White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delightful dessert that fuses sweet and tart flavors, creating a wonderful experience for your taste buds. Imagine biting into moist layers of cake paired with creamy white chocolate frosting and bursts of fresh raspberry goodness. This cake is perfect for birthdays, anniversaries, or just a luxurious treat after dinner. Plus, making it can become a fun kitchen adventure with family or friends! It’s an excellent way to impress your guests and show off your baking skills, all while enjoying the simplicity of beautiful, fresh ingredients. So, roll up your sleeves, grab your baking tools, and let’s create a cake that will have everyone swooning with joy.

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

When it comes to baking, the balance of flavors is key, and this recipe for White Chocolate Raspberry Cake hits that sweet spot perfectly. The creamy richness of white chocolate complements the tartness of fresh raspberries. In addition to that delightful pairing, the milk soak technique ensures each piece of cake is moist without being soggy, making every bite satisfying. Using fresh ingredients truly elevates this cake’s taste and texture, transforming it into a standout dessert that will leave everyone wanting more.

Why You’ll Love This White Chocolate Raspberry Cake

This cake isn’t just delicious; it’s also visually stunning, making it perfect for gatherings and special occasions. Your friends and family will be impressed by its layers and vibrant colors. Beyond its appearance, the unique flavor combine creates a delightful experience that dances on the palate. Best of all, the easy-to-follow steps yield impressive results, so you can enjoy baking without stress.

Ingredients

For Raspberry Jam:

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

For White 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
• 1/3 cup (80 ml) half & half, or whole milk
• 1/3 cup (100 g) sweetened condensed milk

For 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 (for swirling into frosting)

How to Make Raspberry Jam

Cook the Raspberries

Start by cooking the frozen raspberries in a medium saucepan over medium heat for about 10 minutes. Stir occasionally until they start breaking down and releasing their juices.

Strain and Thicken the Jam

Next, pass the mixture through a sieve to remove the seeds. Return the liquid to the saucepan, then whisk in the cornstarch and sugar. Cook this mixture for an additional 25 minutes or until it thickens beautifully.

How to Make White Cake

Prepare the Oven and Pan

While the raspberry jam cools, preheat your oven to 350°F (175°C). Grease a 9×9 inch pan, using parchment paper for easy removal later.

Mix Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, baking soda, and salt until combined. This will keep your cake light and fluffy.

Cream Butter and Sugar

Now, in a large bowl, cream the softened butter and sugar together using an electric mixer. Beat this mixture for about 2 minutes until it turns light and fluffy.

Incorporate Egg Whites and Vanilla

Gently mix in the egg whites and vanilla bean paste, stirring until the mixture becomes pale and smooth. This adds flavor and structure to your cake.

Combine Wet and Dry Mixtures

Next, gradually add the dry ingredients and buttermilk to the wet mixture. Mix until just combined; you don’t want to overmix! Pour the batter into the prepared pan.

Bake the Cake

Bake for 35-40 minutes, or until a toothpick comes out clean. Once done, allow the cake to cool completely in the pan on a wire rack.

How to Prepare Vanilla Milk Soak

Mix Soak Ingredients

In a measuring cup, whisk together the half & half, sweetened condensed milk, and remaining vanilla. Chill this mixture until you’re ready to use it.

How to Make Frosting

Beat the Butter

In a mixing bowl, beat the softened butter until it is pale and fluffy. This usually takes about 2-3 minutes.

Add Cream Cheese

Next, mix in the cold cream cheese until it’s fluffy, then incorporate the slightly cooled melted white chocolate. This will create a rich frosting.

Incorporate Jam and Sugar

Blend in the raspberry jam, then sift in powdered sugar. Mix until fluffy and smooth. This combination of flavors will be heavenly on your cake.

How to Assemble the Cake

Prepare the Cake

Cut a thin layer off the top of the cooled cake to ensure it is flat. Use a skewer or a stick to poke holes all over the surface.

Soak and Fill

Pour the vanilla milk soak over the cake, allowing it to absorb. After a few minutes, pipe the raspberry jam into the holes you made earlier.

Frost and Decorate

Now it’s time to frost! Cover the cake with your white chocolate raspberry cream cheese frosting. For a beautiful touch, swirl in the remaining raspberry jam. Slice it up and serve!

Serving Suggestions

For the perfect finishing touch, pair your slices with fresh raspberries and a sprinkle of powdered sugar. You could also serve a scoop of vanilla ice cream or whipped cream on the side.

Tips for Success

• Ensure all your ingredients are at room temperature for the best mixing.
• Take your time with the soaking process to allow maximum flavor integration.

Variations

If you have fresh raspberries on hand, feel free to substitute them for frozen. You could also experiment with different flavored chocolates for the frosting.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries are great, but keep an eye on the cooking time.

2. How do I store leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze this cake?
Absolutely! Just wrap slices tightly in plastic for up to 2 months.

4. What can I use instead of buttermilk?
A mix of milk and vinegar or yogurt works in place of buttermilk.

5. Can this cake be made ahead of time?
Yes, both the cake and frosting can be made in advance. Assemble them later for maximum freshness and taste.

This White Chocolate Raspberry Cake is a fantastic dessert, combining rich flavors with a soft, luscious texture. It’s perfect for celebrations or as a well-deserved treat. The balance of sweetness and tanginess makes each slice unforgettable. Elevate your next gathering or cozy evening at home with this decadent cake, and enjoy every delicious moment it brings!

Print