White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting. When I was a kid, my mom used to buy a white chocolate raspberry cake from Costco and it was incredible. It had the perfect balance of sweet and tart. The white chocolate frosting paired so well with the cake's tart raspberry filling.
This is just one of the variations I make with this cake. The cream filling is light and the frosting a delicious white chocolate ganache whipped to a creamy frosting! The steps are really simple for. You can cook White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting using 15 ingredients and 12 steps. Here is how you achieve it.
Ingredients of White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
- Prepare of WHITE BUTTER CAKE.
- Prepare 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
- It’s of RASPBERRY WHIPPED,CREAM FILLING.
- Prepare 1 1/2 of cold heavy whipping cream.
- Prepare 1/2 cup of cold raspberry jam, seedless if possible.
- You need 2 tbsp of confectioners sugar.
- Prepare 1 tsp of vanilla extract.
- Prepare of WHITE CHOCOLATE FROSTING.
- It’s 8 oz of good quality white chocolate, chopped.
- Prepare 3/4 cup of heavy cream.
- You need of GARNISH.
- Prepare 4 of white chocolate Lindor truffles.
- You need 4 of dark chocolate Lindor truffles.
- You need 2 tbsp of colored sugar.
- Prepare 1/4 cup of fresh rasberrys.
Here's our White Chocolate Buttercream in action, as the frosting for our White Chocolate Raspberry Cake! Don't miss our full collection of favorite cake and frosting recipes in our Recipes Section! Or, if you're interested in cake decorating tutorials, we have a Free Tutorials Section for you!. Finally, if you're interested in learning more about cake.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting step by step
- Have White Butter Cake made and cooled, and removed from pans, recipe attached below https://cookpad.com/us/recipes/336925-white-butter-cake.
- MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST.
- Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy..
- MAKE RASPBERRY WHIPPED CREAM FILLING.
- Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form..
- Cut each cake layer in half with a sharp knife to make 4 layers of cake.
- Place one layer on your serving plate.
- Cover this layer with 1/3 of the raspberry filling.
- Place second cake layer lb top of this and cover with another 1/3 of filling.
- Add third layer and remaining filling, place fourth layer on top. This will be frosted..
- Frost entire cake with the whipped white chocolate frosting.
- Garnish with the truffles and colored sugar, and fresh tasberrys.
Layer cakes are always well received and they seem to make any get together a little more special. This two layered White Butter Cake is no exception. It's buttery sweet and I like to sandwich the two layers together with raspberry jam and a tangy sweet cream cheese frosting. The frosting is also used to cover and decorate the cake. The raspberry is just right not too sweet and the frosting is perfection.
