Recipe: White Chocolate Raspberry Birthday Cake
I am finally getting around to posting these birthday cake recipes from Creamie’s party a few weeks ago. Enjoy!
White Chocolate Raspberry Cake
(modified from tasteofhome)
- 3/4 cup soft butter
- 2 1/4 cups sugar
- 4 eggs
- 1 cup white chocolate chips, melted and cooled
- 1 tsp vanilla extract
Cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Beat in melted chocolate and vanilla. In a separate bowl mix together dry ingredients
- 3 cups flour
- 1 tsp baking powder
- 1/2 tea baking soda
- 1 cup buttermilk (don’t mix with dry stuff)
Add flour mixture to butter mixture, alternately with buttermilk until well combined. Divide batter evenly between two well greased and floured 9″ round cake pans. Bake at 350 degrees for 28-32 minutes until a toothpick comes out clean. Cool 10 minutes in pan before turning out onto a wire rack to finish cooling.
- 2 cups fresh or frozen raspberries
- 3/4 cup water
- 1/2 cup sugar
- 3 TB cornstarch
In a small saucepan bring raspberries and water to a boil. Reduce heat and simmer for five minutes. Strain raspberry mixture into a separate bowl, pressing berries through a fine sieve and discard seeds. In the same saucepan combine sugar and cornstarch, and stir in raspberry puree until smooth. Bring mixture to a boil, cook and stir for two minutes until thick. When cool, spread between the cake layers.
- 1 8 oz package cream cheese (or neufatchel cheese)
- 1 cup white chocolate chips, melted and cooled (or you can use vanilla chips)
- 1 12 oz carton container of cool whip (or use 1 1/2 cups very stiffly whipped cream)
Beat cream cheese until fluffy, add chocolate chips and then fold in whipped cream. Spread over cake and garnish with fresh raspberries. Store in refrigerator.