Name: White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 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 the frosting

I absolutely adore this White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe—it’s like a little celebration in every bite. The combination of tart juicy raspberries layered between a tender white chocolate-infused cake and the luscious cream cheese frosting with just the right touch of raspberry jam makes it so irresistible. Trust me, whether you’re baking for a special occasion or simply want to treat yourself and your loved ones, this cake never disappoints.

What makes this cake stand out is how each component works together in harmony—the fresh raspberry jam cuts through the sweetness of the white chocolate, while the cream cheese frosting adds a tangy richness that keeps things perfectly balanced. I’ve made this recipe countless times for birthdays and afternoon teas, and every single time it wins rave reviews. Plus, once you try it, you’ll feel confident making it your own with some easy twists I’ll share along the way.

Ingredients You’ll Need

Every ingredient here has its role in creating that tender cake texture and flavorful layers. Using quality white chocolate and fresh or frozen raspberries really makes a difference, and don’t skip the buttermilk—it keeps the cake moist and tender. Here’s a quick rundown with some tips to help you shop:

Frozen raspberries: These work best for the jam because they’re super flavorful and available year-round. Defrost before using.
Granulated white sugar: Standard white sugar sweetens both the jam and cake, so no substitutes here for best texture.
Cornstarch: Helps thicken your homemade raspberry jam beautifully without adding flavor.
Cake flour: This is key for a soft and airy crumb in your white cake—don’t use all-purpose flour.
Baking powder and baking soda: These leavening agents ensure your cake rises perfectly.
Salt: Balances sweetness and enhances overall flavors.
Unsalted butter: Using unsalted gives you control over saltiness; make sure it’s softened for easier mixing.
Egg whites: Room temperature egg whites whip better and help with cake lightness.
Vanilla bean paste: I adore this for its intense vanilla flavor and beautiful specks—it really elevates the cake.
Buttermilk: Adds moisture and a slight tang, crucial for that tender crumb.
Half & half or whole milk: For the vanilla milk soak that keeps the cake layers irresistibly moist.
Sweetened condensed milk: Adds richness and sweetness to the soak—don’t skip!
Cream cheese: Make sure it’s cold for easier frosting with a smooth texture.
White chocolate bar: Use a quality white chocolate to melt and mix into your frosting for that signature sweet flavor.
Powdered sugar: For smooth, sweet frosting that melts on your tongue.
Raspberry jam (from your homemade batch): This is swirled into the frosting and layered inside the cake for bursts of berry goodness.

Variations

I love how versatile this White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe can be—you can easily adapt it depending on what you have or want to try. Don’t hesitate to switch things up to suit your palate or dietary needs.

Gluten-Free Version: I once swapped cake flour with a gluten-free blend with great results, just be cautious with moisture balance and give extra attention to rising.
Vegan Adaptation: Using vegan butter and cream cheese alternatives works well, and flax eggs replace whites nicely. The jam is naturally vegan.
Substitute Fresh Raspberries: If you find fresh raspberries in season, by all means use them in your jam for an ultra-fresh flavor.
Chocolate Variation: For a twist, adding white chocolate chips in the cake batter gives delightful pockets of melty sweetness.
Frosting Flavors: Adding a hint of lemon zest to the cream cheese frosting lightens the flavor and complements raspberry beautifully.

How to Make White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe

Step 1: Make the Raspberry Jam

Start by thawing your frozen raspberries in a saucepan over medium heat. Stir in the granulated sugar, cooking until the berries release their juices and the mixture starts bubbling. Sprinkle in the cornstarch evenly and stir continuously until the jam thickens—this usually takes about 5-7 minutes. Let it cool completely before using; trust me, letting it chill really helps when you’re ready to swirl it in the frosting and layer inside the cake.

Step 2: Prepare the White Cake Batter

Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly. In a bowl, whisk the cake flour, baking powder, baking soda, and salt together—this ensures even rising. In your mixer, cream the butter with sugar until light and fluffy (this can’t be rushed). Slowly add in the egg whites one at a time, then mix in the vanilla bean paste. Alternate adding your flour mixture with the buttermilk, starting and ending with flour, mixing just until combined to avoid a dense cake.

Step 3: Bake and Cool the Cake

Pour the batter into prepared pans, smoothing the tops. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. I recommend rotating pans halfway through for even baking, especially if your oven has hot spots. Once baked, let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely—this step is key to avoid soggy layers when soaking.

Step 4: Make the Vanilla Milk Soak

Mix half & half (or milk), sweetened condensed milk, and vanilla bean paste in a small bowl. This soak adds moisture and extra flavor when brushed onto the cake layers, making every forkful tender and luscious.

Step 5: Prepare the White Chocolate Raspberry Cream Cheese Frosting

Beat softened butter and cold cream cheese together until creamy, then slowly fold in melted white chocolate that’s cooled slightly, avoiding curdling. Gradually add powdered sugar, mixing until smooth. Stir in about 1/4 cup of your homemade raspberry jam for berry freshness. Reserve a couple tablespoons of jam to swirl through the frosting later, adding those pretty raspberry ribbons.

Step 6: Assemble the Cake

Slice each cake layer horizontally if desired, brush generously with the vanilla milk soak, then spread a layer of raspberry jam. Next, frost with the cream cheese frosting. Stack each layer carefully, repeating the process. For the final layer, dollop the remaining frosting and gently swirl in the reserved raspberry jam for a beautiful marbled effect. Chill for at least an hour to let the flavors meld and the frosting set beautifully.

How to Serve White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe

The image shows a collection of baking ingredients arranged neatly on a white marbled surface. There are seven visible elements: in the top left, a small white bowl with a yellow block of butter, next to it a larger white bowl full of white flour with a powdery texture. Below the bowl of butter is a medium-sized white bowl filled with white granulated sugar that looks fine and smooth. To the right is a small white bowl holding several bright red raspberries with a bumpy texture. Next to the raspberries are four whole brown eggs grouped together. In the center bottom, a small white bowl has thick, creamy white spread or frosting with a smooth swirled texture. To the left of the cream is a small white bowl containing red jam with a shiny, jelly-like surface. At the bottom right corner, a rectangular block of pale yellow butter sits on white parchment paper. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my finished cake with fresh raspberries and a few mint leaves for color contrast and freshness. Sometimes I sprinkle white chocolate shavings on top for that extra fancy touch—it makes the cake feel party-ready without much effort.

Side Dishes

This cake pairs beautifully with a simple cup of Earl Grey tea or a glass of sparkling rosé. If you want to serve it at brunch, a side of lightly whipped cream or fresh berries on the plate complements every slice.

Creative Ways to Present

For celebrations, I sometimes pipe the frosting in delicate rosettes around the edges and scatter freeze-dried raspberries for a pop of tartness and texture. For a rustic look, a simple dusting of powdered sugar and a few whole berries can be just as stunning. Layer the cake on a pretty cake stand to make it the centerpiece of your table.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly in the fridge to keep the frosting firm and prevent drying. Just bring it to room temperature before serving to let the flavors bloom and the frosting soften slightly—it tastes even better after resting overnight.

Freezing

You can freeze this cake, either whole or in slices, wrapped generously in plastic wrap and then foil. I usually freeze the slices individually for easy portioning later—just thaw overnight in the fridge. The texture and taste hold up surprisingly well!

Reheating

I don’t recommend microwaving this cake to reheat since it can melt the frosting unevenly, but if you want it slightly warmer, let it sit out for 30 minutes at room temp—perfect for a soft, silky bite without losing structure.

FAQs

Can I use fresh raspberries instead of frozen for the raspberry jam?

Absolutely! Fresh raspberries will make your jam even brighter in flavor. Just use the same amount and cook them as you would frozen. Keep in mind that fresh berries sometimes release more water, so watch the consistency and cook a little longer if needed for thickening.
What’s the best way to melt white chocolate for the frosting?

The gentlest method is using a double boiler or microwave in short bursts (20 seconds), stirring in between to prevent overheating or burning. Let the melted white chocolate cool slightly before adding it to the frosting to avoid curdling the cream cheese.
Can I make this cake ahead of time?

Yes! This cake actually benefits from some resting time in the fridge, allowing the flavors to meld beautifully. Bake the layers and make the jam and frosting in advance, then assemble the day before your event for the best results.
How do I prevent my cake from drying out?

Brushing or soaking the cake layers with the vanilla milk soak is your secret weapon here. Make sure not to skip this step and apply the soak evenly. Also, store the cake covered to lock in moisture while chilling.
Is this frosting stable enough for warm environments?

This cream cheese frosting with white chocolate holds up pretty well at room temperature, but it’s best served chilled or in cool environments. In hot weather, keep the cake refrigerated until just before serving to avoid melting or sweating.

Final Thoughts

This White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe is one of those desserts that feels like a big warm hug when you take a bite—sweet, tangy, and simply joyful. I’ve loved sharing it with friends and family over the years, and I hope you enjoy making it just as much as I do. Give yourself the time to really enjoy the process and don’t be afraid to add your own flair. Trust me, once you try this, it’ll become a beloved recipe in your kitchen too.