White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries I'm actually not a fan of white chocolate. It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. Fill cake layers with raspberry filling. You can cook White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

1. You need of WHITE BUTTER CAKE.
2. It's 1 of recipe of my White Butter Cake, recipe attached in direction step #1.
3. It's of RASPBERRY WHIPPED,CREAM FILLING.
4. Prepare 1 1/2 of cold heavy whipping cream.
5. Prepare 1/2 cup of cold raspberry jam, seedless if possible.
6. Prepare 2 tbsp of confectioners sugar.
7. Prepare 1 tsp of vanilla extract.
8. It's of WHITE CHOCOLATE FROSTING.
9. It's 8 oz of good quality white chocolate, chopped.
10. You need 3/4 cup of heavy cream.
11. It's of GARNISH.
12. Prepare 4 of white chocolate Lindor truffles.
13. Prepare 4 of dark chocolate Lindor truffles.
14. Prepare 2 tbsp of colored sugar.
15. You need 1/4 cup of fresh rasberrys.

Spread frosting over side and top of cake. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Frost top and side of cake with remaining frosting. Top with raspberries just before serving.

White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting step by step

1. Have White Butter Cake made and cooled, and removed from pans, recipe attached below https://cookpad.com/us/recipes/336925-white-butter-cake.
2. MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST.
3. Place white chocolate in a large bowl. Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth. Chill in the refrigerator until.very cold, 1 to 2 hours. When ready to frost cake whip mixture until light and creamy..
4. MAKE RASPBERRY WHIPPED CREAM FILLING.
5. Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form..
6. Cut each cake layer in half with a sharp knife to make 4 layers of cake.
7. Place one layer on your serving plate.
8. Cover this layer with 1/3 of the raspberry filling.
9. Place second cake layer lb top of this and cover with another 1/3 of filling.
10. Add third layer and remaining filling, place fourth layer on top. This will be frosted..
11. Frost entire cake with the whipped white chocolate frosting.
12. Garnish with the truffles and colored sugar, and fresh tasberrys.

This White Chocolate Buttercream Frosting Recipe is the best! Fabulous white chocolate flavor, easy to make, and pipes perfectly! Anyway, this recipe should not be grainy, and so if it is, experiment with a different brand of confectioners sugar. Layers of yellow cake filled with a creamy raspberry icing and all covered with white chocolate meringue buttercream is a summertime cake worthy And the frosting is Italian meringue buttercream flavored with melted white chocolate. For the filling I just mixed a handful of fresh raspberries into.