Ingredients
- 24 oz (680 g) frozen raspberries
- 3/4 cup (150 g) granulated white sugar (for jam)
- 2 1/4 tsp (6 g) cornstarch
- 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 (for cake)
- 4 egg whites, at room temperature
- 1 tbsp vanilla bean paste (for cake)
- 1 cup (240 ml) buttermilk, at room temperature
- 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 soak)
- 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 (for frosting)
- 2 tbsp raspberry jam (for swirling)
Instructions
- Cook raspberries in a saucepan until broken down. Strain to remove seeds.
- Whisk sugar and cornstarch into the raspberry puree. Cook until thickened, then cool completely.
- Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
- Whisk cake flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add egg whites and vanilla bean paste, mix well.
- Add dry ingredients and buttermilk in batches on low speed until just combined.
- Pour batter into prepared pan and bake for 35–38 minutes, or until a toothpick comes out clean. Let cool.
- Whisk milk, sweetened condensed milk, and vanilla bean paste for the soak. Chill the mixture.
- Trim cake top if needed. Poke holes across the surface and slowly pour over the milk soak.
- Pipe or spoon raspberry jam into the holes and spread remaining jam over the surface.
- Beat butter until fluffy. Add cream cheese and mix. Add melted white chocolate, raspberry jam, and powdered sugar. Mix until smooth.
- Frost the soaked cake and swirl remaining raspberry jam on top. Slice and serve.
Notes
- Use frozen raspberries for consistent results and easier breakdown.
- Make sure the cake is fully cooled before soaking or frosting.
- Let the cake rest in the fridge to set, then bring to room temperature for serving.
- Swap raspberry jam for other berry flavors or add lemon zest to brighten the cake.
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
