Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate White Chocolate Raspberry Cake. This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! My son has asked for a raspberry and lemon curd cake- this looks like an awesome start.
White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting using 27 ingredients and 34 steps. Here is how you can achieve it.
The ingredients needed to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Make ready For Raspberry Swirl Cheesecake
- Take 16 ounces cream cheese, at room temperature
- Prepare 2/3 cup granulated sugat
- Get 2 large eggs at room temperature
- Take 1/8 teaspoon salt
- Make ready 2/3 cup sour cream, at room temperature
- Prepare 1/2 cup seedless raspberry jam
- Make ready 1 teaspoon vanilla extract
- Take 3/4 cup fresh raspberries, cut in half
- Take For The White Cake
- Prepare 1 cup whole milk
- Take 6 large egg whites
- Take 1 1/2 teaspoons vanilla extract
- Get 2 1/4 cups cake flour
- Get 4 teaspoons baking powder
- Make ready 1 3/4 cup granulated sugar
- Take 1 teaspoon salt
- Make ready 3/4 cup room temperature butter (1 1/2 sticks)
- Get For The Raspberry Cream Frosting
- Get 2 cups heavy whipping cream
- Make ready 8 ounces room temperature cream cheese
- Get 1 1/2 cups confectioner's sugar
- Get 1 teaspoon vanilla extract
- Take 1/3 cup seedless raspberry jam
- Make ready For Garnish
- Take as needed fresh raspberries
- Get as needed dark and white chocolate shavings
With a decadent raspberry swirl, this cheesecake looks as decadent as it tastes. You need this lemon cake layered with raspberry preserves and topped with buttercream and coconut. Mirror glaze white cake with raspberry curd center. Загрузка. Copycat Starbucks Raspberry Swirl Pound Cake is so easy to make from scratch and is topped with a delicious cream cheese frosting.
Steps to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Make the Raspberry Cheesecake
- Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
- Beat the cream cheese and sugar nail smooth
- Add eggs one at a time and beat in, beat in salt and vanilla
- Fold in sour cream until well blended
- Gently fold in fresh raspberry halfs
- Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
- Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
- Make Cake
- Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
- In a large bowl whisk together milk, egg whites and vanilla
- In another large bowl whisk together flour, sugar, baking powder and salt
- Add butter to flour mixture and beat on low until its a crumbly mixture
- Add 1/2 of the milk mixture and beat until smooth
- Add remaining ingredients milk mixture and beat until well blended
- Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
- Make Filling and Frosting
- Beat cream until it holds soft peaks in a large bowl
- In another bowl beat cream cheese, sugar, vanilla and jam until smooth
- Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
- Fold on remaining Icream cheese mixture in two additions until well blended
- Assemble Cake
- Place one cake layer bottom up on serving plate.
- Apply a thin layer of filling
- Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
- Top cheesecake with a thin layer of filling
- Place second cake layer on cheesecake layer
- Frost entire cake
- Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.
Raspberry and Lemon batters are swirled together to make a perfect summer treat! Two layers of buttery white chocolate and raspberry cake with a creamy raspberry buttercream. For a quick and easy raspberry frosting, I've used a good quality raspberry jam. Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
So that is going to wrap it up with this special food white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
