This soft White Chocolate Raspberry Cake soaked in sweet vanilla milk and layered with homemade raspberry jam tastes like something you'd find in a fancy bakery window. The cream cheese frosting gets swirled with white chocolate and extra raspberry jam, and every bite is creamy, fruity, and just a little indulgent. I first made this for my sister Karla's birthday a few years back, and she still asks for it every year. It looks impressive but comes together with simple ingredients you probably already have.
The white chocolate raspberry cake is surprisingly easy to make at home, and the vanilla milk soak keeps it incredibly moist for days. If you love fruity desserts like my Peach Cobbler Bars or something with a creamy finish like Chai Cheesecake Bars, this one's going to be your new favorite.
Why You'll Love This White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake hits all the right notes. The homemade raspberry jam is bright and sweet without being too tart, and the vanilla milk soak makes every bite soft and tender. The white chocolate frosting is silky and not overly sweet, and the little swirls of raspberry jam on top make it look bakery-perfect.
It's fancy enough for birthdays or dinner parties but easy enough to make on a weekend when you just want something special. Plus, the cake actually gets better after a day in the fridge. The flavors settle in, and the texture gets even softer.
If you enjoyed this white chocolate raspberry cake, try my Red Velvet Oreo Brownies for another show-stopping dessert, or whip up some Chocolate Lava Cookies for a quick chocolate fix. My Party Piñata Cupcakes are always a hit with kids, and Lemon Poppy Seed Muffins make a lovely breakfast treat.
Jump to:
- Why You'll Love This White Chocolate Raspberry Cake
- White Chocolate Raspberry Cake Ingredients
- How to Make White Chocolate Raspberry Cake
- Substitutions and Variations
- Equipment For White Chocolate Raspberry Cake
- Storage Tips For White Chocolate Raspberry Cake
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- White Chocolate Raspberry Cake
White Chocolate Raspberry Cake Ingredients
Here's everything for the White Chocolate Raspberry Cake, broken down by component.
See Recipe Card Below This Post For Ingredient Quantities
For the Raspberry Jam
- Frozen raspberries: These break down easily and release their juices, creating a smooth, seedless jam after straining.
- Granulated white sugar: Sweetens the jam and helps it thicken as it cooks down.
- Cornstarch: Thickens the raspberry liquid into a spreadable, jammy consistency.
For the White Cake
- Cake flour: Creates a soft, tender crumb that's lighter than all-purpose flour. Spoon it into your measuring cup and level it off for accuracy.
- Baking powder and baking soda: Work together to give the cake a light, fluffy rise.
- Salt: Balances the sweetness and brings out the vanilla flavor.
- Unsalted butter: Adds richness and helps create a tender texture. Make sure it's softened so it creams smoothly with the sugar.
- Granulated white sugar: Sweetens the cake and helps create a light, airy batter when creamed with butter.
- Egg whites: Keep the cake white and give it structure without adding extra richness from yolks.
- Vanilla bean paste: Adds deep vanilla flavor with tiny specks throughout the cake. You can use extract if needed, but the paste makes it extra special.
- Buttermilk: Keeps the cake moist and adds a slight tang that balances the sweetness. Room temperature works best for smooth mixing.
For the Vanilla Milk Soak
- Half & half or whole milk: Forms the creamy base of the soak that keeps the cake incredibly moist.
- Sweetened condensed milk: Adds sweetness and a rich, silky texture to the soak.
- Vanilla bean paste: Infuses the milk with warm vanilla flavor that soaks into every bite.
For the White Chocolate Raspberry Cream Cheese Frosting
- Unsalted butter: Whips up light and fluffy, creating the base of the frosting. Softened butter is key here.
- Cream cheese: Adds tang and richness to balance the sweetness. Keep it cold so it doesn't make the frosting too soft.
- White chocolate bar: Melts into the frosting for a smooth, creamy chocolate flavor. Let it cool slightly before adding so it doesn't melt the butter.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Raspberry jam: The jam you made earlier gets mixed right into the frosting, plus a little extra for swirling on top.
How to Make White Chocolate Raspberry Cake
Follow these steps to create a bakery-style White Chocolate Raspberry Cake dessert at home.
Make the Raspberry Jam
Cook the raspberries: Add frozen raspberries to a medium saucepan over medium heat. Cook for 10 minutes, stirring and mashing occasionally until they break down and turn liquidy.
Strain the seeds: Pass the cooked raspberries through a sieve to remove all the seeds. You should end up with just under 2 cups of smooth raspberry liquid.
Thicken the jam: Return the raspberry liquid to the saucepan off the heat and whisk in the cornstarch and sugar. Place back over medium heat and cook for 25 minutes, stirring occasionally, until it thickens down to about 1 ½ cups. The jam should coat the back of a spoon. Transfer to a small bowl and chill in the fridge.
Bake the White Cake
Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper so the cake releases easily.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this aside.
Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
Add egg whites and vanilla: Mix in the egg whites and vanilla bean paste on medium speed for about 1 minute until the mixture turns pale and smooth.
Combine wet and dry: Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two and mixing on low speed. Scrape down the sides of the bowl as needed to make sure everything's combined.
Bake: Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan on a wire rack for 30 minutes, then remove from the pan and let it cool completely.
Prepare the Vanilla Milk Soak
Mix the soak: In a liquid measuring cup, whisk together the half & half, sweetened condensed milk, and vanilla bean paste until smooth. Chill in the fridge until you're ready to assemble.
Make the Frosting
Whip the butter: Beat the softened butter in a large bowl on high speed for about 5 minutes until it's pale and fluffy.
Add cream cheese: Add the cold cream cheese and continue beating for 1 minute until smooth and fluffy.
Mix in white chocolate: Pour in the melted white chocolate and mix until fully combined and silky.
Add jam and sugar: Mix in ¼ cup of the raspberry jam on medium speed. Sift in the powdered sugar, then mix on low speed first, then high for 1 minute until the frosting is light and fluffy.
Assemble the Cake
Prepare the cake: Once the cake is completely cool, use a serrated knife to cut a thin layer off the top. This helps the vanilla milk soak absorb better. Transfer the cake to your serving plate.
Poke holes: Use a wooden skewer or the handle of a wooden spoon to poke holes all over the surface of the cake. Space them about an inch apart.
Add the milk soak: Slowly pour the vanilla milk mixture over the entire cake, giving it time to absorb into the holes. It might seem like a lot of liquid, but the cake will soak it all up.
Pipe in the jam: Set aside 2 tablespoons of raspberry jam for the top. Pipe or spoon the remaining jam into the holes, then use an offset spatula to spread it gently over the surface.
Frost and swirl: Spread a thick layer of the white chocolate raspberry frosting over the entire cake. Drop small spoonfuls of the reserved raspberry jam on top and use a knife or skewer to swirl it into the frosting for a pretty marbled effect.
Slice and serve: Cut into 16 slices and enjoy!
Substitutions and Variations
No cake flour? You can make your own by measuring 2 ½ cups of all-purpose flour, removing 5 tablespoons, and replacing those 5 tablespoons with cornstarch. Sift it a few times to combine.
Skip the homemade jam: Store-bought raspberry jam works if you're short on time. You'll need about 1 ½ cups total.
Use vanilla extract: If you don't have vanilla bean paste, substitute with the same amount of pure vanilla extract.
Fresh raspberries: You can use fresh raspberries instead of frozen for the jam. The cooking time might be slightly shorter.
Different milk: Whole milk works great in place of half & half for the milk soak.
Dark or milk chocolate: Swap the white chocolate for milk or dark chocolate if you prefer a deeper chocolate flavor.
Equipment For White Chocolate Raspberry Cake
You don't need anything fancy for this soft White Chocolate Raspberry Cake.
- Medium saucepan
- Fine mesh sieve
- 9×9-inch baking pan
- Parchment paper
- Medium and large mixing bowls
- Electric mixer (handheld or stand mixer)
- Wire cooling rack
- Liquid measuring cup
- Wooden skewer or wooden spoon
- Offset spatula
Storage Tips For White Chocolate Raspberry Cake
Refrigerator: Store the White Chocolate Raspberry Cake covered in the fridge for up to 5 days. The vanilla milk soak keeps it moist, and honestly, it tastes even better the next day.
Freezer: You can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Room temperature: Because of the milk soak and cream cheese frosting, this White Chocolate Raspberry Cake needs to stay refrigerated. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor.
Serving Suggestions
This White Chocolate Raspberry Cake dessert is beautiful on its own, but here are a few ways to serve it:
Serve with a dollop of whipped cream and fresh raspberries on the side for extra fruitiness. A scoop of vanilla ice cream melts into the White Chocolate Raspberry Cake and makes it even more decadent. Pair it with hot coffee or tea for an afternoon treat. If you're serving it for a special occasion, dust the top with a little powdered sugar just before slicing.
Expert Tips
Room temperature ingredients: Make sure your egg whites, buttermilk, and butter are at room temperature before you start. This helps everything mix smoothly and creates a better texture.
Don't skip the cooling time: Let the White Chocolate Raspberry Cake cool completely before adding the milk soak. If it's even slightly warm, the milk won't absorb properly.
Poke deep holes: When you poke holes in the White Chocolate Raspberry Cake, go almost all the way to the bottom. This lets the vanilla milk soak reach every layer.
Chill the jam: Make sure your raspberry jam is fully chilled before you use it. Warm jam will melt the frosting.
Use cold cream cheese: Cold cream cheese keeps the frosting from getting too soft and runny.
Let the white chocolate cool: If the melted white chocolate is too hot, it'll melt your butter and make the frosting greasy. Let it cool for a few minutes first.
FAQ
How to make a raspberry and white chocolate cake?
Start by baking a vanilla cake and making homemade raspberry jam while it cools. Soak the White Chocolate Raspberry Cake with a vanilla milk mixture, fill it with raspberry jam, then frost with white chocolate cream cheese frosting. The combination of creamy white chocolate and tart raspberries is absolutely delicious.
Do raspberry and white chocolate go together?
Yes, they're a classic pairing. The sweet, creamy flavor of white chocolate balances perfectly with the bright, slightly tart taste of fresh raspberries. It's one of those combinations that just works.
How to make cake for diabetic patients?
You'd need to substitute the sugar with a low-glycemic sweetener like erythritol or stevia, use sugar-free jam, and replace the sweetened condensed milk with a sugar-free version. The texture and taste will be different, so I'd recommend finding a recipe specifically designed for diabetic diets.
Can I use store-bought raspberry jam for this White Chocolate Raspberry Cake?
Absolutely. You'll need about 1 ½ cups total. Look for a good quality jam without too many additives. Homemade tastes fresher, but store-bought works great if you're short on time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with White Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Ingredients
Method
- Add the frozen raspberries to a medium saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the raspberries break down into a liquid form.
- Pass the raspberry mixture through a sieve to remove seeds, leaving just under 2 cups (480 ml) of liquid.
- In the saucepan, whisk in cornstarch and sugar into the raspberry liquid.
- Heat the mixture over medium heat for about 25 minutes, until the jam thickens and measures about 1 ½ cups (360 ml).
- Transfer the jam to a small bowl and allow it to chill while preparing the rest of the cake.
- Preheat the oven to 350℉ (175℃). Grease and line a 9x9 inch pan with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. set aside.
- In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes until smooth.
- Add egg whites and vanilla to the mixture, and beat for 1 minute until smooth and pale.
- Gradually add the dry ingredients and buttermilk to the butter mixture, mixing on low speed until fully combined.
- Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
- In a measuring cup, whisk together half & half, sweetened condensed milk, and vanilla. Chill in the fridge.
- Beat softened butter in a large bowl with an electric mixer on high speed until light and fluffy, about 5 minutes.
- Add cold cream cheese and beat on high speed for 1 minute until fluffy.
- Mix in the melted white chocolate until smooth.
- Add ¼ cup raspberry jam and beat until combined.
- Gradually add powdered sugar, mixing on low until combined, then increase to high speed for 1 minute until fluffy.
- Once the cake is cooled, trim a thin layer from the top to allow the milk soak to absorb.
- Transfer the cake to a serving plate and poke holes in the top using a wooden stick or spoon handle.
- Slowly pour the vanilla milk mixture over the cake, allowing it to absorb through the holes.
- Reserve 2 tablespoon of jam, and pipe the remaining jam into the holes of the cake. Spread excess jam evenly over the top with an offset spatula.
- Frost the cake with a generous layer of the white chocolate raspberry cream cheese frosting. Swirl the reserved jam into the frosting.
- Cut into 16 slices and serve.
Leave a Reply