White Chocolate Red Raspberry Skull Cakes
As the haunted season of Halloween draws near, it’s the perfect time for a little culinary experimentation that’s both spooky and spectacular. At the heart of this eerie culinary tale lies our White Chocolate Red Raspberry Skull Cakes—a devilishly delightful dessert that emerged from a cauldron of fun-filled kitchen experiments.
Ingredients
Cake Ingredients
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk at room temperature
- 6 oz raspberries fresh cut in half
Frosting Ingredients
- 1 cup unsalted butter softened at room temperature
- 3 cups confectioners sugar
- 6 oz white chocolate melted and cooled
- 1 tbsp heavy cream or more if needed
Instructions
Cake Instructions
- Preheat the oven to 350F and grease mold or pan
- In a medium-sized bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup of sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites, and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk, and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula.
- Using a scoop, scoop the batter into the mold¾ of the way full. Bake for 21-22 minutes or until the cake is set. Cool.
Frosting Instructions
- In a microwavable safe bowl, microwave the white chocolate 30 seconds at a time mixing in between until melted. Stir and cool for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 3 cups of confectioners sugar and mix on low speed then move up to medium speed.
- Mix until creamy, about 1-2 minutes.
- Slowly drizzle the melted white chocolate into the creamed butter and sugar. Mix on low to medium speed for 1 minute until creamy.
- Add in the tbsp of heavy cream, and mix again until combined and super fluffy.