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White Chocolate Raspberry Cake Recipe

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4.2 from 83 reviews

This White Chocolate Raspberry Cake is a delightful layered dessert featuring a moist white cake soaked with a vanilla milk mixture, layered and topped with a luscious white chocolate raspberry cream cheese frosting, and accented with homemade raspberry jam. The balance of sweet white chocolate and tart raspberry creates a delectable treat perfect for any special occasion.

Ingredients

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, softened
  • 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 / 80 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. Make the Raspberry Jam: Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries break down and become liquidy.
  2. Strain the Jam: Pass the raspberries through a sieve to remove seeds, resulting in just under 2 cups (480 ml) of liquid.
  3. Thicken the Jam: Return the raspberry liquid to the saucepan off heat, whisk in cornstarch and sugar, then heat over medium for about 25 minutes until thickened, measuring 1 1/2 cups (360 ml). Transfer to a bowl and chill while preparing cake.
  4. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9x9 inch pan and line with parchment paper.
  5. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  6. Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar with an electric mixer for 2 minutes until fluffy.
  7. Add Egg Whites and Vanilla: Mix in egg whites and vanilla bean paste on medium speed until pale and smooth, about 1 minute.
  8. Combine Wet and Dry Ingredients: Gradually add dry ingredients and buttermilk alternately to the wet mixture on low speed, mixing until combined. Scrape bowl sides as needed.
  9. Bake the Cake: Pour batter into prepared pan and bake 35-40 minutes, or until a toothpick inserted comes out clean.
  10. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Lift cake using parchment paper and cool completely on wire rack.
  11. Prepare Vanilla Milk Soak: Whisk half & half, sweetened condensed milk, and vanilla bean paste in a measuring cup. Chill until ready to use.
  12. Make the Frosting: Beat softened butter on high speed until pale and fluffy, about 5 minutes. Add cream cheese and beat until fluffy, about 1 minute.
  13. Add White Chocolate and Jam: Mix in melted white chocolate on medium speed until combined. Add 1/4 cup of raspberry jam and mix.
  14. Add Powdered Sugar: Sift in powdered sugar and mix on low speed until combined, then increase to high speed and beat until fluffy, about 1 minute.
  15. Prepare Cake for Soaking: Once cooled, trim a thin layer from the cake top. Transfer to serving plate, then poke holes in the cake surface with a wooden stick or spoon handle.
  16. Soak Cake: Slowly pour chilled vanilla milk soak over the cake, allowing it to absorb through the holes.
  17. Inject Jam: Reserve 2 tbsp raspberry jam. Fill a piping bag with the remaining jam and pipe it into the holes. Spread any excess jam on the cake surface with an offset spatula.
  18. Frost the Cake: Spread a thick layer of white chocolate raspberry cream cheese frosting over the cake. Swirl the reserved jam into the frosting using the back of a spoon.
  19. Serve: Cut the cake into 16 slices and serve.

Notes

  • Using frozen raspberries for the jam ensures consistent texture and flavor.
  • Allow melted white chocolate to cool slightly before adding to frosting to prevent curdling.
  • Chilling the vanilla milk soak improves absorption and flavor.
  • Poking holes and piping jam into the cake layers enhances raspberry flavor throughout the cake.
  • Use an offset spatula for smooth frosting application and jam spreading.
  • For best results, serve the cake at room temperature.
  • Leftover cake can be refrigerated up to 3 days, covered tightly.

Find it online: https://recipethrive.com/white-chocolate-raspberry-cake-recipe/