White Chocolate Raspberry Cake
This perfect white chocolate raspberry cake is an extra delicate and soft white cake flavored with lots of vanilla, soaked with sweet vanilla milk, filled with raspberry jam and frosted with silky white chocolate raspberry cream cheese frosting. It’s so incredibly soft, packed full of white chocolate and raspberry flavor, with the most irresistible texture from the vanilla milk soak, almost like a tres leches, but not quite as wet. The most perfect raspberry cake!
Why you’ll love this white chocolate raspberry cake
- Perfectly soft and delicate vanilla white cake– This cake is incredibly soft and flavored with lots of vanilla bean paste, to give it the strongest vanilla flavor. The buttermilk works together in the cake batter with the creamed butter and well mixed egg whites to give the cake the most fluffy and soft texture.
- Vanilla milk soak- Whole milk and sweetened condensed milk are mixed together with vanilla bean paste. After the cake bakes, it will get poked with small holes, and this delicious mixture will get poured over the cake, allowing it to soak up all that sweet vanilla goodness!
- Raspberry jam– After the milk soak, homemade raspberry jam is piped into the cake so that each bite has little pockets of sweet and delicious raspberry flavor.
- White chocolate raspberry cream cheese frosting- A bit of raspberry jam is reserved and mixed into the white chocolate cream cheese frosting to create the perfect finishing touch for the cake. It’s silky and fluffy and makes each bite of cake just completely melt in your mouth!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for baking a soft and moist white chocolate raspberry cake
Room Temperature Ingredients- You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like egg whites and buttermilk, can cause the cake to bake with more of a gummy consistency, and we don’t want that. We want a moist and fluffy cake!
Mixing the Batter- You’ll want to cream the butter and sugar together until pale in color and fluffy, and the eggs should be mixed in until smooth. It’s okay at this point to mix a lot, as we’re adding air into the eggs, helping to give the batter a “lift”. However, mix the dry ingredients on low speed just until they are blended into the wet ingredients to avoid an overly dense cake.
Measuring Your Flour Properly- If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.
Baking Pan- I recommend using a light colored, metal baking pan. This will help to ensure that the cake gets baked evenly. A glass or dark colored baking pan can cause baking variations, like the cake baking too quickly, being over-baked in some areas, while not baked in others.
White Chocolate Raspberry Cake FAQs
Store leftovers in an airtight container in the fridge, for three days. Allow the cake to come to room temperature before enjoying for the best texture!
I have been on my own gluten free journey lately and have found that most of my recipes turn out great GF- Hooray! There is a caveat though, I can only say the recipe will come out good with Bobs Red Mill 1 to 1 gluten free baking flour. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.
If you don’t have buttermilk on hand, you can easily make it but mixing 1 cup (240 ml) of whole milk with 1 tbsp of fresh lemon juice or white vinegar.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
White Chocolate Raspberry Cake
Ingredients
For the Raspberry Jam
- 24 oz (680 g) rozen raspberries
- 3/4 cup (150 g) granulated white sugar
- 2 1/4 tsp (6 g) cornstarch
For the 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
- 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
For the Vanilla Milk Soak
- 1/3 cup (80 ml) half & half, or whole milk
- 1/3 cup (100 g/ 120 ml) sweetened condensed milk
- 1/2 tbsp vanilla bean paste
For the White Chocolate Raspberry Cream Cheese 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 from above, for swirling into the frosting
Instructions
For the Raspberry Jam
- Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and are liquidy.24 oz (680 g) rozen raspberries
- Pass the raspberries through a sieve to remove the seeds. You should have just under 2 cups (480 ml) of liquid.
- Return the raspberry liquid to the saucepan, off the heat, and whisk in the cornstarch and sugar.3/4 cup (150 g) granulated white sugar, 2 1/4 tsp (6 g) cornstarch
- Heat the mixture over medium heat for about 25 minutes until the jam is thick. It should measure out to 1 1/2 cups (360 ml).
- Transfer the the jam to a small bowl. Let the jam chill while working on the rest of the cake.
For the White Cake
- Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.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
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.(You can also use the bowl of a stand mixer fit with a paddle attachment.)10 tbsp (140 g) unsalted butter, 1 1/2 cups (300 g) granulated white sugar
- Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.4 egg whites, at room temperature, 1 tbsp vanilla bean paste
- Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.1 cup (240 ml) buttermilk, at room temperature
- Pour the batter into the prepared pan. Bake the cake for 35-40 minutes or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire rack for 30 minutes. Carefully pull up on the parchment paper to release the cake from the pan, then continue to cool it on the wire rack until completely cooled.
For the Vanilla Milk Soak
- In a liquid measuring cup, whisk the half & half, sweetened condensed milk and vanilla together. Chill in the fridge until ready to use.1/3 cup (80 ml) half & half, or whole milk, 1/3 cup (100 g/ 120 ml) sweetened condensed milk, 1/2 tbsp vanilla bean paste
For the White Chocolate Raspberry Cream Cheese Frosting
- Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.1 cup (224 g) unsalted butter, softened
- Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.4 oz (113 g) cream cheese, cold
- Add in the melted and slightly cooled white chocolate. Mix on medium speed until combined.6 oz (170 g) white chocolate bar, melted and slightly cooled
- Add in 1/4 cup (60 ml) of the raspberry jam and mix on medium speed until combined.1/4 cup (60 ml) raspberry jam from above
- Sift in the powdered sugar. Mix on low speed until combined, then on high speed for 1 minute until fluffy.1 1/2 cups (130 g) powdered sugar
Assembling the Cake
- When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the vanilla milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Slowly pour the vanilla milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
- Reserve 2 tbsp of jam, then add the remaining portion jam to a piping bag. Pipe the jam into the holes of the cake. Some will inevitably leak out, so use an offset spatula to spread the jam over the surface of the cake.
- Frost the top of the cake with a thick layer of white chocolate raspberry cream cheese frosting using an offset spatula. Swirl the remaining bit of jam into the frosting using the back of a spoon. Then cut into 16 slices and serve!2 tbsp raspberry jam from above, for swirling into the frosting
This looks amazing! What size pan should be used? It looks like maybe a 9×9? Thank you very much for sharing this. I will definitely be making it!
The recipe for the cake is good
I still find it personally, it has definitely too much sugar and the milk soak can do without the condensed milk. Also the cream cheese frosting, i personally tried it without powder sugar and the sweetness of the jam is more than enough.
Can I just use vanilla extract instead of the bean paste? If so, are the measurements any different?
Yes you can and it’s the same ratio
Vaya pinta!
Hi, I’m from Andaman and Nicobar Islands, India.
The buttermilk you use in cake batter, is it traditional or cultured?
Cause in India Buttermilk often means diluted curd/yogurt mixed with water, salt, spices, and herbs like curry leaves or ginger.
Cake buttermilk is just one cup now milk with either lemon juice or vinegar whisked in
i don’t know how to feel
Can you make this in a 9×13 pan?
I tried that and it worked pretty well for me! the cake will be thinner of course so keep that in mind. Just make sure you dont have it in the oven too long, I had mine in for about 25 mins but depending on your oven you might want to have it in for even shorter.
The recipe was written very well and it was easy to follow! I decided to use store bought jam and I also skipped the vanilla milk soak, despite that though the cake turned out very good! It wasn’t dry at all and it was very soft and absolutely delicious! The cream cheese frosting was also very good, thought it was VERY sweet which I liked but if you cant handle a lot of sugar it’s not for you. I did find that the consistency of the frosting was different than in the video I saw, mine was not as thick and would easily run off the cake. I wasn’t able to add as thick of a layer of frosting as I would have wanted or as was shown in the video because of this as it just started spilling over the side of the cake. Still, it’s one of the better cream cheese frosting recipes I’ve tried, most of the time i need to add quadruple the amount of powdered sugar, so I still think this was a pretty good cream cheese frosting recipe in general!