WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE
A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.
Provided by My Hot Southern Mess
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
- While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
- When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 65.8 g, Cholesterol 78.5 mg, Fat 27.4 g, Protein 6.6 g, SaturatedFat 12.7 g, Sodium 492.5 mg, Sugar 34.4 g
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
WHITE CHOCOLATE & RASPBERRY CAKE
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Time 45m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE
I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.
Provided by Jessica Rupe
Categories Everyday Cooking Special Collection Recipes New
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
- Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
- Dump cake mix into a large mixing bowl. Stir in eggs.
- Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
- Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
- Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g
WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
Provided by Steph Loaiza
Categories Dessert
Time 2h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
- In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
- Fold in the remaining white chocolate chips.
- Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
- Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving
WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING
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
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
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- Preheat oven to 350 degrees F. Prepare three 9-inch cake pans by lining the bottoms with parchment paper then spraying the entire inside of the pans with nonstick cooking spray WITH FLOUR (or grease and flour pans). If you only have 2 pans, bake 2 cakes then bake the third cake immediately after.
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