Description
A luscious blend of creamy white chocolate and tart raspberries, this White Chocolate Raspberry Cake is perfect for any celebration.
Ingredients
Scale
- 24 oz frozen raspberries
- 3/4 cup granulated white sugar
- 2 1/4 tsp cornstarch
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter (softened)
- 1 1/2 cups granulated white sugar
- 4 egg whites at room temperature
- 1 tbsp vanilla bean paste
- 1 cup buttermilk (at room temperature)
- 1/3 cup half & half or whole milk
- 1/3 cup sweetened condensed milk
- 1/2 tbsp vanilla bean paste
- 1 cup unsalted butter (softened)
- 4 oz cream cheese (cold)
- 6 oz white chocolate bar (melted and slightly cooled)
- 1 1/2 cups powdered sugar
- 1/4 cup raspberry jam (for frosting)
- 2 tbsp raspberry jam (for swirling into the frosting)
Instructions
- Prepare the raspberry jam: Combine frozen raspberries and sugar in a saucepan over medium heat. Stir gently and bring to a simmer for about 10 minutes. Thicken with cornstarch and cool.
- Preheat the oven to 350°F (175°C) and grease cake pans.
- Whisk together cake flour, baking powder, baking soda, and salt in a large bowl.
- Beat together softened butter and sugar until light and fluffy in a separate bowl.
- Add egg whites and vanilla bean paste to the butter mix, beating until well incorporated.
- Gradually mix in flour mixture alternately with buttermilk until just combined.
- Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans before transferring to wire racks.
- Prepare the vanilla milk soak by combining half & half and sweetened condensed milk. Soak cooled cakes with this mixture.
- Beat softened butter and cold cream cheese together until smooth. Mix in melted white chocolate and powdered sugar until creamy for the frosting.
- Frost the top of one cake layer with raspberry jam, then place the second layer on top and frost the entire cake with cream cheese frosting. Swirl in additional raspberry jam for decoration.
Notes
For a sugar-free version, consider using sugar substitutes like stevia or monk fruit. Store leftover cake in an airtight container for up to 4 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg