White Chocolate Raspberry Cake

I really enjoy making this white chocolate raspberry cake because it feels soft, elegant, and comforting all at once. The vanilla-scented white cake is incredibly tender, soaked with a sweet vanilla milk mixture, then filled with bright raspberry jam and finished with a smooth white chocolate raspberry cream cheese frosting. Every slice feels moist, flavorful, and perfectly balanced between sweet and fruity.

Why You’ll Love This Recipe

I love this recipe because the cake turns out consistently soft and delicate. The vanilla milk soak adds moisture without making the cake heavy, and the raspberry jam brings a fresh contrast to the sweetness of the white chocolate. I also like how each component comes together to create a cake that feels bakery-quality but is still achievable at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

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
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) whole milk or half & half
1/3 cup (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, melted and slightly cooled
1 1/2 cups (130 g) powdered sugar
1/4 cup (60 ml) raspberry jam
2 tbsp raspberry jam for swirling

Directions

I start by making the raspberry jam. I cook the frozen raspberries in a saucepan until they break down, then strain out the seeds. I whisk in the sugar and cornstarch and cook the mixture until thick, then let it cool completely.

For the cake, I preheat the oven to 350°F (175°C) and prepare a 9×9-inch pan. I whisk together the dry ingredients in one bowl, then cream the butter and sugar until pale and fluffy. I mix in the egg whites and vanilla, followed by the dry ingredients and buttermilk on low speed until just combined.

I bake the cake until a toothpick comes out clean, then let it cool. While it cools, I whisk together the milk soak ingredients and chill them.

Once the cake is cooled, I trim the top slightly and poke small holes across the surface. I slowly pour the milk soak over the cake, letting it absorb fully. I pipe the raspberry jam into the holes and spread any extra over the top.

To finish, I whip the butter until fluffy, add the cream cheese, then mix in the melted white chocolate, raspberry jam, and powdered sugar. I frost the cake generously and swirl the remaining jam over the frosting before slicing.

Servings And Timing

I usually slice this cake into 16 servings. The total time is about 2 hours and 10 minutes, including roughly 1 hour and 30 minutes of preparation and 38 minutes of baking. I always allow extra time for cooling so the milk soak and frosting set properly.

Variations

I sometimes replace the raspberry jam with strawberry or blackberry jam for a different flavor. When I want a brighter taste, I add a bit of lemon zest to the cake batter. I also enjoy turning this into a layered cake by baking the batter in two pans and adding frosting between the layers.

Storage/Reheating

I store the cake in an airtight container in the refrigerator for up to three days. Before serving, I let slices sit at room temperature for about 20 minutes so the cake softens and the frosting becomes creamy again.

FAQs

Can I Make This Cake In Advance?

I often bake the cake a day ahead and store it unfrosted. I add the milk soak, jam, and frosting the next day for the best texture.

Can I Use Fresh Raspberries Instead Of Frozen?

I can use fresh raspberries, but I find frozen ones break down more easily and give consistent results.

Can I Make This Cake Gluten Free?

I have good results using a 1:1 gluten-free baking flour, mixed gently to keep the cake light.

What If I Don’t Have Buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes before using.

Does This Cake Need Refrigeration?

I keep it refrigerated because of the cream cheese frosting, but I always bring it to room temperature before serving.

Conclusion

I love this white chocolate raspberry cake because it feels special yet comforting. The soft vanilla cake, sweet milk soak, bright raspberry jam, and creamy white chocolate frosting work beautifully together. It’s a recipe I enjoy making for celebrations or anytime I want a truly memorable dessert.

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