Hi, I’m Joana. Today, we’re going to make vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
- Prepare 16 ounces white chocolate, chopped, do not use chips
- Prepare 2 cups fresh rasberries, or thawed frozen rasberries
- Make ready 1 1/2 cups heavy whipping cream
- Get 1 teaspoon vanilla extract
- Take FOR VANILLA CAKES
- Prepare 3 cups cake flour
- Prepare 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
- Make ready 4 large eggs
- Make ready 2 teaspoons vanilla extract
- Take 2/3 cup milk, I used whole milk
- Take TO DECORATE
- Take 4 or more fresh rasberries
- Make ready sprinkles
Steps 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 is going to wrap it up with this distinctive dish vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
