Best 7 White Wedding Cake With Raspberry Filling Recipes

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING

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.

RASPBERRY WHITE CAKE

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.

WHITE WEDDING CAKE WITH RASPBERRY FILLING

Steps:

• Heat oven to 325°F. Generously grease bottoms and sides of each square cake pan with solid shortening. Sprinkle with flour to coat pans; tap to remove excess flour.
• To make batter for 6- and 8-inch pans, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread 2 1/4 cups batter in 6-inch pan and 4 1/4 cups batter in 8-inch pan. Cover remaining batter with plastic wrap; refrigerate.
• Place both pans about 3 inches apart on middle oven rack in oven. Bake 6-inch cake 40 to 45 minutes and 8-inch cake 45 to 50 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove cakes from pans; place top sides up on cooling racks. Cool completely, about 1 hour.
• To make batter for 12-inch pan, in large bowl, beat 2 boxes cake mix, 2 1/2 cups water, 2/3 cup oil and 6 egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add batter to batter set aside in refrigerator; stir to combine. Spread 9 cups batter evenly in pan.
• Bake 12-inch cake 50 to 60 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack 25 minutes. Remove cake from pan; place top side up on cooling rack. Cool completely, about 1 hour.
• Each tier is made up of 2 layers of cake. To make another 6- and 8-inch layer, wash and dry both pans. Prepare pans again as directed in Step 1. Fill pans as directed in Step 2. Bake and cool as directed in Step 3.
• Wash and dry 12-inch cake pan. Prepare pan again as directed in Step 1. For second layer, make batter, fill pan, bake and cool as directed in Steps 4 and 5.
• To make frosting, in large bowl, stir together 8 cups powdered sugar and 1 tablespoon meringue powder. With electric mixer on low speed, beat in 1 cup shortening, 1/2 cup milk, 2 teaspoons vanilla and 1 teaspoon almond extract; beat on medium speed until smooth. Add additional milk, 1 tablespoon at a time, to make frosting spreadable consistency. Transfer frosting to another large bowl; cover with plastic wrap. Make frosting as directed 3 more times.
• To assemble cake, with serrated knife, cut off domed top crust of each cake layer to form a flat surface. Carefully brush off crumbs from cakes.
• Place about 1 tablespoon frosting on serving tray where first cake layer will be placed to keep cake from sliding on tray. Place 1 (12-inch) layer, cut side up, on tray. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1 cup raspberry filling over top of cake inside frosting border. Top with second 12-inch cake layer, cut side down.
• For 6- and 8-inch layers, make cardboard square to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting on center of cardboard square to hold cake in place. Place 6-inch cake layer, cut side up, on cardboard. Pipe a frosting border around top inside edge of cake. Spread 1/4 cup raspberry filling over top of cake inside border. Top with remaining 6-inch cake layer, cut side down. Repeat for 8-inch tier, using 8-inch cardboard square, both 8-inch cake layers and 1/2 cup raspberry filling.
• To frost 6- and 8-inch tier, stir frosting. Using large spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Use spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal the crumbs to make frosting the cake easier.) Apply second thicker layer of frosting to sides and tops of cakes, spreading until smooth.
• For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place 8-inch tier on top of 12-inch tier, center 8-inch cake pan, turned upside down, on top of 12-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod into center of 12-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 12-inch cake, spacing evenly 1 1/2 inches apart within imprinted outline on 12-inch tier. Place 8-inch tier on top of 12-inch tier.
• Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 8 dowel rods for 8-inch tier as directed in Step 13. Top 8-inch tier with 6-inch tier.
• Use remaining frosting to decorate cake as desired. Add royal icing flowers.

FONDANT-COVERED WEDDING CAKE WITH RASPBERRIES AND CHOCOLATE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line bottoms of 6-inch-diameter, 9-inch-diameter and 12-inch-diameter cake pans with 3-inch-high sides with parchment paper. Spray parchment and sides of pans with nonstick spray.
• Sift flour, baking powder and salt into large bowl. Using electric mixer, beat unsalted butter in very large bowl (at least 8-quart capacity) until smooth. Gradually add 3 cups sugar, beating until fluffy. Beat in flour mixture in 5 additions alternately with 3 1/2 cups water in 4 additions, occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another large bowl until medium-firm peaks form. Gradually add remaining 2 cups sugar, beating until whites are very thick and glossy, about 5 minutes. Fold 1/3 of whites into batter to lighten. Fold in remaining whites in 2 additions. Fold in chocolate pieces.
• Transfer 2 1/3 cups cake batter to prepared 6-inch pan, 4 2/3 cups cake batter to 9-inch pan and remaining cake batter (about 9 cups) to 12-inch pan; spread batter evenly in pans.
• Place 6- and 9-inch cake pans on top rack in oven and 12-inch cake pan on bottom rack in oven. Bake cakes until tester inserted into center comes out clean, about 50 minutes for 6- and 9-inch cakes and about 55 minutes for 12-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes; turn out onto racks. Peel off parchment paper; cool cakes completely. Slide cakes onto corresponding cardboard rounds. Wrap cakes with foil; let stand at room temperature 1 day.
• Place white chocolate in large metal bowl; set over large saucepan of simmering water (do not let bottom of bowl touch water). Stir until chocolate is almost melted. Remove from over water; stir until chocolate is completely melted and smooth. Cool chocolate to room temperature, stirring occasionally.
• Using electric mixer, beat cream cheese in very large bowl (at least 8-quart capacity) until smooth. Gradually beat in butter. Beat in cooled white chocolate in 4 additions. Beat in vanilla and almond extracts. Add only enough gel base color in rice-size drops, beating to blend after each addition, to turn frosting pale pink.
• Using long serrated knife, cut 12-inch cake horizontally into 3 equal layers. Using large tart pan bottom as aid, transfer 2 top layers, 1 at a time, to work surface, leaving bottom layer on cardboard. Spread 2/3 cup preserves over bottom cake layer, leaving 1/2-inch border at edge. Arrange 1 1/2 cups berries on their sides atop preserves, spacing apart and pressing gently to flatten. Spoon 2 cups frosting by dollops over berries. Using spatula, gently spread frosting to cover cake and berries evenly. Using tart pan bottom as aid, slide middle cake layer atop filling. Repeat layering of preserves, berries and frosting. Top with third cake layer, cut side down. Spread 2 2/3 cups frosting smoothly over top and sides of cake; refrigerate on cardboard base.
• Using serrated knife, cut 9-inch cake horizontally into 3 equal layers. Using tart pan bottom as aid, transfer 2 top layers, 1 at a time, to work surface. Spread 7 tablespoons preserves over bottom cake layer, leaving 1/2-inch border at edge. Arrange 1 cup berries on their sides atop preserves, spacing apart and pressing gently to flatten. Spoon 1 1/4 cups frosting by dollops over berries. Using spatula, gently spread frosting to cover cake and berries evenly. Using tart pan bottom as aid, slide middle cake layer atop filling. Repeat layering of preserves, berries and frosting. Top with third cake layer, cut side down. Spread 2 1/4 cups frosting smoothly over top and sides of cake; refrigerate on cardboard base.
• Using serrated knife, cut 6-inch cake horizontally into 3 equal layers. Transfer 2 top layers, 1 at a time, to work surface. Spread 3 tablespoons preserves over bottom cake layer, leaving 1/2-inch border at edge. Arrange generous 1/3 cup berries on their sides atop preserves, spacing apart and pressing gently to flatten. Spoon 1/3 cup frosting by dollops over berries. Using spatula, gently spread frosting to cover cake and berries evenly. Place middle cake layer atop filling. Repeat layering of preserves, berries and frosting. Top with third cake layer, cut side down. Spread 1 cup frosting smoothly over top and sides of cake; refrigerate on cardboard base. Transfer remaining frosting to medium metal bowl; cover and refrigerate. Chill assembled cakes until frosting is firm, about 2 hours. (Remaining frosting can be refrigerated up to 1 week.)
• Cut each package of fondant into 8 equal 4-ounce pieces. Wrap all but 3 1/2 pieces (14 ounces) in plastic wrap and reserve for 9-inch and 12-inch cakes. Break reserved 3 1/2 pieces fondant into 1-inch pieces. Drop fondant pieces into bowl of heavy-duty mixer fitted with paddle attachment, beating until blended and malleable, about 1 minute. Remove 1 walnut-size piece of softened fondant from bowl. Dip toothpick into gel base color; smear color onto walnut-size piece of fondant. Knead briefly with hands to incorporate color evenly. Repeat, adding more color with toothpick and kneading until fondant piece is bright pink. Add 1/4-inch piece of bright pink fondant to bowl of white fondant and beat to blend well, adding more bright pink fondant by 1/4-inch pieces as necessary and blending until fondant in bowl is pale pink. Shape pale pink fondant into disk. Wrap bright pink fondant in plastic to keep soft.
• Place assembled 6-inch cake on turntable. Roll out disk of pale pink fondant on sheet of parchment paper to 11-inch round. Once the fondant has been rolled out, drape it over a large rolling pin to transfer it from the work surface to the cake. Loosely roll fondant around rolling pin. Hold rolling pin over cake; release enough fondant to touch base of cake at 1 side. Unroll fondant over cake so that it drapes evenly on all sides. Gently press fondant to top of cake. Resting base of thumb and heel of same hand on top edge of cake, barely press fondant to side of cake at 1 point. Place fingertips of other hand under skirt of fondant just below that point. In a slow but continuous motion, use upper hand to mold fondant to side of cake, smoothing wrinkles and folds. At same time, use lower hand to gently support and guide skirt of fondant. Fondant should cover cake smoothly, with excess flaring at bottom like brim of top hat. Cut off excess fondant at bottom of cake. Refrigerate 6-inch cake on cardboard base.
• Repeat blending and coloring with 6 pieces (24 ounces) of reserved fondant and 1/4-inch pieces of bright pink fondant. Place assembled 9-inch cake on turntable. Roll out disk of pale pink fondant on large sheet of parchment paper to 15-inch round. Follow above instructions for covering cake with fondant. Refrigerate 9-inch cake on cardboard base.
• Repeat blending and coloring with 10 1/2 pieces (42 ounces) reserved fondant and 1/4-inch pieces bright pink fondant (reserve remaining fondant for another use). Place assembled 12-inch cake on turntable. Roll out disk of pale pink fondant on large sheet of parchment paper to 18-inch round. Follow above instructions for covering cake with rolled fondant. Refrigerate 12-inch cake on cardboard base. (Fondant-covered cakes can be made ahead. Cover with plastic wrap and refrigerate up to 3 days, or double-wrap in plastic and freeze up to 1 week. Thaw frozen wrapped cakes over-night in refrigerator.)
• Place 12-inch cake on work surface. Insert 1 plastic straw straight down into center of cake. Using pen, mark straw 1/8 inch above fondant. Remove straw and cut with scissors at marked point. Cut 4 more straws to same length. Press 4 cut straws into cake, positioning about 3 1/2 inches in from edge and spacing evenly. Press 1 cut straw into center.
• Place 9-inch cake on work surface. Insert 1 plastic straw straight down into center of cake. Mark straw 1/8 inch above fondant. Remove straw and cut at marked point. Cut 3 more straws to same length. Press 3 cut straws into cake, positioning 2 1/2 inches in from edge and spacing evenly. Press 1 cut straw into center. Place 9-inch cake on cardboard atop straws in 12-inch cake. Place 6-inch cake on cardboard atop straws in 9-inch cake.
• Place bowl of remaining frosting directly over low heat for 5 seconds to soften frosting slightly. Whisk frosting to blend. Repeat warming as needed until frosting is just soft enough to pipe. Spoon some frosting into pastry bag fitted with 1/8-inch plain round tip. Pipe small dots in small repetitive triangle pattern on sides of cakes. Spoon some frosting into pastry bag fitted with 1/4-inch plain round tip. Pipe big dots of frosting, side by side, around base of 6-inch, 9-inch and 12-inch tiers.
• Arrange flowers decoratively on cake tiers. (Fully assembled wedding cake can be completed 6 hours ahead. Let stand at cool room temperature.)
• Remove top and middle cake tiers. Remove straws from middle tier. Cut top and middle tiers into slices. Remove straws from bottom tier. Starting 3 inches in from edge and cutting straight down from top to bottom, cut 6-inch-diameter circle in center of tier. Cut outer portion into slices; cut inner 6-inch portion into slices. Transfer cake slices to plates and serve.

LEMON-RASPBERRY WEDDING CAKE

Steps:

• 2 days to 2 weeks before serving: Make cake layers
• Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely.
• 2 days before serving: Assemble each tier
• Using long serrated knife, halve each cake horizontally. Each layer should be as perfectly flat as possible. Using long serrated knife, slice off any bumps that may have emerged on your cake during baking.
• Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round. Spread 2 cups lemon curd over cake. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with second 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop third layer. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with fourth 12-inch layer, gently pressing layers together.
• Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers.
• Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers.
• Refrigerate tiers until curd is firm, about 1 hour.
• 2 days before serving: Crumb-coat and frost tiers
• Make 2 batches meringue buttercream . (Remaining batch will be made on day of decorating.)
• Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier. Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively. Refrigerate tiers until frosting is firm, about 30 minutes.
• Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier. Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively. Refrigerate tiers at least 2 hours or overnight.
• 1 day before serving: Assemble cake
• Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions. To see Melissa Murphy assemble and decorate the cake, click here.

MERINGUE-FROSTED CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.
• Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.
• Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.
• Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)
• In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
• Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.

RASPBERRY-FILLED CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely. , Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds. , In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool. , In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.