Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. This White Chocolate Raspberry Cake is an amazing combination of white chocolate cake layers, raspberry filling, and white chocolate frosting! White Chocolate and raspberries are a match made in heaven.

Raspberry-White Chocolate Cream Cake is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Raspberry-White Chocolate Cream Cake is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take Raspberry Filling
  2. Take 1/4 cup granulated sugar
  3. Get 2 tsp. cornstarch
  4. Take 1/8 tsp. salt
  5. Make ready 1 cup Seagrams mixed berry wine cooler
  6. Take 1 Tbs. butter or margarine
  7. Make ready 1/8 tsp. almond extract
  8. Get Red food color, if desired
  9. Make ready Cake
  10. Make ready 3 oz. white chocolate baking bars (from 6-oz. package), chopped
  11. Prepare 2 1/4 cups Gold Medal all-purpose flour
  12. Prepare 1 1/2 cups granulated sugar
  13. Prepare 2 1/4 tsp. baking powder
  14. Take 1/2 tsp. salt
  15. Get 1 2/3 cups whipping cream
  16. Get 3 eggs
  17. Make ready 1 tsp. almond extract
  18. Prepare White Chocolate Frosting
  19. Take 3 oz. white chocolate baking bars (from 6-oz package), chopped
  20. Get 3 cups powdered sugar
  21. Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
  22. Get 2 Tbs. butter or margarine, softened
  23. Prepare 1/4 tsp. almond extract

Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. Raspberry is such a strong flavor and white chocolate can be so light once you mix it into something. I kept hesitating about the best way to incorporate You basically make white chocolate ganache and carefully stir in some whipped cream to lighten it up.

Instructions to make Raspberry-White Chocolate Cream Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Raspberry is such a strong flavor and white chocolate can be so light once you mix it into something. I kept hesitating about the best way to incorporate You basically make white chocolate ganache and carefully stir in some whipped cream to lighten it up. It's just enough lightness without sacrificing the. 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 walking into Nothing Bundt Cakes and buying one yourself.

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