Sunday, December 30, 2012

Bundt Cake #71: White Chocolate Raspberry

White Chocolate Raspberry just sounds festive, right?  Kind of romantic?  The perfect cake for New Years Eve.  Not that New Years Eve is romantic for me...I usually spend the evening with my favorite 3 and 4 year olds.  Oh...and my favorite 31 year old.  And then I'm in bed by 10:00 PM.  Just the thought of staying up until midnight makes me cranky.  But for all of you fun people...this is the perfect cake for your big night.  As for me...I'll take a slice with coffee for breakfast the next morning.
Shopping List
1 box of white cake mix
2 small boxes of instant white chocolate pudding (use vanilla if you can't find white chocolate)
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
1 1/2 cups white chocolate chips, divided
1 cup raspberry jam
4 cups powdered sugar
1 stick butter, softened
1/4 cup fresh raspberries, plus extra to garnish

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup white chocolate chips. Pour half of the batter into prepared pan, take your jam and spread it over the batter in the pan. Pour remaining half of the batter over jam and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Meanwhile, melt your remaining 1/2 cup white chocolate chips in the microwave (stirring every 30 seconds).
To make the frosting, beat butter with powdered sugar, melted white chocolate and fresh raspberries until creamy.  Add more powdered sugar if your icing is too runny and a few more raspberries if it's too thick.  Spread on cooled cake and top with fresh raspberries.
The fresh raspberries make the frosting extra delicious...and that layer of raspberry jam...perfection!
Whether you're celebrating at 12:01 or like me, at 9:45...I wish you a happy New Year and a blessed 2013.

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Kim Kauffman said...

Haha, I'm also usually in bed early on New Years. This year I'm pregnant again and will probably be asleep by 9 (if I make it that far ha!). Such a party animal :)

Erin @ Sassin Southern Style said...

+1 to bed by 10 pm. This cake sounds great. I love all of your creations! :)

Rachel said...

I am excited for this one...sounds incredible! I was thinking of you yesterday when I was in a cupcake shop that had a million different flavors (blogged about it this morning). Hope you have a Happy New Year!

Olivia said...

Ahhh! I've been waiting for this one! Thanks for making this and posting! Forget Nothing Bundt Cakes anymore :) Can't wait to try it!

Aubs said...

we're hosting a party tomorrow night but may still be in bed before midnight! ha! its a kid friendly shin dig so everyone will be gone long before midnight! =)

Marie Matter said...

you always hit the nail on the festive and seasonal head perfectly! this looks lovely!

Anonymous said...

Have you ever used frozen raspberries?

Mix and Match Mama said...

I bake with frozen raspberries all the time! You can absolutely subsitute them...just make sure they're frozen and not thawed out (frozen bake better!).

margaret said...

Do you think I could mix melted white chocolate and raspberries into vanilla frosting, and use that for frosting the cake?

Mix and Match Mama said...

You can totally melt some white chocolate and put it in the vanilla frosting. If the white chocolate makes it a little runny, just add some powdered sugar to your store bought frosting. Good luck!

Anonymous said...

Is there a difference between jam and jelly? Cause I used jelly and my cake did not come out well :/

Mix and Match Mama said...

Jelly doesn't have chunks of fruit in it where a jam or preserve would. I'm sorry it didn't turn out! Did you under-cook it?

Anonymous said...

I must have under cooked it...ill have to try it again. I keep reading over your recipe to see where i went wrong and the only difference is that i used jelly. It was still really good though!

Anonymous said...

I also just tried making this the other day and it was a flop :/ I bought raspberry preserves. When I went to invert it about 10 minutes after removing it from the oven, it fell apart coming out. It was done, it just seemed the raspberry preserves somehow made it too loose and the batter that was below the layer of jelly did not turn out. I really would like to make this again, do you have any tips to help? I considered maybe leaving the jelly out?

Mix and Match Mama said...

When you flip this cake, it will be gooey on top because all of the jam will be up there. It's not going to be smooth and flat. You frost right over the gooey jam. If the actual cake fell a part, then that most likely means you either under-cooked it or didn't grease it well enough. My Blackberry Bundt Cake uses jam too and the same rules apply for that one as well. I'm sorry it didn't work out for you!

Anonymous said...

I did make it again last night and it turned out! Thank you!

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