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
Instructions
- Make the raspberry jam: cook raspberries and sugar over medium heat until thickened. Whisk in cornstarch and cook until set. Let cool completely.
- Prepare the cake: whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add egg whites one at a time, then vanilla bean paste. Alternate adding dry ingredients and buttermilk until smooth. Divide into pans and bake at 350°F (175°C) for 25–30 minutes. Cool completely.
- Make the milk soak: whisk half & half, sweetened condensed milk, and vanilla paste together. Brush generously over cooled cake layers.
- Make the frosting: beat butter and cream cheese until smooth. Add cooled melted white chocolate and powdered sugar. Fold in 1/4 cup raspberry jam, then swirl in 2 tbsp extra jam for a marbled effect.
- Assemble: layer cakes with raspberry jam and frosting between them. Frost the outside of the cake and decorate with jam swirls on top.
Notes
- Use frozen or fresh raspberries for the jam; strain if you prefer a seedless texture.
- Chill frosting briefly if it becomes too soft before decorating.
- Brush cake layers generously with the milk soak to keep them moist.
- Add fresh raspberries between layers for extra fruitiness.
- Freeze unfrosted cake layers for up to 2 months; thaw before assembling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
