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White Chocolate Raspberry Cake Recipe

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4.2 from 62 reviews

This decadent White Chocolate Raspberry Cake combines a moist, vanilla-infused white cake soaked with a luscious vanilla milk mixture, layered with homemade raspberry jam, and topped with a creamy white chocolate raspberry cream cheese frosting. The fresh raspberries cooked into a thick jam add a perfect balance of tartness, making this cake a delightful and impressive dessert for any occasion.

  • Total Time: 2 hours 8 minutes
  • Yield: 16 servings

Ingredients

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 (195 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 begin to break down and become liquidy.
  2. Strain the Raspberries: Pass the cooked raspberries through a sieve to remove the seeds. You should end up with just under 2 cups (480 ml) of raspberry liquid.
  3. Cook the Jam: Return the raspberry liquid to the saucepan off the heat and whisk in cornstarch and sugar. Heat the mixture over medium heat for about 25 minutes until thickened, yielding 1 1/2 cups (360 ml) of jam. Transfer to a small bowl and chill.
  4. Preheat and Prepare Pan: Preheat oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar using an electric mixer for 2 minutes until light and fluffy.
  7. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla bean paste on medium speed until pale and smooth, about 1 minute.
  8. Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the wet mixture on low speed, mixing until combined. Scrape sides of bowl with rubber spatula as needed.
  9. Bake the Cake: Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
  10. Cool the Cake: Let cake cool in pan on wire rack for 30 minutes. Then carefully lift cake out with parchment paper and cool completely on the wire rack.
  11. Prepare Vanilla Milk Soak: Whisk half & half, sweetened condensed milk, and vanilla bean paste together in a measuring cup. Chill until ready to use.
  12. Make the Frosting: Beat butter in a large bowl on high speed until pale and fluffy, about 5 minutes. Add cream cheese and mix until fluffy, about 1 minute. Add melted white chocolate and mix on medium speed until combined.
  13. Add Raspberry Jam and Sugar: Mix in 1/4 cup raspberry jam, then sift in powdered sugar. Mix on low to combine and then high speed for 1 minute until fluffy.
  14. Prepare Cake for Assembly: Once cooled, trim a very thin layer off the top of the cake to help absorb the milk soak. Place cake on serving plate and poke holes across the surface using a wooden stick or spoon handle.
  15. Soak the Cake: Slowly pour the vanilla milk soak over the cake, allowing it to absorb through the holes. Be patient for even soaking.
  16. Inject Raspberry Jam: Reserve 2 tbsp of jam, then fill a piping bag with the remaining jam. Pipe jam into the holes, allowing some to spill out. Use an offset spatula to spread jam evenly over the cake surface.
  17. Frost the Cake: Spread a thick layer of the white chocolate raspberry cream cheese frosting over the jam-covered cake using an offset spatula. Swirl the reserved 2 tbsp of raspberry jam into the frosting with the back of a spoon.
  18. Serve: Cut the cake into 16 slices and serve immediately or chill until ready to serve.

Notes

  • Be sure to use room temperature egg whites and buttermilk for the best cake texture.
  • Allow the white chocolate to cool slightly before adding to frosting to prevent curdling.
  • The cake soak helps keep the cake moist and enhances the flavor with vanilla sweetness.
  • Using an offset spatula will make frosting application smooth and even.
  • Homemade raspberry jam intensifies the raspberry flavor and avoids added artificial ingredients.
  • Store leftovers covered in the refrigerator; bring to room temperature before serving for best texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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