White Chocolate Raspberry Cake (Recipe for Printing)

This June, enjoy a luscious white chocolate and raspberry creation perfect for gatherings and celebrations. Crafted with fresh raspberries and creamy frosting. Save & click.

# What You Need:

→ Raspberry Layer

01 - 24 ounces frozen raspberries
02 - 3/4 cup granulated white sugar
03 - 2 1/4 teaspoons cornstarch

→ Cake Batter

04 - 2 1/2 cups cake flour, spooned and leveled
05 - 1 1/2 teaspoons baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 10 tablespoons unsalted butter
09 - 1 1/2 cups granulated white sugar
10 - 4 large egg whites, at room temperature
11 - 1 tablespoon vanilla bean paste
12 - 1 cup buttermilk, at room temperature
13 - 1/3 cup half and half or whole milk
14 - 1/3 cup sweetened condensed milk

→ Frosting

15 - 1/2 tablespoon vanilla bean paste
16 - 1 cup unsalted butter, softened
17 - 4 ounces cream cheese, cold
18 - 6 ounces white chocolate bar, melted and slightly cooled
19 - 1 1/2 cups powdered sugar
20 - 1/4 cup raspberry jam, reserved from above
21 - 2 tablespoons raspberry jam, for swirling into the frosting

# How to Make It:

01 - Combine frozen raspberries and 3/4 cup sugar in a saucepan over medium heat. Cook until raspberries release juices. Stir in cornstarch and continue simmering until mixture thickens to a jam consistency. Strain and set aside to cool.
02 - In a large bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, beat unsalted butter and 1 1/2 cups sugar until pale and fluffy.
04 - Add egg whites and vanilla bean paste to the butter mixture. Mix until fully incorporated.
05 - Add dry ingredients to the creamed mixture in two parts, alternating with buttermilk, half and half, and sweetened condensed milk. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between greased and lined cake pans. Spoon dollops of prepared raspberry jam over the batter and gently swirl. Bake at 350°F until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely before assembly.
07 - Beat softened butter and cold cream cheese until smooth. Add melted white chocolate and mix until emulsified. Gradually incorporate powdered sugar and vanilla bean paste. Mix until light and fluffy.
08 - Spread a layer of white chocolate frosting over the first cake layer. Add a layer of raspberry jam. Place second layer on top, then frost top and sides. Swirl in 2 tablespoons raspberry jam into the surface of the frosting for a marbled effect.

# Extra Tips:

01 - Ensure all dairy ingredients are brought to room temperature for smoother mixing and optimal texture.
02 - For best results, allow the cake to fully cool before assembling and frosting to prevent melting.

Return