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January 23, 2008 at 12:42 pm · Filed under announcement

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White chocolate raspberry cake

January 15, 2008 at 1:50 pm · Filed under cake

As I said in a previous post, I am experimenting with cake baking. I found this recipe and just had to give it a try. I absolutely love white chocolate and raspberries and to put them together is even better! The cream cheese frosting is creamy and smooth. All around the cake was a delicious hit!

White chocolate raspberry cake

Prep: 30 minutes
Bake: 25-30 minutes
Yields: 16 servings

Ingredients

Cake

  • 6 oz. white baking chocolate squares (chopped) or chips
  • 1/2 cup (1 stick) unsalted butter
  • 3-4 Tbsp. seedless raspberry jam
  • 1/2 cup raspberries (preferably fresh, but frozen will work too)
  • 1/2 teaspoon of raspberry extract
  • white chocolate cream cheese frosting

Either:

  • 1 box of white cake mix
  • 1 cup milk
  • 3 eggs
  • 1 tsp. vanilla

Or:

StepsSlice of white chocolate raspberry cake

  1. Preheat your oven to 350°F. Grease and flour 2 (9-inch) round cake pans and set aside.
  2. Make cream cheese frosting and refrigerate until ready to use.
  3. Microwave the white chocolate and butter in medium bowl on HIGH for 2 minutes or until the butter is melted. Stir until chocolate it is completely melted; cool slightly.
  4. Beat cake mix, milk, eggs, vanilla, raspberry extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.
  5. Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
  6. Place 1 cake layer on serving plate and spread the raspberry jam. Place second cake layer on top.
  7. Frost top and side of cake with frosting. Top with raspberries just before serving. Keep the cake stored in your refrigerator.

Credit! Thanks to Kraft Foods for this recipe (thought it’s a little altered here on Eatables).

Note! The frosting pictured on the cake is actually buttercream because I didn’t have cream cheese on hand. The buttercream is okay with the cake, but the cream cheese frosting is a much better match.

Comments (3)

White chocolate cream cheese frosting

January 15, 2008 at 1:11 pm · Filed under cake ·Tagged , ,

This is a slightly jazzed up version of typical cream cheese cake frosting. It goes great on carrot or chocolate cake, pumpkin bread, cupcakes, or even in between cookies. Or on a white chocolate raspberry cake.

White chocolate cream cheese frosting
Ingredients
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 6 oz. white baking chocolate squares or chips, melted and cooled slightly
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 2-3 Tbsp. cocoa powder (optional depending on if you want a chocolate flavour)

Steps

  1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
  2. Add melted chocolate and vanilla; mix well. Add sugar gradually, beating until light and fluffy after each addition.
  3. Refrigerate while making  your cake so it can stiffen a bit.
  4. When ready, use to frost your favorite cake or cupcake recipe.

Credit! Thanks to Kraft Foods for this frosting recipe.

Comments (2)

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