Description

This White Chocolate Raspberry Cake recipe combines a tender, moist white cake soaked in a vanilla milk mixture, layered with a delicate raspberry jam, and topped with a luscious white chocolate raspberry cream cheese frosting. Perfect for celebrations or an elegant dessert, this cake boasts a delightful balance of sweet white chocolate and tart raspberry flavors with a soft, fluffy texture.

Ingredients

Scale

For the Raspberry Jam:

24 oz (680 g) frozen raspberries
3/4 cup (150 g) granulated white sugar
2 1/4 tsp (6 g) cornstarch

For the 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, softened
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

For the 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

For the 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

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Instructions

Make the Raspberry Jam: Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries break down and become liquidy. Pass the mixture through a sieve to remove seeds, yielding just under 2 cups (480 ml) of liquid. Return the liquid to the saucepan off heat and whisk in cornstarch and sugar. Heat over medium heat for about 25 minutes until thickened to 1 1/2 cups (360 ml). Transfer to a bowl and chill while preparing the cake.
Prepare the White Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and sugar with an electric mixer for 2 minutes until fluffy. Add egg whites and vanilla bean paste; mix on medium speed until pale and smooth, about 1 minute. Alternately add the dry ingredients and buttermilk to the wet ingredients on low speed, mixing just until combined. Scrape sides as needed.
Bake the Cake: Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 30 minutes, then use parchment paper to lift cake out and continue cooling completely on rack.
Prepare the Vanilla Milk Soak: In a liquid measuring cup, whisk together half & half, sweetened condensed milk, and vanilla bean paste. Chill in refrigerator until ready to use.
Make the White Chocolate Raspberry Cream Cheese Frosting: In a large bowl, beat the softened butter on high speed until pale and fluffy, about 5 minutes. Add cold cream cheese and beat on high until fluffy, about 1 minute. Mix in melted white chocolate on medium speed until combined. Add 1/4 cup raspberry jam and mix until incorporated. Sift in powdered sugar, mix on low speed until combined, then increase speed to high and beat for 1 minute until frosting is fluffy.
Assemble the Cake: Once cooled, trim a very thin layer off the top of the cake to help absorb the soak. Place cake on serving plate and poke holes on the surface using a wooden stick or spoon handle. Slowly pour the vanilla milk soak over the cake and allow it to absorb fully. Reserve 2 tbsp of the raspberry jam; add remaining jam to a piping bag and pipe into the cake holes. Spread any jam that leaks out over the top with an offset spatula. Frost the cake with the white chocolate raspberry cream cheese frosting using an offset spatula. Swirl the reserved 2 tbsp jam into the frosting using the back of a spoon. Cut the cake into 16 slices and serve.

Notes

Use room temperature egg whites and buttermilk for better batter incorporation.
Sieving the raspberry mixture removes seeds for a smooth jam texture.
Ensure the white chocolate is melted and slightly cooled to avoid curdling the frosting.
The milk soak adds moisture and richness to the cake, don’t skip this step.
Chilling the raspberry jam before using helps it thicken properly for piping.
Use an offset spatula for smooth frosting application and jam spreading.

Nutrition

Serving Size: 1 slice (1/16th of cake)
Calories: 380
Sugar: 34 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.3 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg