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This white chocolate raspberry cake brings together the creamy sweetness of white chocolate and the bright tartness of raspberries in a moist, tender crumb that melts in your mouth. It’s perfect for special occasions or just when you want a little homemade indulgence. The balance between fruity and sweet flavors keeps every bite interesting and satisfying.
I first made this on a rainy weekend to cheer up the family and the recipe instantly became a favorite. The homemade raspberry jam inside really brings the cake to life and gives it a special touch that everyone notices.
Gather Your Ingredients
- Frozen raspberries: fresh ones are fine too but frozen offer great flavor and convenience
- Granulated white sugar: you will need it for both the cake and the jam, so choose a fine consistency for smooth results
- Cornstarch: thickens the raspberry jam to the perfect spreadable texture
- Cake flour: provides a delicate crumb texture for tender slices
- Baking powder and baking soda: to help the cake rise perfectly light
- Salt: balances the sweetness and enhances flavors
- Unsalted butter: quality butter will give a rich flavor and smooth texture
- Egg whites: room temperature helps with volume when beaten
- Vanilla bean paste: more aromatic than extract, but extract works fine
- Buttermilk and half & half: add moisture and a subtle tang which complements the raspberries
- Sweetened condensed milk: adds depth and richness to the batter
- Cream cheese: for a smooth and tangy frosting base
- White chocolate: melted gently to avoid burning, adds creamy sweetness
- Powdered sugar: sifts nicely into frosting for smoothness
- Raspberry jam: use the homemade jam made from the raspberries in the cake for extra flavor
How to Make It
- Sauté the Aromatics:
- Cook the raspberries with half the granulated sugar and cornstarch over medium heat stirring often until thickened into a jam consistency. Let this cool while you prepare the cake batter.
- Prepare the Dry Ingredients:
- Sift together cake flour, baking powder, baking soda, and salt in a large bowl. This blends everything evenly so the cake rises without pockets of leavening agents.
- Cream the Butter and Sugar:
- Using a mixer, beat the unsalted butter and remaining sugar until light and fluffy. This traps air which helps the cake become tender and airy.
- Add Egg Whites and Vanilla:
- Gradually add the room temperature egg whites one at a time while mixing at medium speed. Stir in vanilla bean paste to enhance flavor.
- Alternate Adding Dry Ingredients and Wet Ingredients:
- Begin adding the flour mixture and buttermilk alternately in three additions, starting and ending with dry ingredients. Mix on low speed until just combined to avoid overworking the batter.
- Bake the Cake:
- Divide batter evenly between two prepared round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for about 25 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.
- Make the Frosting:
- Mix softened butter and cream cheese until smooth. Slowly add melted white chocolate and powdered sugar until the frosting is creamy. Fold in raspberry jam and swirl gently to create a marbled effect.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting. Use the leftover jam to create pretty raspberry swirls on top.
White chocolate is my favorite ingredient here because it adds a smooth richness without overpowering the raspberries. One rainy afternoon baking this brought my family together and the joyful smiles as we dug in made all the effort worth it.
Flavor Boosters
Store leftovers wrapped tightly in plastic wrap in the refrigerator where it will keep fresh up to four days. For longer storage, slice and freeze portions individually in airtight containers. Thaw in the fridge overnight before serving.
Serving Suggestions
Pair this cake with a simple bowl of fresh raspberries and a dollop of whipped cream or vanilla ice cream to elevate your dessert experience. It’s a beautiful centerpiece for holidays, birthdays, or afternoon tea.
Creative Twists
In summer, fresh raspberries shine brightest in this recipe but in colder months frozen berries are just fine. You can also experiment by swapping raspberries for blackberries or strawberries for a variation on the theme.
This cake has become a go-to favorite due to its perfect balance of flavors and easy preparation. Enjoy every bite knowing you’ve made a truly special dessert.
Common Questions About This Recipe
- → What makes this cake moist and tender?
Using cake flour along with buttermilk and properly whipped egg whites helps achieve a light, moist texture.
- → How is the raspberry flavor incorporated?
Fresh raspberries are used in the batter and raspberry jam is swirled into the cream cheese frosting for a vibrant tartness.
- → Can I substitute the white chocolate?
Yes, high-quality white chocolate is best for melting smoothly and blending well, but premium white chocolate chips can be used.
- → What is the purpose of cornstarch in the cake batter?
Cornstarch lightens the cake by reducing gluten development, creating a more tender crumb.
- → How should the frosting be stored?
Store the cake refrigerated to keep the cream cheese frosting fresh and ensure the raspberry jam swirl stays vibrant.