White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, white butter cake layered with raspberry cream with a white chocolate frosting. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting is something which I have loved my whole life.

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries I'm actually not a fan of white chocolate. It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have white butter cake layered with raspberry cream with a white chocolate frosting using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
  1. Make ready WHITE BUTTER CAKE
  2. Make ready 1 recipe of my White Butter Cake, recipe attached in direction step #1
  3. Prepare RASPBERRY WHIPPED,CREAM FILLING
  4. Prepare 1 1/2 cold heavy whipping cream
  5. Prepare 1/2 cup cold raspberry jam, seedless if possible
  6. Get 2 tbsp confectioners sugar
  7. Make ready 1 tsp vanilla extract
  8. Get WHITE CHOCOLATE FROSTING
  9. Get 8 oz good quality white chocolate, chopped
  10. Get 3/4 cup heavy cream
  11. Make ready GARNISH
  12. Get 4 white chocolate Lindor truffles
  13. Take 4 dark chocolate Lindor truffles
  14. Make ready 2 tbsp colored sugar
  15. Take 1/4 cup fresh rasberrys

Enjoy this combo in this decadent, showstopping cake. Fill cake layers with raspberry filling. Spread frosting over side and top of cake. This beautiful White Butter Cake combines a light and fluffy white butter cake with a delicious cream cheese frosting.

Instructions to make White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting:
  1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below - - https://cookpad.com/us/recipes/336925-white-butter-cake
  2. MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
  3. Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy.
  4. MAKE RASPBERRY WHIPPED CREAM FILLING
  5. Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
  6. Cut each cake layer in half with a sharp knife to make 4 layers of cake
  7. Place one layer on your serving plate
  8. Cover this layer with 1/3 of the raspberry filling
  9. Place second cake layer lb top of this and cover with another 1/3 of filling
  10. Add third layer and remaining filling, place fourth layer on top. This will be frosted.
  11. Frost entire cake with the whipped white chocolate frosting
  12. Garnish with the truffles and colored sugar, and fresh tasberrys

This two layered White Butter Cake is no exception. It's buttery sweet and I like to sandwich the two layers together with raspberry jam and a tangy sweet cream cheese frosting. Basic White Two-Layer Cake and White Buttercream Frosting. This is hands-down the best made-from-scratch white cake My favorite cake is a white cake with white cream frosting with a hint of vanilla. I love chocolate cake with raspberry filling but am never brave enough to bake my own!

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