White Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Ingredients
For the Raspberry Jam
- 250 g raspberries, fresh or frozen
- 1/4 cup granulated sugar
- 1/4 lemon juice, from 1/4 of a lemon
For the White Cake
- 1 stick unsalted butter, softened, 113g
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Vanilla Milk Soak
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
For the White Chocolate Raspberry Cream Cheese Frosting
- 8 oz cream cheese, softened, 226g block
- 1 stick unsalted butter, softened, 113g
- 3 cups powdered sugar
- 100 g white chocolate, melted and cooled
- 3 tablespoons prepared raspberry jam, for swirling
For Garnish
- 1/4 cup fresh raspberries, as needed
Instructions
- 1
Combine the raspberries, granulated sugar, and a squeeze of lemon juice in a saucepan.
⏱️ 2 min
- 2
Cook the mixture over medium heat, stirring occasionally, until it thickens into a jam-like consistency. This will take approximately 10-15 minutes.
⏱️ 15 min
- 3
Once cooked, strain the hot jam through a fine-mesh sieve into a heatproof bowl to remove any seeds, pressing down to extract all the liquid.
⏱️ 5 min
- 4
Allow the raspberry jam to cool completely before using. This can take 1-2 hours at room temperature or faster in the refrigerator.
⏱️ 60 min
- 5
Preheat oven to 175°C (350°F). Prepare three 6-inch (15cm) round cake pans by greasing them and lining the bottoms with parchment paper.
⏱️ 10 min•🌡️ 175
- 6
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min
- 7
Add the eggs one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min
- 8
Stir in the vanilla extract.
⏱️ 1 min
- 9
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 10
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 11
Divide the cake batter evenly among the three prepared cake pans.
⏱️ 2 min
- 12
Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
⏱️ 30 min•🌡️ 175
- 13
Let the cake layers cool in the pans for a few minutes before invertting them onto a wire rack to cool completely. This will take at least 30-60 minutes.
⏱️ 30 min
- 14
In a small bowl, whisk together the milk, granulated sugar, and vanilla extract until the sugar is dissolved for the vanilla milk soak.
⏱️ 2 min
- 15
In a large mixing bowl, beat the softened cream cheese and softened butter together using an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min
- 16
Gradually add the powdered sugar, mixing on low speed until fully incorporated and the frosting is smooth.
⏱️ 5 min
- 17
Stir in the melted and cooled white chocolate until well combined.
⏱️ 2 min
- 18
Add a few tablespoons of the prepared raspberry jam to the frosting and gently swirl it in with a spatula or spoon to create a marbled effect, without fully mixing it in.
⏱️ 2 min
- 19
Place one cooled cake layer on your desired serving plate or cake stand.
⏱️ 1 min
- 20
Generously brush the top of this cake layer with the prepared vanilla milk soak.
⏱️ 1 min
- 21
Using a piping bag fitted with a round tip (or a spoon), pipe a border of the white chocolate raspberry cream cheese frosting around the edge of the cake layer.
⏱️ 3 min
- 22
Fill the center of the frosting border with a layer of the prepared raspberry jam.
⏱️ 2 min
- 23
Gently spread the jam evenly within the frosting border.
⏱️ 1 min
- 24
Carefully place the second cooled cake layer on top of the jam.
⏱️ 1 min
- 25
Repeat steps 20-23 for the second cake layer.
⏱️ 7 min
- 26
Place the third and final cooled cake layer on top.
⏱️ 1 min
- 27
Brush the top of the third cake layer with the remaining vanilla milk soak.
⏱️ 1 min
- 28
Apply a thin crumb coat of the white chocolate raspberry cream cheese frosting all over the cake, then apply the remaining frosting to fully cover and decorate the cake.
⏱️ 10 min
- 29
Swirl extra raspberry jam on top of the cake for additional decoration.
⏱️ 2 min
- 30
Garnish the cake with fresh raspberries.
⏱️ 1 min
- 31
Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Raspberry Cake
For the Raspberry Jam
- 250 g raspberries, fresh or frozen
- 1/4 cup granulated sugar
- 1/4 lemon juice, from 1/4 of a lemon
For the White Cake
- 1 stick unsalted butter, softened, 113g
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Vanilla Milk Soak
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
For the White Chocolate Raspberry Cream Cheese Frosting
- 8 oz cream cheese, softened, 226g block
- 1 stick unsalted butter, softened, 113g
- 3 cups powdered sugar
- 100 g white chocolate, melted and cooled
- 3 tablespoons prepared raspberry jam, for swirling
For Garnish
- 1/4 cup fresh raspberries, as needed
Instructions
- 1
Combine the raspberries, granulated sugar, and a squeeze of lemon juice in a saucepan.
⏱️ 2 min - 2
Cook the mixture over medium heat, stirring occasionally, until it thickens into a jam-like consistency. This will take approximately 10-15 minutes.
⏱️ 15 min - 3
Once cooked, strain the hot jam through a fine-mesh sieve into a heatproof bowl to remove any seeds, pressing down to extract all the liquid.
⏱️ 5 min - 4
Allow the raspberry jam to cool completely before using. This can take 1-2 hours at room temperature or faster in the refrigerator.
⏱️ 60 min - 5
Preheat oven to 175°C (350°F). Prepare three 6-inch (15cm) round cake pans by greasing them and lining the bottoms with parchment paper.
⏱️ 10 min•🌡️ 175 - 6
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min - 7
Add the eggs one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min - 8
Stir in the vanilla extract.
⏱️ 1 min - 9
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 10
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 11
Divide the cake batter evenly among the three prepared cake pans.
⏱️ 2 min - 12
Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
⏱️ 30 min•🌡️ 175 - 13
Let the cake layers cool in the pans for a few minutes before invertting them onto a wire rack to cool completely. This will take at least 30-60 minutes.
⏱️ 30 min - 14
In a small bowl, whisk together the milk, granulated sugar, and vanilla extract until the sugar is dissolved for the vanilla milk soak.
⏱️ 2 min - 15
In a large mixing bowl, beat the softened cream cheese and softened butter together using an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min - 16
Gradually add the powdered sugar, mixing on low speed until fully incorporated and the frosting is smooth.
⏱️ 5 min - 17
Stir in the melted and cooled white chocolate until well combined.
⏱️ 2 min - 18
Add a few tablespoons of the prepared raspberry jam to the frosting and gently swirl it in with a spatula or spoon to create a marbled effect, without fully mixing it in.
⏱️ 2 min - 19
Place one cooled cake layer on your desired serving plate or cake stand.
⏱️ 1 min - 20
Generously brush the top of this cake layer with the prepared vanilla milk soak.
⏱️ 1 min - 21
Using a piping bag fitted with a round tip (or a spoon), pipe a border of the white chocolate raspberry cream cheese frosting around the edge of the cake layer.
⏱️ 3 min - 22
Fill the center of the frosting border with a layer of the prepared raspberry jam.
⏱️ 2 min - 23
Gently spread the jam evenly within the frosting border.
⏱️ 1 min - 24
Carefully place the second cooled cake layer on top of the jam.
⏱️ 1 min - 25
Repeat steps 20-23 for the second cake layer.
⏱️ 7 min - 26
Place the third and final cooled cake layer on top.
⏱️ 1 min - 27
Brush the top of the third cake layer with the remaining vanilla milk soak.
⏱️ 1 min - 28
Apply a thin crumb coat of the white chocolate raspberry cream cheese frosting all over the cake, then apply the remaining frosting to fully cover and decorate the cake.
⏱️ 10 min - 29
Swirl extra raspberry jam on top of the cake for additional decoration.
⏱️ 2 min - 30
Garnish the cake with fresh raspberries.
⏱️ 1 min - 31
Slice and serve.
⏱️ 1 min