Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1 cup frozen raspberries, coarsely chopped

Directions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add to the creamed mixture and mix well.
6. Fold in the white chocolate chips and raspberries.
7. Drop by rounded spoonfuls onto the prepared baking sheets.
8. Bake for 10-12 minutes or until lightly golden.
9. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 kcal per cookie | Servings: 24 cookies

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup raspberries (fresh or frozen)

For the White Chocolate Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 6 oz white chocolate, melted and cooled
• 2 tbsp heavy cream
• 1 tsp vanilla extract

For the Raspberry Filling:

• 1 cup raspberries (fresh or frozen)
• 1/4 cup sugar
• 2 tbsp water
• 1 tbsp cornstarch, mixed with 2 tbsp water

Directions:

1. Cake:
   1. Preheat oven to 350°F (175°C).
   2. Grease and flour two 9-inch cake pans.
   3. In a bowl, mix flour, baking powder, and salt.
   4. In another bowl, cream butter and sugar until light and fluffy.
   5. Add eggs one at a time, then vanilla.
   6. Alternately add dry ingredients and milk, beginning and ending with dry ingredients.
   7. Fold in raspberries.
   8. Divide batter between pans.
   9. Bake for 25-30 minutes.
   10. Cool.
2. Raspberry Filling:
   1. Combine raspberries, sugar, and water in a saucepan over medium heat.
   2. Cook until berries break down.
   3. Add cornstarch mixture; cook until thickened.
   4. Cool.
3. White Chocolate Frosting:
   1. Beat butter until creamy.
   2. Gradually add powdered sugar, then melted white chocolate, cream, and vanilla until smooth.
4. Assemble the cake with a layer of raspberry filling between the two cakes.
5. Frost with white chocolate frosting.
6. Decorate with fresh raspberries.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 520 kcal per slice | Servings: 12 slices

Decadent Raspberry and White Chocolate Symphony Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup raspberries (fresh or frozen)

For the White Chocolate Frosting:

• 1 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 6 oz white chocolate, melted and cooled
• 2 tbsp heavy cream
• 1 tsp vanilla extract

For the Raspberry Filling:

• 1 cup raspberries (fresh or frozen)
• 1/4 cup sugar
• 2 tbsp water
• 1 tbsp cornstarch mixed with 2 tbsp water

Directions:

1. Cake:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour two 9-inch cake pans.
   3. Combine flour, baking powder, and salt in a bowl.
   4. In a separate bowl, cream together butter and sugar until light and fluffy.
   5. Beat in eggs, one at a time, followed by the vanilla extract.
   6. Alternately mix in dry ingredients and milk, starting and ending with the dry ingredients.
   7. Gently fold in raspberries.
   8. Evenly distribute the batter between the prepared pans.
   9. Bake for 25-30 minutes, or until a toothpick comes out clean.
   10. Let cool on a wire rack.
2. Raspberry Filling:
   1. In a saucepan over medium heat, mix raspberries, sugar, and water.
   2. Cook until the berries start to break down.
   3. Stir in the cornstarch mixture and continue cooking until thickened.
   4. Allow to cool completely.
3. White Chocolate Frosting:
   1. In a mixing bowl, beat butter until creamy.
   2. Gradually add powdered sugar, then incorporate the melted white chocolate, heavy cream, and vanilla extract until smooth.
4. Assembly:
   1. Place one cake layer on your serving plate and spread with raspberry filling.
   2. Top with the second cake layer.
   3. Cover the entire cake with white chocolate frosting.
   4. Garnish with fresh raspberries.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Kcal: 520 kcal per slice | Servings: 12 slices

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes
Kcal: 144 kcal per serving | Servings: Varies

Ingredients:

• 1 small box (3 oz) raspberry Jello
• 1 small box (3 oz) cook & serve vanilla pudding
• 12 oz Cool Whip, thawed
• 2 cups water

Directions:

1. Add 2 cups of water to a medium saucepan.
2. Add the vanilla pudding and bring the mixture to a boil over medium-high heat.
3. Once the mixture begins to boil, remove from heat and add the Jello.
4. Stir until well combined.
5. Pour the mixture into a large bowl and let it cool in the refrigerator for about 3-4 hours.
6. Whip in the Cool Whip with an electric mixer until smooth and creamy.
7. Divide into parfait dishes and serve.
8. Garnish with a few raspberries for an extra touch.

Yield: One 9-inch double layer cake or one 7-inch triple layer cake
Prep: 1 hour 30 minutes, total 3 hours

The filling in this cake gets its tangy raspberry flavor from seedless raspberry jam and Framboise liqueur. The champagne cake layers have a dense, moist crumb that’s loaded with fruity flavor.

Ingredients

Champagne cake layers

• 3 cups/443g all purpose flour
• 3 tsp./13g baking powder
• 1/2 tsp/ 14g salt
• 1 cup/226g unsalted butter, softened
• 2 cups/ 214g granulated sugar
• 6 egg whites
• 2 cups/15.4 oz champagne or sparkling white wine

Frosting/filling

• 6 egg whites
• 1 cup/118g sugar
• Pinch of salt
• 1 pound/4 US sticks unsalted butter, cubed, at room temperature
• 2 teaspoons/8g vanilla extract
• 1/4 cup/76g red seedless raspberry jam, room temperature
• 2 tablespoons/ 70g Framboise (raspberry) liqueur, room temperature
• Wilton gel food color “Rose”

Instructions

1. Preheat oven to 350F.
2. Grease and flour two 9-inch round cake pans (or three 7-inch as I did); set aside.
3. Whisk together flour, baking powder and salt in a large bowl.
4. In a separate mixing bowl or the bowl of a standing mixer, beat together the unsalted butter and sugar.
5. Add egg whites one at a time and beat well after each addition.
6. Beat in flour mixture and champagne alternately in three additions, beginning and ending with flour.
7. Scrape down bowl edges with a rubber spatula and mix again briefly.
8. Divide batter between prepared pans.
9. Bake for 30-35 minutes or until a toothpick tester comes out clean.
10. Let cakes cool in pans for a few minutes before turning out onto a wire rack.
11. Let cool completely before frosting.
12. For the frosting, whisk together the egg whites, sugar, and salt in a large heatproof bowl.
13. Set over a pot of simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
14. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
15. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
16. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
17. Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
18. The egg whites will deflate and thin with the first few additions – don’t let this discourage you – keep going. It may also look curdled, but don’t fret. Beat on high speed when all the butter has been added. The mixture will thicken and become smooth after several minutes of beating.
19. Beat in the vanilla extract.
20. Transfer the frosting to a bowl, and return 1 1/2 cups of frosting to the bowl of the stand mixer.
21. Beat in the raspberry jam. Gradually beat in the raspberry liqueur a little at a time.
22. Beat in a little rose food color until a consistent color is achieved.
23. Fill cooled cakes with the raspberry Swiss buttercream and coat cake in a thin crumb coat of the vanilla frosting.
24. Chill until set.
25. Apply a final thick layer of vanilla Swiss meringue buttercream using a large off-set spatula.
26. Store cake in refrigerator.
27. Bring to room temperature before serving.
28. Fresh organic roses may be added to the top of the cake for decoration just before serving.

Ingredients

• One part of unflavored vodka
• Two ounces of crushed raspberries
• One part of pineapple juice
• Lemon juice
• A quarter teaspoon of rose water
• Ice

Method

1. Add all ingredients except ice to a shaker and shake, adding ice at the end.
2. Shake the cocktail for a minute.
3. Strain your cocktail into a glass, garnish with raspberries.