recipes"
WHITE CHOCOLATE AND RASPBERRY ICE STORM CAKE | RICARDO
From ricardocuisine.com
WHITE CHOCOLATE RASPBERRY LOAF CAKE RECIPE
From southernliving.com
CHOCOLATE RASPBERRY YULE LOG CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
RASPBERRY AND WHITE CHOCOLATE CAKE - BAKE WITH STORK UK
From bakewithstork.com
15 NOTHING BUNDT CAKES RECIPES WHITE CHOCOLATE RASPBERRY
From selectedrecipe.com
HOMEMADE RASPBERRY AND WHITE CHOCOLATE LOAF CAKE RECIPE
From onesarcasticbaker.com
WHITE CHOCOLATE GANACHE WITH RASPBERRY JAM | RECIPELION.COM
From recipelion.com
RASPBERRY AND WHITE CHOCOLATE LOAF CAKE - KITCHENVILE
From kitchenvile.com
WHITE CHOCOLATE CRANBERRY CAKE - BROMA BAKERY
From bromabakery.com
CHOCOLATE RECIPES, DISHES AND IDEAS - TABLESPOON.COM
From tablespoon.com
WHITE CHOCOLATE RASPBERRY LAYER CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
20 RASPBERRY CAKE RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
WHITE CHOCOLATE FANTASY CAKE WITH RASPBERRY FILLING - PASTRYWIZ
From pastrywiz.com
WHITE CHOCOLATE FANTASY CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
WHITE CHOCOLATE RASPBERRY FANTASY CAKE FOOD
From homeandrecipe.com
WHITE CHOCOLATE RASPBERRY FANTASY CAKE RECIPE - FOOD.COM
From pinterest.com
GIANT MOLTEN CHOCOLATE RASPBERRY LAVA CAKE | JERNEJ KITCHEN
From jernejkitchen.com
WHITE CHOCOLATE RASPBERRY CAKE RECIPE || DAFFY'S WISE WORDS 2022
From youtube.com
BULK BARN - WHITE CHOCOLATE RASPBERRY CAKE
From bulkbarn.ca
EASY BAKING RASPBERRY AMP WHITE CHOCOLATE CAKE RECIPE RECIPES
From istimewa.dixiesewing.com
THE BEST WHITE CHOCOLATE RASPBERRY CAKE EVER - INSPIRED DIY LIVING
From inspireddiyliving.com
HOLIDAY CAKE SHOP | COOKIE RUN: KINGDOM WIKI | FANDOM
From cookierunkingdom.fandom.com
WHITE CHOCOLATE RASPBERRY CAKE - RECIPE FANTASY
From recipefantasy.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #1-day-or-more #oven #dinner-party #holiday-event #romantic #cakes #chocolate #wedding #berries #raspberries #taste-mood #sweet #equipment
You'll also love