White Chocolate Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe
This White Chocolate Raspberry Cake is a luscious dessert combining moist white cake layers soaked in a vanilla milk mixture, layered with homemade tart raspberry jam, and crowned with a creamy white chocolate raspberry cream cheese frosting swirled with fresh raspberry jam. Perfect for celebrations or any special occasion, this elegant cake marries sweet white chocolate and tangy raspberries in every bite.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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
Vanilla Milk Soak
- 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
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 (130 g) powdered sugar
- 1/4 cup (60 ml) raspberry jam (from above)
- 2 tbsp raspberry jam (from above), for swirling into the frosting
Instructions
- Make the Raspberry Jam: In a saucepan, combine frozen raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 10-15 minutes. Remove from heat and cool completely before using.
- Prepare the White Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg whites one at a time, then add vanilla bean paste. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Bake the Cakes: Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Smooth the tops and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Vanilla Milk Soak: In a small bowl, mix half & half (or milk), sweetened condensed milk, and vanilla bean paste until smooth. Set aside.
- Soak the Cake Layers: Once cooled, poke the cake layers gently with a toothpick or fork and brush the vanilla milk soak evenly over each layer to add moisture and flavor.
- Make the White Chocolate Raspberry Cream Cheese Frosting: Beat softened butter and cold cream cheese together until smooth and creamy. Slowly add melted white chocolate and continue beating. Gradually sift in powdered sugar and mix until combined. Fold in 1/4 cup of the prepared raspberry jam until nicely incorporated.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry jam over it. Top with some frosting. Add the second cake layer on top, soak it slightly with the milk mixture, and cover the entire cake with the remaining frosting. Use the additional 2 tablespoons of raspberry jam to swirl into the frosting on top for a decorative effect.
- Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting and flavors before slicing and serving. Enjoy your white chocolate raspberry cake!
Notes
- The raspberry jam can be made a day ahead and stored in the refrigerator.
- For best results, ensure all dairy ingredients are at room temperature before mixing.
- Use high-quality white chocolate for a richer frosting flavor.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for the best texture and flavor.
Keywords: white chocolate raspberry cake, raspberry jam, white chocolate frosting, cream cheese frosting, vanilla soak, layered cake, dessert recipe