WHITE CHOCOLATE STRAWBERRY CAKE
Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.
Provided by Damen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9-inch round cake pans and line with waxed paper.
- Mix flour and baking powder in a bowl.
- Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
- Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
- Divide batter between prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
- Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
- Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
- Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g
WHITE CHOCOLATE BERRY PIE
When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOLATE AND BERRY PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sift together the flour, baking soda and salt into a bowl. Set aside.
- In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
- Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
- Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.
WHITE CHOCOLATE BERRY CAKE
Celebrate a milestone-or just satisfy your sweet tooth-with the help of our White Chocolate Berry Cake recipe.
Provided by My Food and Family
Categories Dairy
Time 1h33m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF. Grease and flour 2 (9-inch) round pans.
- Melt 2 oz. chocolate as directed on package. Beat cake mix, melted chocolate, water, egg whites and 1 cup COOL WHIP in large bowl with mixer until blended. Pour evenly into prepared pans. Bake 28 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Meanwhile, beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in 1 cup berries and 1/2 cup of the remaining COOL WHIP. Refrigerate until ready to use.
- Place 1 cake layer on serving plate; spread top with pudding mixture. Cover with remaining cake layer. Frost top and sides with remaining COOL WHIP. Top with remaining berries. Grate remaining chocolate; sprinkle over cake.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 24 g, Protein 3 g
MIXED-BERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE
Categories Cake Berry Dairy Egg Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides. Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla.
- Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
- Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- Buttercream
- Makes about 8 cups.
- 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
- 1/2 cup whipping cream
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup egg whites (about 8)
- 2 1/4 cups sugar
- 2 1/2 teaspoons grated orange peel
- 2 teaspoons vanilla extract
- Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.
- Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
- Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
- assembly
- 1 cup seedless raspberry jam
- 6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
- Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
- Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
- Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
- final decoration
- 4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
- 1/2 cup currant jelly
- Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
- Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.
WHITE CHOCOLATE BERRY MUD CAKE
Make and share this White Chocolate Berry Mud Cake recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Grease a deep 19cm square cake pan and line with baking paper.
- Combine frozen berries, Grand Marnier and 1 tablespoon caster sugar in a bowl and then arrange evenly over base of prepared pan.
- Combine butter, sugar, chocolate and milk in a large saucepan.
- Stir over low heat until sugar has dissolved and mixture is smooth.
- Do not boil!
- Cool.
- Stir in eggs and flours and mix well.
- Carefully spread mixture in cake pan over berries.
- Cook in a 180°C oven for about 1 1/4 hours, or until cooked.
- Cool in pan for 10 minutes before turning out.
- Serve cut into squares, dusted with sifted icing sugar and decorated with fresh berries.
Nutrition Facts : Calories 5400.2, Fat 271, SaturatedFat 165.8, Cholesterol 1012.4, Sodium 1830.9, Carbohydrate 704.4, Fiber 6.8, Sugar 502.4, Protein 57.3
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
WHITE CHOCOLATE BERRY DESSERT
I made this recipe up and after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured-not just easy-to-make or quick recipes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE BERRY CHEESECAKE
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining
Provided by Good Food team
Categories Dessert
Time 6h25m
Number Of Ingredients 9
Steps:
- Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
- Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
- Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
- Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
- To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.
Nutrition Facts : Calories 667 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.01 milligram of sodium
BEST WHITE CHOCOLATE CAKE
Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.
Provided by andreascakesandcatering
Categories Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
- Sift flour, baking powder, and salt together into a medium bowl.
- Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
- Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
- Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
- Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
- Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
This is a wonderfully tender cake that came from a July 2000 copy of Bon Appetit. It has a blueberry cheesecake sort of flavor that is fabulous! (Please try it according to the directions before altering it as it is a little tricky.) :D (btw, prep time is a total guess)
Provided by Shaye
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
- Sift first 4 ingredients into medium bowl.
- Beat butter in large bowl with electric mixer until fluffy.
- Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
- Add lemon juice and peel, then eggs 1 at a time and mix well.
- Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
- Fold in berries and pour equally into two pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool cakes in pans on racks.
- For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
- Remove from over water and stir until smooth and cool to lukewarm.
- Beat cream cheese and butter in large bowl until blended.
- Beat in lemon juice, then cooled white chocolate.
- Take cakes out of pans and peel off parchment.
- Place 1 cake layer, flat side up, on platter.
- Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
- Top with second cake layer, flat side down.
- Spread remaining frosting over top and sides of cake.
- Garnish with additional blueberries and lemon slices, if desired.
- (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).
Nutrition Facts : Calories 915, Fat 52.2, SaturatedFat 31.9, Cholesterol 200.7, Sodium 388.1, Carbohydrate 102.8, Fiber 1.7, Sugar 64, Protein 12.2
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