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Before you jump to Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache recipe. To make vanilla butter cakes filled and frosted with whipped white chocolate rasberry ganache you need 17 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to cook Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. Use FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING
2. Provide 16 ounces white chocolate, chopped, do not use chips
3. Use 2 cups fresh rasberries, or thawed frozen rasberries
4. Prepare 1 1/2 cups heavy whipping cream
5. Get 1 teaspoon vanilla extract
6. Provide FOR VANILLA CAKES
7. Prepare 3 cups cake flour
8. Get 1 tablespoon baking powder
9. Prepare 1/2 teaspoon salt
10. Prepare 1 2/3 cup unsalted butter, melted
11. Use 1 1/2 cups granulated sugar
12. Prepare 4 large eggs
13. Provide 2 teaspoons vanilla extract
14. Get 2/3 cup milk, I used whole milk
15. You need TO DECORATE
16. Get 4 or more fresh rasberries
17. Get valentine sprinkles

Steps to make Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache:

1. MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING
2. Puree rasberries in a food processor or blender
3. Strain them, pressing to extract all juice, discard seeds
4. Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth
6. Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight
7. MAKE VANILLA CAKES
8. Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either
9. Whisk in a bowl the flour, baking powder and salt
10. In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended
11. Divide evenly between cake molds
12. Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely
13. Whip the chilled Rasberry White Chocolate mixture until light and fluffy
14. Fill center of each cake with some filling
16. Sandwich 2 cake halves together. This will make 4 cakes
17. Frost each cake with the frosting
18. Decorate with a fresh rasberrie and valentine sprinkles

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