White chocolate raspberry cream cake is a delicious combination that has gained popularity in various Latin American countries thanks to its flavor and delicate texture. Although it does not have a clearly defined origin, this recipe takes inspiration from the European tradition of creamy desserts and adapts it with fresh and fruity ingredients typical of the region. In different countries, it may receive various names depending on the main ingredient or the way of preparing it; for example, in Mexico some call it "white chocolate mousse cake with raspberry", while in Argentina or Chile it is usually called "white chocolate and raspberry cream cake". Its evolution reflects Latin American culinary creativity by combining the sweetness and smoothness of white chocolate with the freshness and tangy flavor of raspberries.
White chocolate and raspberry cream cake
How to Make White Chocolate Raspberry Cream Cake
Prepare raspberry filling: mix 1/4 cup of sugar, cornstarch, and 1/8 teaspoon of salt in a 1 1/2-quart saucepan.
Stir in raspberry-flavored soft drink.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir for 1 minute.
Remove from heat.
Stir in raspberry-flavored soft drink, butter, 1/8 teaspoon of almond extract, and red food coloring.
Cover and refrigerate until cold.
Prepare cake: heat oven to 350 degrees Fahrenheit.
Grease and flour 2 round 8- or 9-inch cake pans.
Heat baking white chocolate bar over low heat, stirring occasionally, until melted.
Let it cool.
Mix wheat flour, 1 1/2 cups of sugar, baking powder, and 1/2 teaspoon of salt.
Set aside.
Beat whipping cream in a large cold bowl until stiff.
Set aside.
Beat eggs for approximately 5 minutes or until thick and lemon-colored.
Beat in the melted white chocolate bar and 1 teaspoon of almond extract.
Fold the egg mixture into the whipped cream.
Add the flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
Pour into the pans.
Bake 8-inch cakes for 35 to 40 minutes, 9-inch cakes for 30 to 35 minutes, or until done.
Let cool for 10 minutes.
Remove from pans.
Cool completely on wire racks.
Fill layers with raspberry filling.
Prepare white chocolate frosting: heat baking white chocolate bar over low heat, stirring occasionally, until melted.
Let it cool.
Beat the melted bar and the remaining ingredients (powdered sugar and raspberry-flavored soft drink) in a medium bowl at medium speed until smooth and spreadable.
If necessary, add additional raspberry-flavored soft drink, 1 teaspoon at a time.
Spread on the sides and top of the cake.
Ingredients (14)
- Sugar
- Cornstarch
- Salt
- Raspberry-Flavored Soda
- Butter
- Almond Extract
- Red Food Coloring
- White Baking Chocolate Bar
- Wheat Flour
- Baking Powder
- Whipping Cream
- Eggs
- Powdered Sugar
- Raspberry-Flavored Sodas
Instructions (30 steps)
- 1 Prepare raspberry filling: Mix 1/4 cup of sugar, cornstarch, and 1/8 teaspoon of salt in a 1 1/2-quart saucepan.
- 2 Stir in wine cooler.
- 3 Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- 4 Boil and stir for 1 minute.
- 5 Remove from heat.
- 6 Stir in wine cooler, butter, 1/8 teaspoon of almond extract, and food coloring.
- 7 Cover and refrigerate until cold.
- 8 Prepare cake: Heat oven to 350 degrees.
- 9 Grease and flour 2 round 8- or 9-inch cake pans.
- 10 Heat white baking bar over low heat, stirring occasionally, until melted.
- 11 Let cool.
- 12 Mix flour, 1 1/2 cups of sugar, baking powder, and 1/2 teaspoon of salt.
- 13 Set aside.
- 14 Beat whipping cream in a large, cold bowl until stiff.
- 15 Set aside.
- 16 Beat eggs for approximately 5 minutes or until thick and lemon-colored.
- 17 Beat in the melted baking bar and 1 teaspoon of almond extract.
- 18 Fold the egg mixture into the whipped cream.
- 19 Add the flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
- 20 Pour into pans.
- 21 Bake 8-inch cakes for 35 to 40 minutes, 9-inch cakes for 30 to 35 minutes, or until done.
- 22 Let cool for 10 minutes.
- 23 Remove from pans.
- 24 Cool completely on wire racks.
- 25 Fill layers with raspberry filling.
- 26 Prepare white chocolate frosting: Heat white baking bar over low heat, stirring occasionally, until melted.
- 27 Let cool.
- 28 Beat the melted baking bar and the remaining ingredients in a medium bowl at medium speed until smooth and spreadable.
- 29 If necessary, add additional wine cooler, 1 teaspoon at a time.
- 30 Spread over the sides and top of the cake.