White Chocolate Raspberry Cake
Dec 29, 2021 1:38:49 GMT -5
Post by songbird on Dec 29, 2021 1:38:49 GMT -5
WHITE CHOCOLATE RASPBERRY CAKE
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Ingredients
½ cup salted butter melted
1 ½ cup granulated sugar
4 eggs
⅓ cup sour cream
¼ cup milk
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ cup fresh raspberries
1 cup white chocolate chips
White chocolate glaze:
1 ½ cup white chocolate chips
¼ cup heavy cream plus more to thin the glaze if desired
Raspberry glaze:
1 cup fresh or frozen raspberries
⅓ cup white granulated sugar
¼ cup water
1 teaspoon cornstarch
Instructions
Preheat your oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray.
In a large mixing bowl, cream together your melted butter and white sugar until smooth.
Add your eggs and whisk until the eggs are evenly distributed throughout the batter.
Once the eggs have been whisked into the mixture, add the sour cream and milk. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
Add the flour, baking powder, and soda and whisk until no clumps of flour remain. This should take 2-3 minutes.
Slowly fold the raspberries and white chocolate chips into the batter.
Pour the batter into your Bundt pan and bake for 45 minutes, or until you can insert a toothpick without any batter sticking to it.
Allow the cake to cool for 10 minutes while you assemble your glaze. You will want to start with the raspberry glaze and will want to assemble the chocolate glaze once the cake has been removed from the pan.
Assemble the raspberry glaze by combining ½ cup of raspberries, sugar, and water in a small saucepan. Stir the ingredients until they begin to simmer. Remove the saucepan from the heat, stir in the cornstarch and the remaining raspberries, and allow to cool.
For the white chocolate glaze, microwave the white chocolate chips and heavy cream together for 20 second intervals until the chips are melted. Use a fork to stir the mixture and pour directly onto the cake.
Pour the raspberry glaze onto the cake, serve, and enjoy!
Notes
I swear by Baker's Joy Non Stick Cooking Spray for bundt pans.
This can be frozen, see tips above.
This can be made in a 9x13-inch pan.
link
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Ingredients
½ cup salted butter melted
1 ½ cup granulated sugar
4 eggs
⅓ cup sour cream
¼ cup milk
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ cup fresh raspberries
1 cup white chocolate chips
White chocolate glaze:
1 ½ cup white chocolate chips
¼ cup heavy cream plus more to thin the glaze if desired
Raspberry glaze:
1 cup fresh or frozen raspberries
⅓ cup white granulated sugar
¼ cup water
1 teaspoon cornstarch
Instructions
Preheat your oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray.
In a large mixing bowl, cream together your melted butter and white sugar until smooth.
Add your eggs and whisk until the eggs are evenly distributed throughout the batter.
Once the eggs have been whisked into the mixture, add the sour cream and milk. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
Add the flour, baking powder, and soda and whisk until no clumps of flour remain. This should take 2-3 minutes.
Slowly fold the raspberries and white chocolate chips into the batter.
Pour the batter into your Bundt pan and bake for 45 minutes, or until you can insert a toothpick without any batter sticking to it.
Allow the cake to cool for 10 minutes while you assemble your glaze. You will want to start with the raspberry glaze and will want to assemble the chocolate glaze once the cake has been removed from the pan.
Assemble the raspberry glaze by combining ½ cup of raspberries, sugar, and water in a small saucepan. Stir the ingredients until they begin to simmer. Remove the saucepan from the heat, stir in the cornstarch and the remaining raspberries, and allow to cool.
For the white chocolate glaze, microwave the white chocolate chips and heavy cream together for 20 second intervals until the chips are melted. Use a fork to stir the mixture and pour directly onto the cake.
Pour the raspberry glaze onto the cake, serve, and enjoy!
Notes
I swear by Baker's Joy Non Stick Cooking Spray for bundt pans.
This can be frozen, see tips above.
This can be made in a 9x13-inch pan.
link
