Raspberry-White Chocolate Cream Cake. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Their complementary flavors are used fully with this White Chocolate Raspberry Cake Recipe, featuring sweet raspberry filling and a delicious white chocolate cake. This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower.
Add an even layer of white chocolate buttercream on top of the first cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving. You can have Raspberry-White Chocolate Cream Cake using 23 ingredients and 7 steps. Here is how you cook it.
Ingredients of Raspberry-White Chocolate Cream Cake
- Prepare of Raspberry Filling.
- It's 1/4 cup of granulated sugar.
- It's 2 tsp. of cornstarch.
- You need 1/8 tsp. of salt.
- You need 1 cup of Seagrams mixed berry wine cooler.
- You need 1 Tbs. of butter or margarine.
- Prepare 1/8 tsp. of almond extract.
- Prepare of Red food color, if desired.
- Prepare of Cake.
- You need 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
- Prepare 2 1/4 cups of Gold Medal all-purpose flour.
- It's 1 1/2 cups of granulated sugar.
- It's 2 1/4 tsp. of baking powder.
- Prepare 1/2 tsp. of salt.
- It's 1 2/3 cups of whipping cream.
- You need 3 of eggs.
- You need 1 tsp. of almond extract.
- Prepare of White Chocolate Frosting.
- You need 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
- You need 3 cups of powdered sugar.
- You need 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
- Prepare 2 Tbs. of butter or margarine, softened.
- It's 1/4 tsp. of almond extract.
To assemble the cake, we first split the two thick white chocolate cake layers so that we would have four layers and therefore more layers of filling in each slice! Next, we spread our white chocolate cake layers with a thin layer of the homemade raspberry filling, followed by a layer of white chocolate buttercream frosting. Tips for making this White Chocolate Cake with Raspberries. This is considered a mud cake due to the chocolate in the cake batter.
Raspberry-White Chocolate Cream Cake step by step
- 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..
Mud cakes are dense, moist, and almost fudgy in texture. If you're looking for a light and fluffy cake, this is not it! The ratio of sugar in this recipe is high due to the addition of the white chocolate. HOW DO YOU MAKE Raspberry White Chocolate Pound Cake? Spray large loaf pan with Bakers Joy (I highly recommend this product for all cakes) In mixer- cream together your sugar & butter.