White Chocolate Raspberry Cake Recipe

Name: White Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. white chocolate baking bars; 1/2 c. water; 1/4 c. all-purpose flour; 1 c. shredded coconut; 3/4 c. slivered almonds, toasted and finely chopped; 1 c. (2 sticks) butter or margarine, softened; 1 1/2 c. sugar; 4 eggs, separated; 2 1/4 c. all-purpose flour; 1 tsp. baking soda; 1 c. buttermilk; 1/4 c. sugar; 2/3 c. seedless raspberry jam; Vanilla Buttercream Frosting

Servings: persons

4 oz. white chocolate baking bars
1/2 c. water
1/4 c. all-purpose flour
1 c. shredded coconut
3/4 c. slivered almonds, toasted and finely chopped
1 c. (2 sticks) butter or margarine, softened
1 1/2 c. sugar
4 eggs, separated
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1/4 c. sugar
2/3 c. seedless raspberry jam
Vanilla Buttercream Frosting

1
Microwave baking bars and water in small microwave bowl on High, about 2 minutes or until bars are melted.
2
Cool.
3
Mix 1/4 cup flour, coconut and almonds in small bowl; set aside.
4
Heat oven to 350u00b0.
5
Grease and flour 3 round pans (9 x 1 1/2-inches).
6
Beat margarine and 1 1/2 cups sugar in large bowl on medium speed until fluffy.
7
Beat in egg yolks and baking bar mix.
8
Add 2 1/4 cups flour and baking soda alternately with buttermilk, beating until thoroughly blended.
9
Stir in coconut mix.
10
Set aside.
11
Beat egg whites on high until soft peaks form.
12
Gradually add 1/4 cup sugar, beat until stiff, but not dry.
13
Fold egg white mix into batter. Divide among pans.
14
Bake 25 to 30 minutes, until cake springs back when touched or toothpick inserted in center comes out clean.
15
Cool 10 minutes.
16
Remove from pans and cool completely on wire racks. Fill layers with jam.
17
Frost with Vanilla Buttercream Frosting. Garnish with additional coconut and grated white baking bar, if desired.

2371

kcal

Calories

140

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 oz. white chocolate baking bars, 1/2 c. water, 1/4 c. all-purpose flour, 1 c. shredded coconut, and more.

Yes, White Chocolate Raspberry Cake 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.

White Chocolate Raspberry Cake

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