White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2/3 cup butter, softened; 1-3/4 cups sugar; 2 large eggs; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2-1/2 cups all-purpose flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1-1/4 cups 2% milk; FROSTING:; 1 cup butter, cubed; 12 ounces white baking chocolate, chopped; 1/2 cup heavy whipping cream; 2-1/2 cups confectioners' sugar; FILLING AND GARNISH:; 1-1/4 cups seedless raspberry preserves; 1 cup fresh raspberries

Total Time Prep: 40 min. Bake: 25 min. + cooling

Yield 12 servings

Test Kitchen Approved

With creamy frosting, fluffy vanilla-almond cake layers and a vibrant raspberry filling, this white chocolate raspberry cake is the ultimate dessert.

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1 cup butter, cubed
12 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar
FILLING AND GARNISH:
1-1/4 cups seedless raspberry preserves
1 cup fresh raspberries

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Pour into 2 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, combine butter, white chocolate and cream; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl.
Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread raspberry preserves between layers; stack layers on top of each other. Spread frosting over top and side of cake. Garnish with fresh raspberries.

Nutrition Facts

1 piece: 823 calories, 39g fat (25g saturated fat), 112mg cholesterol, 449mg sodium, 117g carbohydrate (94g sugars, 1g fiber), 7g protein.

This is the cake you bake when you're looking to impress. With an almond-flavored cake, raspberry jam filling, white chocolate frosting and raspberries as a garnish, it's truly remarkable. —Julie Andrews, Rockford, Michigan

Recipe Creator