Easiest Way to Make Super Quick Homemade Raspberry-White Chocolate Cream Cake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I have loved my entire life.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling. You basically make white chocolate ganache and carefully stir in some whipped cream to lighten it up.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

1. Prepare Raspberry Filling
2. Take 1/4 cup granulated sugar
3. Get 2 tsp. cornstarch
4. Get 1/8 tsp. salt
5. Prepare 1 cup Seagrams mixed berry wine cooler
6. Take 1 Tbs. butter or margarine
7. Make ready 1/8 tsp. almond extract
8. Make ready Red food color, if desired
9. Get Cake
10. Get 3 oz. white chocolate baking bars (from 6-oz. package), chopped
11. Take 2 1/4 cups Gold Medal all-purpose flour
12. Take 1 1/2 cups granulated sugar
13. Get 2 1/4 tsp. baking powder
14. Get 1/2 tsp. salt
15. Make ready 1 2/3 cups whipping cream
16. Get 3 eggs
17. Get 1 tsp. almond extract
18. Take White Chocolate Frosting
19. Take 3 oz. white chocolate baking bars (from 6-oz package), chopped
20. Get 3 cups powdered sugar
21. Make ready 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
22. Get 2 Tbs. butter or margarine, softened
23. Get 1/4 tsp. almond extract

I found that using sour cream in place of buttermilk gave these cake layers a wonderful texture and a more neutral taste. Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all.

Steps to make Raspberry-White Chocolate Cream Cake:

1. In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
2. 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.
3. In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
4. 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.
5. 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.
6. 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.
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter, sugar, and milk. But I had a request in my. White chocolate and raspberry are one of the greatest dynamic duos of all time.

So that’s going to wrap this up with this exceptional food raspberry-white chocolate cream cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!