Name: White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe
Prep time: 40 min
Cook time: 30 min
Total time: PT-492099H7M39S
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

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You know those cakes that just feel like a special celebration every time you take a bite? That’s exactly how I’d describe this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe. With layers of tender white chocolate cake, nestled between luscious swirls of tart raspberry jam and velvety cream cheese frosting, it’s comfort and elegance all rolled into one. I remember making this for my best friend’s birthday, and honestly, it stole the show — everyone was asking for seconds (and the recipe!).

If you love a cake that balances sweet and tangy with a little creaminess, you’re going to adore this white chocolate raspberry cake with raspberry jam and cream cheese frosting recipe. It’s perfect for everything from a fancy afternoon tea to a birthday or baby shower. Plus, once you’ve mastered it, you’ll find yourself dreaming up excuses to bake it again and again. Trust me, you’ll want to keep this recipe close.

Ingredients You’ll Need

These ingredients work beautifully together to create a cake that’s moist, flavorful, and bursting with raspberry goodness. A quick tip: use good quality white chocolate and fresh or well-preserved raspberries—you’ll taste the difference in every bite.

Frozen Raspberries: I like using frozen because they’re readily available year-round and give that vibrant raspberry flavor to the jam.
Granulated White Sugar: Balances the tartness of the raspberries perfectly across jam and cake.
Cornstarch: Helps thicken the raspberry jam without clouding its bright color.
Cake Flour: For an incredibly tender, soft crumb—you can’t really substitute this one.
Baking Powder and Baking Soda: Leavening agents that give the cake the perfect rise and texture.
Salt: Enhances the sweetness and balances flavors.
Unsalted Butter: Adds richness; be sure it’s softened for easier creaming.
Egg Whites (room temperature): Whipped right they lend lightness and structure to the cake.
Vanilla Bean Paste: More flavorful than vanilla extract, it adds lovely depth to the batter and soak.
Buttermilk: Keeps the cake moist and tender with its subtle tang.
Half & Half or Whole Milk: Forms the base for the vanilla milk soak to add extra moisture.
Sweetened Condensed Milk: Adds richness and slight caramel notes to the soak.
Cream Cheese: Gives the frosting a creamy tang, balancing the sweetness beautifully.
White Chocolate Bar: Melted into the frosting for luscious flavor (choose a good quality one).
Powdered Sugar: For smooth, sweet frosting texture.
Raspberry Jam: Both for layering inside the cake and for swirling into the frosting, it ties all components together.

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 it your own. I’ve played around with the frosting and the fruit components depending on the season or occasion, and you can totally do the same!

Using Fresh Raspberries: When raspberries are in season, I swap out frozen for fresh to boost that fruity brightness.
Lemon Zest Addition: Adding a teaspoon of lemon zest to the cake batter gives it a fresh, zingy twist that pairs wonderfully with the raspberries.
Make it Vegan: Try substituting butter with vegan margarine, egg whites with aquafaba, and use dairy-free cream cheese for a dairy-free/vegan-friendly version. I haven’t tried this myself yet, but friends have had success!
Chocolate Swap: If you prefer dark chocolate, you can melt bittersweet chocolate into your frosting instead of white chocolate for a richer taste.

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

Step 1: Make the Raspberry Jam

Start by combining the frozen raspberries, sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently as it comes to a gentle boil—this helps the fruit release its juices and the mixture thicken. I like to keep an eye on it so it doesn’t burn or become too thick—once it’s shiny and spreads like jam, you’re set. Let it cool completely; it’ll thicken more as it cools.

Step 2: Prepare the White Cake Batter

While the jam is cooling, sift together the cake flour, baking powder, baking soda, and salt. In your mixer, cream softened butter with granulated sugar until light and fluffy—this usually takes about 3-4 minutes. Next, add the egg whites one at a time, blending well after each addition. Stir in the vanilla bean paste. Alternate adding the dry ingredients with the buttermilk to the butter mixture, starting and ending with dry ingredients. Don’t overmix — once everything is just combined, stop. Overworked batter means tougher cake, and we want tender and soft.

Step 3: Bake and Cool

Divide the batter evenly between two greased and lined 8-inch cake pans — leveling the batter with a spatula helps it bake evenly. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. I find that rotating the pans halfway through baking helps avoid uneven coloring. When done, let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.

Step 4: Prepare the Vanilla Milk Soak

Whisk together the half & half or milk, sweetened condensed milk, and vanilla bean paste until smooth. This soak is a game-changer for moist cakes — you’ll want to brush this over the cake layers after baking and cooling to ensure every bite stays tender and flavorful.

Step 5: Make the White Chocolate Raspberry Cream Cheese Frosting

Beat softened butter and cold cream cheese until creamy and smooth—cold cream cheese helps your frosting hold its structure better. Slowly add powdered sugar, then pour in melted white chocolate until fully incorporated. Finally, fold in 1/4 cup of the raspberry jam for that beautiful fruity undertone. For an extra pretty touch, swirl in 2 tablespoons of raspberry jam just before frosting your cake for pretty streaks.

Step 6: Assemble the Cake

Brush the vanilla milk soak evenly over both cake layers. Spread a generous layer of the raspberry jam on the first layer, then frost with cream cheese frosting. Place the second layer on top, repeat with soak, jam, and frosting, then smooth the top and sides with the remaining frosting. I like to finish mine with a swirl of leftover raspberry jam on top and, if I’m feeling fancy, some fresh raspberries or white chocolate shavings.

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

The image shows several white bowls and a white plate on a white marbled surface, each holding different baking ingredients. Starting from the top left, there is a white bowl with a small block of yellow butter. Next to it, a large white bowl is filled with white flour with a slightly grainy texture. Below it, a medium white bowl is heaped with white granulated sugar. To the right, a small white bowl contains fresh red raspberries. Close to the raspberries, there are four brown eggs placed directly on the surface. Below the sugar bowl, a small white bowl holds smooth cream cheese or a similar creamy white ingredient. Next to this, another small white bowl contains a dark red jam with a glossy texture. Finally, in the bottom right corner, there is a large slice of pale yellow butter on a piece of parchment paper. All the items are neatly arranged and clearly separated, showing a variety of textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I love topping the cake with fresh raspberries and a handful of white chocolate curls. They add a fresh burst and elegant texture that’s just perfect. Sometimes, I sprinkle a tiny pinch of edible rose petals for an extra special touch at parties—people always notice!

Side Dishes

Serve this cake with light sides like a fresh berry salad or a scoop of vanilla bean ice cream to complement the richness. I’ve also found that a cup of Earl Grey or chamomile tea pairs wonderfully, balancing sweetness with warm floral notes.

Creative Ways to Present

For special occasions, try serving the White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe as mini layer cakes in cupcake liners—or go for a naked cake style, where you leave the sides semi-exposed for a rustic, charming look. Adding edible flowers on top really amps up the wow factor!

Make Ahead and Storage

Storing Leftovers

I keep leftover cake well covered in the fridge, either in a cake container or wrapped tightly with plastic wrap. The cream cheese frosting stays fresh for up to 4 days this way. Just be sure to bring the slices to room temperature before enjoying again—they really taste best that way.

Freezing

If you want to freeze the cake, I recommend freezing unfrosted layers wrapped tightly in plastic wrap and a layer of foil—this prevents freezer burn. When you’re ready, thaw overnight in the fridge, then frost fresh. Freezing the frosted cake is possible too but done carefully—I usually freeze individual slices wrapped well to enjoy later. The cake holds up beautifully!

Reheating

Instead of microwaving (which can make frosting a bit greasy), I bring the cake to room temperature naturally. If you’re in a rush, a couple of minutes at low power in the microwave can help—just watch to avoid melting the frosting. Enjoy it slightly chilled or at room temp depending on your mood, both ways taste fantastic.

FAQs

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

Absolutely! Fresh raspberries will work beautifully and might make your jam a bit brighter and fresher in flavor. Just keep in mind fresh berries can sometimes have more moisture, so watch your jam as it cooks—you may need to simmer a little longer to thicken.
What’s the best way to melt white chocolate for the frosting?

I usually melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to prevent scorching. White chocolate burns easily, so low and slow is key to keeping it smooth and shiny for the frosting.
Can I make this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe ahead of time?

Yes! You can bake the cake layers a day or two in advance and keep them wrapped tightly. Make the frosting fresh on the day you plan to assemble for the best texture, but the jam can be made weeks ahead and stored in the fridge.
How do I ensure my cake stays moist?

The vanilla milk soak applied to the cake layers is the secret to lasting moisture. Don’t skip this step! It keeps the cake incredibly tender and enhances the flavors.
Can I use regular cream cheese instead of cold for the frosting?

Cold cream cheese is essential because it helps the frosting hold its shape better and prevents it from becoming too soft or runny. If your cream cheese is room temp, chill it before mixing.

Final Thoughts

This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe has become one of those beloved recipes in my kitchen that I turn to when I want to impress without stress. There’s something so satisfying about pairing the light, tender cake with tangy raspberry jam and that rich, dreamy frosting. I hope when you try it, it becomes a favorite in your home too—whether for special occasions or just because you deserve a little something sweet today.