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A soft, moist slice of White Chocolate Raspberry Cake filled with raspberry jam, topped with fresh raspberries and white chocolate swirls.

White Chocolate Raspberry Cake

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This delicate white chocolate raspberry cake is filled with flavor and topped with a silky cream cheese frosting, perfect for any special occasion.
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Prep Time 1 hour 30 minutes
Cook Time 38 minutes
Chill Time 30 minutes
Total Time 2 hours 38 minutes
Servings: 16 Slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Raspberry Jam:
  • 24 oz 680 g frozen raspberries (for making jam)
  • ¾ cup 150 g granulated white sugar (sweetens the jam)
  • 2 ¼ teaspoon 6 g cornstarch (for thickening the jam)
For the White Cake:
  • 2 ½ cups 280 g cake flour (spooned and leveled)
  • 1 ½ teaspoon baking powder for leavening
  • ¼ teaspoon baking soda for leavening
  • ½ teaspoon salt for balance
  • 10 tablespoon 140 g unsalted butter (softened)
  • 1 ½ cups 300 g granulated white sugar (sweetens the cake)
  • 4 egg whites at room temperature
  • 1 tablespoon vanilla bean paste for flavor
  • 1 cup 240 ml buttermilk (at room temperature)
For the Vanilla Milk Soak:
  • ⅓ cup 80 ml half & half (or whole milk)
  • ⅓ cup 100 g/ 80 ml sweetened condensed milk (adds sweetness)
  • ½ tablespoon vanilla bean paste for flavor
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 ½ cups 195 g powdered sugar (for frosting texture)
  • ¼ cup 60 ml raspberry jam (for flavor)
  • 2 tablespoon raspberry jam for swirling into frosting

Method
 

  1. 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.
  2. Pass the raspberry mixture through a sieve to remove seeds, leaving just under 2 cups (480 ml) of liquid.
  3. In the saucepan, whisk in cornstarch and sugar into the raspberry liquid.
  4. Heat the mixture over medium heat for about 25 minutes, until the jam thickens and measures about 1 ½ cups (360 ml).
  5. Transfer the jam to a small bowl and allow it to chill while preparing the rest of the cake.
  6. Preheat the oven to 350℉ (175℃). Grease and line a 9x9 inch pan with parchment paper.
  7. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. set aside.
  8. In a large bowl, beat the butter and sugar with an electric mixer for 2 minutes until smooth.
  9. Add egg whites and vanilla to the mixture, and beat for 1 minute until smooth and pale.
  10. Gradually add the dry ingredients and buttermilk to the butter mixture, mixing on low speed until fully combined.
  11. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  12. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  13. In a measuring cup, whisk together half & half, sweetened condensed milk, and vanilla. Chill in the fridge.
  14. Beat softened butter in a large bowl with an electric mixer on high speed until light and fluffy, about 5 minutes.
  15. Add cold cream cheese and beat on high speed for 1 minute until fluffy.
  16. Mix in the melted white chocolate until smooth.
  17. Add ¼ cup raspberry jam and beat until combined.
  18. Gradually add powdered sugar, mixing on low until combined, then increase to high speed for 1 minute until fluffy.
  19. Once the cake is cooled, trim a thin layer from the top to allow the milk soak to absorb.
  20. Transfer the cake to a serving plate and poke holes in the top using a wooden stick or spoon handle.
  21. Slowly pour the vanilla milk mixture over the cake, allowing it to absorb through the holes.
  22. 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.
  23. Frost the cake with a generous layer of the white chocolate raspberry cream cheese frosting. Swirl the reserved jam into the frosting.
  24. Cut into 16 slices and serve.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 38gVitamin A: 8IUVitamin C: 8mgCalcium: 6mgIron: 6mg

Notes

This cake is rich, moist, and bursting with raspberry flavor. The creamy frosting and vanilla milk soak create an unforgettable dessert experience!

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