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