Mini White Chocolate Raspberry Tower Cake for Two
Indulge in a luxurious and romantic treat with this mini dream cake for you and your loved one! Made with layers of moist vanilla chocolate cake, filled with a tangy raspberry filling, and frosted with a creamy white chocolate cream cheese frosting, this cake is the perfect way to celebrate any special occasion. Its elegant and indulgent flavors will leave you feeling satisfied and loved, making it the ultimate dessert for two. So why not treat yourself and your special someone to this decadent and delicious cake?
Equipment
- 4 4" round cake pans
- Standing mixer
- Piping Bags
- Piping tips of your choice
- Strainer, for the pureed raspberries
Ingredients
For the cake:
- 1.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup 1.5 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
For the Filling:
- 1 cup of the cream cheese frosting see below
- 6 tablespoons seedless raspberry jam
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1/4 cup white chocolate for baking melted and cooled
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the white chocolate ganache:
- 2 ounces white chocolate chips
- 1/4 cup pureed raspberries strained
Instructions
Bake the Cake:
- Preheat the oven to 325°F (150°C) and grease a 4-inch round cake pan. Line the bottom with parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In the standing mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- While the cakes cool, prepare the frosting. In the standing mixer, cream butter on its own for 2-3 minutes until fluffy.
- Add cream cheese and cream together until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract and salt.
- Drizzle the melted white chocolate. If the frosting seems too thick, add milk 1-2 tablespoons at a time.
Stack the Layers
- Once the cake is cool, level it if necessary. Save the extra cake tops in the freezer for cake pops!
- Spread or pipe the frosting over the top of each layer, creating high sides to hold in the raspberry jam. Spread 2 tablespoons of jam on each layer.
- Refrigerate for 20 minutes or freeze for 10 minutes in between layers.
Make the Ganache Drizzle
- Microwave 3 tablespoons of the cream cheese frosting and 1 tablespoon raspberry puree for 10 seconds at a time until just melted.
- Mix and set aside to cool a little.
Assemble the cake
- Frost the outside of the cake with a crumb coating, chill in the fridge for another 20 minutes or freeze for 10 minutes.
- Then frost once more and pipe on stars, swirls and rosettes to your liking.
- Decorate with sprinkles, raspberries, cut and enjoy!
Notes
Tips:
- If you don't have raspberry jam, you can use any other flavor you like, such as strawberry, blueberry, or apricot.
- To make the cake ahead of time, bake it as directed and let it cool completely. Wrap tightly in plastic wrap and store at room temperature for up to 2 days, in the fridge for 1 week or freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and decorating.