There’s something special about a cake that brings a bit of sweetness to any moment. This lovely dessert combines the creamy richness of white chocolate with the bright tartness of fresh raspberries, making it perfect for a cozy weekend gathering or a quiet evening at home. The simplicity of the process allows you to enjoy baking without feeling overwhelmed, while the finished cake invites delightful moments, whether for celebrations or just because. Let’s step into this comforting recipe together.
Why You’ll Love This Recipe White Chocolate and Raspberry Cake
This cake is both comforting and flavorful, blending rich white chocolate with fresh raspberries for a balanced taste. The ease and reliability of the recipe make it a perfect choice for any occasion. You can quickly whip it up for a family meal or special celebration. The White Chocolate and Raspberry Cake stands out for its delightful flavors and practical everyday value.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer
- Spatula
- Cake pans
- Cooling rack
Ingredients
- 250 g unsalted butter, at room temperature (provides richness and moisture)
- 250 g caster sugar (sweetens and contributes to texture)
- 1 tbsp vanilla extract (enhances overall flavor)
- 1 lemon, zested (adds brightness and a refreshing note)
- 3 large eggs (binds ingredients and enriches flavor)
- 230 g plain flour (structural base for the cake)
- 2 tsp baking powder (aids in rising for lightness)
- 1 tsp salt (balances sweetness)
- 150 g fresh raspberries (adds tartness and moisture)
- 100 g fresh raspberries (for filling; enhances flavor and texture)
- 200 g raspberry jam (provides sweetness and moisture)
- 180 g egg whites (lightens and aerates the buttercream)
- 210 g caster sugar (sweetens the buttercream)
- 350 g unsalted butter, softened (creates a creamy buttercream)
- 130 g good-quality white chocolate, roughly chopped (adds creaminess and sweetness)
- ½ tsp salt (for buttercream; enhances flavor)
- Fresh raspberries (for decoration; adds visual appeal)
- Edible flowers (for decoration; adds elegance)
How to Make White Chocolate and Raspberry Cake
Step 1. Begin by creaming together the unsalted butter and caster sugar in a mixing bowl. Use an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 3 to 5 minutes. The mixture will lighten in color and texture, indicating that air has been incorporated.
Step 2. Next, add the vanilla extract and lemon zest, mixing until combined. The lemon zest will impart a vibrant aroma while also adding brightness to the cake. Once integrated, set the mixture aside to prepare for the next step.
Step 3. Incorporate the eggs into the creamed butter and sugar mixture, one at a time, ensuring each egg is well blended before adding the next. This helps maintain the emulsion and create a consistent batter. The mixture should appear smooth and cohesive once all the eggs are combined.
Step 4. Sift the plain flour, baking powder, and salt into the bowl with the wet ingredients. Gently fold the sifted dry ingredients into the mixture using a spatula. Be careful not to overmix, as this can lead to a denser cake. Stop when just combined; the batter should be slightly thick and smooth.
Step 5. With the batter ready, gently fold in the 150 g of fresh raspberries. This step adds pockets of tartness within the cake. Once incorporated, ensure the raspberries are evenly spaced, adding both flavor and texture.
Step 6. Prepare two cake pans by greasing them well. Divide the batter evenly between the pans, smoothing the tops with a spatula. This helps the cake layers bake evenly. You should have a level surface for baking.
Step 7. Bake the cakes in the oven until they are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them; they should slightly spring back when lightly pressed. Once baked, remove them from the oven and allow them to cool in the pans for about 10 minutes.
Step 8. Carefully transfer the cakes from the pans to a cooling rack and let them cool completely. Cooling is crucial for the structure and moisture retention, so take your time with this step.
Step 9. While the cakes cool, you can prepare the raspberry filling. Combine the 100 g of fresh raspberries with the raspberry jam in a bowl. The jam will help bind the berries and add a sweet-tart flavor, creating a lovely filling for the cake layers.
Step 10. Now, let’s make the buttercream. Start by whipping the egg whites in a mixing bowl until soft peaks form. This creates a light and airy base for the buttercream. When ready, it should hold its shape while remaining smooth and shiny.
Step 11. Gradually add the 210 g of caster sugar to the egg whites while continuing to beat. The sugar will dissolve, helping to stabilize the mixture. Beat until the mixture becomes stiff and glossy, indicating the sugar is fully incorporated.
Step 12. In another bowl, cream the softened unsalted butter until smooth and creamy. Add the white chocolate, which should be melted gently beforehand, and mix it into the butter. The combination will create a rich and velvety buttercream.
Step 13. Slowly fold the whipped egg whites into the butter and chocolate mixture. This step is essential for achieving a light and airy buttercream. Fold gently until no streaks remain, ensuring a uniform consistency.
Step 14. Once the cakes are completely cool, remove the top of each cake layer to create a flat surface if needed. This will help with stacking and stability. Place one layer of cake on a serving plate and spread the raspberry filling evenly on top.
Step 15. Carefully place the second cake layer on top of the filling. It should sit evenly atop the first layer. Now it’s time to frost. Apply a thin layer of the buttercream around the sides and top of the cake, smoothing it out with a spatula for a clean finish.
Step 16. For the final touch, decorate the cake with fresh raspberries and edible flowers. The vibrant colors will enhance the visual appeal, making it look inviting. Take your time to arrange them thoughtfully, creating a beautiful centerpiece for serving.
Serving Suggestions
This cake is wonderfully versatile and can be enjoyed on various occasions. It works well as a delightful breakfast treat with a cup of coffee or tea. Slice it for afternoon snacks or serve it as a sweet ending to family meals. Leftovers can be stored for the next day, making it perfect for those who enjoy savoring dessert over several days.
Pro Tips for Best Results
- Ensure the butter is at room temperature for easy creaming.
- Use fresh, ripe raspberries for the best flavor in both the cake and the filling.
- Avoid overmixing the batter to keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
- Melt the white chocolate slowly to maintain a smooth texture.
- Decorate just before serving for the freshest presentation.
Common Mistakes to Avoid
- Using cold butter: It won’t cream properly, leading to a dense cake. Always let butter come to room temperature before starting.
- Overmixing the batter: This can create a tough cake. Mix until just combined for the best texture.
- Not measuring ingredients accurately: This can throw off the balance of flavors and textures. Use a kitchen scale for precise measurements.
- Skipping the cooling time: Frosting warm cakes can cause the buttercream to melt. Always cool the layers thoroughly before frosting.
- Ignoring flour sifting: Not sifting can lead to leftover lumps, causing uneven mixing. Make it a habit to sift dry ingredients first.
- Using low-quality chocolate: This can affect the flavor of the buttercream. Choose a good-quality white chocolate for the best results.
Variations & Substitutions
You can experiment with different types of berries for the filling or decoration, such as strawberries or blueberries, to change the flavor profile slightly. For a different frosting option, consider a simple cream cheese frosting instead of buttercream. If you prefer a less sweet cake, you might reduce the sugar in the batter while ensuring the cake remains moist.
Storage & Reheating
Store the cake at room temperature if it will be eaten within a couple of days. Keep it covered to prevent it from drying out. For longer storage, place it in the refrigerator, where it can last for about a week. You can also freeze the cake layers separately, wrapping them well in plastic wrap and aluminum foil. To enjoy again, thaw at room temperature and refrost with fresh buttercream to retain the texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Frost the cake closer to serving time to ensure freshness in texture and flavor.
How long does it last in the fridge?
The cake can last up to a week in the refrigerator when properly stored. Make sure to cover it to keep it moist and flavorful.
Can I freeze this recipe?
Yes, the cake layers freeze well. Wrap them tightly before freezing, and they can be stored for up to three months. Thaw them in the refrigerator before decorating.
What can I substitute for one ingredient?
If you need to replace the white chocolate, you could use a high-quality milk chocolate instead, though this will alter the flavor profile slightly.
Why didn’t my recipe turn out as expected?
Common issues include not measuring ingredients accurately, overmixing the batter, or not allowing the cakes to cool sufficiently before frosting. Following each step and measuring carefully will help achieve the desired results.
Final Thoughts
Making a White Chocolate and Raspberry Cake can be a fulfilling experience, bringing delightful flavors and a sense of cozy accomplishment into your kitchen. Whether you serve it at a gathering or enjoy it during quiet moments, this cake is sure to create pleasant memories. Approaching each step with care ensures a satisfying dessert ready to be enjoyed.
White Chocolate and Raspberry Cake
Ingredients
For the Cake
- 250 g unsalted butter, at room temperature Provides richness and moisture
- 250 g caster sugar Sweetens and contributes to texture
- 1 tbsp vanilla extract Enhances overall flavor
- 1 lemon, zested Adds brightness and a refreshing note
- 3 large eggs Binds ingredients and enriches flavor
- 230 g plain flour Structural base for the cake
- 2 tsp baking powder Aids in rising for lightness
- 1 tsp salt Balances sweetness
- 150 g fresh raspberries Adds tartness and moisture
For the Filling
- 100 g fresh raspberries Enhances flavor and texture
- 200 g raspberry jam Provides sweetness and moisture
For the Buttercream
- 180 g egg whites Lightens and aerates the buttercream
- 210 g caster sugar Sweetens the buttercream
- 350 g unsalted butter, softened Creates a creamy buttercream
- 130 g good-quality white chocolate, roughly chopped Adds creaminess and sweetness
- ½ tsp salt Enhances flavor
For Decoration
- Fresh raspberries Adds visual appeal
- Edible flowers Adds elegance
Instructions
Preparation
- Step 1: Cream together the unsalted butter and caster sugar until light and fluffy, about 3 to 5 minutes.
- Step 2: Add the vanilla extract and lemon zest, mixing until combined.
- Step 3: Incorporate the eggs, one at a time, ensuring each is blended well.
- Step 4: Sift the plain flour, baking powder, and salt into the wet mixture and gently fold together.
- Step 5: Fold in the fresh raspberries.
Baking
- Step 6: Grease the cake pans and divide the batter evenly between them.
- Step 7: Bake in the oven until golden brown and a toothpick comes out clean, then cool in the pans for about 10 minutes.
- Step 8: Transfer the cakes to a cooling rack to cool completely.
Filling and Buttercream
- Step 9: Prepare the raspberry filling by mixing fresh raspberries with raspberry jam.
- Step 10: Whip egg whites until soft peaks form.
- Step 11: Gradually add caster sugar while beating until stiff and glossy.
- Step 12: Cream the softened butter until smooth, then mix in the melted white chocolate.
- Step 13: Gently fold the whipped egg whites into the butter and chocolate mixture.
Assembly
- Step 14: Level the cakes if needed and spread the raspberry filling on the first layer.
- Step 15: Stack the second layer on top and frost the cake with buttercream.
- Step 16: Decorate with fresh raspberries and edible flowers.