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Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache
Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache

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We hope you got benefit from reading it, now let’s go back to vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. You can cook vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache using 17 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to cook Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:
  1. Get FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
  2. Provide 16 ounces white chocolate, chopped, do not use chips
  3. Get 2 cups fresh rasberries, or thawed frozen rasberries
  4. Take 1 1/2 cups heavy whipping cream
  5. Use 1 teaspoon vanilla extract
  6. Provide FOR VANILLA CAKES
  7. Provide 3 cups cake flour
  8. Use 1 tablespoon baking powder
  9. Get 1/2 teaspoon salt
  10. Prepare 1 2/3 cup unsalted butter, melted
  11. Use 1 1/2 cups granulated sugar
  12. Provide 4 large eggs
  13. Get 2 teaspoons vanilla extract
  14. You need 2/3 cup milk, I used whole milk
  15. Use TO DECORATE
  16. Use 4 or more fresh rasberries
  17. Prepare valentine sprinkles
Steps to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:
  1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
  2. Puree rasberries in a food processor or blender
  3. Strain them, pressing to extract all juice, discard seeds
  4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
  6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
  7. MAKE VANILLA CAKES
  8. 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
  9. Whisk in a bowl the flour, baking powder and salt
  10. 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
  11. Divide evenly between cake molds
  12. 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
  13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy
  14. Fill center of each cake with some filling
  16. Sandwich 2 cake halves together. This will make 4 cakes
  17. Frost each cake with the frosting
  18. Decorate with a fresh rasberrie and valentine sprinkles

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