Best 2 Raspberry White Chocolate Cream Cake Recipes
Indulge in a symphony of flavors with this delectable Raspberry White Chocolate Cream Cake, where layers of moist vanilla cake are lovingly embraced by a luscious white chocolate buttercream, all adorned with a vibrant raspberry filling. This culinary masterpiece offers a delightful balance of sweet and tangy, making it a perfect treat for any occasion.
1. Raspberry White Chocolate Cream Cake: Dive into the classic combination of white chocolate and raspberry, where fluffy layers of vanilla cake are sandwiched between a creamy white chocolate buttercream and a vibrant raspberry filling. Each bite tantalizes the taste buds with a burst of contrasting flavors.
2. Raspberry White Chocolate Cheesecake: Experience a rich and creamy twist on the classic cheesecake, where a graham cracker crust supports a velvety filling infused with white chocolate and raspberries. The perfect harmony of tangy and sweet creates an unforgettable dessert that will leave you craving more.
3. Raspberry White Chocolate Cupcakes: Treat yourself to individual servings of pure bliss with these delightful cupcakes. Vanilla cupcakes are crowned with a swirl of white chocolate buttercream and topped with a fresh raspberry, offering a delightful bite-sized indulgence.
4. Raspberry White Chocolate Crumb Bars: Enjoy the perfect blend of textures with these delectable crumb bars. A buttery shortbread crust is topped with a layer of sweet and tangy raspberry filling, all enveloped in a crumbly white chocolate streusel topping. Each bite offers a satisfying crunch and a burst of flavors.
5. Raspberry White Chocolate Mousse: Indulge in a light and airy dessert with this luscious mousse. Fresh raspberries are blended into a creamy white chocolate mousse, creating a cloud-like texture that melts in your mouth, leaving behind a symphony of flavors.
RASPBERRY-WHITE CHOCOLATE CREAM CAKE
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 20
Steps:
- In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- 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.
- In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- 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.
- 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.
- 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.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg
RASPBERRY-WHITE CHOCOLATE CREAM CAKE
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 20
Steps:
- In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- 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.
- In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- 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.
- 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.
- 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.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg
Tips:
- Use unsalted butter and bring it to room temperature before using to ensure the cake batter emulsifies properly.
- Make sure the cream cheese is also at room temperature to avoid lumps in the filling.
- To achieve a smooth and creamy filling, use a hand mixer or stand mixer to beat the cream cheese and sugar until light and fluffy.
- For a more intense white chocolate flavor, use high-quality white chocolate chips or bars.
- If you don't have parchment paper, grease and flour the cake pans before pouring in the batter.
- Bake the cakes until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling the cake to prevent the filling from melting.
- For a neater appearance, use a serrated knife to cut the cakes.
- If desired, decorate the cake with additional fresh raspberries, white chocolate shavings, or chopped nuts.
Conclusion:
This Raspberry White Chocolate Cream Cake is a delightful treat that combines the tangy sweetness of raspberries with the rich and creamy flavors of white chocolate and cream cheese. With its moist and fluffy cake layers, smooth and decadent filling, and vibrant raspberry decoration, this cake is sure to impress your family and friends. Whether you're celebrating a special occasion or simply looking for a delicious dessert, this Raspberry White Chocolate Cream Cake is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #fruit #american #oven #dinner-party #romantic #cakes #chocolate #dietary #berries #raspberries #taste-mood #equipment #number-of-servings
You'll also love
