Ingredients with Measurements:
- 1 box white cake mix
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1/2 cup raspberry liqueur
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a large mixing bowl, combine the cake mix, white chocolate chips, raspberry liqueur, water, vegetable oil, and eggs. Mix until well combined.
3. Fold in the fresh raspberries.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the frosting. In a mixing bowl, beat the softened butter and cream cheese until light and fluffy.
6. Gradually add the powdered sugar, vanilla extract, and heavy cream. Mix until smooth and creamy.
7. Once the cake is done, remove it from the oven and let it cool completely.
8. Once the cake has cooled, use a fork to poke holes all over the top of the cake.
9. Pour the raspberry liqueur over the cake, making sure to cover all the holes.
10. Spread the frosting over the top of the cake.
11. Garnish with fresh raspberries and white chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 28g
Carbohydrates: 63g
Protein: 4g
Sodium: 390mg
Sugar: 50g
Substitutions for ingredients:
- Instead of raspberry liqueur, you can use raspberry juice or raspberry syrup.
- Instead of white chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of fresh raspberries, you can use frozen raspberries.
Variations:
- Instead of white cake mix, you can use yellow cake mix or chocolate cake mix.
- Instead of raspberry liqueur, you can use any other fruit liqueur.
- Instead of raspberries, you can use any other fruit such as strawberries or blueberries.
Tips and tricks:
- Make sure to let the cake cool completely before adding the frosting.
- Use a fork to poke holes in the cake to allow the raspberry liqueur to seep in.
- Garnish the cake with fresh raspberries and white chocolate shavings for a beautiful presentation.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh raspberries and white chocolate shavings.
Garnishes:
Fresh raspberries and white chocolate shavings.
Pairings:
Serve the cake with a glass of champagne or sparkling wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more raspberry liqueur to the cake.
- If the frosting is too thick, add more heavy cream to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake.
Food history:
The combination of white chocolate and raspberries is a classic flavor pairing that has been enjoyed for many years.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for any occasion.
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