Name: White Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
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, 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; 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)

Ingredients

Scale

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, 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
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)

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Instructions

Cook frozen raspberries over medium heat for 10 minutes until juices release.
Strain mixture, return to heat, whisk in cornstarch and sugar, then cook until thickened.
Preheat oven to 350°F (175°C) and prepare a 9×9 inch pan.
Whisk together dry ingredients: cake flour, baking powder, baking soda, and salt.
Cream softened butter and sugar until light and fluffy.
Mix in egg whites and vanilla bean paste until smooth.
Gradually combine wet and dry mixtures, then pour batter into the pan.
Bake for 35-40 minutes or until a toothpick comes out clean and cool.
Whisk together soak ingredients and chill.
Beat softened butter until fluffy, mix in cold cream cheese and white chocolate.
Blend in raspberry jam and sift in powdered sugar until smooth.
Level the cake, poke holes in it, soak with milk mixture, and fill with raspberry jam.
Frost the cake with the prepared frosting and swirl in more raspberry jam.

Notes

Ensure all ingredients are at room temperature for better mixing.
Allow the soaking process to flavor the cake thoroughly.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 380
Sugar: 28
Sodium: 200
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 40
Fiber: 2
Protein: 4
Cholesterol: 50