Hi, I am Clara. Today, we’re going to make vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache Recipe
Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is something that I’ve loved my whole life. They’re fine and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can cook vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache using 17 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:
- Get FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
- Get 16 ounces white chocolate, chopped, do not use chips
- Get 2 cups fresh rasberries, or thawed frozen rasberries
- Prepare 1 1/2 cups heavy whipping cream
- Make ready 1 teaspoon vanilla extract
- Get FOR VANILLA CAKES
- Make ready 3 cups cake flour
- Make ready 1 tablespoon baking powder
- Make ready 1/2 teaspoon salt
- Get 1 2/3 cup unsalted butter, melted
- Take 1 1/2 cups granulated sugar
- Prepare 4 large eggs
- Make ready 2 teaspoons vanilla extract
- Get 2/3 cup milk, I used whole milk
- Prepare TO DECORATE
- Prepare 4 or more fresh rasberries
- Get sprinkles
Instructions to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:
- MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
- Puree rasberries in a food processor or blender
- Strain them, pressing to extract all juice, discard seeds
- Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
- Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
- MAKE VANILLA CAKES
- Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
- Whisk in a bowl the flour, baking powder and salt
- In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
- Divide evenly between cake molds
- Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
- Whip the chilled Rasberry White Chocolate mixture until light and fluffy
- Fill center of each cake with some filling
- Sandwich 2 cake halves together. This will make 4 cakes
- Frost each cake with the frosting
- Decorate with a fresh rasberrie and sprinkles
So that’s going to wrap it up for this distinctive dish vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
