Author: Lauriebear of New York
Recipe type: dessert
- 1 ½ cups vegetable oil
- 1 cup buttermilk (make room temperature before using)
- 2 eggs
- 2 tbsp red food color
- 1 tsp white vinegar
- 1 tsp of vanilla
- ⅓ raspberry (or strawberry) jam (I like to use bakers jam, but you can really use regular if that is all you have, I just think the bakers jam has a better consistency)
- Creamy White Chocolate Frosting (see recipe below)
- cup whipping cream (heavy cream)
- 2 ¼ cups whipping cream (heavy cream)
- 2 tbsp butter
- 9 ounces white chocolate baking squares (with cocoa butter), grated (use your food processer if you cannot find them pre grated) sweetened (if you use unsweetened just add confectioners’ sugar to sweeten when you are whipping the cream this would be to taste)
- 2 ½ cups flour
- 1 ½ cups white sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp unsweetened cocoa powder
- Preheat oven to 350 degrees. Grease & flour (sometimes I mix this flour with a little cocoa powder so it is the same color as the cake) 3 9x1.5 inch round cake pans. In a bowl sift the flour, sugar, baking soda, salt, and cocoa powder
- I use an electric mixer combine the vegetable oil, buttermilk, eggs (one at a time or whisk them in a small bowl first and then add), vinegar, vanilla, and food coloring. Mix the dry ingredients into the wet ingredients a little at a time until you have a smooth batter. Pour batter into cake pans try to get them as even as possible. Place in oven evenly spaced. Bake 30 minutes (15 minutes in rotate your pans) or until a tooth pick comes out clean. Cool about 10 minutes. Remove cakes from pan (run knife around the edge to loosen them place on cooling racks round side up – do not frost cakes until completely cooled.
- DIRECTIONS (FROSTING): In a saucepan, add ½ cup whipping cream and butter; bring to a boil. Remove from heat and add the white chocolate baking squares (either chopped or grated); DO NOT STIR just put them in. Let this mixture stand, uncovered, for a few minutes, then stir until smooth. Cover and let stand at room temperature about a half hour to 45 minutes to cool. As you are letting that cool place you’re mixing bowl and beaters in to freezer. Once chocolate is cooled pull the bowl & beaters out of the freezer, and beat 2-1/4 cups whipping cream with chilled beaters on medium/high speed just until soft peaks form (or mixture gets stiff). Add the cooled white chocolate mixture, a little at a time, beating on low speed just until combined.
If you have a palette knife it makes it so much easier to spread frosting. But a regular knife or spatula will do just fine. Take one of the layers cakes and place it rounded side down on a cake platter. With a spoon and or knife spread some jam on the top of the cake, not too thick as then it becomes runny. Place the second layer round side down on top and repeat with jam. Now place your top layer on (I like to do round side up for this one but it doesn’t matter) and take your frosting and cover the entire cake, be generous, you have enough. Now you are ready to decorate your cake. If you are really good use some of your frosting and pipe out pretty rosettes, etc. Or you might be like me I do not have a great knack for that so I will sprinkle with red and green sugar. Or sometimes I grated extra chocolate (both milk & white) flakes on top. Or sometimes I write Merry Christmas with the extra Jam (I will pipe that on). You can also use fresh raspberries (or strawberries (also dipped in chocolate too).Once done decorating put in the refrigerator for about an hour or two before serving.