When I was a kid, my mom used to buy a white chocolate raspberry cake from Costco and it was incredible. And for sure, this recipe would be great with buttermilk in place of the sour cream . Hello! I am making these in cupcake form since I’m not quite up to the assembly process yet. Also for 10 inch layers I usually use 2 or 3 flour nails <3, Hey – looking to cook this from New Zealand . Would you make a strawberry filling with all the same ingredients/steps just sub out the different berry? what do puls be the difference between using cake flour and using regular flour? Planning to make this for my husbands birthday. Hope that helps, happy baking! Leave the cake to cool in the tin for 10 minutes, and then turn … changed the white chocolate buttercream to your vanilla buttercream. Thank you so much ?. Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning. … I’m not quite sure what you mean by dusty! Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. It has a lower protein percentage, which helps make softer cake layers. I baked it at 325, That is a long time! Hope that helps, happy baking! I am thinking of doing a multilayered cake for my daughter birthday. I’m preparing it now!! Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Will the filling go bad since there’s fruit? it the perfect cake filling. That’s wonderful, I hope he loved the cake!! I was wondering how I would need to adjust the recipe for a 3 layered 6 inch cake? So sorry for the delayed response! but I’d suggest making 1.5 batches to make 3, 9″ cake layers, and 2/3 of a batch to make 3, 6 inch cake layers. You should be left with about 1/2 cup of seedy pulp. Here’s the link: https://chelsweets.com/2020/04/02/swiss-meringue-buttercream-frosting/. If you use shortening in place of half or more of the butter, the frosting crust. I was wondering if raspberry jello would work? I think inverting the frosting (rasp frosting inside, plain white frosting outside) would work great, or if you want to keep things more simple this cake would still taste great without the raspberry frosting.Hope that helps, and that your sister-in-law’s wedding cake turns out great!! Do you have a recipe for a vegan cake and frosting ? Select product: Imitation Clear Vanilla Extract, 8 oz. A little goes a long way, and it’s super easy to order online. Raspberry White Chocolate Cake. It’s actually exactly the same! Thank you for sharing, happy baking! Mix in the remaining dry ingredients on a low speed. Also, I had a hard time finding raspberry powder for a different recipe a few weeks ago and ended up buying freeze dried raspberries and putting them in a food processor to turn it into powder and it works perfectly!! Hello! Thanks in advance! Hope it turns out good tho ? Hey I was wondering if its possible to make this cake dairy free and also how did you make the drip on the cake, The drip on the cake is my white chocolate ganache! You can use all-purpose flour in place of the cake flour, but it will make the cake layers a bit more dense. Just the powder. This is an american buttercream, which does use quite a bit of butter and powdered sugar. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. I was wondering if it has to have sour cream in the batter and if it would affect it if I removed it? It's easy to do! Do you think it was from the raspberry powder? While the cake layers bake and cool, make the white chocolate buttercream frosting. I’d recommend doubling this cake recipe to make a 10″ layer cake. If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Instead, I add raspberry powder into the frosting that was left over after assembling and crumb coating this white chocolate raspberry cake. So I finally made the birthday cake and was a big big hit. Raspberry Layer Cake with White Chocolate Buttercream Ingredients and substitutes Cake flour - Makes the cake soft and tender. Add eggs, one at a time, mixing well. Then it's topped off with ribbons of cream cheese icing. I did strawberry instead of raspberries and it turned out amazing! I also didn’t want the flavor of the cake layers to complete with the flavor of the frosting and filling in this cake. i’m not quite sure how to explain it, but i also don’t know what it could be from. I am so happy to hear that Christina! Usually I’d say you can, but because of the fresh fruit in this cake I don’t think it’s a great idea! Raspberry powder might seem like a kind of finicky ingredient, and I know most people don’t have it in their pantries. Alternate with small splashes of cream. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight. I also revamped the way the batter is made! I had baked this cake a while back and it was delicious!! Do you think I could use whipped white chocolate ganache instead of the buttercream? You’ve converted me to using powder instead of jam or purées in the frosting and I’m never going back, it’s amazing!! Though I used 2 cups sugar. I hope everyone enjoys it!! Haha, I can’t find raspberry powder anything else I can use? Hopefully we’ll be able to figure out what it is together!! I’m sure it’s tricky to answer since you’ve probably never done it that way, but let me know what you think. Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes! Yup, that’s exactly what I’d do! I made the cake this weekend for my baby brother’s 15th birthday, (he requested raspberry), and it turned out amazing! You will mix in the raspberry powder and additional heavy cream once the cake is crumb coated. This cake ends up being pretty big (feeds about 24 people), so I don’t really think of it as being that crazy! Another ingredient swap I made was using cake flour in place of all-purpose flour. Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover. Use a decent amount of pressure to really get all the liquid through the sieve. Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated. Could i use freeze-dried raspberry instead of Raspberry powder? Layers of yellow cake filled with a creamy raspberry icing and all covered with white chocolate meringue buttercream is a summertime cake … Use a serrated knife to level the tops, and trim the sides to remove any caramelization. Combine chocolate, water and extra butter in a large saucepan and stir over low heat until smooth. Grease two 20cm round cake tins with butter and line bases and sides with baking paper. Decorate as desired! although, i did find one issue with the flavor of the cake. Yessss!! Line and grease four 7 inch pans or 3 8-inch cake pans with parchment rounds. Let egg whites stand at room temperature for 30 minutes. Increase speed to medium and beat for 2 minutes. Raspberry-White Chocolate Cream Cake Recipe - BettyCrocker.com minutes before adding it into this frosting. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! 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