White Chocolate Raspberry Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 3 oz White chocolate; chopped
  • ¾ cup Milk; divided
  • 1¾ cup All-purpose flour
  • 2 tsp Baking powder
  • ¼ teaspoon Salt
  • ⅓ cup Butter; at room temperature
  • 1 cup Granulated sugar
  • 1 tablespoon Raspberry Extract
  • 4 Eggs
  • White Chocolate and Cream Cheese Frosting {Recipe Follows}
  • ⅛ tsp Red Food Color
  • 1 cup Raspberries
Instructions
  1. Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round baking pans.
  2. 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.
  3. 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.
  4. Jane Note: Several people have commented that their cake did not rise when using this recipe. This recipe has worked for me and for the woman who gave me the recipe, as well as for other commenters. Cakes are sensitive in terms of the mixing process and, when not mixed properly, can collapse when cooking. Butter and sugar should be well mixed, eggs semi-mixed, and flour barely mixed at all. I would recommend the following technique when mixing in the ingredients in the above paragraph. Beat the butter for 30 seconds alone on medium-high speed. Add sugar, ¼ cup at a time, beating for 3 minutes between each addition, at medium-high speed. Add eggs one at a time, beating at medium speed for 30 seconds after each egg. When adding the flour and chocolate mixtures (alternating as directed), beat on low speed and mix until just combined. Beat for 10-20 seconds at medium-high speed at the end for one final mix. Following this technique should increase the chances that your cake will NOT collapse in the oven.
  5. 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.
  6. Stir food color into ⅔ 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/white-chocolate-raspberry-cake/