This Raspberry and White Chocolate Cake recipe is fab as it has both of the star ingredients in the actual cake. And when teamed with Raspberry Jam and White Chocolate Buttercream, you have a full, all round flavour.
One of the flavours I often get asked to make for wedding cakes is Raspberry and White Chocolate Cake. It somehow feels a little more decadent than a classic Victoria Sandwich, but is still light, bright and summery.
It’s an all round favourite, because whilst it’s not classic, it sounds like it could be. White chocolate is naturally sweet, however this recipe isn’t overly sweet and the white chocolate actually adds a delicious creamy texture. The added soft and sharp raspberries pair really well with the white chocolate.
This is actually a white chocolate mud cake, which makes it both dense, moist and light all at the same time – it’s really quite a feat to get all of those textures in one cake.
Baking White Chocolate in a Cake
White chocolate can be a tricky ingredient to put into a cake. The cocoa butter and extra sugar in white chocolate often means the balancing act between ingredients creates a bit of a mess once baked. However, this method for baking this cake sorts all of that worry out.
As this is a mud cake, and the white chocolate is melted with the butter and sugar, the extra fat and sugar is absorbed well and doesn't fight with the other ingredients in the oven.
Using the right fruit
I made my cake with raspberries as the sharpness offsets the sweetness of the white chocolate. However you could leave the raspberries out of the mix and just use a raspberry jam in the filling, or alternatively mix it up with blackberries, blueberries or a summer fruits mix.
I like to use frozen raspberries in this white chocolate cake. I prefer frozen ones as they are firstly easier to handle, and also don't over bake in the mix. Make sure you dust them in a little flour to help them avoid sinking. Scatter them just over the top at the very end rather, for the best results, rather than mixing through.
It's ok to use a cheaper granulated sugar (rather than caster sugar) in this recipe, as you will be melting it.
This White Chocolate and Raspberry Cake recipe can easily be made Gluten Free by swapping to a suitable flour. As the flour is added to melted ingredients there shouldn’t be any issues with the cake crumbling, however it’s never a bad idea to add a little Xanthan Gum
When making buttercream I always use a block butter. This is due to the higher fat content being more stable. The white chocolate added to the mix will give it more stability in warmer weather as it will help it set firmer.
I add extra raspberry flavour with a jam filling, however, this can of course be omitted.
White Chocolate Mud Cake - The right technique
It's a rather unusual method, as the cake is made in a saucepan. Make sure your saucepan is big enough for the whole mix. If it's too small you will find yourself pouring everything into a bigger bowl and just making extra washing up for yourself.
It is essentially a white chocolate mud cake recipe, that requires the butter (or baking spread) and sugar to be melted with the white chocolate. Adding white chocolate to a cake can sometimes be a little tricky because the fat and sugar content. But this is a great way to get the white chocolate flavour in without it turning into a sloppy mess in the oven.
Make sure you grease your pans very well. The extra sugar in the chocolate will caramelise and has a tendency to stick to the pans. Also, because of the caramelisation, they may look a little dark or over baked on the outside. But believe me this Raspberry and White Chocolate Cake recipe is light and tender inside.
FAQs – hints and tips/storage
This Raspberry and White Chocolate cake should last for up to 5 days in an airtight container. However due to the raspberries in it, during the summer months I would opt to put it in a cool place, maybe even the fridge. The fresh fruit may need extra care in this cake.
Raspberry and White Chocolate Cake Pro Tip
This is a great cake to use as a celebration cake. If you need a cake with a slightly longer shelf life remove the fruit from the batter and add it as a filling in the form of jam.
The white chocolate buttercream is a great option if you are making this cake in the warm summer months. The white chocolate will help the buttercream remain firmer and is great on any buttercream covered wedding or celebration cake.
If you like unusual cake flavours you may also like the following recipes:
Raspberry and White Chocolate Cake Recipe
- 1 Large Saucepan
- 2 Deep 7" or 8" Round cake tins
- 1 measuring jug
- 1 mixing bowl
- 1 heat proof wooden spoon or spatula
- 1 heat proof bowl
- 1 electric mixer or hand whisk
- 200 gms Butter or Baking Spread
- 300 gms White Chocolate
- 200 gms Sugar Granulated is OK for this recipe
- 140 ml Cream
- 100 ml Water 240ml of whole Milk can be used as an alternative to the cream and water
- 2 Eggs
- 2 tspn Vanilla Extract
- 350 gms Plain Flour
- 3.5 tspn Baking Powder
- 100 gms Frozen Raspberries or other frozen berries of your choice
- 1 dspn Flour
White Chocolate Buttercream
- 250 gms Block Butter Cold but spreadable consistency
- 500 gms Icing Sugar
- 100 gms White Chocolate
- Preheat your oven to 170c fan, 190c, 375f, GM5
- Grease well and line either 2 x deep 7" round cake tins or 2 x 8" round cake tins
- In a large saucepan weigh out your butter (or baking spread), white chocolate, sugar, cream and water (or milk)
- Over a moderate heat, allow everything to melt, mixing occasionally so the mix doesn't burn on the sides on the pan.
- When everything is melted and mixed together, remove from the heat and allow to cool for 10 minutes
- Whilst its cooling, in a jug crack 2 eggs and add the vanilla extract
- In a bowl, weigh the flour and baking powder and mix thoroughly
- When the white chocolate mix is cooler add the egg and vanilla and mix until well combined
- Add the flour and baking powder and mix until most of the lumps have disappeared. You may have a few small lumps, but that's ok
- Pour into your baking tins
- Coat the frozen raspberries in a dessert spoon of flour and sprinkle over the top of the mix
- Bake for 35-45 minutes, or until a skewer placed in the centre comes out clean
- Once baked remove from the oven and allow to cool fully in the tins.
- In a heat proof bowl melt the white chocolate in the microwave using 10 second bursts - mixing in between.If you don't have a microwave, melt in a heat proof bowl over a pan of bowling water.
- Put the chocolate to one side to cool
- Put your butter into a bowl and using an electric mixer beat until light and fluffy
- Scrape down the bowl and add the icing sugar
- At first mix slowly until the ingredients are combined, and then mix on medium for 5 to 10 minutes. Stopping occasionally to scrape down the bowl.
- Lastly pour in the cooled, melted white chocolate and mix on medium for a further 2 minutes
- Once the cakes are cool, remove them from their tins and decorate with the buttercream. Raspberry jam in the middle also tastes great!
Have you Tried this recipe?
I would love to see it or hear about your experience of it.
Follow me on Instagram @DaisyCakeCo and tag your photo or reel with #daisycakeco so I can see it.