This White Chocolate and Raspberry Cake has three layers of raspberry cake, white chocolate buttercream and is decorated with more fresh raspberries, white chocolate drizzle and freeze-dried raspberries.

White Chocolate and Raspberry are one of my favourite flavour combinations. It is just a marriage made in heaven, and to be honest, one that I haven’t really used that often! Which is about to change.

The only other recipe I have on my blog using white chocolate and raspberry is my Raspberry and White Chocolate Sweet Rolls. This is about to change, not only with this White Chocolate and Raspberry Cake recipe, but I also have a few future white chocolates and raspberry recipes.

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How To Make this White Chocolate and Raspberry Cake.

I always make the base of each recipe the same. This one is no different. I start by creaming together the butter and sugar.

For this recipe, you can use either unsalted butter, the kind that comes in a block normally around 250g and wrapped in foil. Or you can use a baking spread like Stork. Normally for the cake, I use Stork as I just find that it makes a lovely and light sponge.

Once you have creamed the butter and sugar together this should take a few minutes. I used the paddle attachment on my stand mixer, but you can easily use a hand whisk or a wooden spoon if you prefer. The butter and sugar should be pale in colour and fluffy in texture.

Add in the flour, baking powder, vanilla and eggs and mix until all the mixture is combined. In this recipe, I used eight eggs. I tend to go by the rule that for every 50g of flour you use you should use one egg. This recipe obviously has 400g of flour which is why I then use eight eggs. Eight eggs might seem like a huge amount but trust me, I use this method for every cake I make, and it has never failed me.

Finally, I add the raspberries. I used fresh raspberries I wouldn’t recommend using frozen raspberries just due to the extra moisture. I folded the raspberries through the cake mixture. You can be a little harsh with this, I find the raspberries start to break up and you get lovely raspberry streaks through the cake mixture.

Split the cake mixture between your three cake tins and bake in the oven. You will know the cakes are baked when they are golden brown on top. You can test each cake with a cake skewer, just be careful because if you hit a raspberry your skewer won’t come out clean. I would recommend testing a few different parts of the cake to ensure it is baked thoroughly.

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If it needs a few more minutes, because not every oven is the same, then pop it back in for 3-4 minutes and then check. Repeat until the cake is fully baked.

Leave it to cool in the cake tins for 15-20 minutes before moving it to a wire rack to cool completely. A little hint, if your cake has domed slightly on the top, if you cool it upside down on the wire rack, so domed side down, the weight of the cake will help flatten it. Meaning you shouldn’t need to level it off too much once it is cool.

Once the cake has cooled completely you can start to decorate. I made a quick and simple white chocolate buttercream. I melted the buttercream in the microwave in 20-second bursts until it is completely smooth and melted, and then left it to one side to cool.

While the chocolate cools beat the butter until it is pale in colour. With your buttercream, you must use unsalted butter. You can’t use a baking spread it is just too soft and won’t hold its shape when you decorate your cake.

Add in the icing sugar and white chocolate and beat until it comes together to form a thick buttercream. If you find the white chocolate buttercream is too thick add a teaspoon of milk and mix again. Repeat until it is the desired consistency.

To decorate the cake, I put my first cake onto my serving plate and piped the buttercream on top. I used a Wilton 1M Piping Tip, repeating until all my cakes are stacked and decorated.

I then melted white chocolate and drizzled it over the top of the cake and decorated it with leftover fresh raspberries and freeze-dried raspberries.

Commonly Asked Questions

Why is my white chocolate buttercream grainy?

If your buttercream is grainy it could be that it just needs to be remixed. If remixing the white chocolate buttercream doesn’t work, try adding in 1tsp of boiling water and mixing again. The boiling water should help the icing sugar to dissolve.

How do you keep raspberries from sinking in a cake?

To stop your raspberries sinking, before adding them to the cake, pop them into a bowl and lightly coat in 1-2 tablespoons of flour before adding them to the mixture.

Alternatives

To make this cake even more OTT you could melt the white chocolate and drizzle it in between each layer of cake.

You could also add fresh raspberries in between each layer of cake or every drizzle over some raspberry jam.

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If you do have any questions about this White Chocolate and Raspberry Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.

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