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White Chocolate Raspberry Cake Recipe

Avatar photoByStacy
Jump to Recipe· 4.9 from 87 reviews

If you’re on the hunt for a show-stopping dessert that feels both elegant and delightfully cozy, you’re going to adore this White Chocolate Raspberry Cake Recipe. I absolutely love how it combines the sweet, creamy richness of white chocolate with the subtle tartness of fresh raspberries—it’s like a little celebration in every bite. Whether it’s for a birthday, brunch, or just because, this cake always wins hearts (and plates) in my kitchen. Stick around because I’ve got loads of tips to help you nail this beauty perfectly!

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Why You’ll Love This Recipe

  • Balanced Flavors: The sweetness of white chocolate pairs perfectly with the tart raspberries for a cake that’s rich but never overpowering.
  • Moist & Tender Cake: The vanilla milk soak makes every slice melt-in-your-mouth soft, and trust me, your guests will be asking for the secret.
  • Beautiful Presentation: Swirling raspberry jam into the frosting isn’t just for looks—it adds a burst of flavor and a charming, homemade touch.
  • Make-Ahead Friendly: You can prep several components in advance, perfect for a stress-free celebration or dinner party.
The image shows square pieces of cake with two layers: a pale, soft cake base with visible whole raspberries inside, topped with a thick layer of pink and white swirled frosting that looks creamy and smooth. The frosting has a marbled effect with shades of bright and pale pink swirls spread across each square. One piece is decorated with a single fresh raspberry and a small white flower on top. Nearby, a white bowl holds fresh raspberries and small white chocolate pieces, and some more raspberries and white chocolate pieces are scattered around on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Raspberry Cake, white chocolate raspberry cake, raspberry cake recipe, elegant layered cake, easy white chocolate dessert

Ingredients You’ll Need

Each ingredient plays a starring role here. You’ll notice we’re using cake flour for extra tenderness and buttermilk to give the cake a light tang and moist crumb. The fresh raspberries bring a natural brightness that balances the luscious white chocolate in the frosting.

Flat lay of fresh frozen raspberries scattered loosely next to a simple white ceramic bowl with granulated white sugar, a small white ceramic bowl containing fine white cornstarch powder, a neat pile of pale ivory cake flour, a small mound of white powdered sugar, four whole uncracked brown eggs with clean shells, a quenelle of soft unsalted butter, a small white ceramic bowl filled with creamy buttermilk, a small white ceramic bowl holding pale half & half, another small white ceramic bowl with thick sweetened condensed milk, a slab of white chocolate bar slightly melted with smooth melting texture, a block of cold cream cheese, and a small white ceramic bowl with shiny red raspberry jam placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chocolate Raspberry Cake, white chocolate raspberry cake, raspberry cake recipe, elegant layered cake, easy white chocolate dessert
  • Frozen Raspberries: Using frozen ensures you get that fresh-tart flavor year-round and great for making jam without the hassle of fresh fruit spoilage.
  • Sugar (granulated and powdered): Powdered sugar in the frosting helps it stay silky smooth, while granulated sugar sweetens the cake and jam perfectly.
  • Cornstarch: A little secret to thickening the raspberry jam beautifully without altering the flavor.
  • Cake Flour: For a soft crumb—it’s lighter than all-purpose flour and makes a big difference.
  • Baking Powder & Baking Soda: Leavening agents that help your cake rise just right.
  • Unsalted Butter: Always opt for unsalted here so you can control the salt levels and taste.
  • Egg Whites: They contribute to a light, airy texture without extra fat.
  • Vanilla Bean Paste: I love it for its intense vanilla flavor and those pretty vanilla flecks throughout the cake and soak.
  • Buttermilk: Adds moisture and tenderizes the crumb with a subtle tang.
  • Half & Half & Sweetened Condensed Milk: Used in the soak, these enrich the cake, giving it a luscious finish.
  • Cream Cheese: Cold cream cheese in the frosting gives a subtle tang that cuts through the sweetness.
  • White Chocolate Bar: Melted and cooled, it blends into the frosting for a decadent white chocolate punch.
  • Raspberry Jam: Made from the same raspberries, it flavors the frosting and the cake layers for consistent raspberry goodness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this White Chocolate Raspberry Cake Recipe is how adaptable it is. I’ve played around with a few tweaks to suit different occasions or diets, and you can too!

  • Gluten-Free Version: I swapped the cake flour for a gluten-free blend once, and it worked well — just be sure your blend contains xanthan gum for structure.
  • Berry Mix: Instead of just raspberries, try mixing in a blend of berries like blueberries and blackberries for a seasonal twist.
  • Almond Extract: Adding a touch of almond extract to the frosting gives a lovely nutty nuance I swear makes this cake even more irresistible.
  • Dimensional Layers: For a fancy feel, bake the batter in two or three thinner layers and spread jam and frosting between each—my family goes crazy for this.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Make the Raspberry Jam

This jam is the heart of the recipe, so don’t rush it. Toss those frozen raspberries into your saucepan over medium heat. Stir and gently mash as they break down—this usually takes around 10 minutes. I like using a fork or the back of a wooden spoon for this—it’s therapeutic and effective!

After that, push the mixture through a fine sieve to get rid of the seeds, giving you a silky smooth liquid. Return it to the pan off the heat, then whisk in the sugar and cornstarch. Heating this gently for about 25 minutes thickens it to a jammy texture. You’ll want to see it coating the back of a spoon—classic jam vibes here.

Once thickened, transfer it to a bowl and let it chill while you start the cake. This step can smell heavenly—just warning you!

Step 2: Bake the White Cake

Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment and grease it well—that parchment helps so much with easy cake removal later. Whisk your dry ingredients together: cake flour, baking powder, baking soda, and salt.

Then, get your mixer going with softened butter and granulated sugar until fluffy, about 2 minutes. This creaming step really helps create a soft crumb. Add the egg whites and vanilla bean paste, whipping until the mixture turns pale and smooth—about a minute.

Slowly alternate adding the dry ingredients and buttermilk on low speed, scraping down the bowl sides as needed. This keeps your batter well mixed without overworking it, which helps keep the cake tender.

Pour the batter into your prepared pan and bake for around 35-40 minutes. Don’t forget the toothpick test—you’re looking for it to come out clean or with just a crumb or two. Cooling is important here: after 30 minutes in the pan, lift out the parchment to move the cake to a wire rack until completely cool.

Step 3: Prepare the Vanilla Milk Soak

This soak is a game-changer for moisture. Whisk half & half (or whole milk), sweetened condensed milk, and more vanilla bean paste in a measuring cup. Pop it in the fridge to chill until the cake cools. I like making this while the cake bakes to keep things efficient.

Step 4: Make the White Chocolate Raspberry Cream Cheese Frosting

In a large bowl, beat softened butter on high speed for about 5 minutes until pale and fluffy. Then add cold cream cheese and mix again until fluffy—this combo is the secret to silky, luscious frosting.

Next comes the melted white chocolate—make sure it’s cooled a bit so it doesn’t melt the butter or cream cheese. Mix this in gently, then add 1/4 cup of your raspberry jam from before. Finally, sift in powdered sugar and mix it slowly at first, then crank up to high speed for a minute to get that light, fluffy finish.

Step 5: Assemble Your White Chocolate Raspberry Cake

Once the cake is fully cooled, slice a very thin layer off the top—this helps the soak absorb without the cake falling apart. Place your cake on a serving plate, then gently poke holes all over with a wooden skewer or the handle of a spoon.

Pour your chilled vanilla milk soak slowly over the cake, letting it sink in—patience is key here, but the moist, tender texture you get is so worth it.

Reserve about 2 tablespoons of jam for the frosting, and put the rest into a piping bag. Pipe the jam into the holes on the cake’s surface—some may spill over, which is totally fine; just use an offset spatula to spread it evenly.

Frost generously with your white chocolate raspberry cream cheese frosting. For the finishing flourish, swirl the reserved jam gently into the frosting with the back of a spoon for that gorgeous marbled effect. Slice into 16 pieces and prepare for rave reviews!

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Pro Tips for Making White Chocolate Raspberry Cake Recipe

  • Room Temperature Ingredients: I learned the hard way—beat egg whites and mix batters best when all dairy and eggs are at room temp for smooth incorporation.
  • Don’t Skip the Soak: This extra step infuses the cake with moisture and flavor—skip it, and your cake might feel dry instead of perfectly tender.
  • Use an Offset Spatula: It’s a frosting game-changer, letting you spread that luscious frosting smoothly and swirl jam without mess.
  • Avoid Overmixing: When adding dry ingredients, mix just until combined to keep your cake tender rather than dense.

How to Serve White Chocolate Raspberry Cake Recipe

The image shows a dessert bar with two main layers. The bottom layer is a light, soft beige cake, thick and fluffy in texture. The top layer is a creamy, pale pink mousse swirled with deeper raspberry red streaks, creating a marbled effect. Fresh raspberries and small white edible flowers sit on top as decoration. The dessert is cut into rectangular pieces and placed closely together. The setting has a white marbled background with scattered raspberries and small pieces of white chocolate nearby. Photo taken with an iphone --ar 2:3 --v 7 - White Chocolate Raspberry Cake, white chocolate raspberry cake, raspberry cake recipe, elegant layered cake, easy white chocolate dessert

Garnishes

I usually garnish the top with a few fresh raspberries and a light dusting of powdered sugar—simple yet elegant. Sometimes I add a few white chocolate curls or shavings for a fancy look that’s surprisingly easy to do with a vegetable peeler and a block of white chocolate.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a glass of chilled champagne for a celebration. For a lighter balance, serve alongside simple whipped cream or a scoop of vanilla bean ice cream to complement the flavors without overwhelming them.

Creative Ways to Present

One of my favorite tricks for parties is to slice the cake into small square “bites” and present them on a platter with skewered fresh berries and mint leaves. It’s a fun, approachable way for guests to enjoy without fuss. Another idea is to pipe rosettes of frosting on top and top each with a single raspberry—cute AND delicious!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and honestly, the cake tastes even better after a day as the flavors meld together. Just bring it to room temperature before serving so it’s soft and fragrant again.

Freezing

I’ve frozen this cake before—best to freeze it un-iced, tightly wrapped in plastic wrap and foil, then thaw and frost before serving. The raspberry jam and cream cheese frosting don’t freeze as well, so this method keeps the freshest texture.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. However, if you prefer, you can let slices sit out for 30 minutes before serving. Avoid microwaving as it can make the frosting separate.

FAQs

  1. Can I substitute fresh raspberries for frozen in the jam?

    Absolutely! Fresh raspberries work well too, especially in season. Just be mindful that frozen raspberries often have more juice and a slightly different texture, so adjust the cooking time if needed to thicken your jam properly.

  2. Is there a way to make this recipe dairy-free?

    Yes! You can substitute the butter with a plant-based margarine and use almond or oat milk with a splash of vinegar in place of buttermilk and milk. For the frosting, try a dairy-free cream cheese and a dairy-free white chocolate alternative.

  3. What is the purpose of the vanilla milk soak?

    The soak adds moisture and flavor, transforming the cake from just good to irresistibly tender and rich. It also helps the cake hold onto the raspberry jam better, creating a layered experience with every bite.

  4. Can I make this cake in a different size pan?

    You can, but because this recipe is tailored to a 9×9 inch pan, baking times will vary. Use the toothpick test to check doneness and adjust oven time accordingly. Just keep an eye on the cake to avoid drying out.

  5. How long does this cake keep fresh?

    In the fridge, the cake stays fresh for about 3-4 days when stored properly. It’s best eaten within that timeframe to enjoy the frosting and jam at their peak flavor and texture.

Final Thoughts

This White Chocolate Raspberry Cake Recipe has become one of my ultimate go-tos for special occasions, and I know it’ll be the same for you. It’s got that perfect balance of sweet, tart, and creamy, with a fluffy texture that impresses every time. I encourage you to try it soon—you might just find yourself turning into the neighborhood baker everyone asks for! Enjoy the process, savor every bite, and don’t forget to share with friends. Happy baking!

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White Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 87 reviews
  • Author: Stacy
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This White Chocolate Raspberry Cake is a moist, tender cake layered with homemade raspberry jam, soaked in a vanilla milk mixture, and topped with a luscious white chocolate raspberry cream cheese frosting. Perfectly balanced with sweet white chocolate and tart raspberries, this cake is an elegant dessert for any occasion.

Ingredients

Scale

For the Raspberry Jam:

  • 24 oz (680 g) frozen raspberries
  • 3/4 cup (150 g) granulated white sugar
  • 2 1/4 tsp (6 g) cornstarch

For the 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

For the 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

For the 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

  1. Prepare Raspberry Jam: Add the frozen raspberries to a medium saucepan over medium heat. Cook for about 10 minutes, stirring and mashing occasionally, until the raspberries begin to break down and become liquidy.
  2. Strain Seeds: Pass the raspberry mixture through a sieve to remove seeds; you should have just under 2 cups (480 ml) of raspberry liquid.
  3. Mix Jam Ingredients: Return liquid to the saucepan off the heat and whisk in the sugar and cornstarch thoroughly.
  4. Cook Jam: Heat over medium heat for about 25 minutes, stirring occasionally, until the jam thickens to approximately 1 1/2 cups (360 ml). Transfer jam to a bowl and chill.
  5. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper.
  6. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  7. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together on medium speed for 2 minutes until creamy.
  8. Add Egg Whites and Vanilla: Mix in egg whites and vanilla bean paste on medium speed until pale and smooth, about 1 minute.
  9. Combine Wet and Dry Ingredients: Alternately add dry ingredients and buttermilk to wet mixture on low speed, mixing just until combined. Scrape bowl edges as needed.
  10. Bake Cake: Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool Cake: Let cake cool in pan on wire rack for 30 minutes, then lift out using parchment and cool completely on rack.
  12. Prepare Vanilla Milk Soak: Whisk half & half, sweetened condensed milk, and vanilla bean paste together in a measuring cup. Chill until ready to use.
  13. Prepare Frosting: Beat softened butter in a large bowl on high speed until pale and fluffy, about 5 minutes.
  14. Add Cream Cheese: Mix in cold cream cheese on high speed until fluffy, about 1 minute.
  15. Add White Chocolate: Mix melted, slightly cooled white chocolate into frosting on medium speed until combined.
  16. Add Raspberry Jam: Stir in 1/4 cup raspberry jam into frosting on medium speed until fully incorporated.
  17. Add Powdered Sugar: Sift powdered sugar into frosting, mix on low speed until combined, then on high speed for 1 minute until fluffy.
  18. Prepare Cake for Soaking: Once completely cooled, slice off a very thin layer from top of cake to help milk soak in. Transfer cake to serving plate and poke holes all over surface using wooden stick or handle of wooden spoon.
  19. Soak Cake: Slowly pour vanilla milk soak evenly over the top allowing it to absorb into cake through the holes.
  20. Add Jam to Cake: Reserve 2 tbsp jam for swirling. Fill remaining jam into a piping bag, pipe into the holes of the cake. Spread any leaked jam evenly over cake surface with an offset spatula.
  21. Frost the Cake: Spread a thick layer of white chocolate raspberry cream cheese frosting over the cake using an offset spatula.
  22. Swirl Jam into Frosting: Use the back of a spoon to swirl the reserved 2 tbsp raspberry jam into the frosting for a pretty marbled effect.
  23. Serve: Cut into 16 slices and enjoy.

Notes

  • Make sure all ingredients like egg whites and buttermilk are at room temperature for best texture.
  • Removing the top crumb layer and poking holes helps the milk soak evenly absorb, making the cake moist.
  • The raspberry jam can be made a day ahead and stored in the fridge.
  • If you don’t have vanilla bean paste, use pure vanilla extract as a substitute.
  • For best results, use quality white chocolate for melting and frosting to ensure smooth texture and flavor.
  • Store left over cake covered tightly in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 390 kcal
  • Sugar: 32 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 65 mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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