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White Chocolate Raspberry Cake

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A delightful cake combining rich white chocolate with tart raspberries for a perfect dessert experience.

Ingredients

Scale
  • 24 oz frozen raspberries
  • 3/4 cup granulated white sugar
  • 2 1/4 tsp cornstarch
  • 2 1/2 cups cake flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp unsalted butter (softened)
  • 1 1/2 cups granulated white sugar
  • 4 egg whites at room temperature
  • 1 tbsp vanilla bean paste
  • 1 cup buttermilk (at room temperature)
  • 1/3 cup half & half or whole milk
  • 1/3 cup sweetened condensed milk
  • 1/2 tbsp vanilla bean paste
  • 1 cup unsalted butter (softened)
  • 4 oz cream cheese (cold)
  • 6 oz white chocolate bar (melted and slightly cooled)
  • 1 1/2 cups powdered sugar
  • 1/4 cup raspberry jam (for frosting)
  • 2 tbsp raspberry jam (for swirling into the frosting)

Instructions

  1. Prepare the Raspberry Jam: Combine frozen raspberries and sugar in a saucepan over medium heat. Stir gently and bring to a simmer, allowing the berries to break down for about 10 minutes. Thicken with cornstarch. Set aside to cool.
  2. Preheat your oven to 350°F (175°C) and grease your cake pans.
  3. Combine in a large bowl cake flour, baking powder, baking soda, and salt. Whisk to mix.
  4. Beat in a separate bowl unsalted butter and granulated white sugar together until light and fluffy.
  5. Add egg whites and vanilla bean paste to the butter mix. Beat until well incorporated.
  6. Gradually mix in the flour mixture, alternating with buttermilk.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pans before transferring to wire racks.
  8. Prepare the Vanilla Milk Soak: Combine half & half and sweetened condensed milk. Brush onto the cooled cakes for even coverage.
  9. Make the White Chocolate Raspberry Cream Cheese Frosting: Beat unsalted butter and cream cheese until smooth. Add melted white chocolate and mix until creamy.
  10. Frost the top of one cake layer with raspberry jam, add the second layer, and frost the top and sides with the cream cheese frosting. Swirl in raspberry jam for an artistic finish.
  11. Assemble the cake carefully, ensuring layers are evenly aligned.

Equipment

Notes

Ensure room temperature ingredients for a smooth batter. Allow cakes to cool completely before frosting to prevent melting.

Nutrition

Find it online: https://www.glutenfreez.com/white-chocolate-raspberry-cake/