Why is warm vanilla milk poured over the cake layers?

Pouring warm vanilla-infused milk over the cake layers while still hot from the oven and in their tins allows the warm and open crumb structure to absorb the liquid most completely and most evenly throughout every layer. This technique adds both extra moisture and an additional layer of vanilla flavor that makes the finished cake extraordinarily moist and deeply fragrant in a way that no amount of extra butter or oil in the batter alone can achieve.

Can I use plain all-purpose flour instead of self-raising flour?

Yes. Use the same quantity of all-purpose flour and add 3½ teaspoons of baking powder and ⅛ teaspoon of salt to the measured flour before using. Mix the raising agents and salt through the flour thoroughly before adding to the batter for the most even distribution and the most consistently beautiful rise.

What if I cannot find Swiss meringue buttercream ingredients?

A standard American buttercream of softened butter and powdered sugar beaten until fluffy can be substituted for the Swiss meringue buttercream. Fold the melted white chocolate through the finished American buttercream in the same quantity. The result will be slightly sweeter and less silky than the Swiss meringue version but equally beautiful and deeply delicious.

White Chocolate Raspberry Cake Easy Layered Celebration Recipe

Name: White Chocolate Raspberry Cake The Most Beautiful Layered Celebration Cake You Will Make
Prep time: 1 h
Cook time: 45 min
Total time: PT-497460H39M46S
Cuisine: American
Ingredients: 500g Fresh Raspberries for puree; 50g Granulated Sugar for puree; 2 tbsp Fresh Lemon Juice; 2 tbsp Cornstarch mixed with 2 tbsp Water; 180g Unsalted Butter softened; 180ml Vegetable Oil; 375g Granulated Sugar for cake; 2 tsp Pure Vanilla Extract; 6 large Eggs; 375g Self-Raising Flour; 80ml Whole Milk; 300ml Whole Milk for vanilla soak; 2 tsp Pure Vanilla Extract for soak; 1 batch Swiss Meringue Buttercream; 150g White Chocolate melted; Fresh Raspberries for decoration

Description

The most beautiful White Chocolate Raspberry Cake made with three moist vanilla cake layers of softened butter oil sugar vanilla eggs self-raising flour and milk baked at 180°C poured with warm vanilla milk to soak while still hot layered with homemade raspberry puree of fresh raspberries sugar lemon juice and cornstarch and white chocolate Swiss meringue buttercream of one batch Swiss meringue buttercream folded with 150g melted white chocolate decorated with fresh raspberries. A completely spectacular celebration layer cake recipe.

Ingredients

Scale

500g Fresh Raspberries for puree

50g Granulated Sugar for puree

2 tbsp Fresh Lemon Juice

2 tbsp Cornstarch mixed with 2 tbsp Water

180g Unsalted Butter softened

180ml Vegetable Oil

375g Granulated Sugar for cake

2 tsp Pure Vanilla Extract

6 large Eggs

375g Self-Raising Flour

80ml Whole Milk

300ml Whole Milk for vanilla soak

2 tsp Pure Vanilla Extract for soak

1 batch Swiss Meringue Buttercream

150g White Chocolate melted

Fresh Raspberries for decoration

Instructions

1. Process raspberries until smooth. Sieve to remove seeds. Cook with sugar lemon juice and cornstarch-water over medium heat stirring until thick. Refrigerate until cold.

2. Preheat oven to 180°C 350°F. Grease and line three 8-inch cake tins.

3. Beat softened butter, oil, sugar, and vanilla 5 minutes until light and fluffy.

4. Add 3 eggs. Mix until combined. Add remaining 3 eggs. Mix until combined.

5. Add flour and milk. Mix until smooth batter forms.

6. Divide evenly between three tins.

7. Bake 40 to 45 minutes until toothpick clean.

8. Heat milk and vanilla until just warm. Pour over warm cake layers still in tins. Let soak. Cool completely.

9. Make Swiss meringue buttercream. Fold melted white chocolate through until incorporated.

10. Remove cooled layers from tins. Level tops if desired.

11. Place first layer on board. Spread thin raspberry puree layer. Add white chocolate buttercream layer.

12. Repeat with second layer. Place third layer on top. Refrigerate 20 minutes.

13. Mix remaining raspberry puree into remaining buttercream. Frost outside completely.

14. Pipe swirls on top. Decorate with fresh raspberries.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 58g
Sodium: 180mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 3g
Protein: 8g
Cholesterol: 145mg

Keywords: white chocolate raspberry cake, white chocolate and raspberry layer cake recipe, stunning white chocolate raspberry celebration cake, easy white chocolate raspberry frosting cake