Description
This elegant, white, triple layer cake with its delicate vanilla bean flavor is laced with raspberry jam and generously frosted with a very creamy white chocolate cream cheese frosting! Though it looks intimidating, this recipe is not difficult!
Ingredients
Scale
Vanilla Cake:
- 3 Cups Flour
- 6 Tbs. Cornstarch
- 1 1/2 Tbs. Baking Powder
- 12 Tbs. (1 and 1/2 sticks) Softened Butter
- 2 1/4 Cups Sugar
- 1 tsp Salt
- 3 tsp Vanilla Bean Paste
- 6 Egg Whites
- 1 1/2 Cups Half and Half
White Chocolate Cream Cheese Frosting:
- 2 (8 oz) pkg. Cream Cheese, softened
- 12 Tbs. (1 and 1/2 sticks) Softened Butter
- 10 oz Ghirardelli White Chocolate
- 2 tsp Pure Vanilla Extract
- 4 Cups Powdered Sugar
Additional Ingredients:
- 12 oz. Jar Seedless Raspberry Jam
Instructions
- Preheat the oven to 350 degrees.
- Prepare 3 nine inch cake pans by placing parchment paper circles in the bottoms of the pan and then spraying the sides of the cake pan with non-stick cooking spray. OR you can grease and flour the cake pans. Set aside.
- Sift the flour, cornstarch and baking powder together twice. Set aside.
- In a large mixing bowl, cream the 12 Tbs. butter, sugar, salt, ad vanilla bean paste for 4 minutes.
- Beat in the egg whites.
- Scrape down the sides of the bowl.
- Beat in 1/3 of the sifted flour mixture.
- Beat in 1/2 of the half and half.
- Beat in another 1/3 of flour mixture.
- Beat in remaining half and half.
- Beat in remaining flour mixture.
- Beat at a medium speed for a full 2 minutes.
- Divide the batter amongst the prepared baking pans.
- Spread and smooth the batter.
- Bake at 350 degrees for 25-27 minutes.
- Cakes should be golden brown and a toothpick should come out clean.
- Cool cakes for at least 20 minutes before loosening sides and turning out on a wire rack to finish cooling.
- While the cakes bake and cool make the white chocolate cream cheese frosting.
- In a large mixing bowl, beat the butter and cream cheese until completely smooth.
- Carefully melt the white chocolate just until melted and smooth.
- Pour the white chocolate into the cream cheese/butter mixture while beating at a high speed.
- Beat in the vanilla and powdered sugar. FYI...this is not a stiff frosting.
- Once the cakes are cool, place the first layer on a cake plate.
- Spread 1/2 the raspberry jam evenly over the cake layer.
- Dot some frosting over the jam and spread into an even layer.
- Place this layer in the freezer for 15 minutes to set the frosting.
- Remove from the freezer and top with another layer of cake.
- Evenly spread the remaining jam on the top of this layer followed by white chocolate frosting as before.
- Place in the freezer for 15 minutes.
- Remove from the freezer and place the remaining cake layer on the top.
- Frost the entire cake, filling in the gaps between the layers and a thin layer around the sides and on the top. (AKA crumb layer)
- Pop in the freezer for 10 minutes.
- Remove from the freezer and frost the cake evenly with the remaining frosting.
- Put in the fridge this time until you're ready to serve the cake.
- You can garnish this cake with fresh raspberries and mint leaves if desired.
- Store leftover cake in the fridge.
Notes
- If you don't have parchment paper but hate greasing and flouring pans as much as I do here's how to make quick cake release. Mix together 1 Tbs. Shortening, 1 Tbs. Olive Oil, and 1 Tbs. Flour. Brush onto cake pans. Boom! Your cake will not stick!
Keywords: vanilla cake, vanilla raspberry cake, white chocolate raspberry cake