White Chocolate Layer Cake With Raspberry Filling
Description
This impressive, beautiful white chocolate layer cake comes with a fresh raspberry filling and white chocolate cream cheese, making it perfect for parties or Mother's Day.
Ingredients
•
1/4 cup milk
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12 ounces white chocolate, chopped
•
2 cups all-purpose flour
•
3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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3/4 cup white sugar
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1/2 cup unsalted butter, softened
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1 teaspoon vanilla extract
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4 large eggs
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3/4 cup sour cream
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1 1/2 cups heavy cream
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3/4 cup fresh raspberries
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3 tablespoons white sugar
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1 (8 ounce) package cream cheese
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1/4 cup unsalted butter, softened
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6 ounces white chocolate, melted
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1 teaspoon vanilla extract
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2 cups powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
2
Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
3
Combine flour, baking soda, salt, and baking powder in a small bowl.
4
Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
5
Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
6
Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
7
Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
8
Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.