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

Ingredients

• 24 oz (680 g) frozen raspberries
• 3/4 cup (150 g) granulated white sugar
• 2 1/4 tsp (6 g) cornstarch
• 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
• 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
• 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.