Saturday, March 30, 2019

WHITE CHOCOLATE RASPBERRY LAYER CAKE



This cake is everything. It’s soft and moist with beautiful flavour, and a pretty pop of colour thanks to the creamy raspberry buttercream.
If you’re looking for an easy layer cake that’s sure to impress – look no further!

INGREDIENTS

White chocolate raspberry cake
  • 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  • 300 grams (2 cups) white chocolate
  • 200 grams (1 cup) caster sugar
  • 240 ml (1 cup) Original Almond Breeze Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 350 grams (2 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 100 grams (1 cup) frozen raspberries

Raspberry buttercream
  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted
  • 1/2 cup good-quality raspberry jam*
  • Fresh raspberries, to decorate
get full instructions: click here