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–+ servings
White Chocolate Raspberry Cake

Irresistible White Chocolate Raspberry Cake You’ll Love

Delight in a soft and fluffy White Chocolate Raspberry Cake that combines creamy white chocolate and tart raspberries for an unforgettable dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Frozen Raspberries can substitute with fresh raspberries when in season
  • 1 cup Granulated Sugar avoid powdered sugar for the batter
  • 2 tablespoons Cornstarch use instant tapioca as a substitute if needed
  • 1.5 cups Cake Flour all-purpose flour can be used but may alter consistency
  • 1 teaspoon Baking Powder ensure it's fresh for optimal results
  • 1 teaspoon Baking Soda ensure it's fresh for optimal results
  • 1 teaspoon Salt omit if using salted butter
  • 0.5 cup Unsalted Butter room temperature for proper creaming
  • 4 large Egg Whites should be room temperature for optimal volume
  • 1 tablespoon Vanilla Bean Paste substitute with pure vanilla extract using a 1:1 ratio
  • 1 cup Buttermilk can substitute with milk mixed with 1 tbsp acid
For the Vanilla Milk Soak
  • 0.5 cup Half & Half or Whole Milk cream can substitute for richness
  • 0.25 cup Sweetened Condensed Milk skip for less sweet version
For the Frosting
  • 8 ounces Cream Cheese cold cream cheese is easier to blend
  • 6 ounces White Chocolate Bar ensure it's melted and slightly cooled
  • 2 cups Powdered Sugar adjust sweetness to your preference
For the Filling
  • 0.5 cup Raspberry Jam use homemade or high-quality store-bought jam

Equipment

  • 9x9-inch baking pan
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare Raspberry Jam: In a medium saucepan over medium heat, combine frozen raspberries with a splash of water. Mash the berries, strain, blend with sugar, and cornstarch until thickened.
  2. Make the Cake Batter: Preheat oven to 350°F. Grease a 9x9 inch pan. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Cream butter and sugar until light. Add egg whites and vanilla, mix well.
  3. Combine Dry and Wet Ingredients: Gradually incorporate dry ingredients into the butter mixture, alternating with buttermilk, until just smooth.
  4. Bake the Cake: Pour batter into the pan and bake for 35-40 minutes until a toothpick comes out clean. Cool in the pan for 30 minutes before transferring to a rack.
  5. Prepare the Vanilla Milk Soak: Whisk together half & half, sweetened condensed milk, and a dash of vanilla. Chill in the refrigerator.
  6. Make the Frosting: Beat butter until fluffy, add cold cream cheese, mix smooth. Stir in melted white chocolate and raspberry jam. Gradually sift in powdered sugar.
  7. Assemble the Cake: Trim the cooled cake, poke holes in the top, pour vanilla milk mixture over evenly, fill holes with raspberry jam, frost with cream cheese mixture.
  8. Serve and Enjoy: Cake can be served immediately or refrigerated for later. Slice to reveal layers of cake and frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Expert tips include using room temperature ingredients and avoiding overmixing for best results.

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