White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
The white butter cake is a classic American dessert that is often enjoyed on special occasions.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, mix together the all-purpose flour, baking powder, and salt.
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In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the dry ingredients.
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Pour the batter evenly into the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
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In a small bowl, mix together the powdered sugar and milk to make the raspberry cream. Spread the raspberry cream over one cake layer, then place the second cake layer on top.
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In a microwave-safe bowl, melt the white chocolate frosting in 30-second intervals, stirring until smooth. Pour the melted frosting over the top of the cake, allowing it to drip down the sides.
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Decorate the top of the cake with fresh raspberries. Chill the cake for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 44g15%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
