Easy White Chocolate Raspberry Cake for Any Occasion

Indulge in the delightful combination of rich white chocolate and tangy raspberries with this “Easy White Chocolate Raspberry Cake.” Perfect for any occasion, this cake is designed to be both visually appealing and deliciously flavorful, making it a perfect centerpiece for birthdays, anniversaries, or everyday celebrations.

Ingredients:

• Cake Base:
  • 2 boxes white cake mix (or homemade white cake batter)
  • 3 large eggs
  • 1 1/2 cups water
  • 1 tsp vanilla extract
  • 1 vanilla bean (optional, for added aroma)
• Filling:
  • 1 cup fresh raspberries (or store-bought raspberry jam)
  • 1/2 cup white chocolate Ganache ( recipe below)
• Ganache:
  • 1 cup white chocolate chips
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
• Frosting:
  • 1 cup white chocolate buttercream ( recipe below)
  • Fresh raspberries or edible flowers for decoration
    

    Easy White Chocolate Raspberry Cake

    Indulge in the delightful combination of rich white chocolate and tangy raspberries with this "Easy White Chocolate Raspberry Cake." Perfect for any occasion, this cake is designed to be both visually appealing and deliciously flavorful, making it a perfect centerpiece for birthdays, anniversaries, or everyday celebrations.

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    Ingredients

      

    • 2 boxes white cake mix or homemade white cake batter
    • 3 large eggs
    • 1 1/2 cups water
    • 1 tsp vanilla extract
    • 1 vanilla bean optional, for added aroma
    • Filling:
    • 1 cup fresh raspberries or store-bought raspberry jam
    • 1/2 cup white chocolate Ganache recipe below
    • Ganache:
    • 1 cup white chocolate chips
    • 1/4 cup heavy cream
    • 1 tsp vanilla extract
    • Frosting:
    • 1 cup white chocolate buttercream recipe below
    • Fresh raspberries or edible flowers for decoration
    • Instructions:

    Instructions

     

    • the white chocolate chips with heavy cream and vanilla extract. Stir until smooth, then set aside to cool slightly.
    • Make the Frosting:
    • Mix melted white chocolate chips with softened butter, powdered sugar, and a touch of milk until smooth. Add vanilla extract for flavor.
    • Assemble the Cake:
    • Once the cakes have cooled, place one layer on a serving plate. Spread a thin layer of raspberry jam (or fresh raspberries) on top, then drizzle with Ganache. Place the second cake layer on top and spread the frosting all over the cake.
    • Decorate:
    • Garnish the top and sides with fresh raspberries and edible flowers. Add a few shavings of white chocolate for an elegant touch.
    • Serve:
    • Let the cake sit at room temperature for about 15 minutes before serving to allow the frosting to set. Serve with fresh raspberries on the side.
    • Tips:
    • For a smoother Ganache, ensure the double boiler is well-insulated and free from water droplets.
    • If using fresh raspberries for decoration, ensure they are dry to prevent the frosting from melting.
    • Storage:
    • This cake is best served within a few hours, but if kept in the fridge, ensure to bring it to room temperature before serving to maintain the texture of the frosting.
    • Enjoy your delicious and elegant "Easy White Chocolate Raspberry Cake"!

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, mix the cake mix, eggs, water, vanilla, and vanilla bean seeds (if using) until smooth. Pour the batter into the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool.
2. Make the Ganache:
   • In a double boiler, melt the white chocolate chips with heavy cream and vanilla extract. Stir until smooth, then set aside to cool slightly.
3. Make the Frosting:
   • Mix melted white chocolate chips with softened butter, powdered sugar, and a touch of milk until smooth. Add vanilla extract for flavor.
4. Assemble the Cake:
   • Once the cakes have cooled, place one layer on a serving plate. Spread a thin layer of raspberry jam (or fresh raspberries) on top, then drizzle with Ganache. Place the second cake layer on top and spread the frosting all over the cake.
5. Decorate:
   • Garnish the top and sides with fresh raspberries and edible flowers. Add a few shavings of white chocolate for an elegant touch.
6. Serve:
   • Let the cake sit at room temperature for about 15 minutes before serving to allow the frosting to set. Serve with fresh raspberries on the side.

Tips:

• For a smoother Ganache, ensure the double boiler is well-insulated and free from water droplets.
• If using fresh raspberries for decoration, ensure they are dry to prevent the frosting from melting.

Storage:

• This cake is best served within a few hours, but if kept in the fridge, ensure to bring it to room temperature before serving to maintain the texture of the frosting.

Enjoy your delicious and elegant “Easy White Chocolate Raspberry Cake”!