Bloody White Cake with Raspberry Jam
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Cook time: 
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Serves: 1 9-inch cake
White Cake
  • 1 cup (16 tablespoons) unsalted butter, room temperature
  • 2 cups sugar
  • 3½ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • Scrapings from one vanilla bean
  • 1¼ cups whole milk, room temperature
  • 1¼ cups raspberry jam
Red Velvet Ganache
  • ¾ cups heavy cream
  • ½ lbs white chocolate
  • 1 tablespoon red velvet emulsion (or red food coloring)
Vanilla Bean Buttercream
  • 1 cup (16 tablespoons) unsalted butter, room temperature
  • 3½ - 4 cups powdered sugar
  • Scrapings from one vanilla bean
  • 3 tablespoons heavy cream
Special Equipment
  1. Grease and flour three 9-inch baking pans. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar together until light and fluffy. In a separate bowl, mix together the cake four, baking powder, baking soda, and salt together. Whisk well.
  3. Beat the egg whites one at a time into the butter mixture. Add in the extract and the vanilla bean. Alternate between adding the flour and the milk into the butter mixture in three batches, beginning and ending with the flour.
  4. Evenly distribute the batter among your cake pans and bake for 20 - 25 minutes. Allow the cakes to cool completely before removing from the pans. Wrap well and freeze for about 2 hours, or up to overnight.
  5. In a saucepan, heat the heavy cream until steaming. Add the white chocolate and stir until melted. Add in the red velvet emulsion. Cool until a room temperature.
  6. Beat the butter for the frosting until smooth. Add in the powdered sugar one cup at a time until well combined. Add in the vanilla bean scrapings and the heavy cream. Beat well on slow for about 2 minutes.
  7. Level the cakes as needed. Place ¼ of the buttercream into a piping bag fitted with a plain tip. Pip a circle along the outer edges of two of the cake layers. Fill the inside of the ring with raspberry jam. Place one of the layers on top of the other, and place the plain cake layer on top. Frost with the remaining butter cream. Top with the red velvet ganache.
Recipe by A Cookie Named Desire at