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Category: Cakes
Prep Time: Cook Time: Total Time:
Makes 1 (8-inch) cake
4 (1-ounce) squares white baking chocolate
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
4 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
8 egg whites
1 (18-ounce) jar seedless raspberries preserves
1 recipe White Chocolate Frosting (recipe follows)
Garnish: fresh raspberries, white and milk chocolate curls
1. Preheat oven to 325°. Grease and flour three 8-inch cake pans; set aside.
2. In a small microwave-safe bowl, melt white chocolate squares in microwave oven on High (100 percent power) for 30-second intervals, stirring after each, until melted (approximately 1 1/2 minutes total). Set aside to cool.
3. In a large mixing bowl, beat butter and shortening at medium-high speed with an electric mixer for 3 minutes. Gradually add sugar; beat 4 minutes.
4. In a separate bowl, combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed, blending well after each addition.
5. Add vanilla and melted white chocolate, beating to combine. Add egg whites, one at a time, beating well after each addition. Spoon batter into prepared pans.
6. Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
7. Slice cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate; spread with 1/4 cup raspberry preserves, omitting preserves on top of last layer.
8. Spread White Chocolate Frosting on top and sides of cake. Garnish with raspberries and chocolate curls.
White Chocolate Frosting
Makes about 4 cups
8 (1-ounce) squares white baking chocolate
2/3 cup heavy whipping cream
2/3 cup butter, softened
1 teaspoon vanilla extract
8 cups confectioners’ sugar
1. In a medium microwave-safe bowl, melt white chocolate squares and cream in microwave oven on High (100 percent power) for 30-second intervals, stirring after each, until melted and smooth (approximately 1 1/2 minutes total).
2. Cool completely. In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
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White Chocolate Raspberry Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
Makes 1 (8-inch) cake
4 (1-ounce) squares white baking chocolate
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
4 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
8 egg whites
1 (18-ounce) jar seedless raspberries preserves
1 recipe White Chocolate Frosting (recipe follows)
Garnish: fresh raspberries, white and milk chocolate curls
1. Preheat oven to 325°. Grease and flour three 8-inch cake pans; set aside.
2. In a small microwave-safe bowl, melt white chocolate squares in microwave oven on High (100 percent power) for 30-second intervals, stirring after each, until melted (approximately 1 1/2 minutes total). Set aside to cool.
3. In a large mixing bowl, beat butter and shortening at medium-high speed with an electric mixer for 3 minutes. Gradually add sugar; beat 4 minutes.
4. In a separate bowl, combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed, blending well after each addition.
5. Add vanilla and melted white chocolate, beating to combine. Add egg whites, one at a time, beating well after each addition. Spoon batter into prepared pans.
6. Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
7. Slice cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate; spread with 1/4 cup raspberry preserves, omitting preserves on top of last layer.
8. Spread White Chocolate Frosting on top and sides of cake. Garnish with raspberries and chocolate curls.
White Chocolate Frosting
Makes about 4 cups
8 (1-ounce) squares white baking chocolate
2/3 cup heavy whipping cream
2/3 cup butter, softened
1 teaspoon vanilla extract
8 cups confectioners’ sugar
1. In a medium microwave-safe bowl, melt white chocolate squares and cream in microwave oven on High (100 percent power) for 30-second intervals, stirring after each, until melted and smooth (approximately 1 1/2 minutes total).
2. Cool completely. In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until light and fluffy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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