– 3 sticks (339g) unsalted butter, softened – 2 ½ cups (500g) sugar – 5 large eggs, room temperature – 3 cups (342g) cake flour *see notes – ½ teaspoon (2g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) heavy cream or whipping cream – 2 teaspoons (8g) vanilla extract – 5 oz white chocolate ( – ⅓ cup (90g) Seedless Raspberry Jam – Raspberry Flavoring – 1 cup of reserved cake batter – 3.5 oz White Chocolate melted for the drip – Fresh Raspberries for the top of the cake optional
Heat oven to 325. Grease and flour tube or 10–12 cup bundt pan.Cover 5 oz. white chocolate with heavy cream in a microwave-safe bowl and microwave for 30 seconds.
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Stir, then add smaller amounts until chocolate is almost melted. Stir until smooth, melted, and mixed.Set aside the cake flour, salt, and baking powder after whisking them for 30 seconds in a separate bowl.
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Cream the butter with an electric mixer on medium speed (use a paddle attachment if using a stand mixer). Put vanilla extract in. Gradually add sugar and beat until light and fluffy, 3–5 minutes.
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After adding each room-temperature egg, wait a few seconds to mix the yolk.Alternate adding flour and white chocolate/cream mixtures to the butter, sugar, egg combination on low speed.
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I put in the dry ingredients three times and the wet ingredients twice. Just mix it all together.
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Transfer 1 cup of white chocolate cake batter to a small bowl.Stir in seedless raspberry jam, raspberry extract, and optional red or pink colouring gel (preferred).
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Fill the tube or bundt pan with white chocolate cake batter and raspberry batter alternately. Layer as desired. We layered white chocolate cake batter, raspberry, and repeat.
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We used two white batter and two raspberry layers.To swirl, move up and down, side to side, etc., run a knife through the batter 2-3 times. Avoid overswirling to preserve the batter's two colours.
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Bake for 55–60 minutes at 325 degrees until a toothpick or long skewer comes out clean or with a few crumbs. Bake times vary.About 8 cups of batter result from this recipe.
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Stir white chocolate between 15-20 second microwave bursts until almost melted. Keep stirring until smooth.We used a disposable piping bag with the tip cut off, but you can spoon it on.
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