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Raspberry & White Chocolate Cake

Raspberry & White Chocolate Cake

Yummy sponge cake with fresh raspberries and white chocolate chips, with creamy white chocolate buttercream
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 960kcal
Author thebakingexplorer


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


For a two layer cake, use 335g of butter/caster sugar/self raising flour, 6 eggs, 1 ½ tsp vanilla extract, 200g raspberries and 100g white choc chips. For the buttercream, 230g butter, 460g icing sugar and 115g white chocolate.
For a one layer cake use 175g of butter/caster sugar/self raising flour, 3 eggs, 1 tsp vanilla extract, 100g raspberries and 50g white choc chips. For the buttercream, 115g butter, 230g icing sugar and 55g white chocolate.


Calories: 960kcal | Carbohydrates: 117g | Protein: 9g | Fat: 53g | Saturated Fat: 32g | Trans Fat: 2g | Cholesterol: 211mg | Sodium: 438mg | Potassium: 177mg | Fiber: 2g | Sugar: 90g | Vitamin A: 1478IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg