Description

An elegant yet comforting dessert featuring soft vanilla bean cake layers, tart raspberry filling, and creamy white chocolate cream cheese frosting, perfect for special occasions or as a show-stopping centerpiece.

Ingredients

24 oz (680 g) frozen raspberries

3/4 cup (150 g) granulated white sugar

2 1/4 tsp (6 g) cornstarch

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

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

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 frosting

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Instructions

Cook frozen raspberries with sugar until juicy, then stir in cornstarch to thicken. Cool and set aside, reserving some for jam and the rest for filling.
Whisk together cake flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add egg whites and vanilla bean paste.
Alternate mixing in the dry ingredients with buttermilk and half & half, then finish with sweetened condensed milk.
Divide batter into prepared cake pans and bake until a toothpick comes out clean. Cool completely and level if needed.
For frosting, beat softened butter and cold cream cheese until smooth. Add melted white chocolate, powdered sugar, vanilla, and raspberry jam.
Assemble cake by spreading raspberry filling between layers. Cover with white chocolate frosting and swirl in extra raspberry jam for decoration.

Notes

Use fresh raspberries if preferred, but adjust cooking time as they release less liquid.

Strain the raspberry filling if you want a smoother texture without seeds.

Bake cake layers ahead of time and store wrapped until ready to assemble.

White chocolate bars melt smoother than chips, but chips can be used if needed.

Keep cake refrigerated and let it sit at room temperature before serving for best texture.