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
- 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.
- 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.
- 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.
- Prepare Vanilla Milk Soak: Mix half & half (or whole milk), sweetened condensed milk, and vanilla bean paste in a bowl until combined. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
