The best delicious Raspberry-white Chocolate Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry-white Chocolate Cream Cake recipe today!
Hello my friends, this Raspberry-white Chocolate Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry-white Chocolate Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Raspberry-white Chocolate Cream Cake.
What Makes This Raspberry-white Chocolate Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry-white Chocolate Cream Cake.
Ready to make this Raspberry-white Chocolate Cream Cake Recipe? Let’s do it!
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Raspberry Filling (below)
3 oz White baking bar, chopped
2 1/4 c Flour
1 1/2 c Sugar
2 1/4 ts Baking powder
1/2 ts Salt
1 2/3 c Heavy whipping cream
3 Eggs
1 ts Almond extract
White Chocolate Frosting
-(below)
Prepare Raspberry Filling (below). Heat oven 350. Grease and flour 2 round
8 or 9 inch x 1 1/2 inch pans. Heat white baking bar over low heat,
stirring occasionally, until melted; cool. Mix flour, sugar, baking powder
and salt; reserve. Beat whipping cream in chilled large bowl until stiff;
reserve. Beat eggs about 5 minutes or until thick and lemon colored; beat
in melted baking bar and almond extract.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-in rounds 35-40
minutes, 9 inch rounds 30-35 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire
racks. Fill layers with Raspberry Filling. Prepare White Chocolate
Frosting; spread over side and top of cake. If adding flower decoration*
(note below) reserve 1 tablespoon frosting.
Raspberry Filling: 1/4 cup sugar, 2 tablespoon cornstarch, 1/8 teaspoon
salt, 1 cup raspberry flavored wine cooler or sparking raspberry juice, 1
tablespoon butter, 1/8 teaspoon almond extract, 2 drops of red food color,
if desired. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. 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
remaining ingredients. Cover and refrigerate until chilled.
White Chocolate Frosting: 3 ozs white baking bar, chopped, 3 cups powdered
sugar, 2 tablespoon + 2 teaspoons raspberry-flavored wine cooler or water,
2 tablespoons butter, softened, 1/4 teaspoon almond extract. Heat white
baking bar over low heat, stirring occasionally, until melted; cool. Beat
melted baking bar and remaining ingredients in medium bowl on medium speed
until smooth and of spreading consistency. If necessary, stir in additional
wine cooler, 1 teaspoon at a time.
NOTE: This is a good Christmas cake. You can add White Chocolate
Poinsettias to top of cake like this: Heat vanilla-flavored candy- coating
in small saucepan over low heat, stirring constantly, until melted. Stir in
a tiny amount of red paste food color until desired shade is achieved.
Paint coating mixture on back side of fresh mint leaves or washable
artificial leaves that resemble poinsettia leaves; let dry. Peel coating
from leaves, arrange on cake. Drop a spoonful of reserved frosting in the
center of leaves; dot with red cake decorating gel. BEAUTIFUL!!
NOTES : One of our most favorite cakes. We use it at Christmas -but also
any other time that we have guest and take it often to parties. Always a
favorite with others as well as family. This is a beautiful cake.
Yields
16 Servings
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