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Raspberry white chocolate cake with fresh raspberries on top

Raspberry White Chocolate Cake

Kachina @ Sweet Mouth Joy
Two layers of delicious white chocolate sponge cake frosted with a fruity raspberry buttercream made from scratch

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5 from 1 vote
Prep Time 1 hr 20 mins
Cook Time 25 mins
Total Time 1 hr 45 mins
Course Dessert, Snack
Cuisine British
Servings 12 servings


White chocolate cake:

  • 235 g (1 cups) unsalted butter
  • 300 g (2 ¼ cups) white chocolate
  • 200 g (1 cups) caster sugar granulated
  • 240 ml (1 cups) milk semi-skimmed or whole
  • 2 eggs large
  • 1 ½ teaspoon vanilla extract
  • 350 g (2 ¾ cups) all-purpose plain flour**
  • 3 teaspoon baking powder

Raspberry buttercream:

  • 175 g (1 ½ cups) raspberries fresh or frozen
  • 1 ½ tablespoon fresh lemon juice roughly ½ a lemon
  • 2 tablespoon water
  • 225 g (1 cups) unsalted butter softened
  • 480 g (4 cups) powdered icing sugar


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 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).


  • 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!


* 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.
** To swap the plain flour for self-raising flour, use the same amount of flour and exclude the baking powder.


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

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Birthdays, Buttercream, Layer Cake, Raspberry
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