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A slice of White Chocolate Raspberry Cake, layered with white chocolate frosting and raspberry filling, topped with fresh raspberries and powdered sugar.

White Chocolate Raspberry Cake

This white chocolate raspberry cake is ideal for anyone who loves soft, bakery-style desserts with a fruity twist. The layers of creamy frosting, sweet raspberry filling, and tender cake make it visually stunning and perfect for Pinterest.
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Prep Time 1 hour 30 minutes
Cook Time 38 minutes
Total Time 2 hours 8 minutes
Servings: 16 slices
Course: Dessert
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the raspberry jam
  • 3 cups frozen raspberries
  • 3 quarter cup granulated sugar
  • 2 teaspoons cornstarch
For the white cake
  • 2 and 1/2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1 quarter teaspoon baking soda
  • 1 half teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 and 1/2 cups granulated sugar
  • 4 large egg whites room temperature
  • 1 tablespoon vanilla flavoring
  • 1 cup buttermilk room temperature
For the milk soak
  • 1 third cup whole milk
  • 1 third cup sweetened condensed milk
  • 1 half tablespoon vanilla flavoring
For the frosting
  • 1 cup unsalted butter softened
  • 4 ounces cream cheese chilled
  • 6 ounces white chocolate melted and cooled
  • 1 and 1/2 cups powdered sugar
  • 1 quarter cup raspberry jam
For garnish
  • 2 tablespoons raspberry jam

Equipment

  • Saucepan
  • Bowl
  • Whisk
  • mixer
  • 9 by 9 inch pan
  • Parchment paper

Method
 

  1. In a saucepan over medium heat, cook raspberries until broken down, then stir in sugar and cornstarch and simmer until thickened. Cool completely.
  2. Preheat oven to 350 degrees Fahrenheit and prepare a 9 by 9 inch pan with parchment.
  3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. In a separate bowl, beat butter and sugar until light and fluffy, about 2 minutes.
  5. Add egg whites and vanilla flavoring, mixing until smooth and pale.
  6. Alternate adding dry ingredients and buttermilk, mixing gently until just combined.
  7. Pour batter into the pan and bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  8. Cool the cake completely, then poke small holes across the surface.
  9. Whisk together milk, sweetened condensed milk, and vanilla, then slowly pour over the cake allowing it to absorb fully.
  10. Spread a layer of raspberry jam over the cake, letting it seep into the holes.
  11. Beat butter until fluffy, then add cream cheese and mix until smooth.
  12. Blend in melted white chocolate, then powdered sugar and raspberry jam until light and creamy.
  13. Spread frosting evenly over the cake and swirl extra raspberry jam on top.
  14. Slice and serve once fully set.

Notes

Allow the cake to fully absorb the milk soak before frosting for the best soft texture.