White Chocolate Raspberry Cake

This white chocolate raspberry cake is my go-to for special celebrations and any time I want to impress a crowd. Every bite has an ultra-soft white cake, a juicy swirl of homemade raspberry jam, and a cloud of rich cream cheese frosting with white chocolate. The subtle floral vanilla milk soak takes it over the top for flavor and tenderness.

The very first time I made this cake, it became an instant family favorite. My niece declared it the best cake she ever had and requests it every birthday now.

Ingredients

• Frozen raspberries: keep the jam bright and tart use high quality berries for the brightest flavor
• Granulated white sugar: for sweetness and jam stability aim for fine cane sugar for best dissolving
• Cornstarch: thickens the jam look for fresh baking aisle cornstarch with no lumps
• Cake flour: gives the cake supreme softness sift before measuring for best results
• Baking powder and baking soda: help the cake rise use both for perfect crumb
• Salt: balances the sweetness go with fine sea salt if possible
• Unsalted butter: for richness and flavor always choose fresh and high fat content for cakes
• Egg whites: make the cake extra light separate carefully with no yolk for pure white color
• Vanilla bean paste: gives floral vanilla flavor find real vanilla paste for an aromatic punch
• Buttermilk: for tang and tenderness real buttermilk is best but substitute with milk plus lemon if needed
• Half and half or whole milk: makes the vanilla soak rich and creamy whole milk adds subtle flavor
• Sweetened condensed milk: adds moisture and sweetness full fat is best
• Cream cheese: in frosting for a bit of tang choose block cream cheese very cold for whipping
• White chocolate bar: melts into frosting for creamy texture choose a good quality brand with cocoa butter
• Powdered sugar: sweetens and smooths the frosting sift to avoid lumps

Step-by-Step Instructions

Make the Raspberry Jam:

Cook and reduce the raspberries Place frozen raspberries in a saucepan over medium heat and stir often for about ten minutes until the berries fully break down and turn juicy Do not rush this step as it brings out the fresh fruit flavor

Strain and measure the puree:

Push the raspberry mixture through a fine mesh sieve to remove seeds Aim for just under two cups of liquid. This gives the jam smoothness

Thicken the jam:

Whisk sugar and cornstarch into the raspberry liquid in the saucepan. Place the pan back on medium heat and simmer gently stirring for about twenty five minutes until the mixture thickens into jam. You want it deeply colored and slightly glossy

Cool and store:

Transfer the jam to a bowl and chill while you prepare the rest. Cold jam will set up and be easier to handle

Make the White Cake:

Prep the pan and oven Heat oven to three fifty degrees and line a nine inch square pan with parchment paper allowing for easy removal

Mix dry ingredients:

In a medium bowl whisk together cake flour baking powder baking soda and salt until evenly combined

Cream butter and sugar:

In a large bowl with an electric mixer beat the softened butter and sugar together for about two minutes until fluffy and pale. This step gives the cake lightness

Add egg whites and vanilla:

Beat in egg whites and vanilla paste on medium until the mixture looks lighter and blended

Combine wet and dry:

Add flour mixture and buttermilk in stages mixing slowly until no dry streaks remain. Scrape down the bowl to prevent lumps

Bake and cool:

Pour batter into the pan and bake for thirty five to forty minutes. The cake is ready when a toothpick comes out clean from the center. Cool in the pan then lift out with parchment and cool completely on a rack

Soak with Vanilla Milk:

Whisk the vanilla soak In a measuring cup mix half and half condensed milk and vanilla paste. Chill in the fridge until needed

Apply the soak:

When cake is cool trim any domed top to flatten and poke plenty of holes with a wooden stick. Pour the soak gently over the cake letting it absorb for the softest crumb

Make the Frosting:

Beat the butter Whip very soft butter with a mixer on high until nearly white in color and fluffy about five minutes. This gives a light texture

Add cream cheese and white chocolate:

Beat in cold cream cheese until combined and fluffy. Add melted and slightly cooled white chocolate and beat again for luxurious creaminess

Mix in raspberry jam and sugar:

Add in chilled raspberry jam and powdered sugar. Whip until everything is blended and the frosting is airy and pale

Assemble the Cake:

Pipe and swirl Spread most of the remaining jam over the soaked cake focusing on the holes Then cover with a thick layer of frosting Swirl in the reserved raspberry jam with a spoon for a marbled effect

Slice and serve:

Cut into sixteen pieces and serve cold or at room temperature for the ultimate berry and white chocolate dessert experience

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Storage Tips

Store the cake covered in the refrigerator for up to four days. The milk soak keeps it moist longer than most cakes. You can also freeze individual slices tightly wrapped and thaw overnight in the fridge.

Ingredient Substitutions

No buttermilk on hand Make your own by mixing one cup milk with one tablespoon lemon juice and letting it sit for five minutes. For the jam you can substitute store-bought raspberry preserves in a pinch but the flavor of homemade makes a huge difference.

Serving Suggestions

Serve slices lightly chilled for the ultimate creamy bite. This cake pairs beautifully with black coffee or a sparkly berry drink. For extra flair garnish with fresh raspberries or white chocolate curls.

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Cultural Touch

This cake combines elements of classic white American celebration cakes with the technique of a tres leches style soak adding moisture and tenderness. It is a modern favorite that borrows from European and Latin cake traditions and is always welcome on holiday dessert tables in my family.

Recipe FAQs

→ How do you ensure the cake stays moist?

Soaking the baked cake with a vanilla milk mixture ensures every bite is tender and moist, resembling a lighter tres leches effect.

→ Can fresh raspberries replace frozen in the jam?

Yes, fresh raspberries may be used in place of frozen. Simply cook them as directed until they break down for the jam.

→ What tips help achieve a fluffy crumb?

Creaming the butter and sugar thoroughly, using cake flour, and keeping egg whites at room temperature all help create a soft, airy texture.

→ Is the cream cheese frosting sweet or tangy?

The frosting balances sweetness from white chocolate and sugar with a slight tang from the cream cheese and raspberry jam swirl.

→ How do you assemble the layers?

Poke holes in the cooled cake, pour over the vanilla milk, pipe jam into the holes, then spread frosting and swirl with more jam for decoration.