Recipe of Favorite Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache

by Aferrera

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We hope you got benefit from reading it, now let’s go back to vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. To make vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache you need 17 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

  1. Take of FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING.
  2. Use of white chocolate, chopped, do not use chips.
  3. Prepare of fresh rasberries, or thawed frozen rasberries.
  4. Provide of heavy whipping cream.
  5. Use of vanilla extract.
  6. Get of FOR VANILLA CAKES.
  7. Prepare of cake flour.
  8. Use of baking powder.
  9. Provide of salt.
  10. Use of unsalted butter, melted.
  11. Take of granulated sugar.
  12. Take of large eggs.
  13. Use of vanilla extract.
  14. Prepare of milk, I used whole milk.
  15. Prepare of TO DECORATE.
  16. Use of or more fresh rasberries.
  17. You need of valentine sprinkles.

Steps to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

  1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING.
  2. Puree rasberries in a food processor or blender.
  3. Strain them, pressing to extract all juice, discard seeds.
  4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth.
  5. .
  6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
  7. MAKE VANILLA CAKES.
  8. Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either.
  9. Whisk in a bowl the flour, baking powder and salt.
  10. In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended.
  11. Divide evenly between cake molds.
  12. Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely.
  13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy.
  14. Fill center of each cake with some filling.
  15. .
  16. Sandwich 2 cake halves together. This will make 4 cakes.
  17. Frost each cake with the frosting.
  18. Decorate with a fresh rasberrie and valentine sprinkles.
  19. .
  20. .

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