Indulge in the delightful combination of white chocolate and fresh raspberries with this mouth-watering White Chocolate Raspberry Cake recipe. This cake is not only delicious but also easy to make, making it the perfect treat for any occasion.
Why You’ll Love This Recipe?
- The perfect balance of sweet white chocolate and tart raspberries creates a flavor explosion in every bite.
- With simple ingredients and straightforward instructions, this cake can be whipped up in no time, making it ideal for busy schedules.
- This cake is a showstopper at any gathering, from birthdays to holiday celebrations.
Ingredient Notes:
For the Raspberry Jam:
- Frozen raspberries add a burst of fruity flavor.
- Granulated white sugar enhances the sweetness of the jam.
- Cornstarch helps thicken the jam to the perfect consistency.
For the White Cake:
- Cake flour creates a light and fluffy texture.
- Buttermilk adds moisture and a slight tanginess to the cake.
- Vanilla bean paste provides a rich vanilla flavor that complements the white chocolate and raspberries.
For the Vanilla Milk Soak:
- Half & half or whole milk adds richness to the soak.
- Sweetened condensed milk adds sweetness and creaminess.
- Vanilla bean paste infuses the cake layers with a delicious vanilla flavor.
For the White Chocolate Raspberry Cream Cheese Frosting:
- White chocolate bar melted and cooled adds a creamy sweetness.
- Cream cheese provides a tangy and creamy balance to the sweetness of the frosting.
- Powdered sugar sweetens and thickens the frosting to the perfect consistency.
Step-by-Step Instructions:
- Start by making the Raspberry Jam by combining frozen raspberries, sugar, and cornstarch in a saucepan over medium heat.
- In a separate bowl, prepare the White Cake batter by mixing cake flour, baking powder, baking soda, salt, butter, sugar, egg whites, vanilla bean paste, and buttermilk.
- Once the cake layers are baked and cooled, prepare the Vanilla Milk Soak by combining half & half, sweetened condensed milk, and vanilla bean paste.
- To make the White Chocolate Raspberry Cream Cheese Frosting, beat butter, cream cheese, melted white chocolate, powdered sugar, and raspberry jam until smooth.
Helpful Tips:
- For a more intense raspberry flavor, add additional raspberry jam to the frosting.
- Allow the cake layers to cool completely before assembling to prevent the frosting from melting.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality white chocolate for a rich and creamy texture.
- To achieve perfectly smooth frosting, ensure the cream cheese and butter are at room temperature before mixing.
- Swirl additional raspberry jam into the frosting for a beautiful marbled effect.
Serving Suggestions:
Serve this White Chocolate Raspberry Cake with a dollop of whipped cream and fresh raspberries on top for an extra touch of elegance. Pair it with a cup of hot tea or coffee for a delightful dessert experience.
Storage and Reheating Tips:
To store the cake, cover it with plastic wrap and store it in the refrigerator for up to 3 days. To reheat, allow the cake to come to room temperature or microwave individual slices for a few seconds until warm.
Frequently Asked Questions:
- Can I use fresh raspberries instead of frozen?
- Yes, fresh raspberries can be used in place of frozen in the Raspberry Jam.
- Can I make the cake layers in advance?
- Yes, the cake layers can be baked ahead of time and stored in the freezer until ready to assemble.
- Can I use a different type of frosting for this cake?
- While the White Chocolate Raspberry Cream Cheese Frosting is recommended, you can use a different frosting of your choice.
Conclusion:
Don’t miss out on the chance to create this delectable White Chocolate Raspberry Cake for your next special occasion. With its irresistible flavors and easy preparation, this cake is sure to impress your friends and family. Give it a try and share your feedback with us!
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White Chocolate Raspberry Cake Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 10–12 servings 1x
- Category: Desserts
- Method: Baking
Description
Indulge in the decadent flavors of white chocolate and raspberry with this delightful cake. A moist white cake is layered with homemade raspberry jam, soaked in a vanilla milk mixture, and topped with a creamy white chocolate raspberry cream cheese frosting.
Ingredients
Raspberry Jam:
- 24 oz (680 g) frozen raspberries
- 3/4 cup (150 g) granulated white sugar
- 2 1/4 tsp (6 g) cornstarch
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
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
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
- Make the Raspberry Jam: Combine frozen raspberries, sugar, and cornstarch in a saucepan. Cook until thickened, then cool.
- Prepare the White Cake: Mix dry ingredients, cream butter and sugar, beat in egg whites and vanilla, then alternate adding dry ingredients and buttermilk. Bake in pans.
- Create the Vanilla Milk Soak: Combine half & half, sweetened condensed milk, and vanilla.
- Make the White Chocolate Raspberry Cream Cheese Frosting: Beat butter, cream cheese, melted white chocolate, powdered sugar, and raspberry jam until smooth.
- Assemble the Cake: Layer cake with raspberry jam and soak, then frost with cream cheese frosting.
Notes
- You can adjust the sweetness of the cake by modifying the amount of sugar in the frosting or jam.
- For a stronger raspberry flavor, add more raspberry jam to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg