Raspberry-White Chocolate Cream Cake. Raspberries with white chocolate is a flavor marriage made in heaven. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and raspberry jam. I actually made this White Chocolate Raspberry Cake weeks (months?) ago with the intent to post it in July.
I used my vanilla cake as a starting point, and did quite a few rounds of recipe testing. I found that using sour cream in place of buttermilk gave these cake layers a wonderful texture and a more neutral taste. John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, raspberry-white chocolate cream cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Raspberries with white chocolate is a flavor marriage made in heaven. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and raspberry jam. I actually made this White Chocolate Raspberry Cake weeks (months?) ago with the intent to post it in July.
Raspberry-White Chocolate Cream Cake is one of the most favored of current trending foods in the world. It's appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Raspberry-White Chocolate Cream Cake is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- {Prepare of Raspberry Filling.
- {Take 1/4 cup of granulated sugar.
- {Get 2 tsp. of cornstarch.
- {Make ready 1/8 tsp. of salt.
- {Get 1 cup of Seagrams mixed berry wine cooler.
- {Take 1 Tbs. of butter or margarine.
- {Take 1/8 tsp. of almond extract.
- {Prepare of Red food color, if desired.
- {Get of Cake.
- {Get 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
- {Prepare 2 1/4 cups of Gold Medal all-purpose flour.
- {Prepare 1 1/2 cups of granulated sugar.
- {Make ready 2 1/4 tsp. of baking powder.
- {Get 1/2 tsp. of salt.
- {Make ready 1 2/3 cups of whipping cream.
- {Make ready 3 of eggs.
- {Get 1 tsp. of almond extract.
- {Get of White Chocolate Frosting.
- {Prepare 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
- {Make ready 3 cups of powdered sugar.
- {Get 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
- {Take 2 Tbs. of butter or margarine, softened.
- {Make ready 1/4 tsp. of almond extract.
Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake is spot on! I don't think you can get much closer to the real thing without Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream cheese frosting. This is a recipe that looks complicated but it's. Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat How to make white chocolate raspberry bundt cake.
Instructions to make Raspberry-White Chocolate Cream Cake:
- In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled..
- Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool..
- In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed..
- Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans..
- Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour..
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time..
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake..
In a large bowl, mix together cake mix, pudding mix, sour cream. This White Chocolate Raspberry Mousse Cake has layers of moist vanilla cake, raspberry filling and white chocolate mousse all covered in raspberry mousse! White chocolate and raspberry are one of the greatest dynamic duos of all time. Their complementary flavors are used fully with this White Chocolate This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower. Pair it with white chocolate cream cheese frosting and.
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