White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe
If you’ve ever dreamed of a dessert that feels like a celebration in every bite, you’re going to adore this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe. It’s the kind of cake that doesn’t just satisfy your sweet tooth but wows your guests with layers of delicate flavor—tender white chocolate-infused cake, tart raspberry jam, and luxuriously creamy frosting swirl together beautifully. Whether you’re making it for a special occasion or just because you want to bake something truly memorable, this recipe hits all the right notes.
Over the years, I’ve learned that combining tart berries with sweet white chocolate is like unlocking a flavor treasure chest. This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe brings those interests together with a moist, melt-in-your-mouth crumb and a frosting that’s perfectly balanced—not too sweet, with just enough jam to bring that fresh raspberry zing. Plus, layering it with homemade raspberry jam adds that authentic touch you won’t find in store-bought cakes, making it a must-try for raspberry lovers like you and me.
Ingredients You’ll Need
Each ingredient in this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe plays its part in creating layers of flavor and texture that work perfectly together. A quick heads-up: using high-quality white chocolate and fresh or well-preserved raspberries really makes a difference for the best results.
- Frozen Raspberries: Using frozen raspberries for the jam means you can make this year-round, and they retain their tartness and depth of flavor beautifully.
- Granulated White Sugar: A must-have for balancing the tartness of raspberries in the jam and sweetness in the cake layers.
- Cornstarch: It’s the secret to thickening that luscious raspberry jam without any weird textures.
- Cake Flour: For a tender, soft crumb that feels light on the palate—don’t swap this with all-purpose flour!
- Baking Powder & Baking Soda: These work together to lift the cake perfectly, making it airy but structured.
- Salt: Just a pinch, but it balances the sweetness and enhances all the flavors.
- Unsalted Butter: Use quality butter at room temperature to get that rich flavor and creamy texture.
- Egg Whites: They help keep the cake light and fluffy, especially since we’re not using whole eggs here.
- Vanilla Bean Paste: Adds an intense vanilla flavor that’s way better than vanilla extract—totally worth picking up if you can!
- Buttermilk: Makes the cake moist and tender, and adds a subtle tang that pairs beautifully with the raspberries.
- Half & Half (or Whole Milk): For the milk soak that keeps the cake layers moist and flavorful.
- Sweetened Condensed Milk: Adds richness and a touch of sweetness to the soak, creating almost a caramelized note in every bite.
- Cream Cheese: Chilled and slightly softened, it brings tanginess and creaminess to the frosting that balances the sweet white chocolate.
- White Chocolate Bar: Melted gently to blend into the frosting, elevating it with that distinctive sweet, creamy flavor.
- Powdered Sugar: For a smooth, silky frosting without any grittiness.
- Raspberry Jam: From the homemade batch inside the cake, plus a little extra to swirl into the frosting for bursts of fruitiness.
Variations
One of the things I love most about this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe is how easy it is to make your own with just a few tweaks. Feel free to experiment and make it truly yours!
- Use fresh raspberries instead of frozen: When it’s raspberry season, fresh berries make an even more vibrant jam—just increase cooking time if they’re extra juicy.
- Swap white chocolate for regular chocolate: For a richer, deeper cake, I’ve swapped in semi-sweet chocolate in frostings before and loved the results.
- Dairy-free version: Use coconut cream instead of butter and cream cheese substitutes to make this recipe allergy-friendly.
- Layer cake tweaks: I sometimes add a hint of almond extract for a different fragrant twist that pairs beautifully with raspberry.
- Mini cakes or cupcakes: I’ve made this recipe as cupcakes for birthdays, with individual frosting swirls and jam dollops—so fun for parties.
How to Make White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe
Step 1: Make the Raspberry Jam
Take your frozen raspberries and combine them with sugar and cornstarch in a saucepan over medium heat. Stir constantly until the mixture thickens and the raspberries break down into a glossy jam—this usually takes about 10 minutes. My tip? Let it cool completely before using, or it’ll make a mess when you spread it on the cake layers.
Step 2: Prepare the White Cake Batter
Whisk your dry ingredients—cake flour, baking powder, baking soda, and salt—in a bowl first. In another, cream the softened butter with sugar until light and fluffy; this creates a tender crumb. Then add egg whites and vanilla bean paste one at a time, mixing thoroughly. Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Make sure everything is just combined; overmixing can toughen the cake.
Step 3: Bake the Cake Layers
Divide the batter evenly between greased and floured cake pans. Tap gently to remove air bubbles, then bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted comes out clean. Pro tip: set a timer and check early to avoid drying out your cake—ovens vary! Let the layers cool completely before removing them from the pans.
Step 4: Prepare the Vanilla Milk Soak
This simple soak keeps the cake moist inside and adds extra sweetness with vanilla bean paste and sweetened condensed milk. Mix all ingredients well, then gently brush or spoon the soak over the cooled cake layers. This step takes the cake from good to incredible by making sure every bite is tender and flavorful.
Step 5: Make the White Chocolate Raspberry Cream Cheese Frosting
Beat the softened butter and cold cream cheese until smooth and creamy. Slowly add powdered sugar, then fold in the melted white chocolate once it’s cooled slightly so it doesn’t melt your frosting. Stir in raspberry jam and hold back a little to swirl on top later—it creates a gorgeous marbled effect and adds bursts of fruitiness.
Step 6: Assemble Your Cake
Layer your cakes with jam and frosting between each, brushing each layer lightly with vanilla milk soak first. Spread a crumb coat around the entire cake, chill it for 15 minutes, then finish with a smooth final layer of frosting. Use the reserved jam to swirl over the top while the frosting is still soft—I love using a toothpick or skewer for this artistic touch!
How to Serve White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe
Garnishes
I usually top mine with fresh raspberries and a few white chocolate shavings to echo the flavors inside the cake. A sprinkle of edible flowers or mint leaves can also add a fresh pop of color and elegance—perfect if you’re serving guests or celebrating a special day.
Side Dishes
This cake pairs beautifully with a light dessert wine or even a cup of rich coffee. If you want to elevate the entire dessert experience, a scoop of vanilla bean ice cream or a simple mixed berry salad complements the cake’s sweetness and adds a refreshing contrast.
Creative Ways to Present
For birthdays or showers, I’ve arranged this cake on a pedestal stand surrounded by fresh raspberries and delicate sprigs of lavender. Or slice it into petite layers for an elegant plated dessert, drizzling raspberry coulis on the side. It’s a quick way to impress, even if you threw the cake together last minute.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 4 days—this keeps the frosting stable and the cake moist. Make sure it’s covered well to prevent it from absorbing other fridge odors. I recommend bringing slices to room temperature before enjoying for the best texture.
Freezing
This cake freezes surprisingly well. I usually freeze fully assembled slices wrapped tightly in plastic wrap and then foil. When I want cake, I thaw the slices overnight in the fridge to keep everything intact and delicious—perfect for prepping ahead of a big event.
Reheating
If you want to enjoy a slightly warmed slice (which brings out the raspberry aroma wonderfully), I pop it in the microwave for 10-15 seconds. Just keep an eye on it so the cream cheese frosting doesn’t melt too much—warm, but not runny, is the sweet spot.
FAQs
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Can I use fresh raspberries instead of frozen for the jam?
Absolutely! Fresh raspberries work beautifully and tend to give a brighter flavor. Just keep in mind they can be juicier, so you might need to cook the jam a little longer to reach the right consistency.
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What if I don’t have vanilla bean paste? Can I use vanilla extract?
Yes, you can substitute vanilla extract, but the flavor won’t be quite as rich or intense. If you’re a vanilla lover like me, it’s worth hunting down vanilla bean paste for this recipe—it really makes a difference!
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Can I make this cake gluten-free?
You can try using a gluten-free cake flour blend, but results may vary. Make sure your gluten-free flour is designed for cakes to maintain the soft crumb. You might also need to adjust liquid ratios slightly.
- How do I prevent the frosting from being too sweet?
The cream cheese in the frosting helps balance the sweetness of white chocolate and powdered sugar. Make sure not to overdo the powdered sugar, and consider using high-quality white chocolate with a balanced sweetness. Adding a bit more cream cheese can also tone down sweetness.
- Can I make this recipe ahead of time?
Yes! You can prepare the raspberry jam and cake layers a day ahead. Store the cake layers wrapped tightly in the fridge and assemble the next day for the freshest presentation. The frosting is best made fresh but can be stored overnight in the fridge and softened before use.
Final Thoughts
This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe has become one of my go-to recipes when I want to impress without stress. It feels elegant but is surprisingly straightforward to make, and every time I serve it, the compliments pour in. Give it a try—you’ll find the balance of flavors and textures as magical as I do. Plus, with a little love and patience, you can tailor it to your taste and occasion. Happy baking, friend!
Print
White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent White Chocolate Raspberry Cake features a moist, tender white cake layered with luscious raspberry jam and topped with a smooth white chocolate raspberry cream cheese frosting. The combination of tart raspberries and creamy white chocolate creates a perfect balance of flavors, making it an elegant dessert for special occasions or any celebration.
Ingredients
For the Raspberry Jam:
- 24 oz (680 g) frozen raspberries
- 3/4 cup (150 g) granulated white sugar
- 2 1/4 tsp (6 g) cornstarch
For the 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
For the 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
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 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 medium saucepan, combine the frozen raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down, about 8-10 minutes. Remove from heat and let cool completely. Reserve some jam for frosting swirling.
- Prepare the White Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla bean paste. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake: Divide the batter evenly between two greased and floured 8-inch round cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Vanilla Milk Soak: In a small bowl, whisk together the half & half, sweetened condensed milk, and vanilla bean paste until well combined. Set aside.
- Make the White Chocolate Raspberry Cream Cheese Frosting: In a large bowl, beat the softened butter and cold cream cheese until creamy and smooth. Gradually add the powdered sugar and continue beating until fluffy. Pour in the melted white chocolate and the 1/4 cup of raspberry jam. Beat until well incorporated and smooth.
- Assemble the Cake: Using a skewer or fork, poke holes all over the cooled cake layers. Spoon the vanilla milk soak evenly over both cakes to moisten them thoroughly. Place one cake layer on a serving plate and spread a generous layer of the raspberry jam over the top. Add a thick layer of the frosting over the jam. Place the second cake layer on top and frost the entire cake with the remaining frosting.
- Swirl the Raspberry Jam: Place the 2 tablespoons of reserved raspberry jam on top of the frosted cake. Use a knife or skewer to gently swirl the jam into the frosting for a decorative and flavorful finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy!
Notes
- Use room temperature ingredients for the best texture and mixing.
- Make sure the cream cheese is cold to achieve a smooth frosting without lumps.
- You can substitute fresh raspberries for frozen ones when in season.
- The vanilla milk soak keeps the cake moist and adds flavor, so do not skip it.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring cake slices to room temperature before serving for the best flavor.
Keywords: White Chocolate Raspberry Cake, White Chocolate Cake, Raspberry Jam Cake, Cream Cheese Frosting, Vanilla Cake, Dessert Recipe
