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White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe

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★★★★★

4.5 from 70 reviews

This White Chocolate Raspberry Cake is an elegant and moist dessert featuring layers of tender white cake soaked in a luscious vanilla milk mixture, paired with a vibrant homemade raspberry jam. The cake is frosted with a decadent white chocolate raspberry cream cheese frosting, offering a perfect balance of sweet, creamy, and fruity flavors. Ideal for special occasions or a sophisticated treat, this recipe combines the freshness of raspberries with the richness of white chocolate in a beautifully layered cake.

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

  1. Prepare Raspberry Jam: In a saucepan, combine the frozen raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like. Remove from heat and let cool completely before using.
  2. Make the White Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a separate bowl, cream the unsalted butter with granulated sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition, then stir in the vanilla bean paste. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry, mixing until just combined.
  3. Bake the Cake: Divide the batter evenly between greased and lined cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
  4. Prepare Vanilla Milk Soak: In a small bowl, whisk together half & half (or whole milk), sweetened condensed milk, and vanilla bean paste until smooth.
  5. Soak the Cake Layers: Using a skewer or fork, poke holes into the cooled cake layers. Generously brush the vanilla milk soak over each layer, allowing it to absorb fully, making the cake moist and flavorful.
  6. Make the White Chocolate Raspberry Cream Cheese Frosting: Beat softened unsalted butter and cold cream cheese together until smooth and creamy. Gradually add powdered sugar, mixing on low until incorporated. Slowly add melted and slightly cooled white chocolate, continuing to beat until fully combined and fluffy. Fold in 1/4 cup raspberry jam gently to create a marbled effect.
  7. Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of raspberry jam over the top, then generously frost with the white chocolate raspberry cream cheese frosting. Add the second cake layer and repeat with jam and frosting. Use the remaining frosting to cover the sides and top of the cake smoothly.
  8. Finish with Jam Swirl: Drop 2 tablespoons of raspberry jam onto the frosted cake’s surface and use a skewer or knife to swirl the jam into the frosting for a decorative and flavorful finish.
  9. Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the frosting. Bring to room temperature before serving for best flavor and texture.

Notes

  • Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve the best cake texture.
  • The raspberry jam can be made ahead and stored in the refrigerator for up to a week.
  • The frosting should be chilled slightly if too soft before frosting the cake to maintain stability.
  • Use white chocolate of good quality for a smoother and tastier frosting.
  • Adjust sugar in the jam according to the tartness of raspberries.

Keywords: White Chocolate Raspberry Cake, Raspberry Jam, White Cake, Cream Cheese Frosting, Dessert, Baking, Layer Cake

Find it online: https://busyrecipe.com/white-chocolate-raspberry-cake-with-raspberry-jam-and-cream-cheese-frosting-recipe/