Friday, February 13, 2009

White Chocolate Layer Cake with Raspberry Filling

I have to give ALL the credit for this wonderful dessert to my fabulous sister, Meghan. She found the recipe, baked the cake, and had the patience to layer it and decorate it; something that I certainly couldn't have done. Throughout the entire birthday dinner shopping and prep, Meg was a major help and I couldn't have done it without her! It was a fun, yet tiring day in the kitchen - here she is during her mid-prep red wine break:

This cake was really good - my mom loves buttercream I think more than she loves us sometimes; so this was the perfect choice for her. Between the white chocolate in both the cake and the icing, to the raspberries in the filling; it's a winner all around! Just make sure to leave yourself enough time to bake the cakes, allow them to cool, and then ice them. Enjoy!

White Chocolate Layer Cake with Raspberry Filling
Makes 10-12 servings

Cake:
12 ounces white chocolate, broken up into pieces (we used white chocolate chips)
¼ cup milk
2 cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup sugar
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
4 eggs
¾ cup sour cream

Raspberry Filling:
1 ½ cups heavy or whipping cream
¾ cup fresh or thawed frozen raspberries
3 tablespoons sugar

White Buttercream:
6 ounces white chocolate, broken up into pieces (this needs to be good quality)
¼ cup heavy or whipping cream
1 cup (2 sticks) cold butter, cut into pieces
1 cup confectioners' sugar

Cake:
Preheat oven to 350 degrees F.

Grease two 9-inch round baking pans; line bottoms with waxed paper (optional).

Pour milk over chocolate and microwave until smooth at 30 second intervals.

In small bowl, combine flour, baking soda, salt, and baking powder; set aside.

In large mixer bowl, beat sugar and butter 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 into prepared pans. Bake 30-35 minutes or until wooden toothpick inserted into center comes out clean (watch to make sure you do not overbake). Cool 15 minutes; remove from pans. Cool completely.

Raspberry Filling:
In small mixer bowl, combine heavy cream, raspberries and sugar; beat until stiff peaks form. Refrigerate until ready to use.

White Buttercream:
Pour heavy cream over chocolate and microwave until smooth at 30 second intervals. Transfer to large mixer bowl; cool to room temperature.

Gradually beat in cold butter and confectioners' sugar; continue beating until light and fluffy.

Assembly:
Split cake layers horizontally in half. Place 1 layer on cake plate; spread with 1/3 of Raspberry Filling. Repeat with remaining layers and Filling. Frost cake with White Buttercream. Garnish with raspberries and mint, if desired. Store in refrigerator.

Spreading the first layer with filling:


Ready to be iced!


Yum!

16 comments:

Katie said...

Raspberry is my FAVORITE!!!! And after that pic of your sis...I think I pph her too! hahaha

Meg said...

Check out those uneven layers!

Laure said...

Gorgeous! And what a perfect flavor combo. My sister in law is baking a raspberry cake for tonight, so it will be interesting to compare! :-)

The Blonde Duck said...

That looks so hard! I would have had that thing in crumbs. Great job!

And I think your garlic knots are cute!

Joelen said...

Looks like a fabulous cake to celebrate with!

Kristen616 said...

Yummm that looks fabulous!!! And I am LOVING the idea of a red wine break during baking! haha!

Maria said...

Nice job on the cake! I hope you have a Happy V-day!

Sara said...

This looks beautiful, what a great flavor combination.

Katie said...

Wow, that looks fabulous! I love the combination of white chocolate + raspberries.

Anonymous said...

Here to drop a comment in support for Meg's cake which was DELICIOUS.... only 20 more comments and you'll beat the blog's high score!
-B.I.L.

Pam said...

Now this is my kind of b-day cake. Love the raspberry filling.

BMK said...

Beautiful cake! You are lucky to have someone to come cook with you! How fun!

Lisa said...

Nice cake. And perfect for valentine's day too.

Kevin said...

A white chocolate cake with white chocolate buttercream sounds so good! The raspberry filling makes it even better!

Courtney said...

This looks delicious.. and I am making something similar for Easter but I needed help with the raspberry filling.. thank you for posting this! hopefully I'll be able to have some red wine breaks too when I'm making it this Saturday!!

Ranae W. said...

I made this cake for my inlaws a few weeks ago, and my husband - who never remembers what he ate for lunch, let alone something he ate weeks ago - is still talking about it. I'm making another one to take to a Mother Daughter Banquet tomorrow evening :-) fantastic!