White Chocolate Layer Cake With Cranberry Filling Recipes

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CRANBERRY LAYER CAKE



Cranberry Layer Cake image

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. -Sandy Burkett, Galena, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 package white cake mix (regular size)
1-1/3 cups water
3 large eggs, room temperature
1/3 cup canola oil
1 tablespoon grated orange zest
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
1/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

Nutrition Facts :

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING



White Chocolate Layer Cake With Cranberry Filling image

Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 21

1 (12 ounce) package fresh cranberries
1 1/4 cups granulated sugar
1/4 cup cranberry juice
2 teaspoons finely shredded orange peel
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
8 ounces white baking chocolate, chopped
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1 1/3 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
12 ounces white baking chocolate, chopped
1 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar

Steps:

  • FILLING:.
  • In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
  • Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
  • Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
  • CAKE:.
  • Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
  • In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
  • In a medium bowl, combine flour, baking powder, and salt, set aside.
  • In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
  • Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
  • Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
  • Spread batter in the prepared cake pans.
  • Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
  • Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
  • FROSTING:.
  • In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
  • Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
  • Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
  • ASSEMBLY:.
  • Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
  • Top with the second layer; spread with one-third of the filling.
  • Top with the third layer; spread with the remaining filling.
  • Top with the fourth layer, cut side down.
  • Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
  • Makes 16 servings.

Nutrition Facts : Calories 650.5, Fat 32.2, SaturatedFat 19.6, Cholesterol 106.2, Sodium 312.7, Carbohydrate 86.5, Fiber 1.7, Sugar 69.5, Protein 6.4

STRAWBERRY-WHITE CHOCOLATE LAYER CAKE



Strawberry-White Chocolate Layer Cake image

An irresistible strawberry butter cream frosting is spread between layers of tender chocolate-strawberry flavored cake. For a stunning presentation, garnish the cake with sliced fresh strawberries.-Becky Duncan, Leming, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 15

4 eggs, separated
1 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon strawberry extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup water
4 ounces white baking chocolate, melted
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2/3 cup seedless strawberry jam

Steps:

  • Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts. In a small bowl, combine buttermilk and water., Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in chocolate. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; gently peel off waxed paper., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in jam. Spread between layers and over top of cake. Store in the refrigerator.

Nutrition Facts : Calories 732 calories, Fat 36g fat (22g saturated fat), Cholesterol 154mg cholesterol, Sodium 572mg sodium, Carbohydrate 99g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING



White Chocolate Layer Cake With Raspberry Filling image

This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.

Provided by jenshira

Categories     Chocolate Cake

Time 2h20m

Yield 12

Number Of Ingredients 19

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
  • Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
  • Combine flour, baking soda, salt, and baking powder in a small bowl.
  • Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
  • Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
  • Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
  • Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
  • Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g

WHITE CHOCOLATE CAKE



White chocolate cake image

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

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste

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 CAKE WITH STRAWBERRY FILLING



White Chocolate Cake With Strawberry Filling image

Make and share this White Chocolate Cake With Strawberry Filling recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 45m

Yield 1 9-inch 3-layer cake

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
5 egg whites
1 teaspoon vanilla extract
3 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup whole buttermilk
6 (1 ounce) white chocolate baking squares, melted and cooled
1/2 cup strawberry preserves
6 (1 ounce) white chocolate baking squares
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 teaspoon vanilla extract
6 cups confectioners' sugar
pirouette cookies
white chocolate curls

Steps:

  • For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
  • In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
  • Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
  • Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
  • Spread 1/4 cup strawberry preserves between each cake layer.
  • Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
  • For White Chocolate Frosting (Makes about 3 cups):.
  • In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
  • In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.

Nutrition Facts : Calories 11083, Fat 433.2, SaturatedFat 268.9, Cholesterol 966.5, Sodium 4805.5, Carbohydrate 1759.7, Fiber 9.4, Sugar 1385.5, Protein 77.6

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From nobakerecipes.com


WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING | COOK
2015-01-15 Our Best Casserole Recipes. 3. Clean Eating Slow Cooker Overnight Oatmeal. 4. Valentine’s Day Chocolate Desserts . 5. Fast Shrimp Bisque. 6. Spicy Zucchini Frittata. 7. Awesome Ice Box Oreo Cheesecake. 8. 75+ Ways to Indulge in Nutella. 9. The Perfect Meatball. 10. Cream Cheese Brownies . previous. Pumpkin Pie Pancakes . random . next. Crockpot …
From cook.my


CHOCOLATE CAKE WITH WHITE CREAM FILLING RECIPES - YUMMLY
2022-08-06 Chocolate Mocha Cake with Raspberry Cream Filling Une Gamine dans la Cuisine. eggs, unsalted butter, white vinegar, marshmallow …
From yummly.com


WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING - FRESHMKE
1 package (12 ounces) fresh cranberries 1 ¼ cups plus 1 1/3 cups granulated sugar (divided) ¼ cup cranberry juice 2 teaspoons finely shredded orange peel
From archive.jsonline.com


WHITE CHOCOLATE RASPBERRY CAKE - THE ITSY-BITSY KITCHEN
Set aside to cool for 5 minutes. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined.
From itsybitsykitchen.com


CRANBERRY WHITE CHOCOLATE CAKE - SUGAR AND SOUL
2020-12-13 Make The Cranberry Compote. Add the cranberries, water, sugar, and cornstarch slurry into a medium saucepan and bring to a gentle boil. Reduce heat and simmer, stirring frequently, for about 5 to 6 minutes, or until thickened. Remove from heat and add vanilla extract and stir to combine. Allow it to cool completely.
From sugarandsoul.co


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