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

ByLily Carter
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Oh, if you love the classic combo of tart raspberries and sweet white chocolate, you’re in for a real treat with this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe. It’s like a party of flavors in every bite—soft, moist cake layered with tangy raspberry jam and wrapped in luscious cream cheese frosting studded with white chocolate. Whenever I whip this up, it instantly becomes the star of any celebration, from birthdays to cozy weekend desserts.

This cake is special because it hits that perfect sweet-tart balance without being overpowering. The raspberry jam gives it just the right fruity zing, and the white chocolate brings in a creamy richness that makes every slice feel indulgent. Trust me, once you try this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe, it’ll be your go-to when you want to impress without stressing.

Ingredients You’ll Need

Each ingredient in this recipe works beautifully together to create a cake that’s both light and flavorful. When you shop, try to pick the freshest raspberries and the best quality white chocolate you can find—it really makes a difference in the final taste.

  • Frozen raspberries: Perfect for making that tart and luscious raspberry jam that layers perfectly inside the cake.
  • Granulated white sugar: Sweetens the jam and the cake without overpowering the fruit flavors.
  • Cornstarch: Helps the raspberry jam thicken perfectly so it’s not runny inside the cake.
  • Cake flour: Gives the cake a tender crumb – softer than all-purpose flour.
  • Baking powder & baking soda: These little leavening agents make sure your cake rises light and fluffy.
  • Salt: Just a pinch to balance all the sweetness and bring out the flavors.
  • Unsalted butter: Richens both the cake and frosting – soften it so it mixes easily.
  • Egg whites: Using whites only keeps the cake lighter and lets the other flavors shine.
  • Vanilla bean paste: Adds intense vanilla flavor and those pretty vanilla specks (love the look!).
  • Buttermilk: Adds subtle tang and moistness to the cake crumb.
  • Half & half (or whole milk): Combined with sweetened condensed milk for a dreamy milk soak to keep the cake super moist.
  • Sweetened condensed milk: Brings a sweet, creamy soak that makes the cake extra luscious.
  • Cream cheese: The star of the frosting – cold for perfect whipping consistency.
  • White chocolate bar: Melted and cooled to stir into the frosting, adding sweetness and a gorgeous ivory color.
  • Powdered sugar: Sweetens and thickens the frosting just right.
  • Raspberry jam: Added both inside the cake and swirled into the frosting for bursts of fresh raspberry flavor.

Variations

I love playing around with this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe to match the season or occasion. Don’t hesitate to tweak it a little to make it your own—the magic’s in the details.

  • Berry swap: Tried swapping raspberries for fresh strawberries or blackberries during berry season—just as delicious with a bit of a twist.
  • Gluten-free: I’ve had good luck using a cup-for-cup gluten-free flour blend instead of cake flour; just watch your bake time closely.
  • Lemon zest: Adding a teaspoon of fresh lemon zest to the cake batter adds a bright note that pairs beautifully with raspberries.
  • Chocolate chips: Tossing white chocolate chips inside the batter gives extra little pockets of melted sweetness that surprise every time.
  • Dairy-free option: If you want to make it dairy-free, swap butter and cream cheese for plant-based alternatives and use coconut milk in the soak.

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

Step 1: Make the Raspberry Jam

This step is all about coaxing magic out of frozen raspberries. Combine your frozen raspberries with the sugar in a saucepan and gently simmer, stirring often. When the berries break down and things are bubbling, whisk in the cornstarch dissolved in a bit of water. This thickens it nicely—make sure to keep stirring so it doesn’t stick or burn. Once it’s shiny and thickened, let it cool to room temperature. I always taste it here and adjust sweetness if needed—sometimes frozen fruit is a little more tart.

Step 2: Prepare the White Cake Batter

In a bowl, sift together your cake flour, baking powder, baking soda, and salt to evenly distribute everything and avoid lumps. While that’s going, cream the butter and sugar until it’s light and fluffy—this step really makes the cake airy. Next, carefully add your egg whites one at a time, beating gently between each to incorporate air but not overdo it. Stir in the vanilla bean paste, then alternate adding the dry mix and buttermilk, beginning and ending with the dry ingredients. I like to keep my mixer on low during this to avoid overmixing and getting a dense cake.

Step 3: Bake and Soak

Divide your batter evenly into prepared pans and bake at 350°F (175°C) until a toothpick comes out clean—about 25-30 minutes. While baking, mix up your milk soak by combining half & half, sweetened condensed milk, and vanilla bean paste. Once the cakes cool slightly—but before frosting—poke holes all over the layers and brush on the milk soak. This keeps everything moist, especially the next day. I’ve made this cake without soaking it and honestly, it’s a game changer when you do.

Step 4: Make the Cream Cheese Frosting

Beat together the softened butter and cold cream cheese until smooth. Then slowly pour in your melted, slightly cooled white chocolate. Add powdered sugar little by little until you reach your desired frosting thickness. Finally, gently fold in the raspberry jam—this gives the frosting that beautiful pink hue and a hit of raspberry flavor. For an extra pretty touch, reserve a bit of jam to swirl on top later.

Step 5: Assemble the Cake

Start by spreading a generous layer of raspberry jam on the first cake layer, then cover with a thick layer of cream cheese frosting. Repeat for the next layers, then use the remaining frosting to crumb coat the whole cake and finish with a smooth, thick coat on top. Swirl the reserved raspberry jam on top with a toothpick for that whimsical, pretty swirl effect I can’t resist. It’s okay if it’s not perfect—it adds character!

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

The image shows an overhead view of separate white bowls and a block of butter on a white marbled surface. There are seven oats: a large bowl of white flour near the top right with a small white bowl of fresh red raspberries beside it, three brown eggs placed to the right, a white bowl filled with white sugar to the left of the flour, a smaller white bowl with a creamy white mixture below the sugar bowl, a tiny white bowl of red jam to the left of the cream, and another white bowl filled with white powdered sugar near the bottom left. On the bottom right, there is a rectangular piece of butter resting on parchment paper. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish mine with a handful of fresh raspberries and a sprinkling of white chocolate shavings—it elevates the cake’s look without stealing the spotlight. Sometimes I freshen it up with a little edible flower here and there if it’s for a special occasion.

Side Dishes

This cake pairs beautifully with a simple cup of tea or freshly brewed coffee. For something extra, I often serve it alongside a scoop of vanilla bean ice cream or a fresh mixed berry salad to highlight the raspberry notes.

Creative Ways to Present

Once, I stacked mini versions of this cake in a tiered stand for a bridal shower—it was a showstopper! You could also try serving it as individual layered parfaits in glass jars, perfect for casual get-togethers or picnic-style treats.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly with plastic wrap or in an airtight container in the fridge—it keeps the frosting fresh and the cake moist for up to 4 days. Make sure it’s not exposed to air to avoid drying out.

Freezing

Freezing this White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe works well if you wrap it really well. I flash freeze individual slices on a baking sheet, then transfer them to freezer bags. It’s handy for quick dessert cravings and lasts up to 2 months frozen.

Reheating

When you’re ready to enjoy frozen cake, I let it thaw overnight in the fridge, then bring it to room temp before serving. Avoid microwaving as cream cheese frostings can get a bit funky, but a gentle warm-up in a low-temp oven (about 300°F for 10 minutes) works if you want it softer.

FAQs

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

    Absolutely! Fresh raspberries can be used for the jam and might even give a brighter flavor. Just keep in mind fresh berries might have more water content, so you may need to simmer the jam a little longer to thicken it properly.

  2. What if I don’t have vanilla bean paste? Can I substitute vanilla extract?

    Yes! While vanilla bean paste has those lovely little vanilla specks and a richer flavor, pure vanilla extract works just fine. Use the same amount and your cake will still taste wonderful.

  3. Can I make this cake ahead of time?

    Definitely! This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe benefits from making a day ahead—the flavors meld and the cake becomes even more moist. Just keep it refrigerated and covered.

  4. How do I prevent the frosting from melting?

    Make sure your butter and cream cheese are softened but not warm. Also, chill the frosting if your kitchen is warm before applying it to the cake. Once assembled, keep the cake refrigerated until serving.

  5. Can I use store-bought raspberry jam instead of homemade?

    You can, but I recommend looking for a jam that’s not too runny and has good fruit content. Homemade raspberry jam in this recipe adds fresh flavor and better texture, but a good quality store-bought jam works in a pinch.

Final Thoughts

This White Chocolate Raspberry Cake with Raspberry Jam and Cream Cheese Frosting Recipe is one of those sweets that makes you feel like a hero in your own kitchen. It balances elegance with approachable ingredients and steps, perfect for making memories with friends and family. I hope you give it a try and find as much joy in baking and sharing this cake as I do—it’s a forever favorite in my recipe box, and I think you’ll love it just as much.

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 139 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This White Chocolate Raspberry Cake combines a moist white cake soaked in a vanilla milk mixture, layered with vibrant raspberry jam, and topped with a luscious white chocolate raspberry cream cheese frosting. The cake is bursting with fresh raspberry flavor balanced by the creamy sweetness of white chocolate, making it a perfect dessert for celebrations or special occasions.

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

  1. Make Raspberry Jam: In a saucepan, combine 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 it cool completely before using.
  2. Prepare Cake Batter: Preheat your oven and grease cake pans. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In another bowl, beat unsalted butter and granulated sugar until fluffy. Add egg whites one at a time, then mix in vanilla bean paste. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients, mixing gently until just combined.
  3. Bake the Cake: Divide the batter evenly into prepared pans. Bake in a preheated oven at around 350°F (175°C) for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
  4. Prepare Vanilla Milk Soak: Mix half & half (or whole milk), sweetened condensed milk, and vanilla bean paste in a bowl until combined. Set aside.
  5. Soak the Cake Layers: Using a skewer or fork, poke holes in the cooled cake layers and brush or spoon the vanilla milk soak over the cakes to keep them moist and flavorful.
  6. Make Frosting: Beat softened unsalted butter and cold cream cheese until smooth and creamy. Gradually add melted and slightly cooled white chocolate, mixing thoroughly. Add powdered sugar and continue beating until smooth. Mix in 1/4 cup of raspberry jam to incorporate flavor and color evenly.
  7. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of raspberry jam over the cake, then add a frosting layer over the jam. Repeat with the next layer and finish by frosting the top and sides of the cake.
  8. Decorate: Warm the remaining 2 tablespoons of raspberry jam slightly to loosen it and swirl it gently into the top layer of frosting for a beautiful marbled effect.
  9. Chill and Serve: Refrigerate the cake for at least 1 hour to set the frosting before slicing and serving. Enjoy your decadent white chocolate raspberry cake!

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Ensure the white chocolate is not too hot when adding to frosting to prevent curdling.
  • Frozen raspberries for jam can be substituted with fresh if available.
  • Store cake refrigerated and bring to room temperature before serving for best flavor.
  • For a more intense raspberry flavor, add fresh raspberries between layers.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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