Best 11 White Cake With Raspberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful harmony of flavors with a classic white cake elevated by a vibrant raspberry sauce. This delectable dessert promises a symphony of textures and tastes, where the delicate crumb of the cake meets the lusciousness of the raspberry sauce, creating an unforgettable culinary experience. Whether you're a seasoned baker or just starting your baking journey, this article will guide you through the steps of creating this masterpiece, ensuring a perfect balance of sweetness, tanginess, and visual appeal.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY WHITE CAKE



Raspberry White Cake image

In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into the batter for a pop of color and juicy, tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 14

Vegetable-oil cooking spray
2 cups sifted cake flour (not self-rising)
1 teaspoon salt
1 cup sugar (1/2 cup plus 1/2 cup)
1 cup heavy cream
2 tablespoons whole milk
2 teaspoons baking powder
4 large egg whites, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups raspberries (8 ounces)
2/3 cup raspberry jam
Meringue Frosting for Raspberry White Cake
1/2 cup large-flake dried unsweetened coconut

Steps:

  • Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
  • Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
  • Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.

FESTIVE WHITE CAKE WITH RASPBERRY SAUCE



Festive White Cake with Raspberry Sauce image

This festive white cake is tender, delicious, and easy to make. Top with raspberry sauce.

Provided by Alli Smith

Categories     Dessert

Time 38m

Number Of Ingredients 7

1 package white cake mix PLUS ingredients listed on cake mix box.
1 cup heavy whipping cream, whipped
4 ounces cream cheese
1 cup powdered sugar
1 container strawberry glaze (14 ounces)
1/4 cup water
2-1/2 cups fresh OR frozen raspberries

Steps:

  • Bake the cake in a 9x13x2" baking pan according to package directions. Cool on a wire rack.
  • In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped cream. Spread over cooked cake.
  • Refrigerate cake until time to serve.
  • Just before serving, combine water and strawberry glaze. Gently fold in the raspberries. Serve over cake.

Nutrition Facts : Calories 139 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 42 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

WHITE CAKE WITH RASPBERRY SAUCE



White Cake with Raspberry Sauce image

Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Steps:

  • Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Nutrition Facts :

MOLTEN CHOCOLATE CAKES WITH RASPBERRY SAUCE



Molten Chocolate Cakes with Raspberry Sauce image

Provided by Brian Boitano

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

12 ounces semisweet chocolate, chopped, divided
2 tablespoons heavy cream
1/2 cup sugar, plus 2 tablespoons for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon almond extract
1 pint fresh raspberries
2 tablespoons sugar
1 tablespoon Kirsch, optional

Steps:

  • For Cakes:
  • To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
  • Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
  • In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
  • Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
  • Put 1 into the center of each ramekin and press down slightly to cover with the batter.
  • (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
  • For Raspberry Sauce and Garnish:
  • Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE



Old Fashioned Pound Cake with Raspberry Sauce image

A classic old-fashioned pound cake with fresh raspberry sauce.

Provided by Kim Niederreither

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 11

3 ¾ cups all-purpose flour
⅛ teaspoon salt
¼ teaspoon ground nutmeg
2 cups butter, room temperature
2 ¾ cups white sugar
6 eggs, room temperature
½ cup milk, room temperature
1 teaspoon vanilla extract
3 cups fresh raspberries
¼ cup white sugar
1 teaspoon creme de cassis liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Sift together the flour, salt and nutmeg. Set aside.
  • Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
  • For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

Nutrition Facts : Calories 571.8 calories, Carbohydrate 72.3 g, Cholesterol 150.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 17.6 g, Sodium 241.8 mg, Sugar 44.9 g

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Steps:

  • For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  • Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
  • For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

WHITE RASPBERRY POKE CAKE RECIPE



White Raspberry Poke Cake Recipe image

White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.

Provided by Elyse

Yield 15

Number Of Ingredients 14

1 (15.25 ounce) box white cake mix (We used Pillsbury)
1/2 cup vegetable oil
1 cup water
3 eggs
1 (3 ounce) box raspberry Jell-O flavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8 ounce) package cream cheese (softened)
1/4 cup butter (softened)
1 teaspoon vanilla
3 Tablespoons milk
3 cups powdered sugar
1 cup fresh raspberries
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
  • Poke holes all over cooled cake with a fork.
  • In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  • Pour over cake and refrigerate for 30 minutes.
  • To make the frosting, beat together cream cheese and butter until fluffy.
  • Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  • Top cake with fresh raspberries and sliced almonds.
  • Refrigerate until serving.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING



White Chocolate Layer Cake With Raspberry Filling image

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

Provided by jenshira

Categories     Chocolate Cake

Time 2h20m

Yield 12

Number Of Ingredients 19

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

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.

Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g

WHITE FRIGHT CAKE



White Fright Cake image

Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed white cake mix into a sinister delight. My husband is not a fan of chocolate, so this is a great treat for him. -Cynthia Ford, Powder Springs, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Steps:

  • Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Nutrition Facts :

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE



Sparkling White Chocolate Cake With Champagne-Raspberry Sauce image

This special-occasion cake has many steps. Luckily, they can be made in stages and you can assemble the cake the day before. For true white chocolate flavor, be sure that cocoa butter is a primary ingredient in the chocolate that you buy. Because the frosting has to chill completely, plan to make it at least four hours before frosting the cake.

Provided by Vseward Chef-V

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

16 ounces white chocolate, divided
3/4 cup whipping cream
10 tablespoons unsalted butter, cut up
2 teaspoons light corn syrup
1/4 cup unsalted butter
6 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1 cup all-purpose flour
2 1/2 cups sweet champagne or 2 1/2 cups sparkling wine, divided
1/4 cup sugar
1 (12 ounce) package frozen raspberries
1/2 cup seedless raspberry jam, divided

Steps:

  • Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
  • Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
  • Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
  • To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
  • In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
  • Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
  • Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
  • Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
  • To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
  • To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 641.5, Fat 33.7, SaturatedFat 20.1, Cholesterol 167, Sodium 108.7, Carbohydrate 70.7, Fiber 1.7, Sugar 56.9, Protein 7.2

Tips:

  • Use the best quality ingredients you can find. Fresh, ripe raspberries will make a big difference in the flavor of the sauce.
  • Don't overcook the sauce. The raspberries should be heated through, but they should still retain their shape.
  • Let the sauce cool slightly before serving. This will allow the flavors to meld together.
  • Serve the sauce over white cake, ice cream, or your favorite dessert.

Conclusion:

This white cake with raspberry sauce is a classic dessert that is perfect for any occasion. The cake is moist and fluffy, and the sauce is sweet and tart. The combination of flavors is simply irresistible. If you're looking for a delicious and easy-to-make dessert, this is the recipe for you.

Related Topics