Raspberry White Chocolate Cake
Two layers of delicious white chocolate sponge cake frosted with a fruity raspberry buttercream made from scratch
Servings: 12 servings
Calories: 769kcal
Ingredients
White chocolate cake:
- 235 g unsalted butter
- 300 g white chocolate
- 200 g white sugar finely granulated e.g. caster
- 240 ml milk semi-skimmed or whole
- 2 eggs large
- 1 ½ teaspoon vanilla extract
- 350 g all-purpose plain flour
- 3 teaspoon baking powder
Raspberry buttercream:
- 175 g raspberries fresh or frozen
- 1 ½ tablespoon fresh lemon juice roughly ½ a lemon
- 2 tablespoon water
- 225 g unsalted butter softened
- 480 g powdered icing sugar
Instructions
White chocolate cake:
- Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Add the butter, white chocolate, sugar and milk to a medium saucepan, and heat on a medium heat. Stir until the mixture is completely melted and smooth, then turn off the heat and set this to one side.
- Beat the eggs and vanilla in a large mixing bowl until fluffy, then slowly pour in the cooled chocolate mixture, beating until combined.
- Sieve in the flour and baking powder, folding in gently until only just combined.
- Split the cake mix evenly between two greased and lined 8inch cake tins and bake for 25-30mins until lightly golden and skewer comes out clean from the centre.
- Allow the cake to cool for at least 20mins before removing from the tins and transferring to a wire rack to finish cooling. While the cakes cool, make the frosting.
Raspberry buttercream:
- Blend the raspberries, lemon juice and water until you get a smooth puree.
- Sieve the pureed mix into a saucepan, discarding the pulp, and heat over a low-medium heat. Simmer for roughly 15-20mins until it has reduced to a thick liquid. Allow to cool to room temperature.
- While the raspberry reduction cools, beat the butter until pale and fluffy.
- Add half of the icing sugar to the butter and beat until combined, before adding the remaining icing sugar and beating again until smooth.
- Add the raspberry reduction to the frosting 1 tablespoon at a time, beating until smooth, until you have the desired colour and flavour (I usually use 2-3 tbsp).
Assembly:
- Once the cake sponges have cooled, turn one sponge upside-down and spread roughly ⅓ of the frosting on top.
- Place the second sponge on top and cover the cake in the rest of the frosting. Decorate with fresh raspberries and enjoy!
Notes
Storage: Keep your raspberry white chocolate cake in an airtight container at room temp. for up to 4 days.
Freezing: You can freeze your raspberry white chocolate cake wrapped in cling film then a layer of foil for up to 3 months. Cut into large pieces for ease of freezing. Defrost as normal and enjoy.
Top tips:
- Your white chocolate sponges are cooked once they’re risen, golden and springy to the touch. An inserted toothpick or skewer should also come out clean from the middle.
- For the best flavour in your raspberry buttercream, push as much raspberry puree through your sieve as you can.
- Swap your plain flour for self-raising flour and exclude the baking powder.
- You can use either fresh or frozen raspberries for this recipe.
- You can swap the two 8-inch cake tins for two 6-inch cake tins and bake for an extra 5-10mins. To swap to two 9-inch cake tins, increase the recipe by 1 and bake for an extra 5-10mins.
Nutrition
Calories: 769kcal | Carbohydrates: 97g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 154mg | Potassium: 174mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1042IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg