Raspberry White Chocolate Cream Cake Recipe

How to Make Raspberry White Chocolate Cream Cake

1. **Prepare Raspberry Filling:**
2. In a 1 1/2-quart saucepan, whisk together 1/4 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt.
3. Stir in 1/2 cup wine cooler.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. Continue to boil and stir for 1 minute.
6. Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter, 1/8 teaspoon almond extract, and a few drops of red food coloring (to your desired intensity).
7. Cover and refrigerate until completely chilled.
8. **Prepare Cake:**
9. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.
10. Melt 6 ounces of white baking bar over low heat, stirring occasionally, until completely melted. Set aside to cool slightly.
11. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
12. In a separate chilled bowl, beat 1 cup heavy whipping cream until stiff peaks form. Set aside.
13. In a large bowl, beat 4 large eggs for about 5 minutes, or until thick and pale yellow.
14. Beat in the cooled melted white chocolate and 1 teaspoon almond extract.
15. Gently fold the egg mixture into the whipped cream.
16. Gradually add the dry ingredients to the wet ingredients, folding gently after each addition until just combined.
17. Divide the batter evenly between the prepared cake pans.
18. Bake 8-inch rounds for 35-40 minutes, or 9-inch rounds for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
19. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
20. **Assemble the Cake:**
21. Once the cakes and raspberry filling are completely cool, level the tops of the cakes if necessary.
22. Spread half of the raspberry filling between the cake layers.
23. **Prepare White Chocolate Frosting:**
24. Melt 6 ounces of white baking bar over low heat, stirring occasionally, until completely melted. Set aside to cool slightly.
25. In a medium bowl, beat the melted white chocolate with 1 cup heavy whipping cream, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract on medium speed until smooth and spreadable. Add more wine cooler, 1 teaspoon at a time, if necessary, to reach desired consistency.
26. Frost the top and sides of the cake with the white chocolate frosting.