Best 7 Raspberry White Chocolate Cake With Lemon Buttercream Recipes

WHITE CHOCOLATE RASPBERRY CAKE

Steps:

• Heat milk and chocolate until melted and combined, cool to room temperature.*
• Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
• Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
• Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
• Add white chocolate and whip until smooth.
• Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
• Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
• Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
• Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
• Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
• For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
• For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
• For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
• Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
• In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
• Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
• Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
• In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
• Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

RASPBERRY LEMON BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• 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.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• 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.
• 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.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• 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.
• 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.