Name: White Chocolate Raspberry Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
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 / 120 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 frosting

This White Chocolate Raspberry Cake is a beautiful layered dessert with soft white cake, homemade raspberry jam, a sweet vanilla milk soak, and a creamy white chocolate raspberry frosting. I love how the tartness of the raspberries balances perfectly with the richness of white chocolate, creating a cake that feels both elegant and indulgent.

Why You’ll Love This Recipe

I like how this cake combines fresh raspberry jam with a soft, tender cake and creamy frosting. The milk soak keeps the cake moist, while the frosting adds richness without being too heavy. I also enjoy the swirls of raspberry jam in the frosting—they make the cake look stunning and taste even better. It’s a perfect choice for birthdays, celebrations, or anytime I want a showstopper dessert.

Ingredients

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
▢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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I begin with the raspberry jam by cooking raspberries and sugar until thickened, then whisking in cornstarch to help it set. I let it cool completely before using.
For the cake, I whisk flour, baking powder, baking soda, and salt. In another bowl, I beat butter and sugar until fluffy, then add egg whites one at a time, followed by vanilla bean paste. I alternate adding dry ingredients and buttermilk until smooth. I divide the batter into pans and bake until golden and springy.
I prepare the milk soak by mixing half & half, sweetened condensed milk, and vanilla paste. I brush it generously over the cooled cake layers.
For the frosting, I beat butter and cream cheese until smooth, then add melted white chocolate and powdered sugar. I fold in raspberry jam and swirl in extra jam for a marbled effect.
To assemble, I layer the cakes with raspberry jam and frosting, then cover the cake with the frosting, decorating with swirls of raspberry jam on top.

Servings and Timing

This recipe makes about 12–14 servings. It takes around 45 minutes of prep time, 30 minutes of baking time, and at least 1 hour for cooling and assembly.

Variations

Sometimes I add a layer of fresh raspberries between the cake layers for extra fruitiness. I’ve also tried making it with strawberries instead of raspberries for a different twist. If I want it lighter, I reduce the frosting and just use a thin layer with more jam.

Storage/Reheating

I keep this cake covered in the fridge for up to 5 days. For the best texture, I let slices sit at room temperature for about 20 minutes before serving. I can also freeze the cake layers (without frosting or jam) for up to 2 months, wrapping them well before thawing and assembling fresh.

FAQs

Can I use fresh raspberries for the jam?

Yes, I can use fresh raspberries, but I usually stick to frozen since they’re available year-round.

Do I need to strain the raspberry jam?

I sometimes strain it if I want a smooth jam without seeds, but leaving them in adds texture.

Can I make the cake layers ahead of time?

Yes, I bake the layers a day or two ahead and wrap them well until I’m ready to assemble.

Can I use white chocolate chips instead of a bar?

Yes, but I prefer bars since they melt smoother than chips.

Do I have to use the milk soak?

I recommend it because it keeps the cake moist, but the cake is still delicious without it.

Can I make this into cupcakes?

Yes, I divide the batter into cupcake tins and fill with raspberry jam and frosting.

Can I use vanilla extract instead of vanilla bean paste?

Yes, I use extract if that’s what I have on hand, but paste gives a stronger vanilla flavor.

How do I stop the frosting from being too soft?

I make sure the white chocolate is cooled before mixing it in and chill the frosting briefly if it’s too soft to spread.

Can I freeze the frosted cake?

I don’t recommend freezing it once frosted, since the cream cheese and jam don’t thaw well.

Can I make the frosting less sweet?

Yes, I reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.

Conclusion

I love making this White Chocolate Raspberry Cake because it’s rich yet refreshing, with the perfect mix of fruity and creamy flavors. The tender cake, tart raspberry jam, and smooth white chocolate frosting make it feel luxurious and festive. It’s always a favorite at celebrations, and I enjoy bringing it out when I want a cake that looks as good as it tastes.