Introduction

This White Chocolate Raspberry Cake is a delightful combination of moist cake, tangy raspberry jam, and rich white chocolate cream cheese frosting. Perfect for special occasions or when you want to impress guests with a homemade treat.

A square piece of cake on a white plate with a light brown rim, showing three layers: a bottom white cake layer, a middle layer filled with crushed raspberries and red berry juice soaked into the cake, and a top swirled pink and white frosting layer. The cake is topped with a fresh red raspberry and a small white flower. In the background, there are more pieces of the same cake, some fresh raspberries, white flowers, and white chocolate pieces, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz (680 g) frozen raspberries
3/4 cup (150 g) granulated white sugar
2 1/4 tsp (6 g) cornstarch
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
1/3 cup (80 ml) half & half, or whole milk
1/3 cup (100 g / 80 ml) sweetened condensed milk
1/2 tbsp vanilla bean paste
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

Step 1: For 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 begin to break down and become liquidy.
Step 2: Pass the raspberries through a sieve to remove the seeds. You should have just under 2 cups (480 ml) of liquid.
Step 3: Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.
Step 4: Heat the mixture over medium heat for about 25 minutes until the jam thickens. It should measure about 1 1/2 cups (360 ml).
Step 5: Transfer the jam to a small bowl and let it chill while you prepare the cake.
Step 6: Preheat the oven to 350℉ (175 ℃). Grease a 9×9-inch pan and line it with parchment paper.
Step 7: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 8: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar with an electric mixer for 2 minutes until light and fluffy.
Step 9: Add egg whites and 1 tablespoon vanilla bean paste to the butter mixture. Mix on medium speed until pale and smooth, about 1 minute.
Step 10: Alternately add the dry ingredients and buttermilk to the wet ingredients in batches, mixing on low speed until just combined. Scrape the bowl as needed.
Step 11: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 12: Let the cake cool in the pan on a wire rack for 30 minutes. Then use the parchment paper to lift the cake out and cool completely on the rack.
Step 13: For the Vanilla Milk Soak, whisk together half & half, sweetened condensed milk, and 1/2 tablespoon vanilla bean paste in a liquid measuring cup. Chill until ready to use.
Step 14: For the White Chocolate Raspberry Cream Cheese Frosting, beat softened butter on high speed until pale and fluffy, about 5 minutes.
Step 15: Add cold cream cheese and beat on high until fluffy, about 1 minute.
Step 16: Mix in melted, slightly cooled white chocolate on medium speed until combined.
Step 17: Stir in 1/4 cup raspberry jam, then sift in powdered sugar. Mix on low until combined, then on high for 1 minute until fluffy.
Step 18: To assemble, level the cake by cutting a thin layer off the top using a sharp knife. Transfer to a serving plate and poke holes across the surface with a wooden stick.
Step 19: Pour the vanilla milk soak slowly over the cake, allowing it to absorb fully through the holes.
Step 20: Reserve 2 tbsp of jam, then fill a piping bag with the remaining jam. Pipe the jam into the holes, spreading any overflow evenly with an offset spatula.
Step 21: Frost the cake with a thick layer of the white chocolate raspberry cream cheese frosting. Swirl the reserved jam into the frosting using the back of a spoon.
Step 22: Cut into 16 slices and serve.

Tips & Variations

To enhance the raspberry flavor, use fresh raspberries instead of frozen when in season.
You can substitute vanilla bean paste with pure vanilla extract if unavailable.
For a gluten-free version, replace cake flour with a gluten-free flour blend designed for baking.
Chill the frosting slightly before spreading to make it easier to work with if your kitchen is warm.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover frosting can be stored separately in an airtight container in the fridge for up to 3 days; re-whip slightly before using.

How to Serve

This image shows square cake pieces with a thick top layer of pink and white swirled frosting, creating a smooth and creamy texture with marbled patterns. The cake layers underneath are light beige and fluffy, with visible red raspberries peeking through the middle of one piece. One piece is adorned with a small white flower and a fresh raspberry on top. Around the cakes, there are white rectangular chocolate pieces and fresh raspberries placed on a white marbled surface, with a white bowl nearby holding more raspberries and white chocolates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry jam ahead of time?

Yes, you can prepare the raspberry jam a day or two in advance and refrigerate it in an airtight container. Just bring it to room temperature before using in the cake.

What is the purpose of soaking the cake with vanilla milk?

The vanilla milk soak keeps the cake moist and adds an extra layer of flavor, making each bite tender and delicious. It also helps the jam penetrate the cake for a cohesive taste.