A few months ago, my friend Rachel’s babysitter, Maria, made a cake for Rachel’s birthday. I couldn’t stay for the whole party, so Rachel sent me home with a generous amount of cake (that’s a good friend, eh?). The cake was white, the frosting was white…I knew it would be good, but I wasn’t that excited since there was no chocolate involved. Then we ate the cake. Oh. My. Goodness. It was wonderful, and the frosting was amazing…and completely mysterious. We couldn’t quite figure out what it was made of. As soon as we finished our cake, I emailed Rachel asking her to beg Maria for the recipe.
Thankfully Maria likes to share. Below is the recipe for the most wonderful White Chocolate Raspberry Cake this side of anywhere. I hope you love it as much as I do. (Sorry, no picture of a cut slice…we had friends over that night to enjoy this cake with us and the whole thing was gone by the end of the evening, no joke!)
P.S. – I will have a follow-up cake recipe tomorrow. You won’t want to miss that one either.
Raspberry Cake with White Chocolate
- 3 oz White chocolate; chopped
- 3/4 cup Milk; divided
- 1 3/4 cup All-purpose flour
- 2 tsp Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Butter; at room temperature
- 1 cup Granulated sugar
- 1 tablespoon Raspberry Extract
- 4 Eggs
- White Chocolate and Cream Cheese Frosting {Recipe Follows}
- 1/8 tsp Red Food Color
- 1 cup RaspberriesPreheat oven to 350 degrees. Grease and flour two 8- or 9-inch round baking pans.
Melt white chocolate with about half of the milk in a small, heavy saucepan over very low heat, stirring constantly until chocolate starts to melt. Remove from heat; stir until smooth. Stir in remaining milk. Let cool.
Combine flour, baking powder and salt in a small bowl; set aside. In large mixing bowl, beat butter with electric mixer until soft and smooth. Add sugar and raspberry extract; beat well. Add eggs, one at a time, beating after each addition until well-combined. Alternately add flour mixture and white chocolate mixture, beating on low speed after each addition just until combined.
Spread batter in pans. Bake for 20 to 25 minutes or until cake tests done. Let cool in pans on wire racks for 10 minutes, then remove from pans and let cool completely.
Stir food color into 2/3 cup of the frosting until well blended (I actually didn’t do this part…I just kept all the icing white, mostly because I didn’t read the recipe carefully
). Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store cake in the refrigerator.
White Chocolate and Cream Cheese Frosting
– 6 oz white chocolate (melt as directed on package, then cool 5 mins)
- 8 oz cream cheese
- 1/4 cup butter (softened)
- 2 tsp raspberry extract (I’m thinking of leaving this out sometime to use with other cakes/rolls/etc)
- 2 cup confectioners sugarBeat cream cheese and buter in large bowl with electric mixer on medium (I used my KitchenAid) until well blended. Add cooled white chocolate and raspberry extract. Mix well. Gradually beat in confectioners’ sugar until light and fluffy (I let the KitchenAid go for several minutes and the frosting truly got light and fluffy).
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Wow that sounds heavenly. Oh man what am I going to do? I don’t have raspberry extract OR white chocolate!
Comment by Amanda — April 7, 2010 @ 4:02 pm
you’re going to get yourself to the grocery store pronto, amanda!
Comment by Jane Maynard — April 7, 2010 @ 4:06 pm
Yes! I just checked the cupboard and I have raspberry extract! I’m pretty sure I’ll be making this tomorrow. Thanks!
Comment by Suzy — April 7, 2010 @ 5:23 pm
Beautiful cake. I have a bunch of white chocolate right now, so perfect timing too!
Comment by Maria — April 7, 2010 @ 6:25 pm
that sounds really amazing, I might have to make that soon! I wish there were more people in my house to help eat it!
Comment by Jackie — April 7, 2010 @ 7:13 pm
This looks and sounds amazing! I love that cake stand
Comment by Kaitlin — April 7, 2010 @ 8:24 pm
This cake is lovely! I’m bookmarking this recipe for sure. Tell your friend that I thank her for sharing the recipe.
Comment by Memoria — April 7, 2010 @ 11:52 pm
makes you want to sink a finger!: DD
Comment by genny — April 8, 2010 @ 12:20 am
Oh yum – I love cream cheese frostings. I’ve never heard of raspberry extract before, though. I’ll have to search it out!
Comment by Emma @ Poires au Chocolat — April 8, 2010 @ 1:06 am
Also, what a lovely cake stand – where did you get it?
Comment by Emma @ Poires au Chocolat — April 8, 2010 @ 1:07 am
Raspberry!!! Love it so much:)
Comment by przepisy — April 8, 2010 @ 1:09 am
This is my biggest temptation.I like to eat the cake very much.
Comment by web design — April 8, 2010 @ 1:29 am
raspberry season is only a few months away!!!
mmmmmmmmhmmmm
Comment by Dottie — April 8, 2010 @ 4:36 am
wow! I’m so excited to try this cake!!
Comment by patty — April 8, 2010 @ 6:49 am
I got my cake stand from Cambria Cove…and right now they’re on super sale!!! http://www.cambriacove.com/catalog/search.cmd?form_state=searchForm&keyword=milk+glass&search=Search&omniPageName=Entertaining:Entertaining:Serveware&search.x=0&search.y=0&search=Search
mine is the large. it’s really tall. but I love it.
Comment by Jane Maynard — April 8, 2010 @ 7:47 am
Fresh fruit and a creamy, rich frosting. It doesn’t get any better than this. I’m going to have to hunt down some raspberry extract now.
Comment by Carolyn Jung — April 8, 2010 @ 8:55 am
This cake looks amazing! I love the simple raspberry decoration on top. I now know what I’m going to use that white chocolate in my pantry for!
Comment by Allison — April 8, 2010 @ 10:09 am
It looks really lovely and sweet.
Yummy!
Comment by kathy — April 8, 2010 @ 10:11 am
Ingredients going on the grocery list for next week! It’s been far too long since we’ve had cake for dessert. YUMMMMM!
Comment by Katie @ goodLife {eats} — April 8, 2010 @ 12:40 pm
Looks fantastic, can’t wait to try!
Comment by Richard — April 9, 2010 @ 6:56 am
I made this tonight and it was very good. I did, however, have to add extra powdered sugar as it was a bit too soft without it. Definitely make sure you wait the 5 minutes to let the chocolate cool.
Comment by Kristine — May 1, 2010 @ 5:11 pm
This cake is great I made it and i invivited all my neighbors. Hey and post more cakes i want to make all of them known…….
Comment by mellissa — June 5, 2010 @ 5:53 am
Hello there…just found your delicious blog while searching for the ‘perfect’ birthday cake for a dinner tomorrow. Am super excited to give it a try. It’s beautiful!
Comment by Katharine @ agirlinmadrid — June 12, 2010 @ 10:47 am
What an amazing recipe! Unfortunately I couldn’t find raspberry extract so I used lemon extract instead and put a layer of seedless raspberry jam between the two tiers of the cake.
Comment by Lisa — June 19, 2010 @ 4:10 pm