Raspberry and white chocolate cake

Leah’s Raspberry and White Chocolate Cake

A classic flavour combination, this recipe is definitely for the more adventurous of you who want to try something a little different. It’s the perfect cake for satisfying your sweet tooth!


  • 200g caster sugar
  • 200g self-raising flour
  • 200g butter
  • 200g white chocolate, chopped
  • 200g raspberries; fresh or frozen
  • 4 large eggs, beaten

For the buttercream

  • 200g icing sugar
  • 100g butter

For the topping:

  • 200g white chocolate, chopped
  • 200g raspberries, to decorate


  1. Preheat the oven to 180 degrees Celcius/ gas mark 4. Grease two cake tins, and set to one side.
  2. Put the flour and sugar together in a mixing bowl, then combine together. Add the butter and beat into the dry ingredients. Add the eggs, and mix until well combined. Next, add the chopped chocolate and stir in with a spoon. The raspberries will add a lovely splash of colour to the mixture – you can use fresh fruit, but its frozen equivalent will work just as well. Frozen raspberries will add extra water content to the cake, so you may need to bake it for slightly longer – make sure to cover the tins with tin foil to stop your sponges from burning if you use this alternative method.
  3. Divide the mixture equally between the two prepared tins, then chuck these in the oven for around 20-25 mins, or until golden and springy to the touch. If you use the clean knife method to test if your sponge is cooked, make sure to remember the white chocolate may try and trick you into thinking your cake needs longer than it does.
  4. While you’re waiting for your delicious treat to cook, you can prepare the buttercream. Add the icing sugar and butter together and beat until smooth. 
  5. Once satisfied your sponges have had long enough to be cooked to perfection, take them out of the oven and leave them to cool in the tin for a few minutes. Don’t be tempted to take them out of the tin too soon, as the sponges may fall apart. Turn out onto a wire cooling rack so they can cool down quicker before you add the buttercream between the two layers, as well as on top of the cake.
  6. Now for the added decadence! Add the last of your chopped chocolate to a glass bowl. On the hob, boil some water in the bottom of a saucepan and place the bowl with your chocolate on top of it. Don’t let the water touch the bottom of the bowl or otherwise it could cause the chocolate to turn nasty and unusable. Stir with a wooden spoon, and then once all the chocolate has melted, pour it over the top of your cake. Make sure the buttercream is well covered. Before the chocolate has time to set, take those fresh raspberries and add them to the top of your cake for a beautiful splash of colour. Serve with some double cream for added decadence.

Lead image: Studio Doros via Getty images.