White Butter Cake layered with Raspberry Cream with

Name: White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe of my White Butter Cake, recipe attached in direction step #1; 1 1/2 cold heavy whipping cream; 1/2 cup cold raspberry jam, seedless if possible; 2 tbsp confectioners sugar; 1 tsp vanilla extract; 8 oz good quality white chocolate, chopped; 3/4 cup heavy cream; 4 white chocolate Lindor truffles; 4 dark chocolate Lindor truffles; 2 tbsp colored sugar; 1/4 cup fresh rasberrys

Servings: persons

1 recipe of my White Butter Cake, recipe attached in direction step #1
1 1/2 cold heavy whipping cream
1/2 cup cold raspberry jam, seedless if possible
2 tbsp confectioners sugar
1 tsp vanilla extract
8 oz good quality white chocolate, chopped
3/4 cup heavy cream
4 white chocolate Lindor truffles
4 dark chocolate Lindor truffles
2 tbsp colored sugar
1/4 cup fresh rasberrys

1
Have White Butter Cake made and cooled, and removed from pans, recipe attached below
2
MAKE WHITE CHOCOLATE FROSTING, IT NEEDS TO CHILL UNTIL COLD SO SHOULD BE MADE FIRST
3
Place white chocolate in a large bowl.
4
Heat cream in the microwave or stovetop just until hot, pour over chopped chocolate, .let sit 1 minute then stir until smooth.
5
Chill in the refrigerator until.very cold, 1 to 2 hours.
6
When ready to frost cake whip mixture until light and creamy.
7
MAKE RASPBERRY WHIPPED CREAM FILLING
8
Whip cream into soft peaks, add jam, sugar and vanilla, whip until firm peaks just form.
9
Cut each cake layer in half with a sharp knife to make 4 layers of cake
10
Place one layer on your serving plate
11
Cover this layer with 1/3 of the raspberry filling
12
Place second cake layer lb top of this and cover with another 1/3 of filling
13
Add third layer and remaining filling, place fourth layer on top.
14
This will be frosted.
15
Frost entire cake with the whipped white chocolate frosting
16
Garnish with the truffles and colored sugar, and fresh tasberrys

1926

kcal

Calories

129

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe of my White Butter Cake, recipe attached in direction step #1, 1 1/2 cold heavy whipping cream, 1/2 cup cold raspberry jam, seedless if possible, 2 tbsp confectioners sugar, and more.

Yes, White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Butter Cake layered with Raspberry Cream with a White Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions