Ingredients for White Chocolate Raspberry Fantasy Cake
- 4 large eggs
- All Purpose Flour
- Lemon Zest
- 3 teaspoons baking powder
- 1 teaspoon salt
- White Chocolate
- Half And Half
- Margarine
- Granulated Sugar
- 1 teaspoon vanilla extract
- Fresh Raspberries
- Raspberry Liqueur
- Seedless Raspberry Jam
- 4 cups powdered sugar
- Fresh Raspberry
- Heavy Cream
- Cold Water
- Gelatin Powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Raspberry Fantasy Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make White Chocolate Raspberry Fantasy Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the melted white chocolate chips.
- Fold in the raspberries (or strawberries).
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
- Once the cakes are completely cool, frost the layers and the top of the cake. Garnish with fresh raspberries (or strawberries) and white chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
205g
Fat
84g
Carbs
24g
