White Chocolate Raspberry Cake (Print Version)

Delicate white cake with raspberry jam, vanilla milk soak, and creamy white chocolate frosting for a memorable dessert.

# Ingredients:

→ Raspberry Jam

01 - 24 oz (680 g) frozen raspberries
02 - 3/4 cup (150 g) granulated white sugar
03 - 2 1/4 tsp (6 g) cornstarch

→ White Cake

04 - 2 1/2 cups (280 g) cake flour, spooned and leveled
05 - 1 1/2 tsp baking powder
06 - 1/4 tsp baking soda
07 - 1/2 tsp salt
08 - 10 tbsp (140 g) unsalted butter
09 - 1 1/2 cups (300 g) granulated white sugar
10 - 4 egg whites, at room temperature
11 - 1 tbsp vanilla bean paste
12 - 1 cup (240 ml) buttermilk, at room temperature

→ Vanilla Milk Soak

13 - 1/3 cup (80 ml) half & half, or whole milk
14 - 1/3 cup (100 g/ 120 ml) sweetened condensed milk
15 - 1/2 tbsp vanilla bean paste

→ White Chocolate Raspberry Cream Cheese Frosting

16 - 1 cup (224 g) unsalted butter, softened
17 - 4 oz (113 g) cream cheese, cold
18 - 6 oz (170 g) white chocolate bar, melted and slightly cooled
19 - 1 1/2 cups (130 g) powdered sugar
20 - 1/4 cup (60 ml) raspberry jam (from above)
21 - 2 tbsp raspberry jam (from above) for swirling into the frosting

# Steps:

01 - 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 are liquid. Pass through a sieve to remove seeds, then whisk in cornstarch and sugar. Heat for 25 minutes until thickened, then chill.
02 - Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment. In a bowl, mix cake flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar. Add egg whites and vanilla, then alternate adding dry ingredients and buttermilk until smooth.
03 - Bake the batter for 35-40 minutes or until a toothpick comes out clean. Cool the cake in the pan for 30 minutes, then transfer to a wire rack and cool completely.
04 - Combine half & half, sweetened condensed milk, and vanilla in a cup. Chill until ready to use.
05 - Mix butter on high speed until fluffy (5 minutes). Add cream cheese and mix for 1 minute. Blend in melted white chocolate. Add 1/4 cup of raspberry jam and powdered sugar. Mix until combined and fluffy.
06 - Trim the cake and poke holes on the surface. Slowly pour vanilla milk soak over the top. Pipe jam into the holes and spread any excess on the cake. Frost with the cream cheese frosting and swirl reserved jam on top. Slice into 16 portions and serve.

# Notes and Tips:

01 - For best results, ensure all ingredients are at room temperature before preparing the cake batter.

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