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White Chocolate Raspberry Cake Recipe

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4.2 from 12 reviews

This White Chocolate Raspberry Cake is a luscious dessert combining a tender white cake soaked in a vanilla milk mixture, layered with homemade raspberry jam, and topped with a rich white chocolate raspberry cream cheese frosting. The cake is moist, fruity, and decadently creamy, making it perfect for special occasions or a delightful treat.

Ingredients

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, softened
  • 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/80 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 (195 g) powdered sugar
  • 1/4 cup (60 ml) raspberry jam (from raspberry jam recipe)
  • 2 tbsp raspberry jam (from raspberry jam recipe), for swirling into the frosting

Instructions

  1. Make the Raspberry Jam: Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries break down and become liquidy. Pass the mixture through a sieve to remove seeds, yielding just under 2 cups (480 ml) of raspberry liquid. Return this liquid to the saucepan off heat, whisk in cornstarch and sugar, then heat over medium heat for about 25 minutes until thickened to 1 1/2 cups (360 ml). Transfer jam to a bowl and chill.
  2. Prepare the Cake Batter: Preheat the oven to 350℉ (175℃). Grease a 9×9 inch pan and line it with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream together softened butter and granulated sugar with an electric mixer for 2 minutes until fluffy. Add egg whites and vanilla bean paste, mixing on medium speed until pale and smooth (about 1 minute). Gradually add dry ingredients alternating with buttermilk, mixing on low speed until combined. Scrape bowl sides as needed.
  3. Bake the Cake: Pour batter into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on wire rack for 30 minutes, then lift cake out using parchment paper and cool completely on the rack.
  4. Prepare Vanilla Milk Soak: In a measuring cup, whisk half & half, sweetened condensed milk, and vanilla bean paste together. Chill until ready to use.
  5. Make the Frosting: In a large bowl, beat softened butter on high speed with an electric mixer for about 5 minutes until pale and fluffy. Add cold cream cheese and mix on high speed until fluffy, about 1 minute. Mix in melted, slightly cooled white chocolate on medium speed until combined. Add 1/4 cup (60 ml) raspberry jam and mix. Sift in powdered sugar, mixing on low until combined, then increase to high speed for 1 minute until fluffy.
  6. Assemble the Cake: When cake is fully cooled, trim a thin layer from the top to help absorption. Place on serving plate and poke holes across surface using a wooden stick or spoon handle. Slowly pour vanilla milk soak over cake allowing it to absorb through holes. Reserve 2 tbsp jam; put the rest in a piping bag. Pipe jam into holes, spreading any excess on surface with an offset spatula. Frost top with thick layer of white chocolate raspberry frosting. Swirl reserved jam into frosting using the back of a spoon. Cut into 16 slices and serve.

Notes

  • Using frozen raspberries for the jam helps to release their juices and intensifies flavor.
  • Be sure the egg whites are at room temperature to achieve better mixing and volume.
  • Allow the cake to cool completely before frosting to prevent melting the frosting.
  • For best results, use high-quality white chocolate and fresh cream cheese.
  • The milk soak keeps the cake moist and adds extra flavor—do not skip this step.
  • Piping jam into the cake holes allows flavor to infuse inside every bite.

Find it online: https://bitezly.com/white-chocolate-raspberry-cake-recipe-3/