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
Scale
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