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White chocolate raspberry??

post #1 of 7
Thread Starter 
I have a request for a white chocolate raspberry cake. My initial thought was to do raspberry filling however they want cream cheese filling in "white chocolate raspberry cake". Any ideas?? I've heard that you could use juice instead of water, so perhaps raspberry juice in a white chocolate cake?? I have no idea!! I'm open to suggestions. Frankly, it sounds pretty gross to me, but they are pretty excited about it.
post #2 of 7
Sounds delish to me. Hope someone comes up with a great recipe to share.
post #3 of 7
I would make a white chocolate cake and swirl strawberry preserves/filling into the batter then bake as normal.
post #4 of 7
I've never made this, but plan to in the future..all of MacsMoms recipes I have made have been great tho. Hope This Helps!
White Chocolate (Raspberry) Cake - fievel
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 packet white chocolate pudding
1 1/2 teas. salt
8 egg whites
1 1/3 cup sugar free White Chocolate Torani Syrup (World Market sells it)
1 1/3 cup milk
4 Tbls. vegetable oil
2 cups white chocolate raspberry yogurt
6 oz melted white chocolate chips added at the end.
*To frost them I used the white truffle filling with seedless raspberry preserves mixed it

Truffle filling (can also be made with white chocolate or dark chocolate. Great to add LoRann flavors to, like creme de menthe)- MacsMom

16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
*Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; beat well. It thickens as it cools (you may to pop it in the fridge for a while). You can soften it for a few seconds in the microwave if it gets too thick to spread.
post #5 of 7
RLB has my go-to white chocolate cake. It is on the web as Woody's, not hers.

Mine is four layers, two with bittercream and one with gourmet raspberry jam. It really is enough raspberry. My filling/frosting is IMBC/lemon curd combo.

You could add fresh raspberries to your buttercream that you use as filling.

I haven't had it, but I'm not feeling a great flavor by combining white chocolate cake and cream cheese. Are you sure this will be good? I know the customer wants a certain combo, but if it isn't good, guests will just think you make bad cakes. Again, I've never tried this, but I haven't come across a recipe like this either. Cream cheese is usually combined with bold cake flavors and white chocolate is oddly sweet and mild. I don't think I would dip a white chocolate bar in cream cheese. Just an idea...
post #6 of 7
White chocoate and cream cheese has become one of my favorite combinations! I rarely make plain cream cheese frosting since the first time I melted a bar of white chocolate and added it in. It doesn't add a lot of flavor, but just an extra dimension and richness.

Lisa's suggestion to swirl raspberry jam through a white chocolate cake is a good one. Also, last year when I made a bridal shower cake using a white chocolate pound cake, then filled each layer with white chocolate cream cheese frosting and then added a thin layer of raspberry preserves on top of the filling. It was beautiful to cut into and absolutely delicious!
post #7 of 7
Hope this isn't too late.

Make any white chocolate cake recipe and use Boyajian raspberry flavour instead of vanilla. It tastes incredible!!! Add a little pink color too.
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