WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …
Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!
Provided by Melissa Diamond
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 x 2 inch pans
- IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
- Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
- Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
- Add the eggs one at a time, mixing after each until the yellow is blended in.
- Add the vanilla.
- Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
- Mix until just combined, do not over mix and do not mix above medium speed.
- Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
- Works well for cupcakes
- Makes 6 cups cake batter
- Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
- Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
- In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
- Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
- Makes 1 1/4 cups
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
- If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
- Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
- Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
- Frost the cake as usual. Enjoy!
WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …
Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!
Provided by Melissa Diamond
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 x 2 inch pans
- IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
- Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
- Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
- Add the eggs one at a time, mixing after each until the yellow is blended in.
- Add the vanilla.
- Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
- Mix until just combined, do not over mix and do not mix above medium speed.
- Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
- Works well for cupcakes
- Makes 6 cups cake batter
- Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
- Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
- In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
- Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
- Makes 1 1/4 cups
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
- If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
- Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
- Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
- Frost the cake as usual. Enjoy!
More about "6 inch smash cake recipes"
COPYCAT DOMINO'S CHOCOLATE LAVA CRUNCH CAKE RECIPE
A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.
Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.
Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.
After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.
This chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.
Find more of your favorite Domino's copycat recipes here.
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From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 37 minutes0S
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 37 minutes0S
See details
WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …
Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!
From mycakeschool.com
Reviews 4.5
From mycakeschool.com
Reviews 4.5
- Frost the cake as usual. Enjoy!
See details
COPYCAT DOMINO'S CHOCOLATE LAVA CRUNCH CAKE RECIPE
A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.
Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.
Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.
After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.
This chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.
Find more of your favorite Domino's copycat recipes here.
TRANSLATE with x
English
Arabic
Hebrew
Polish
Bulgarian
Hindi
Portuguese
Catalan
Hmong Daw
Romanian
Chinese Simplified
Hungarian
Russian
Chinese Traditional
Indonesian
Slovak
Czech
Italian
Slovenian
Danish
Japanese
Spanish
Dutch
Klingon
Swedish
English
Korean
Thai
Estonian
Latvian
Turkish
Finnish
Lithuanian
Ukrainian
French
Malay
Urdu
German
Maltese
Vietnamese
Greek
Norwegian
Welsh
Haitian Creole
Persian
TRANSLATE with
COPY THE URL BELOW
Back
EMBED THE SNIPPET BELOW IN YOUR SITE
Enable collaborative features and customize widget: Bing Webmaster Portal
Back
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 37 minutes0S
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 37 minutes0S
See details
EASY 6 INCH CHOCOLATE CAKE | LIFE LOVE & SUGAR
Jan 03, 2022 · Make the Cake Layers. Prepare three 6-inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). Add all dry ingredients …
From lifeloveandsugar.com
From lifeloveandsugar.com
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Feb 23, 2020 · Smash cake photos are the cutest and this is a great cake to use. I have been sent so many adorable photos of readers’ babies captured with this first birthday cake. Some have …
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From healthylittlefoodies.com
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Oct 02, 2019 · Over the years, as cake mixes have gotten smaller and prices have gotten bigger, I've gotten tons of question on this topic. As someone who bakes primarily with doctored cake mixes, I thought it would be great to share my thoughts on Smaller Cake Mixes & How to Adjust Cake Mix Recipes…
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From rosebakes.com
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THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
Jan 08, 2019 · Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version. 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. Bundt Cake: This vanilla cake …
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BANANA RUM CAKE RECIPE | ALLRECIPES
cake turned out great, i am a rookie cook and love all-recipe for majority of my cooking.t i found the recipe called for 18,50 oz cake mix i could only find i believe was 14,50 oz the batter was quite runny so i impervious with some extra flour to thicken. but over all cake …
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Jan 13, 2022 · I also have this vanilla sheet cake, but it’s denser than today’s cake. 9-Inch Square: Follow the recipe below. The cake will be thinner and the bake time will be a few minutes shorter since a 9-inch square baking pan holds more batter than a 9-inch round cake …
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Mar 21, 2018 · Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and …
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From minimalistbaker.com
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Oct 02, 2019 · Over the years, as cake mixes have gotten smaller and prices have gotten bigger, I've gotten tons of question on this topic. As someone who bakes primarily with doctored cake mixes, I thought it would be great to share my thoughts on Smaller Cake Mixes & How to Adjust Cake Mix Recipes…
From rosebakes.com
From rosebakes.com
See details
THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
Jan 08, 2019 · Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version. 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. Bundt Cake: This vanilla cake …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
BANANA RUM CAKE RECIPE | ALLRECIPES
cake turned out great, i am a rookie cook and love all-recipe for majority of my cooking.t i found the recipe called for 18,50 oz cake mix i could only find i believe was 14,50 oz the batter was quite runny so i impervious with some extra flour to thicken. but over all cake …
From allrecipes.com
From allrecipes.com
See details
SMASHBURGER RECIPE
Feb 14, 2022 · Wrap a heavy skillet (cast iron works well) with some foil, you will use this to smash the burgers. I use a smaller 8-inch cast iron skillet, but any smaller size will work. Turn on the fan …
From simplyrecipes.com
From simplyrecipes.com
See details
EASY HOMEMADE SPRINKLE CAKE - SALLY'S BAKING ADDICTION
Jan 13, 2022 · I also have this vanilla sheet cake, but it’s denser than today’s cake. 9-Inch Square: Follow the recipe below. The cake will be thinner and the bake time will be a few minutes shorter since a 9-inch square baking pan holds more batter than a 9-inch round cake …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
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Mar 21, 2018 · Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and …
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From minimalistbaker.com
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Jun 25, 2021 · 9-16-21: The original recipe was for an 8" cake made in a ½ sheet pan. All my recipes now start with small batches, so it is now a 6" cake made in a ¼ sheet pan. Press the "2x" if you'd like to double the recipe for an 8" cake …
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THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING ADDICTION
Jan 08, 2019 · Both use similar ingredients and produce a deliciously light vanilla cake. See recipe notes for the 9×13 inch version. 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a deliciously light vanilla cake. Bundt Cake: This vanilla cake …
From sallysbakingaddiction.com
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BANANA RUM CAKE RECIPE | ALLRECIPES
cake turned out great, i am a rookie cook and love all-recipe for majority of my cooking.t i found the recipe called for 18,50 oz cake mix i could only find i believe was 14,50 oz the batter was quite runny so i impervious with some extra flour to thicken. but over all cake …
From allrecipes.com
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Feb 14, 2022 · Wrap a heavy skillet (cast iron works well) with some foil, you will use this to smash the burgers. I use a smaller 8-inch cast iron skillet, but any smaller size will work. Turn on the fan …
From simplyrecipes.com
From simplyrecipes.com
See details
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Jan 13, 2022 · I also have this vanilla sheet cake, but it’s denser than today’s cake. 9-Inch Square: Follow the recipe below. The cake will be thinner and the bake time will be a few minutes shorter since a 9-inch square baking pan holds more batter than a 9-inch round cake …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
1-BOWL VEGAN GLUTEN-FREE VANILLA CAKE - MINIMALIST BAKER
Mar 21, 2018 · Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and …
From minimalistbaker.com
From minimalistbaker.com
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Jun 25, 2021 · 9-16-21: The original recipe was for an 8" cake made in a ½ sheet pan. All my recipes now start with small batches, so it is now a 6" cake made in a ¼ sheet pan. Press the "2x" if you'd like to double the recipe for an 8" cake …
From amycakesbakes.com
From amycakesbakes.com
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