White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe

I’m so excited to share this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe with you today! It’s one of those truly special cakes that balances the tartness of fresh raspberries with the smooth sweetness of white chocolate, all wrapped up in a light, fluffy cake. Whenever I make this for gatherings, it instantly becomes the star of the dessert table, and I think you’ll find it just as satisfying and elegant.

What makes this cake worth trying (and maybe even making twice) is how each component works together without overwhelming the palate. The raspberry jam adds a fruity punch that feels fresh and real, while the cream cheese frosting — melty white chocolate included — is silky and rich. Plus, the vanilla milk soak keeps the cake moist in the best way. If you’re looking for a showstopper dessert that’s both approachable and delicious, you’ve found it!

Ingredients You’ll Need

This recipe is a symphony of complementary ingredients, each bringing their unique flavors and textures. Shopping tip: Choose the freshest raspberries you can find (or high-quality frozen, like I do in offseason) and don’t skimp on real vanilla bean paste—that little boost amps up the aroma wonderfully.

• Frozen raspberries: They hold up beautifully in jam and cake layers—fresh can work, but frozen keeps it consistent year-round.
• Granulated white sugar: Provides the classic sweetness without altering the color or flavor too much.
• Cornstarch: A must-have for thickening that lovely raspberry jam without lumps.
• Cake flour: For the fluffiest, tender crumb that melts in your mouth—it’s worth finding!
• Baking powder and baking soda: The duo that helps your cake rise perfectly.
• Salt: Enhances all the flavors and balances sweetness.
• Unsalted butter: Use good quality; it adds richness and texture to both cake and frosting.
• Egg whites: Contribute to a delicate structure and lighter feel than whole eggs.
• Vanilla bean paste: Adds deep vanilla flavor and those tiny vanilla flecks that make a difference.
• Buttermilk: Adds moisture and tenderizes the cake crumb, plus a subtle tang.
• Half & half or whole milk: For the milk soak to keep each slice decadently moist.
• Sweetened condensed milk: Sweet, creamy addition to the soak that locks in moisture and flavor.
• Cream cheese: Cold and fresh for a tangy, rich frosting base.
• White chocolate bar: Melted gently for the frosting—trust me, the quality shows in taste and texture.
• Powdered sugar: For a smooth, sweet frosting that’s easy to spread.
• Raspberry jam (from the recipe): Used inside the frosting for that vibrant berry punch.

Variations

I’m all about making recipes your own, so feel free to adapt this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe however suits your taste or dietary needs. I like to swap out the raspberry jam for strawberry in spring, or use dairy-free cream cheese when I’m baking for vegan friends.

• Gluten-Free Version: I once made this with a 1-to-1 gluten-free flour blend, and it worked beautifully—just watch the bake time closely as GF flours can sometimes behave differently.
• Less Sweet: If you’re not into overly sweet frosting, try cutting the powdered sugar by a quarter; the cream cheese and white chocolate already give a good balance.
• Chocolate Layers: For a twist, I’ve added a thin layer of dark chocolate ganache between cake layers alongside the raspberry jam—it feels luxurious and more complex.
• Fresh Raspberry Addition: Toss fresh raspberries between the layers for those bursts of juiciness and extra texture.

How to Make White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe

Step 1: Make the Raspberry Jam

Start by thawing the frozen raspberries slightly if they’re frozen and combine them with sugar and cornstarch in a saucepan. Cook over medium heat, stirring often until the mixture thickens and becomes jammy—this usually takes about 10-12 minutes. A little tip: taste and adjust the sweetness as you cook because your berries might be tarter or sweeter than mine. Let it cool completely before using so it doesn’t melt your frosting later.

Step 2: Bake the White Cake Layers

Whisk together cake flour, baking powder, baking soda, and salt in a bowl. In another bowl, cream the softened butter and sugar until light and fluffy—this usually takes about 3-5 minutes with a mixer. Gradually add egg whites one at a time, beating well after each addition, then mix in vanilla bean paste.

Alternate adding your dry ingredients and buttermilk to the wet mixture in batches, starting and ending with the dry. Don’t overmix here—you want it just combined. Pour the batter evenly into greased cake pans and bake at 350°F (175°C) for about 25-30 minutes or until a toothpick comes out clean. Let them cool completely before assembling.

Step 3: Prepare the Vanilla Milk Soak

Whisk together half & half (or whole milk), sweetened condensed milk, and vanilla bean paste. Once your cake layers are cooled, poke holes lightly with a skewer or fork and spoon this soak evenly over each layer. This step makes the cake incredibly moist and flavorful—trust me, it’s a game changer!

Step 4: Make the White Chocolate Raspberry Cream Cheese Frosting

Beat softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered sugar and mix until incorporated. Carefully fold in your melted white chocolate (make sure it’s cooled enough so it doesn’t curdle the frosting). Finally, stir in 1/4 cup of the raspberry jam to give it that beautiful berry twist. The frosting should feel luscious but spreadable.

Step 5: Assemble Your Cake

Start by layering the first cake with some frosting, then spread a thin layer of raspberry jam on top before adding the next cake layer. Continue frosting the sides and top of the cake smoothly. To finish, swirl in about 2 tablespoons of raspberry jam into the remaining frosting for a marbled effect on top. I love using an offset spatula to create soft waves but keep the jam swirl neat and inviting.

How to Serve White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe

Garnishes

I usually garnish this cake with fresh raspberries and a sprinkle of white chocolate shavings—makes the whole cake feel festive and luscious. A few mint leaves add a fresh pop of color too. I find these simple touches turn a beautiful cake into an unforgettable centerpiece.

Side Dishes

Serve slices with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the cake’s richness. A light fruit salad with citrus notes also pairs nicely, providing a refreshing contrast. For celebrations, a cup of strong coffee or floral tea is my go-to accompaniment.

Creative Ways to Present

For birthdays or special occasions, I’ve stacked mini versions of this cake on a tiered stand, decorating with fresh flowers and berry clusters. Another fun idea is making cupcakes using the same components—you can swirl raspberry jam into the frosting for each individual cup. It’s a real crowd-pleaser and perfect for portion control!

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered tightly in the fridge—this cake keeps well for about 3-4 days. The cream cheese frosting stays fresh, and the cake remains moist thanks to the milk soak. Just bring it to room temperature before serving to get the best texture and flavor.

Freezing

I’ve frozen this cake, both assembled and in layers. When freezing assembled, wrap it airtight with plastic wrap and then foil to prevent freezer burn. For layers, flash freeze smaller pieces first, then transfer to a freezer bag. Thaw overnight in the fridge—frosting might become slightly softer but still tastes delicious.

Reheating

For leftover slices, I usually skip reheating because the cake tastes best chilled or at room temp. But if you do want it warm, microwave in 10-second bursts—watch closely so the frosting doesn’t melt off! You can also let it sit on the counter for 20-30 minutes to lose the chill naturally.

FAQs

Final Thoughts

This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe is truly one of my favorite go-to cakes when I want to impress yet keep things manageable in the kitchen. I love how fresh and elegant it tastes without overly complicated steps or ingredients. If you give it a try, I have no doubt you’ll end up making it again and again. So, grab your apron, and let’s make some magic happen in your kitchen with this beautiful, delicious cake!

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