20 Exotic Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache delicious and handy!

If you are having trouble lately in the kitchen when it pertains to obtaining your cuisine ideal, you are not the only one. Many individuals have all-natural cooking ability yet not quite enough knowledge to prepare with perfection. This Vanilla Butter Cakes filled and Frosted with Whipped White Chocolate Rasberry Ganache recipe is an excellent start, simple to prepare and also tasty.

Prepare FOR WHIPPED WHITE CHOCOLATE RASBERRY FILLING AND FROSTING.
You need white chocolate, chopped, do not use chips.
You need to prepare fresh rasberries, or thawed frozen rasberries.
You need heavy whipping cream.
You need vanilla extract.
Prepare FOR VANILLA CAKES.
Use cake flour.
Provide baking powder.
You need to prepare salt.
Prepare unsalted butter, melted.
Use granulated sugar.
Prepare large eggs.
You need to prepare vanilla extract.
You need to prepare milk, I used whole milk.
Use TO DECORATE.
You need or more fresh rasberries.
Prepare valentine sprinkles.

Short Tips:

MAKE WHIPPED RASBERRY WHITE CHOCOLATE FILLING AND FROSTING.
Puree rasberries in a food processor or blender.
Strain them, pressing to extract all juice, discard seeds.
Heat cream until hot, pour over white chocolate in a large bowl, let sit one minute then stir until smooth.
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Stir in rasberrie juice and vanilla and refrigerate until cold, at least 4 hours or overnight.
MAKE VANILLA CAKES.
Preheat oven to 350. Line a baking sheet with parchment paper. Spray cake molds well with bakers spray. Alternatively thiscake batter will make a 2 layer 9 inch cake or 24 cupcakes adjusting the cooking time for either.
Whisk in a bowl the flour, baking powder and salt.
In another bowl beat sugar and butter until creamy, add flour and milk and stir just until moist, beat in eggs and vanilla just until blended.
Divide evenly between cake molds.
Bake 17 to 20 minutes until a tootpick comes out just clean. Cool 10 minutes in pans then release carefully from molds and cool completely.
Whip the chilled Rasberry White Chocolate mixture until light and fluffy.
Fill center of each cake with some filling.
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Sandwich 2 cake halves together. This will make 4 cakes.
Frost each cake with the frosting.
Decorate with a fresh rasberrie and valentine sprinkles.
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