Wednesday, February 27, 2013

Raspberry cake with white chocolate raspberry mousse filling

This week I had the pleasure of making a cake for one of the most special people in my life- my Mom. She turned 60 years young earlier this month and I organized a little surprise party in her honor on Sunday. Of course, I just had to make the cake myself! :) And since mama likes moist cakes only, and frosting that is not too sweet, I had to think of something extra special, for a special lady like her. This is how the raspberry cake with white chocolate raspberry mousse filling and whipped cream cream cheese frosting was born. The whole process did take three days to complete, as there were quite a few steps to it, but it was quite worth the effort. The decorations were buttercream frosting borders and writing and an assortment of fresh flowers in the corners. It turned out feminine, delicate and pretty, just like my mama (or "baba" as my kids call her :)).

Raspberry cake

2 cups white sugar
1 (3oz) package raspberry flavored Jell-o
1 cup butter, at room temperature
4 eggs, at room temperature
2 3/4 cups sifted cake flour
2 1/2 tsp baking powder
1 cup whole milk, at room temperature
1 tbsp vanilla extract
1/2 cup raspberry puree made from frozen, thawed raspberries


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and dry raspberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and rasberry puree. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
I made my cake in two 9x13 inch pans and baked for 27-30 minutes. Cooled and filled with white chocolate raspberry mousse.

White Chocolate Raspberry Mousse


1 (10 oz) package frozen raspberries, thawed
2 tbsp white sugar
2 tbsp orange liqueur
1 3/4 cups heavy whipping cream
6 oz white chocolate, chopped
1 drop red food coloring

  1. Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
  2. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
  3. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
  4. Fill or ice a cake (or serve in parfait cups layered with the rest of the raspberry sauce for a delicious dessert in its own right).

    Since I had extra raspberry sauce, I mixed the remainder with 1 tsp unflavored gelatin dissolved in 1-2 tbsp boiling water and used that to put between the layers of the cake, before I put the mousse. This way, some of the raspberry sauce seeped in the cake and made it even more flavorful and moist. It looked pretty when cut too. :)

Whipped cream cream cheese frosting: 


1 (8oz) package cream cheese
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream

  1. In a small bowl beat whipping cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
  3. Since I was concerned about the frosting not being stiff enough to hold its shape, I followed a suggestion given by one of the reviewers of this recipe. I dissolved 1 tsp unflavored gelatin in 1-2 tbsp boiling water. I strained out any lumps. While beating the finished frosting very fast with mixer, I poured in the hot gelatin mixture. I kept beating for a minute or two until it was well mixed (if not there will be lumps of gelatin). The frosting held its shape for a few days but was still not stiff enough for me to pipe the borders with (as you can see in the picture below, it was hard to make it smooth when frosting too). For the borders and the writing, I ended up making a small batch of my tried-and-true buttercream frosting standby which is too sweet to frost the entire cake with, but which works beautifully for decorating.

Buttercream Frosting


1 cup (2 sticks) butter, room temperature
4 cups confectioners' sugar
1/8 tsp salt
1 tsp vanilla extract
4-5 tbsp heavy whipping cream

  1. In a mixing bowl, cream butter until fluffy. Gradually add sugar, and continue creaming until well blended.
  2. Add salt, vanilla, and 3-4 tbsp whipping cream. Blend on low speed until moistened. Add an additional 1-2 tbsp whipping cream if necessary. Beat at high speed until frosting is fluffy.

Recipe links:

Raspberry cake:

White chocolate raspberry mousse:

Whipped cream cream cheese frosting:


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