Holly in the PNW

The girl that can't sit still!

White Chocolate Raspberry Cake

White chocolate raspberry cake is in the works! Last week I got asked to make a cake for the Seattle Area Feline Rescue for their Meowsquerade Gala. They have a dessert dash! How fun is that?! I had an idea so I needed to practice and this is what I came up with. White chocolate raspberry cake. Yummy! I will publish the gala cake once it’s over so please stay tuned.

Sometimes I take the easy road and I like to use box cake mixes. Honestly I love them! They always turn out nice and moist. Let’s face it most of the time the frosting and the filling make the cake anyway.  Bake the cake in two round 6 inch pans. I use these Wilton 6 inch pans. Spray the pans with cooking spray and place parchment paper on the bottom of the pan. Spray the parchment with the cooking spray too. We don’t want the cake sticking to the bottom of the pan. I do this with all my cakes. While the cake is baking make the raspberry filling. I used the same raspberry filling as my vanilla naked cake recipe.

Let the raspberry filling and cake cool completely before you add the filling to the top of cake. While the filling and cakes are cooling shave the white chocolate with a cheese grater/zester. I used a 4 ounce white chocolate baking bar by Ghirardelli. I used a little over half of the shavings on the cake but it’s nice to have extra just in case you need more than you thought.

Make the frosting as per instructions. When the cakes are completely cooled cut the top of the cakes off so you have a flat surface on each cake. Take one cake and cover the top with frosting.  Apply the raspberry filling over the frosting. Try and keep the filling on the lighter side because you need to add the other cake on top of the filling.  If you have too much filling it will spill over the edges and it’s difficult to frost the rest of the cake.

Add the other cake on top of the filling.  Spread the rest of the frosting all over the cake. Try and keep the frosting even. I used this scraper.  Now apply the white chocolate shavings to the frosting.  You need to press the white chocolate against the frosting or it wont stick. Do it gently with your hands. Once it’s all over the cake top with raspberries!

Time to dig in and slice this white chocolate raspberry cake up! I got a lot of compliments and people had two slices (I did too) when I brought it over for a birthday party.

 

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White Chocolate Raspberry Cake

Course Dessert
Keyword White Chocolate Raspberry Cake
Servings 12 slices

Ingredients

Ingredients

  • 1 box white cake mix make as directed on box
  • 1 4 ounce white chocolate baking bar (ghirardelli)

Raspberry Filling

  • 1 tbsp water
  • 8 ounces fresh raspberries or frozen
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

Vanilla Buttercream

  • 1 1/2 cups unsalted butter room temperature
  • 5 - 6 cups confectioners' sugar
  • 5 - 6 tbsp heavy cream
  • 1 tsp pure vanilla extract

Instructions

Cake

  1. Preheat over to 350 degrees. Spray 2 - 6 inch pans and spray with cooking spray. Place parchment paper on bottom of pan and spray the parchment too. Make the cake as per instructions on the box. Bake for 25 - 30 minutes. To make sure it's done stick a tooth pick into the cake and if it comes out clean the cake is done.

  2. Grate the white chocolate baking bark into a small bowl and set aside. 

Making the Buttercream Frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, and the vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 full minutes.
  3. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick.
  4. Yields about 4.5 cups of frosting.

Making the Raspberry Filling

  1. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  2. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  3. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

Assemble and decorate the cake:

  1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or save and eat later.

  2. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread frosting evenly on top. Spread the raspberry filling right on top of the frosting several spoonfuls until the frosting is covered with the filling. Use your own judgement on how much to use.

  3. Top with 2nd cake layer and evenly cover the top with more frosting and cover the rest of the cake with frosting.

  4. Use a bench scraper to smooth out the frosting on the sides of the cake. Top with raspberries.