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We hope you got insight from reading it, now let’s go back to vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. To cook vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache you only need 17 ingredients and 20 steps. Here is how you do that.
The ingredients needed to prepare Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:
- Prepare FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
- You need 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
- Use FOR VANILLA CAKES
- You need 3 cups cake flour
- Get 1 tablespoon baking powder
- Prepare 1/2 teaspoon salt
- Prepare 1 2/3 cup unsalted butter, melted
- Take 1 1/2 cups granulated sugar
- Provide 4 large eggs
- Provide 2 teaspoons vanilla extract
- Use 2/3 cup milk, I used whole milk
- Prepare TO DECORATE
- Prepare 4 or more fresh rasberries
- Use valentine 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 valentine sprinkles
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