Description
This White Chocolate Raspberry Cake features a moist and tender vanilla white cake layered with homemade raspberry jam and finished with a luscious white chocolate raspberry cream cheese frosting. The cake is enhanced by a vanilla milk soak to keep each bite ultra moist, and the swirling raspberry jam in the frosting adds a beautiful and flavorful pop of color. Perfect for celebrations or any special occasion, this dessert pairs the tartness of raspberries with the creamy sweetness of white chocolate, delivering an irresistible combination.
Ingredients
Scale
Raspberry Jam
- 24 oz (680 g) frozen raspberries
- 3/4 cup (150 g) granulated white sugar
- 2 1/4 tsp (6 g) cornstarch
White Cake
- 2 1/2 cups (280 g) cake flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter
- 1 1/2 cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tbsp vanilla bean paste
- 1 cup (240 ml) buttermilk, at room temperature
Vanilla Milk Soak
- 1/3 cup (80 ml) half & half, or whole milk
- 1/3 cup (100 g / 120 ml) sweetened condensed milk
- 1/2 tbsp vanilla bean paste
White Chocolate Raspberry Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 6 oz (170 g) white chocolate bar, melted and slightly cooled
- 1 1/2 cups (130 g) powdered sugar
- 1/4 cup (60 ml) raspberry jam from above
- 2 tbsp raspberry jam from above, for swirling into the frosting
Instructions
- Make Raspberry Jam: In a saucepan over medium heat, combine frozen raspberries and sugar. Stir occasionally until raspberries break down and mixture begins to simmer. In a small bowl, whisk together cornstarch with 2 tbsp cold water until smooth, then slowly add to raspberries while stirring. Cook until thickened, about 2-3 minutes. Remove from heat, strain if desired to remove seeds, and let cool to room temperature.
- Prepare Cake Batter: Preheat oven to 350°F (175°C). In a bowl, sift together cake flour, baking powder, baking soda, and salt. In a mixer, cream butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in vanilla bean paste. Alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
- Bake Cake Layers: Divide batter evenly between two greased 8-inch round cake pans. Smooth tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool for 10 minutes in pans, then turn out onto wire racks to cool completely.
- Make Vanilla Milk Soak: In a small bowl, whisk together half & half (or milk), sweetened condensed milk, and vanilla bean paste until smooth.
- Prepare Frosting: In a large bowl, beat softened butter and cold cream cheese until creamy and smooth. Gradually add melted white chocolate, beating well. Add powdered sugar and continue to beat until smooth and fluffy. Stir in 1/4 cup raspberry jam until evenly incorporated.
- Assemble the Cake: Place one cake layer on a serving plate. Brush generously with vanilla milk soak. Spread a thin layer of raspberry jam on top. Add second cake layer and brush with more soak. Frost top and sides of cake with white chocolate raspberry cream cheese frosting.
- Swirl Raspberry Jam: Drop 2 tbsp raspberry jam over the top of the frosted cake and use a skewer or toothpick to gently swirl it into the frosting to create a beautiful marbled effect.
- Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting and flavors. Bring to room temperature before serving for best taste and texture.
Notes
- Using room temperature eggs and buttermilk improves batter emulsification and cake texture.
- Straining raspberry jam removes seeds but can be skipped if you prefer a seedier texture.
- The milk soak keeps the cake layers moist and adds additional vanilla sweetness.
- Store any leftover cake covered in the refrigerator for up to 3 days.
- For best melting of white chocolate, use a double boiler or microwave in short bursts and stir frequently.
- This recipe can be doubled for a taller cake or multiple layers.
Keywords: white chocolate raspberry cake, raspberry jam, white cake recipe, cream cheese frosting, vanilla milk soak, dessert cake