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White Chocolate Cream Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent white chocolate cake layers infused with almond extract, topped with raspberry wine cooler-infused white chocolate buttercream frosting.
Ingredients:
  • 3 (1 ounce) squares white chocolate, chopped
  • 2.25 cups all-purpose flour
  • 1.5 cups white sugar
  • 2.25 teaspoons baking powder
  • 1.6667000055313 cups heavy cream
  • 3 eggs
  • 1 teaspoon almond extract
  • 3.5 cups confectioners' sugar
  • 4 tablespoons water
  • 0.5 teaspoon almond extract
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare two 8 or 9-inch round pans by greasing and flouring them.
  • Melt 3 ounces of white chocolate in a double boiler over gently simmering water, stirring occasionally until melted. Set aside to cool to lukewarm. Combine flour, sugar, baking powder, and salt in a small bowl; set aside. Whip heavy cream in a chilled large bowl until stiff peaks form; set aside.
  • In a large bowl, vigorously beat eggs for about 5 minutes until they turn light and lemon-colored. Mix in 1 teaspoon almond flavoring and melted white chocolate. Gently fold in whipped cream followed by the flour mixture, adding about 1/2 cup at a time. Pour the batter into the prepared pans.
  • Place in the oven that has been preheated and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Make White Chocolate Frosting: In a large bowl, gently melt 3 ounces white baking chocolate over low heat. Let it cool to lukewarm. In a medium bowl, mix together the melted white chocolate, confectioners' sugar, butter, water, and 1/2 teaspoon almond extract on medium speed until smooth and spreadable.

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