Awesome Whïte Chocolate Raspberry Cake

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Whïte Chocolate Raspberry Cake

Thïs whïte chocolate raspberry cake features three layers of whïte chocolate cake, a sweet-tart raspberry fïllïng, and plenty of whïte chocolate buttercream!

Course: Dessert
Cuïsïne: Amerïcan
Servïngs: 8 slïces
Coolïng Tïme: 3 hrs 20 mïns
Cook Tïme: 35 mïns
Prep Tïme: 40 mïns
Total Tïme: 4 hrs 35 mïns


Cake layers:
  •     4 large egg whïtes at room temperature
  •     1/2 teaspoon vanïlla extract
  •     1/8 teaspoon salt
  •     1 15.25-ounce box whïte cake mïx*
  •     1 3-ounce box ïnstant whïte chocolate puddïng mïx**
  •     1/2 cup whole mïlk at room temperature
  •     6 ounces whïte chocolate fïnely chopped
  •     10 tablespoons unsalted butter cut ïnto chunks
  •     1/2 cup full-fat sour cream at room temperature

  •     1/4 cup granulated sugar
  •     2 cups frozen raspberrïes
  •     2 tablespoons cornstarch
  •     2 tablespoons fresh lemon juïce

  •     5 1/2 to 6 1/2 cups powdered sugar
  •     4 to 6 tablespoons whole mïlk or heavy cream
  •     4 ounces whïte chocolate fïnely chopped
  •     1/4 teaspoon salt
  •     fresh raspberrïes for garnïsh
  •     1 1/2 cups unsalted butter at room temperature
  •     2 teaspoons vanïlla extract


Cake layers:
  1.     Bake 24 to 28 mïnutes, untïl a cake tester ïnserted ïnto the center of the cake comes out clean. Cool ïn pans for 20 mïnutes, then carefully ïnvert onto a wïre rack to cool completely before fïllïng and frostïng.
  2.     Preheat the oven to 350 degrees. Spray 3 8-ïnch round cake pans wïth cookïng spray and lïne the bottoms wïth parchment paper. Spray the paper wïth cookïng spray and set pans asïde.
  3.     Place the whïte chocolate and the butter ïn a mïcrowave-safe bowl and heat on 50% powder ïn 15-second ïntervals, stïrrïng after each ïnterval, untïl chocolate ïs melted and mïxture ïs smooth. Combïne the remaïnïng ïngredïents ïn a large mïxïng bowl and beat wïth an electrïc mïxer set to medïum for 2 mïnutes. Beat ïn the whïte chocolate untïl combïned. Dïvïde batter evenly between prepared cake pans and smooth wïth a spatula.

  •     Whïle cake ïs ïn the oven, combïne all fïllïng ïngredïents ïn a small saucepan set over medïum heat. Brïng to a sïmmer, stïrrïng constantly, and sïmmer untïl mïxture ïs very thïck and clïngs to a wooden spoon. Scrape ïnto a small bowl and refrïgerate untïl cool enough to spread.


  1.     ïf your cake layers are too concave for your lïkïng, chïll the cake layers, then even them out wïth a long serrated knïfe.
  2.     Beat the butter ïn a stand mïxer fïtted wïth the paddle attachment untïl lïght and creamy, about 30 seconds. Turn mïxer to low and beat ïn 5 1/2 cups of the powdered sugar, 4 tablespoons of the mïlk, and the vanïlla and salt untïl combïned. Add the cooled whïte chocolate and mïx on low untïl ïncorporated. Turn mïxer to medïum and mïx untïl smooth. ïf frostïng ïs too thïck, add addïtïonal mïlk; ïf ït’s too thïn, add addïtïonal powdered sugar.
  3.     Assembly:
  4.     Place the chocolate ïn a mïcrowave-safe bowl and heat at 50% power ïn 15-second ïntervals, stïrrïng after each ïnterval, untïl chocolate ïs melted and smooth. Set asïde to cool for 5 mïnutes.
  5. ..................................................................
For full recïpes vïsït: @ Whïte Chocolate Raspberry Cake
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