Ever since I shared my Raspberry & White Chocolate Cupcake recipe I've been asked many times for a cake version. It's such a popular flavour combination - sweet and creamy white chocolate mixed with fruity fresh raspberries. They belong together! This Raspberry & White Chocolate Cake combines these flavours in three stunning layers, filled and topped with a silky white chocolate buttercream. There's three different kinds of raspberry flavour in this cake - fresh in the cake and on top, freeze dried for decoration and raspberry jam between the cake layers. You're not short of white chocolate either with white chocolate chips mixed into the sponge, melted white chocolate in the buttercream and white chocolate curls for decoration on top. I have packed the flavours in everywhere I could! This is such an amazing showstopper cake!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Raspberry & White Chocolate Cake
To make the cake, mix the butter and sugar together until fluffy, then mix in the eggs and vanilla extract.
Next, mix in the self raising flour, then fold in the raspberries and white chocolate chips and divide the mixture between the cake tins.
To decorate, make a white chocolate buttercream. Pipe the buttercream on the bottom sponge around the edge and fill the centre with jam.
Can this cake be made with two layers?
Yes! I love three layer cakes for special occasions. They are so tall and impressive, and they make a great centerpiece! However, if you want to make a smaller version for other events, check the recipe notes for details on how to do this. It can also be made with one layer.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 5 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this recipe be made into cupcakes?
Yes! Please head to my Raspberry & White Chocolate Cupcakes post for the recipe.
How should the Raspberry & White Chocolate Cake be stored and can it be frozen?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the raspberries and other decoration). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 5 teaspoons baking powder. You may also like to add 1 tsp Xanthan Gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. You will also need to use dairy free white chocolate. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Raspberry & White Chocolate Cake:
- I get my freeze dried raspberries in bulk from Amazon, but I have also seen them in Sainsburys and Waitrose in smaller pots.
- The white chocolate curls I used to decorate the cake were from Lemon Vanilla (they were a gift from the company).
- I used an Ateco 828 nozzle to pipe the buttercream on the cake - you can use any nozzle you prefer.
- You can spread the buttercream onto the cake if you don't want to pipe it.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8″ cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Freeze dried raspberries
- Ateco 828 piping nozzle
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More raspberry & white chocolate recipes...
Raspberry & White Chocolate Cake
For the cake
- 500 g Butter or baking spread
- 500 g Caster sugar
- 2 tsp Vanilla extract
- 9 Eggs large
- 500 g Self raising flour
- 300 g Fresh raspberries
- 150 g White chocolate chips
For the buttercream
- 350 g Butter
- 700 g Icing sugar
- 175 g White chocolate melted
- 2 tbsp Milk
For the filling and decoration
- 100 g Raspberry jam
- 16 Fresh raspberries
- 2 tbsp Freeze dried raspberries
- White chocolate curls or grated white chocolate
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
- Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Toss the fresh raspberries and white chocolate chips in a little flour, just enough to lightly coat them (this will help them stop sinking), then fold them in gently with a silicone spatula or wooden spoon
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- Make the buttercream by mixing together the butter and icing sugar, then add the melted white chocolate and mix until smooth. You can do this by hand or with an electric whisk. Add the milk a little at a time
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand, and pipe a border of buttercream around the edge of the sponge. Fill the centre with more buttercream and then the raspberry jam
- Add the second layer and do the same
- Add the final layer, pipe larger rosettes all around the edge and smaller ones in the centre, then decorate with the fresh raspberries around the edge, and sprinkle the freeze dried raspberries and white chocolate curls all over
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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