Celebrate Birthdays with One-of-a-Kind Homemade Cake
(Family Features) There’s something about a homemade birthday cake that sets it apart from any other dessert. It’s a simple and delicious way to make a sweet statement for that special someone and show how much you care.
“Birthdays cakes like our Raspberry White Chocolate Cake are indulgent celebratory centerpieces,” said Mary Beth Harrington of the McCormick Kitchens. “And, while this recipe may look complex, it’s surprisingly easy to prepare. It starts with a store-bought cake mix and is transformed into decadent layers of frosting, filling and flavor with a few simple additions.”
Take the gesture of baking a cake one step further by personalizing it for the birthday guest of honor. Customizing for kids and adults alike is as easy as showcasing the honoree’s favorite flavors and colors or highlighting seasonal ingredients. Try these tips for turning your creation into a birthday delight:
- Personalize the cake topping by swapping in fresh blueberries, strawberries or blackberries. Or, remove the fruit topping altogether and add a decorative shimmer with a sprinkle of colored sugar. Add 1/2 cup of granulated sugar with 5 drops of food color in a plastic bag and knead it gently until the color is evenly distributed.
- Change up the filling color for a fresh look. Swap in blue food color for red in the raspberry filling to give this special cake a blue raspberry twist.
Raspberry White Chocolate Cake
- 6 ounces white baking chocolate
- 1/2 cup (1 stick) butter
- 1 package (18 1/4 ounces) white cake mix
- 1 cup milk
- 3 eggs
- 1 tablespoon McCormick® Raspberry Extract
- 1 cup raspberries
White Chocolate Cream Cheese Frosting:
- 6 ounces white baking chocolate
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 teaspoons McCormick® Raspberry Extract
- 2 cups confectioners’ sugar
- 1/8 teaspoon McCormick® Red Food Color
- Preheat oven to 350°F. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
- Beat cake mix, milk, eggs, extract and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans.
- Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
- Prepare White Chocolate Cream Cheese Frosting: Melt 6 ounces white baking chocolate as directed on package. Cool 5 minutes. Beat 1 package (8 ounces) cream cheese, softened, and 1/4 cup (1/2 stick) butter, softened, in large bowl with electric mixer on medium speed until well blended. Add cooled melted white chocolate and 2 teaspoons McCormick® Raspberry Extract; mix well. Gradually beat in 2 cups confectioners’ sugar until light and fluffy.
- Stir food color into 2/3 cup of the frosting until well blended. Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store cake in the refrigerator.
Serves: Makes 16 servings