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–+ servings
Loaded Beef Nacho Skillet

Loaded Beef Nacho Skillet

Bake a stunning White Chocolate Raspberry Cake with layers of moist vanilla cake, tangy raspberry filling, and creamy white chocolate frosting. Perfect dessert recipe for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup raspberries (fresh or frozen, don’t thaw)
  • 1 cup raspberries (fresh or frozen, for filling)
  • 1/4 cup granulated sugar (for filling)
  • 2 tablespoons water (for filling)
  • 1 teaspoon cornstarch, mixed with 2 tablespoons cold water (for filling)
  • 1 cup unsalted butter, softened (for glaze)
  • 2 cups powdered sugar, sifted (for glaze)
  • 6 oz high-quality white chocolate, melted and cooled (for glaze)
  • 2 tablespoons heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)

Equipment

  • Mixing bowls (large and medium)
  • Electric hand mixer or stand mixer
  • Whisk and spatula
  • Two 9-inch round cake pans
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
  3. In a large mixing bowl, beat butter and sugar together until pale and fluffy.
  4. Add eggs one at a time to the creamed butter, beating well after each addition, then mix in vanilla extract.
  5. Add one-third of the flour mixture, then half the milk, mixing until just combined. Repeat, ending with flour.
  6. Toss raspberries in a tablespoon of reserved flour, then fold into cake batter gently.
  7. Divide batter evenly between prepared pans and bake for 25-30 minutes until golden and a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. For the raspberry filling, combine raspberries, sugar, and water in a saucepan and cook until saucy. Add cornstarch slurry and thicken on heat.
  10. Beat softened butter for the glaze until creamy, then gradually add sifted powdered sugar, followed by melted white chocolate, heavy cream, and vanilla until smooth.
  11. Assemble the cake by placing one layer on a plate, spreading the cooled raspberry filling, and topping with the second layer. Frost with white chocolate glaze.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 5mgCalcium: 55mgIron: 1mg

Notes

Frosting a warm cake can lead to messy results, so ensure cakes are completely cooled. Use room temperature ingredients for the best texture. For easier slicing, chill the assembled cake in the freezer for about 20 minutes before cutting. This cake keeps well; store covered at room temperature for a day, or refrigerated for up to 4 days. Unfrosted layers can be frozen for up to 3 months.
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