Easiest Way to Prepare Super Quick Homemade Raspberry-White Chocolate Cream Cake

Easiest Way to Prepare Super Quick Homemade Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake. 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!

Raspberry-White Chocolate Cream Cake

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter, sugar, and milk. But I had a request in my.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of current trending foods on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I have loved my whole life.

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!

To begin with this recipe, we must 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. {Get of Raspberry Filling.
  2. {Make ready 1/4 cup of granulated sugar.
  3. {Prepare 2 tsp. of cornstarch.
  4. {Prepare 1/8 tsp. of salt.
  5. {Make ready 1 cup of Seagrams mixed berry wine cooler.
  6. {Get 1 Tbs. of butter or margarine.
  7. {Take 1/8 tsp. of almond extract.
  8. {Get of Red food color, if desired.
  9. {Make ready of Cake.
  10. {Make ready 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
  11. {Get 2 1/4 cups of Gold Medal all-purpose flour.
  12. {Get 1 1/2 cups of granulated sugar.
  13. {Make ready 2 1/4 tsp. of baking powder.
  14. {Get 1/2 tsp. of salt.
  15. {Get 1 2/3 cups of whipping cream.
  16. {Prepare 3 of eggs.
  17. {Get 1 tsp. of almond extract.
  18. {Take of White Chocolate Frosting.
  19. {Get 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
  20. {Prepare 3 cups of powdered sugar.
  21. {Make ready 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
  22. {Take 2 Tbs. of butter or margarine, softened.
  23. {Get 1/4 tsp. of 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. Beat cake mix, milk, eggs, raspberry flavor and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Raspberry is such a strong flavor and white chocolate can be so light once you mix it into something.

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..

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. Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream.

So that's going to wrap this up with this special food raspberry-white chocolate cream cake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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