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Vanilla Butter Cakes Filled And Frosted With Whipped White Chocolate Rasberry Ganache Recipe

Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache Recipe
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Category : Vanilla butter cake, whipped rasberry frosting and filling
Cooking Time : 25 minutes
Serving : 8
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Prepare the ingredients before making Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache in your home. Then, follow these steps below to serve Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache for your family or friends.

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

  • FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
  • 16 ounces white chocolate, chopped, do not use chips
  • 2 cups fresh rasberries, or thawed frozen rasberries
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • FOR VANILLA CAKES
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk, I used whole milk
  • TO DECORATE
  • 4 or more fresh rasberries
  • valentine sprinkles

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

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache in your home by yourself.

    Step 1
  • MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
  • Step 2
  • Puree rasberries in a food processor or blender
  • Step 3
  • Strain them, pressing to extract all juice, discard seeds
  • Step 4
  • Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
  • Step 5
  • Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
  • Step 6
  • MAKE VANILLA CAKES
  • Step 7
  • 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
  • Step 8
  • Whisk in a bowl the flour, baking powder and salt
  • Step 9
  • 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
  • Step 10
  • Divide evenly between cake molds
  • Step 11
  • 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
  • Step 12
  • Whip the chilled Rasberry White Chocolate mixture until light and fluffy
  • Step 13
  • Fill center of each cake with some filling
  • Step 14
  • Sandwich 2 cake halves together. This will make 4 cakes
  • Step 15
  • Frost each cake with the frosting
  • Step 16
  • Decorate with a fresh rasberrie and valentine sprinkles
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