Last week was mom’s birthday she and dad went out of town to celebrate. I house sat for them and decided to make mom a grand birthday cake. I should start with saying that I watch way too much Food Network, thus making me believe I am just as good as any chef/baker out there. I wouldn’t last the first five minutes in Chopped, and I certainly do not have any cake recipe memorized. Anyhow, that was not going to stop me in making a show stopping cake!
So, like any person would do, I took to Pinterest to find the perfect cake. It didn’t take long and I clicked on a picture of what looked to be just the cake for the job! A White Chocolate Raspberry cake from ‘Mariah’s Pleasing Plates.’ She promised this was THE cake to end all cakes. I was sold. I made out a list of ingredients and headed to the store.
You can find Mariah’s original recipe here. She has pretty pictures of the cake that you most certainly will want to see to become a believer in this cake. I do not have said pictures because we ate it before any could be taken. That’s the truth.
I decided to make a four layer cake instead of just a two like she did, so I doubled up on the ingredients. *I would not suggest this. I wasn’t able to use the last layer because my cake just got too heavy and started sagging (where is Cake Boss when you need him?) I changed parts of the recipe too so you can choose to trust her or me on this cake recipe…I’m not the pro like Mariah probably is, but I’m guessing my cake is better.
White Chocolate Raspberry Cake:
- 1 Baker’s White Chocolate bar
- 1/2 cup unsalted butter
- 1 box Duncan Hines signature French Vanilla cake mix
- 3 eggs
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- 1/3 cup vegetable oil
(This part is confusing; don’t make the cake according to the box. It calls for 1 cup water, but instead use 1 cup buttermilk. I did add the vegetable oil and eggs like it calls for.)
Bet you didn’t think this would include a box cake mix! Just go with it.
Filling and Garnish:
- Seedless raspberry jam
- Fresh raspberries
White Chocolate Buttercream Frosting:
- 3 sticks unsalted butter
- 1 bar Baker’s White Chocolate
- 4 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
Okay, that is quite a list. Don’t be intimidated though!
Preheat oven to 350. Lightly grease two 9 inch cake rounds.
Add eggs, buttermilk, vanilla extract, and vegetable oil to the cake mix. Mix that in a bowl with a mixer on medium speed. In the meantime, take the chocolate bar and butter and melt it in the microwave. Fold it into your batter and mix well. Pour the batter evenly into the two cake pans and bake for 24-27 minutes. Allow them to cool for about 15 minutes after you take them out before taking the cakes out of the pans.
To make the frosting, again melt the white chocolate and set aside. Combine the powdered sugar, vanilla, whipping cream and softened butter. Blend until smooth. Now you can add the chocolate! If the buttercream is too thick just add more whipping cream. *I should also add that you can use 2% milk instead, but I ran out and used the whipping cream and it was delicious.
Now, place one layer of the cake on a cake stand. Add buttercream to the sides and over the top. Next, spread on a good amount of the raspberry jam! Top with the remaining cake round and ice it. I promise the jam is one of the best parts of this cake so don’t get greedy with it!
When I made this cake it did want to crumble on me towards the end. I’m not sure if it was due to the chocolate in it, taking it out of the cake rounds too early, or just user error. However, don’t let that stop you from making this! This cake could easily be a wedding cake. It is just that decadent. I wanted to keep this recipe to myself and WOW everyone with my fabulous cake but then decided something this great needed to be shared. Enjoy!