WHITE CHOCOLATE RASPBERRY LAYER CAKE

You’ll love this beautiful White Chocolate Raspberry Layer Cake. Two layers of moist white chocolate mud cake blanketed in a cheat’s raspberry buttercream. This publish is sponsored by Almond Breeze.

INGREDIENTS White chocolate raspberry cake 230 grams (1 cup / 2 sticks) unsalted butter, chopped 300 grams (2 cups) white chocolate 200 grams (1 cup) caster sugar 240 ml (1 cup) Original Almond Breeze Milk 2 huge eggs 2 teaspoons vanilla extract 350 grams (2 and 1/2 cups) plain flour 2 teaspoons baking powder 100 grams (1 cup) frozen raspberries Raspberry buttercream 230 grams (1 cup / 2 sticks) unsalted butter, room temperature 1 teaspoon vanilla extract 2 tablespoons milk 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted 1/2 cup good-quality raspberry jam* Fresh raspberries, to decorate INSTRUCTIONS Preheat oven to 180C (360F). Grease and line NULL 8-inch spherical cake tins with baking or parchment paper. In a medium saucepan, upload butter, white chocolate, sugar and almond milk. Place on medium heat, stirring till glossy and sugar has dissolved. Set apart for simply a couple of minutes to cool slightly. Add eggs and vanilla to cooled white chocolate combination and stir till combined. Add flour and baking powder and stir till blended – don’t fear if the batter is just a bit lumpy. Gently fold by way of the raspberries. Divide the cake batter among the NULL cake tins and region within the oven for approximately 30-35 minutes or till a skewer inserted within the center comes out clean. Transfer to a wire rack to cool completely. To make the raspberry buttercream, upload butter to a huge blending bowl. Beat with an electrical mixer till pale and fluffy. Add vanilla and beat again. Add 1/3 icing sugar and 1 tablespoon of milk and beat till glossy and creamy. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Finally, upload the rest 1/3 icing sugar and beat till smooth. Add raspberry jam and beat till glossy and creamy. Place one cake layer onto a cake board or stand. Cover the ideal with raspberry buttercream. Place moment cake layer on ideal (upside down for a well flat top). Frost the ideal and facets of cake. Top with contemporary raspberries. NOTES For a glossy frosting as pictured, positioned your raspberry jam by way of a sieve to eliminate the seeds earlier than including into your buttercream. NUTRITION Serving Size: 1 slice of cake Calories: 671

This cake is everything. It’s glossy and moist with beautiful flavour, and a fairly pop of shade way to the creamy raspberry buttercream.

If you’re in search of an fundamental layer cake that’s certain to galvanize – seem no further!

Today, I’ve teamed up with Almond Breeze to carry you my new well-known cake. One that I simply recognise you’re going to love.

I’ve needed to share a recipe for a white chocolate cake for a lengthy time. But it’s taken fairly a whereas for me to discover the appropriate white chocolate cake which will rival any chocolate cake. But it’s lastly right right here and I’m over-the-moon with the result.

Using the vintage melt and blend method, this cake may just be very fundamental to make but gives you delicious effects each time. Dotted with frozen raspberries, the cake itself is pale but moist with a crisp crust. And it pairs perfectly with the fruity raspberry buttercream.

For a quickly and fundamental raspberry frosting, I’ve used a well high caliber raspberry jam. It provides on the spot flavour and shade but retains the thick, luscious texture of the buttercream.

So no longer purely does the frosting style on point, it also spreads easily, making it the appropriate frosting for a layer cake. Light. Creamy. Delicious.

Add simply a couple of contemporary raspberries on ideal and boom! The appropriate White Chocolate Raspberry Layer Cake. I’ve made this cake too many occasions to depend those final few weeks and honestly, I might consume it face-first instantly out of the oven.

The glossy buttery white chocolate cake has a fairly crumb, nearly a dust cake texture, with shade and freshness from the raspberries.

So what’s my mystery for the beautiful flavour and texture of the white chocolate cake? A well dose of well high caliber white chocolate, plenty of butter and almond milk. Let me present you simply  how fundamental this cake is to make within the video below!

DESCRIPTION
A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.

Share this post