Hello, I’m Marie. Today, we’re going to prepare vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this 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 can achieve that.
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
- Make ready 16 ounces white chocolate, chopped, do not use chips
- Take 2 cups fresh rasberries, or thawed frozen rasberries
- Take 1 1/2 cups heavy whipping cream
- Prepare 1 teaspoon vanilla extract
- Prepare FOR VANILLA CAKES
- Get 3 cups cake flour
- Prepare 1 tablespoon baking powder
- Take 1/2 teaspoon salt
- Prepare 1 2/3 cup unsalted butter, melted
- Get 1 1/2 cups granulated sugar
- Prepare 4 large eggs
- Get 2 teaspoons vanilla extract
- Take 2/3 cup milk, I used whole milk
- Get TO DECORATE
- Prepare 4 or more fresh rasberries
- Make ready 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 this up with this special dish vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
