Ingredients:

For the White Chocolate Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large egg whites, room temperature
• 100g white chocolate, melted and cooled
• 1 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract

For the Pineapple Filling:

• 2 cups chopped fresh pineapple
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Vanilla Buttercream Frosting:

• 1 1/2 cups unsalted butter, room temperature
• 4-5 cups powdered sugar, sifted
• 200g white chocolate, melted and cooled
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons heavy cream (adjust for desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans.
3. Whisk together the flour, baking powder, and salt.
4. Set aside.
5. Beat the butter and sugar until light and fluffy.
6. Gradually add egg whites, mixing well.
7. Stir in melted white chocolate and vanilla extract.
8. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
9. Divide the batter evenly among the pans and bake for 25-30 minutes.
10. Cool for 10 minutes, then turn out onto a wire rack.
11. For the filling, combine pineapple, sugar, cornstarch, lemon zest, and lemon juice in a saucepan over medium heat.
12. Cook until thickened.
13. Cool completely.
14. For the frosting, beat butter until creamy.
15. Gradually add powdered sugar and melted white chocolate.
16. Mix in vanilla and heavy cream until smooth.
17. To assemble, place one cake layer on a plate, spread with pineapple filling, then add the next layer and repeat.
18. Frost the entire cake with the vanilla buttercream.
19. Decorate with white chocolate shavings or pieces of pineapple if desired.

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

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 cup (60ml) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (130g) white chocolate chips
• 1 cup (150g) chopped fresh strawberries

For the Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt
• Additional chopped strawberries and white chocolate chips for garnish

Directions

1. Preheat oven to 350°F (177°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, mix melted butter, milk, sour cream, eggs, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in white chocolate chips and chopped strawberries.
7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat butter on high speed until creamy.
11. Add powdered sugar, heavy cream, vanilla extract, and salt.
12. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes.
13. Frost cooled cupcakes and garnish with additional strawberries and white chocolate chips.

Prep Time: 25 minutes | Cooking Time: 22 minutes | Total Time: 47 minutes
Kcal: 495 kcal | Servings: 12 cupcakes

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

This stunning Snowflake Martini is the perfect blend of festive flavors and elegant simplicity! Artfully crafted with just three ingredients, this enchanting cocktail is the perfect way to celebrate this holiday season!

Prep Time 2 minutes
Servings 1
Calories 518kcal

Ingredients

• ice
• 2 ounces white chocolate liqueur we used Godiva
• 2 ounces vanilla vodka
• 2 ounces heavy cream

Optional

• simple syrup
  white sanding sugar

Instructions

1. Fill a cocktail shaker with ice.
2. Add the white chocolate liqueur, vanilla vodka and heavy cream.
   2 ounces white chocolate liqueur, 2 ounces vanilla vodka, 2 ounces heavy cream
3. Stir or shake until the ingredients have combined and the outside of the cocktail shaker feels cold.
4. Strain into a cocktail glass.
5. Serve and enjoy. Cheers!

Optional Rim

1. Dip the rim in simple syrup and roll it in white sanding sugar for the optional decorative rim.

Notes

To make simple syrup:

1. Combine 1 cup of water and sugar in a small saucepan.
2. Heat over medium heat and bring just to a simmer stirring frequently to dissolve sugar.
3. Once sugar has dissolved, remove from heat and let cool. (I pop it in the freezer to cool quickly.)

Storage Information: This cocktail is best served immediately and enjoyed ice cold as soon as it has been mixed.
Glassware: I’ve already received lots of requests for the glasses in the photos. These are very similar but not exactly what I used (those are vintage): https://amzn.to/3tgU8Kw

Nutrition

Calories: 518kcal | Carbohydrates: 28g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 20mg | Potassium: 54mg | Sugar: 28g | Vitamin A: 833IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 0.1mg