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White Chocolate Raspberry Cake Recipe

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★★★★★

4.6 from 78 reviews

This White Chocolate Raspberry Cake features a moist white cake soaked in a vanilla milk mixture, layered with a luscious white chocolate raspberry cream cheese frosting and homemade raspberry jam. Bursting with the tartness of raspberries and the sweetness of white chocolate, this cake is perfect for special occasions and gatherings.

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, 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
  • 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

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

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

Notes

  • Use room temperature egg whites for better incorporation into batter.
  • Removing the thin top layer of cake helps the vanilla milk soak absorb evenly.
  • Chill the raspberry jam before adding to frosting for better consistency.
  • You can substitute fresh raspberries if preferred, but frozen works fine.
  • Ensure white chocolate is melted gently to avoid seizing.
  • The cake can be refrigerated for up to 3 days in an airtight container.

Keywords: white chocolate cake, raspberry cake, cream cheese frosting, homemade jam, white chocolate raspberry cake, moist cake recipe

Find it online: https://ricoloranz.com/white-chocolate-raspberry-cake-recipe/