Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache Fill and frost cakes, cupcakes, brownies, cookies whatever you can think of for a fresh creamy raspberry taste. Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth.

Ingredients of Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache

  1. Prepare of FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING.
  2. Prepare 16 ounces of white chocolate, chopped, do not use chips.
  3. You need 2 cups of fresh rasberries, or thawed frozen rasberries.
  4. Prepare 1 1/2 cups of heavy whipping cream.
  5. You need 1 teaspoon of vanilla extract.
  6. It's of FOR VANILLA CAKES.
  7. You need 3 cups of cake flour.
  8. Prepare 1 tablespoon of baking powder.
  9. Prepare 1/2 teaspoon of salt.
  10. You need 1 2/3 cup of unsalted butter, melted.
  11. Prepare 1 1/2 cups of granulated sugar.
  12. Prepare 4 of large eggs.
  13. Prepare 2 teaspoons of vanilla extract.
  14. It's 2/3 cup of milk, I used whole milk.
  15. It's of TO DECORATE.
  16. You need 4 of or more fresh rasberries.
  17. You need of valentine sprinkles.

Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache step by step

  1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING.
  2. Puree rasberries in a food processor or blender.
  3. Strain them, pressing to extract all juice, discard seeds.
  4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth.
  5. .
  6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
  7. MAKE VANILLA CAKES.
  8. Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either.
  9. Whisk in a bowl the flour, baking powder and salt.
  10. In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended.
  11. Divide evenly between cake molds.
  12. Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely.
  13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy.
  14. Fill center of each cake with some filling.
  15. .
  16. Sandwich 2 cake halves together. This will make 4 cakes.
  17. Frost each cake with the frosting.
  18. Decorate with a fresh rasberrie and valentine sprinkles.
  19. .
  20. .

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! This homemade Chocolate Raspberry Cake is filled with a raspberry filling, frosted with a whipped ganache frosting and topped with a dark chocolate glaze! This White Chocolate ganache filling is also great as filling or icing cakes. If you're covering your cake with fondant, this icing is perfect to go You should only start whipping (with subsequent successful result) if the mixture is chilled and visibly thickened. If it's still as liquid as when it was warm.

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