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Red Velvet Raspberry Swirl Cake with Easy White Chocolate Frosting

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This showstopping red velvet cake features tangy raspberry jam swirled through a tender cocoa cake, all topped with a silky white chocolate frosting. It’s surprisingly easy to make and perfect for birthdays, holidays, or any special occasion.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder (preferably Dutch process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 min)
  • 1/2 cup (120ml) vegetable oil (canola or other neutral oil)
  • 2 large eggs, room temperature
  • 1–2 tablespoons liquid red food coloring or 1 teaspoon gel food coloring
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • 1/3 cup (120g) seedless raspberry jam
  • 1/2 cup (60g) fresh or frozen raspberries (thawed if frozen)
  • 6 ounces (180g) white chocolate, chopped (bars preferred)
  • 1/2 cup (115g) unsalted butter, room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 2–4 tablespoons (30-60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, food coloring, vanilla, and vinegar until smooth.
  4. Pour wet ingredients into dry ingredients and mix gently until just combined and smooth. Do not overmix.
  5. In a small saucepan, gently warm raspberry jam and raspberries over low heat until melted and pourable. Stir gently; a few berry chunks are fine.
  6. Pour half the cake batter into the prepared pan. Drizzle half the raspberry mixture over the batter. Add remaining cake batter, then top with the rest of the raspberry mixture.
  7. Use a toothpick or skewer to gently swirl the raspberry mixture into the batter with figure-eight motions. Do not over-swirl.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Remove parchment and cool completely (about 1 hour).
  10. For the frosting: Melt white chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Let cool to room temperature.
  11. In a large bowl, beat butter until creamy. Add cooled white chocolate, then gradually mix in powdered sugar, vanilla, and salt. Add cream 1 tablespoon at a time until frosting is fluffy and spreadable.
  12. Spread frosting over the cooled cake using an offset spatula. Garnish with fresh raspberries or a drizzle of melted white chocolate if desired. Slice and serve.

Notes

For best results, use room temperature ingredients and do not overmix the batter. Let the cake cool completely before frosting to prevent the frosting from melting. You can substitute strawberry or cherry jam for raspberry, and use gluten-free flour or dairy-free alternatives as needed. The cake tastes even better the next day as the flavors meld.

Nutrition

Keywords: red velvet, raspberry swirl, white chocolate frosting, cake, dessert, easy, birthday, special occasion, homemade, marbled cake

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