White Chocolate Raspberry Cake Recipe
Hello Again! I wanted to take the time to share my recipe for the cake I made for my bridal shower! This cake was a real hardship because I multiplied the recipe by 4! I modified the original recipe for my use and enjoyed the results. I hope you enjoy the recipe and get the chance to make it! Enjoy!
White Chocolate Raspberry Cake
Ingredients
8 oz. white baking chocolate, divided
½ C. unsalted butter
1 box (17 oz.) vanilla cake mix
3 Eggs
1 C. buttermilk
1½ tsp. almond extract
Filling and Garnish:
½ C. seedless raspberry jam
1-2 Tbsp. water, to taste
Instructions
Preheat the oven to 350°. Lightly grease two 9 inch cake pans and set aside.
In a glass bowl combine the butter and 6 oz. of the white chocolate bar (broken into small pieces). Microwave on medium power in 30 second intervals, stirring in between. Once melted, set aside to cool slightly.
In a large mixing bowl, beat the cake mix, eggs, buttermilk and vanilla extract on medium speed with an electric mixer. With a rubber spatula fold in the white chocolate/butter mixture. Evenly pour the batter into the prepared cake pans.
Prepare the filling. Add the raspberry jam to a bowl and add water very slowly to loosen it until it has a spreadable consistency.
Bake for 24-27 minutes. Let the cakes cool in the pans for 10-15 minutes on wire racks before removing. Run a knife around the edges and invert the cakes onto the wire racks to cool completely.
Place 1 of the cakes, flat side up on a cake stand or serving plate. Spread a layer of frosting over the cake. Carefully spread the raspberry jam on top of the frosting, leaving about an inch around the cake. Carefully place the second layer of cake on top of the first. Spread the remaining frosting over the tops and side of the cake.
Cream Cheese Frosting
Ingredients
8 ounces cream cheese, cold
1/2 C. (1 stick) unsalted butter, room temperature
1 C. powdered sugar
1 tsp. pure vanilla extract
Instructions
Place the cream cheese in a mixing bowl. Using a hand mixer, beat until smooth. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
Add powdered sugar and vanilla all at once. Blend until combined and smooth. (Don't beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.)
Hope you enjoy this recipe for this delicious cake as much as my bridal shower guests did! Let me know if you get around to making it! See you on Thursday!
