If you are looking for a delightful dessert that perfectly balances sweet and tart flavors with a luxurious creamy texture, then you have to try this White Chocolate Raspberry Cake Recipe. It is a showstopper for any occasion with moist, tender cake layers infused with fresh raspberry brightness and topped with a silky white chocolate cream cheese frosting swirled with real raspberry jam. Each bite offers a stunning harmony of fruity tang and decadent sweetness that feels like a warm hug in cake form. Get ready to fall in love with baking all over again as you bring this gorgeous dessert to your table!
Ingredients You’ll Need
This White Chocolate Raspberry Cake Recipe calls for simple, familiar ingredients that work amazingly well together to create its unforgettable flavor and texture. From ripe raspberries to creamy butter and luscious white chocolate, every item plays an important role in delivering the perfect balance of moist crumb, fruity zing, and rich frosting.
- Frozen raspberries (24 oz / 680 g): The star ingredient that provides natural tartness and vibrant color.
- Granulated white sugar (3/4 cup + 1 1/2 cups): Sweetens both the raspberry jam and cake batter to just the right degree of sugary goodness.
- Cornstarch (2 1/4 tsp): Thickens the raspberry filling without altering the flavor.
- Cake flour (2 1/2 cups / 280 g): Gives the cake its delicate, tender crumb texture.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): Provide the perfect lift so the cake bakes evenly fluffy.
- Salt (1/2 tsp): Enhances all the other flavors.
- Unsalted butter (10 tbsp for cake, 1 cup for frosting): Adds richness and moistness while balancing all the sweet notes.
- Egg whites (4, room temperature): Help create a light structure for the cake layers without heaviness.
- Vanilla bean paste (1 tbsp + 1/2 tbsp): Adds deep vanilla aroma and a little texture with real bean flecks.
- Buttermilk (1 cup, room temperature): Provides acidity that tenderizes the crumb and enhances flavor complexity.
- Half & half or whole milk (1/3 cup): Used in the soak to add moisture and richness.
- Sweetened condensed milk (1/3 cup): Gives the soak its velvety sweetness and helps the cake stay moist.
- Cream cheese (4 oz, cold): Adds a subtle tang and wonderful creaminess to the frosting.
- White chocolate bar (6 oz, melted): Creamy sweetness that beautifully infuses the frosting.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting perfectly.
- Raspberry jam (1/4 cup + 2 tbsp for swirling): Used in the frosting and decoration for bursts of real raspberry flavor and pretty color contrast.
How to Make White Chocolate Raspberry Cake Recipe
Step 1: Make the Raspberry Jam
Start by simmering the frozen raspberries gently until they release their juices and begin to break down. Then, strain the mixture through a sieve to remove seeds, leaving you with a smooth, intensely flavored raspberry liquid. Adding sugar and cornstarch and cooking it until thickened creates a homemade jam that will be folded into the frosting and piped into the cake, infusing every bite with fresh fruit goodness.
Step 2: Prepare the Cake Batter
Preheat your oven and prep your pan so everything is ready to go. Combine the dry ingredients—cake flour, baking powder, baking soda, and salt—to evenly distribute the leavening agents for a flawless rise. Cream the butter and sugar until fluffy, then incorporate the egg whites and vanilla bean paste for body and flavor. Alternate adding your dry mixture and buttermilk gently to keep the batter light and tender, creating the foundation for the softest cake layers.
Step 3: Bake the Cake
Pour your smooth batter into the prepared pan and bake until a toothpick comes out clean, ensuring your cake is moist but fully cooked. The edges will be golden, and the center will have a delicate spring to the touch. Allow the cake to cool partially in the pan, then transfer it to a wire rack to cool completely before moving on to the next steps.
Step 4: Make the Frosting and Soak
Whisk together your half & half, sweetened condensed milk, and vanilla bean paste then chill this mixture—it will be poured over the cake to keep the crumb moist and flavorful. Next, beat together softened butter and cream cheese until light and airy, then blend in the melted white chocolate. Add raspberry jam and powdered sugar in stages, whipping until the frosting is luxuriously fluffy and bursting with fruity sweetness.
Step 5: Assemble the Cake
Once the cake is fully cooled, slice a thin layer off the top to help the soak soak in better. Poke holes all over using a wooden stick, then slowly pour the soaked vanilla milk mixture on top, allowing it to sink deep. Pipe raspberry jam into the holes to add concentrated fruit pockets, smoothing out any escaped jam. Finally, spread a generous layer of white chocolate raspberry cream cheese frosting and artfully swirl the reserved jam on top with a spoon. Chill and slice to serve!
How to Serve White Chocolate Raspberry Cake Recipe
Garnishes
For an extra special touch, place a few whole fresh raspberries or edible flowers on top of the frosting to echo the flavors inside and add beautiful, natural decoration. A light dusting of powdered sugar over the top can also lend an elegant, snowy appearance that makes presentation feel festive and inviting.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, which balance the tartness and richness with airy freshness. For a lighter option, a simple berry compote or fresh fruit salad complements the raspberry flavors without overwhelming the palate.
Creative Ways to Present
Serve slices on vintage plates with gold rim detail for an old-fashioned tea party vibe. Alternatively, cut the cake into petite squares and serve on decorative picks for a charming party appetizer. Drizzle extra melted white chocolate or raspberry sauce on plates to elevate presentation and wow your guests visually as well as with taste.
Make Ahead and Storage
Storing Leftovers
Keep leftover White Chocolate Raspberry Cake Recipe covered tightly in the refrigerator to preserve freshness and prevent frosting from drying out. It will stay moist and delicious for up to 4 days, allowing you to enjoy this treat long after baking day.
Freezing
You can freeze the cake unassembled by wrapping the cake layers tightly with plastic wrap and placing in a freezer-safe container. The layers last up to 3 months frozen. After thawing completely in the fridge, prepare and spread the frosting just before serving for the best texture and flavor.
Reheating
Since this is a frosted cake, reheating is not recommended as it may cause frosting to melt or separate. Instead, allow chilled or frozen slices to come to room temperature before serving for an ideal texture and flavor experience.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries can be used and will deliver a bright, natural flavor. Just adjust cooking time if the fruit releases more liquid and make sure to sieve well to remove seeds.
Is it possible to make this cake gluten-free?
Yes, you can substitute the cake flour for a 1-to-1 gluten-free baking flour blend. Keep in mind that texture may vary slightly depending on the blend used, but the flavor will remain delicious.
How long does the frosting take to set?
The creamy white chocolate raspberry frosting is best chilled for at least an hour before serving to help it firm up slightly and develop its luscious texture.
Can I make the raspberry jam in advance?
Definitely! The homemade raspberry jam can be prepared up to a week ahead and stored in the refrigerator. This makes your baking process smoother and even more enjoyable.
What can I use instead of cream cheese in the frosting?
If you prefer, mascarpone cheese is a great alternative that adds a similar richness with a slightly milder tang. Just ensure it’s cold and softened for best results.
Final Thoughts
There is something truly magical about this White Chocolate Raspberry Cake Recipe. It’s the kind of dessert that makes celebrations feel even more special and everyday moments a bit sweeter. From the luscious white chocolate frosting to the tangy raspberry surprises throughout, every bite invites you to savor a perfect balance of flavors and textures. I hope you’ll give this recipe a whirl and watch the smiles light up around your table as eagerly as I do whenever I bake it!
Print
White Chocolate Raspberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 8 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Raspberry Cake is a luscious, moist dessert bursting with fruity raspberry jam and rich white chocolate cream cheese frosting. The cake features a delicate crumb soaked with a vanilla milk mixture to keep it extra moist, layered with homemade raspberry jam swirled into the creamy white chocolate frosting for a beautiful marbled finish. Perfect for special occasions or an indulgent treat, it yields 16 generous servings.
Ingredients
Raspberry Jam
- 24 oz (680 g) frozen raspberries
- 3/4 cup (150 g) granulated white sugar
- 2 1/4 tsp (6 g) cornstarch
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
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
- Cook Raspberries: Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and become liquidy.
- Strain Seeds: Pass the raspberry mixture through a sieve to remove seeds; you should have just under 2 cups (480 ml) of raspberry liquid.
- Mix Jam Ingredients: Return liquid to the saucepan off the heat and whisk in the sugar and cornstarch thoroughly.
- Thicken Jam: Heat over medium heat for about 25 minutes, stirring occasionally, until the jam thickens to approximately 1 1/2 cups (360 ml). Transfer jam to a bowl and chill.
- Prepare Pan and Oven: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together on medium speed for 2 minutes until creamy.
- Add Egg Whites and Vanilla: Mix in egg whites and vanilla bean paste on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry: Alternately add dry ingredients and buttermilk to wet mixture on low speed, mixing just until combined. Scrape bowl edges as needed.
- Bake Cake: Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let cake cool in pan on wire rack for 30 minutes, then lift out using parchment and cool completely on rack.
- Prepare Milk Soak: Whisk half & half, sweetened condensed milk, and vanilla bean paste together in a measuring cup. Chill until ready to use.
- Beat Butter for Frosting: Beat softened butter in a large bowl on high speed until pale and fluffy, about 5 minutes.
- Add Cream Cheese: Mix in cold cream cheese on high speed until fluffy, about 1 minute.
- Incorporate White Chocolate: Mix melted, slightly cooled white chocolate into frosting on medium speed until combined.
- Stir in Jam: Stir in 1/4 cup raspberry jam into frosting on medium speed until fully incorporated.
- Add Powdered Sugar: Sift powdered sugar into frosting, mix on low speed until combined, then on high speed for 1 minute until fluffy.
- Prepare Cake Surface: Once completely cooled, slice off a very thin layer from top of cake to help milk soak in. Transfer cake to serving plate and poke holes all over surface using wooden stick or handle of wooden spoon.
- Soak Cake: Slowly pour vanilla milk soak evenly over the top allowing it to absorb into cake through the holes.
- Fill Jam into Holes: Reserve 2 tbsp jam for swirling. Fill remaining jam into a piping bag, pipe into the holes of the cake. Spread any leaked jam evenly over cake surface with an offset spatula.
- Frost Cake: Spread a thick layer of white chocolate raspberry cream cheese frosting over the cake using an offset spatula.
- Swirl Jam: Use the back of a spoon to swirl the reserved 2 tbsp raspberry jam into the frosting for a pretty marbled effect.
- Serve: Cut into 16 slices and enjoy.
Notes
- For best results, bring egg whites and buttermilk to room temperature before mixing.
- You can substitute fresh raspberries if available, adjusting cooking time accordingly.
- Chilling the raspberry jam before use helps to firm it up for better texture in the frosting and cake filling.
- Use parchment paper to easily lift cake from pan without breaking.
- If you don’t have vanilla bean paste, substitute with 1 tablespoon pure vanilla extract.
- Make sure the white chocolate has cooled slightly before adding to frosting to prevent it from melting the butter and cream cheese.
- Store leftover cake covered in the refrigerator for up to 3 days for freshness.
