Fresh Raspberry Cake With White Chocolate Frosting

 

Fresh Raspberry Cake With White Chocolate Frosting


This decadent moist cake takes berries and cream to the ultimate level- bursting with fresh raspberry and creamy white chocolate frosting!



Prep Time: 15 MINS

Cook Time: 25 MINS

Decorating Time: 20 MINS

Total Time: 60 minutes

Yield: 12 Servings

Author: Jessica Cain Montano 

 

INGREDIENTS  

Raspberry Cake

  • 3 cups all-purpose flour
  • 3½ tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter (2 sticks) softened
  • 2 cups sugar
  • 5 egg whites room temperature
  • 2½ cup pureed fresh raspberries
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 6 drops red food color gel + 4 drops depending on color preference

 

White Chocolate Frosting

  • 1 cup unsalted butter (2 sticks) softened
  • 2 cup powder sugar sifted
  • 12 oz white chocolate melted
  • ⅔ cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

garnish

  • ½ cup freeze dried raspberries roughly crushed

 

INSTRUCTIONS  

 

Raspberry Cake

  • Preheat oven to 350˚F. Grease (3) 8”-9” round cake pans.
  • Place flour, baking powder and salt into a mixing bowl and whisk together, set aside. In a separate mixing bowl, mix butter until light and fluffy. Add sugar and continue to beat together until fully and incorporated. Scrape down sides of bowl.
  • Mix flour mixture into butter mixture until fully incorporated. Combine raspberry puree with milk and mix into batter. Scrape down sides of bowl.
  • In another mixing bowl beat together egg whites until stiff peaks form. Fold eggwhites into batter until just combined.
  • Pour batter into prepared pans and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center.
  • Remove from heat and cool completely.

 

When your cake is cooled make your frosting.

 

White Chocolate Frosting

  • Beat together butter and powdered sugar until soft and fluffy. Add white chocolate and continue to beat together until fully incorporated. Scrape down sides of bowl. Add heavy cream, vanilla and salt and continue to beat together until light and fluffy.

 

Now it’s time to frost!

 

  • Put a dab of frosting on the cake stand.
  • Dab a couple tablespoons of frosting on the stand before putting down the first cake layer. This will prevent the cake from sliding. Tip: If you don’t have a cake stand, turn a large, wide-bottomed mixing bowl upside down and place a plate on top of it. Frosting is easier when the cake is elevated and closer to eye level.
  • Place the first cake layer on the stand.
  • Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.Tip: Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.
  • Put a few strips of parchment paper under your cake and tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your stand clean as you frost.
  • Start with a big dollop of frosting, spread the frosting leaving about an inch to the edge of your cake.
  • Use a piping bag with a big circle tip to decorate drops of frosting in the remaining space to the edge of your cake. the top with frosting.
  • Place the second layer top-side down.
  • Repeat the above steps for the remaining two layers.
  • Decorate the top layer with dollops of frosting all over and top with fresh raspberries.

 

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