Good morning! I hope that you had a great weekend! I have been away spending time with my family in Wisconsin and attending my family reunion. As I said before I come from a large family and we are scattered across the US, Canada and a few are overseas so it was nice to see almost all of them in one place at one time, which is very rare.
We talked, laughed, reminisced and of course ate lots of great food. I made several desserts while at home and this White Cake with Fresh Raspberries and White Buttercream was one of them. I love this cake because it is light, refreshing and delicious.
Recipe from Add a Pinch
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350. Prepare 3 9″ round cake pans with cooking spray and set aside.
Cream together the butter and shortening until light and fluffy with an electric mixer. Slowly add the 3 cups of sugar, one cup at a time making sure to incorporate the sugar fully before adding the other. Then add the eggs one at a time, be sure to incorporate each egg before adding another.
In a bowl sift together the flour, baking powder, and salt. Then in another bowl whisk together the milks, vanilla and almost extracts. Add to the butter/shortening mixture, alternating between the milk and the flour mixture, beginning and ending with the flour mixture.
Stir all ingredients until well mixed then stop mixer and scrape bottom and sides of bowl. Evenly distribute into cake pans and and then bake for 25-30 minutes. Insert toothpick and if it comes out clean remove cakes from oven and let cool. Then frost with frosting.
White Chocolate Buttercream Frosting
1 cup unsalted butter softened
3 cups powdered sugar
1 tsp. vanilla bean paste
8 oz. white Ghirardelli chocolate, chopped, melted and cooled
4-5 tablespoons heavy whipping cream
Chop chocolate, place in bowl and microwave on high for 30 seconds. Cook for another 30-40 seconds, stir until smooth. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment beat the butter for 2-3 minutes until light and fluffy. Add the powdered sugar and beat on low, add vanilla and mix. Then add the heavy whipping cream and the melted chocolate and beat on high until light and fluffy. Scrape the sides of the bowl periodically to be sure everything is incorporated.
Have a great week!