White Chocolate and Raspberry Cake

This White Chocolate and Raspberry Cake is truly a match made in food heaven. I have gone to town with the raspberries in this recipe; they are in the light, soft sponge, the raspberry jam filling and the delicious decoration. By combining shop-bought raspberry jam with fresh raspberries, you get a fresher, more homemade flavour which really elevates the cake.

Then we have the silky smooth Swiss meringue buttercream flavoured with sweet white chocolate which is just so good. If you are looking for the perfect summer special occasion cake, this is the recipe for you. This recipe makes enough buttercream to sandwich the cakes together and apply a crumb coat, final layer of buttercream and piped decoration. Of course, you don’t need to pipe the buttercream if you prefer not to and any leftover buttercream can be frozen! I am such a cake baker these days, have you tried my Jaffa Jaffa Cake? If it's white chocolate you're after, my White Chocolate and Passion Fruit Cheesecake is amazing too.

Why you will love this recipe:

• It's a proper celebration cake, with raspberries running through it and white chocolate Swiss meringue buttercream.
• The white chocolate swiss meringue buttercream elevates the cake rather than if it were made with typical American buttercream. It makes the cake so airy and impressive.
• You can make the decorations on this cake absolutely stunning and let your creativity run wild. I love to use edible flowers to complement the raspberries.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Butter - make sure your butter is at a soft room temperature to ensure it creams together in the first step. I like to use unsalted in baking so you can control the salt level.

Caster sugar - caster sugar gives the best texture. If it's all you have, you can also use granulated sugar. You could also use golden caster sugar but bear in mind that will give a slightly darker cake.

Vanilla extract - always choose vanilla extract, vanilla bean paste or vanilla pods. I avoid vanilla essence which will give you an artificial flavour.

Lemon - the zest of lemon adds a little zing to the cake. This balances out the sweetness of the white chocolate.

Eggs - use free-range eggs if you can. I always choose large ones stamped with the British Lion.

Plain flour - also known as all-purpose flour.

Baking powder - not to be confused with bicarbonate of soda - they have very different purposes in a cake.

For the fillings/frostings:

Raspberries - I use fresh raspberries and then are in the cake and on top.

Raspberry jam - inspired by the classic Victoria Sandwich Cake, I have included a fruity raspberry jam middle. Choose a good-quality brand with a high percentage of fruit for the best results.

Egg whites - again, I recommend using egg whites from free-range large eggs stamped with the British Lion mark. This is about 6 egg whites in this recipe.

White chocolate - it is really important to choose a good quality white chocolate which isn’t overly sweet. If it's good enough to eat, it's good enough to use here.

Edible flowers - these are entirely optional but make a very pretty decoration. You must ensure they are edible and prepared properly.

Substitutions and Variations:

White chocolate: Since this is a White Chocolate and Raspberry Cake, I wouldn’t swap the white chocolate for another type of chocolate in this recipe. I have a recipe for Chocolate and Raspberry Cake if you would rather use dark chocolate!

Raspberries: I love the combination of raspberries and white chocolate, but you could also use cherries and cherry jam, strawberries and strawberry jam or blueberries and blueberry jam. All would be delicious!

Here's how to make White Chocolate and Raspberry Cake

Here is a step by step guide on how to make this cake. The full recipe with measurements is at the bottom of the page in the recipe card.

Step 1: Make The Cake

ONE: Preheat the oven to 160C Fan and grease and line 2 x 20cm (8-inch) or 23cm (9-inch) round cake tins with non-stick baking paper. In a large mixing bowl, beat together the butter and sugar until very light and fluffy.

TWO:  Add the vanilla extract and lemon zest, before gradually beating in the eggs one at a time.

THREE: Sift in the flour, baking powder and salt, then mix until just combined.

FOUR: Divide the mixture equally between the two tins (you could weigh the batter to be exact or do it by eye) and level the tops.

FIVE: Place the raspberries evenly across the tops of the sponges, pushing them gently into the mixture.

SIX:  Bake in the preheated oven for about 30-40 minutes or until well risen, golden and a toothpick inserted into the centre comes out clean. Leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely.

Step Two: Make The Swiss Meringue Buttercream

SEVEN: Place the egg whites and sugar into a heatproof bowl, or bowl of a stand mixer, and whisk by hand to combine.

EIGHT: Gently whisk for a few minutes to combine. Continue to heat the egg whites and sugar, whisking often (constantly if possible), until the mixture reaches 70C - the sugar should be completely dissolved and the mixture hot to the touch. 

NINE: Remove the bowl from the heat and whisk using an electric whisk or a stand mixer fitted with the whisk attachment on medium-high speed for 8-10 minutes - or until glossy and stiff (this might take you a bit longer). Keep whisking until the mixture and the bowl is at room temperature - otherwise it will melt the butter.  Gradually add the softened butter 1 tablespoon at a time, ensuring that each tablespoon is fully incorporated before you add the next. 

TEN: Meanwhile, melt your white chocolate in a heat-proof bowl set over a pan of barely simmering water, string occasionally until melted and smooth (make sure the bottom of the bowl doesn’t come into contact with the water). Remove from the heat and leave to cool for about 5 minutes.

ELEVEN: Once all the butter has been added, increase the speed to medium-high and beat until smooth and silky, scraping down the sides of the bowl, if needed. Add the salt and the melted white chocolate.

TWELVE: Continue to mix on high speed for 5 more minutes. The buttercream is now ready to use.

Step 3: Assemble and Decorate The Cake

THIRTEEN: Place one of the sponges onto a flat serving plate or cake board. Top with some buttercream and, using an offset spatula, palette knife or the back of a spoon, spread in an even layer, making sure you reach the edges of the sponge. Try to ensure there is a slight lip at the edges to contain the jam. Spoon the jam on top of the buttercream within the lipped edges. Carefully top with the second sponge.

FOURTEEN: Pipe or spoon the buttercream on top of the sponges and onto the sides - take care not to use too much. Use your offset spatula or palette knife to spread it out across the cake, covering the top and sides. Next, use a scraper to remove excess buttercream from the top and sides of the cake. Place in the fridge.

FIFTEEN: Once the crumb coat has set, proceed with the final layer of buttercream, using a similar method of application and distribution as the crumb coat - but without removing the excess.

SIXTEEN: Pipe any decoration, if desired, and decorate with fresh raspberries and edible flowers, if using.

What is Buttercream? All your questions answered

This recipe requires Swiss meringue buttercream. This is made using egg whites, sugar, and butter. The egg whites and sugar are gently heated in a bowl set over a pan of simmering water to a specific temperature. This is then whisked into a meringue. After that, the butter is gradually whisked in to create a beautifully smooth, light and stable buttercream. It is considered one of the more complicated buttercreams because it involves cooking the egg whites and sugar before adding the butter. But I do think it is worth it for the results (plus it isn’t as sweet as American buttercream).

More Types of Buttercream

Whilst Italian, Swiss and American buttercream are the most famous varieties, there are so many more. Below is a list of some of my favourites:

• Russian buttercream - also known as ‘condensed milk buttercream’. It is one of my favourites because it is just so unbelievably easy, takes less than 10 minutes to make and has the most delicious buttery, caramel flavour without being overly sweet. All you do is mix together softened butter with condensed milk and your choice of flavours (vanilla extract and a pinch of salt are my go-tos but you can make chocolate and fruit versions too). 
• American buttercream - this is probably the most well-known buttercream and is made using icing sugar, butter and, often, a splash of milk. It is very sweet (the ratio is normally 2:1 sugar) and can be flavoured in many different ways.
• German buttercream - this is a really rich and decadent option which starts by making a crème pâtissière (with egg yolks, cream, cornflower, sugar, and vanilla extract). Then allow it to cool before whisking in butter. It tastes like a very light, buttery custard but is more complex to make.
• Italian buttercream - this is considered one of the most complex, but also most stable, buttercreams. It is made by drizzling hot sugar syrup into whisked egg whites, before gradually adding butter to form a buttercream. It has a pure white colour, gives a melt-in-the-mouth texture and has the most delicious sweet, slightly buttery, flavour.
• French buttercream - this is a luxurious buttercream made with whole eggs or egg yolks, butter and cooked sugar syrup (plus flavourings of your choice). It is similar to the Italian meringue-based buttercream in technique, but the egg yolks give it a richer flavour, more velvety texture and yellow-y colour.

Cooking Tips:

Avoiding a tough sponge: Without getting too involved with the science side of things, the reason a cake gets tough is to do with gluten. When you overmix a cake, you develop the gluten in the flour too much which makes the cake dense and tough. That is why I always recommend you mix until just combined to try and prevent this happening.

Crumb coating: A crumb coat is simply a thin layer of buttercream spread around the cake to lock in any loose crumbs and help ensure the final layer is perfectly smooth and moist. I know it might be tempting to skip this step, but it really helps to give a prettier finish to the beautiful White Chocolate and Raspberry cake. 

How to make a Swiss meringue buttercream without a stand mixer - you can make this with an electric whisk if you don't have a stand mixer. I wouldn't recommend making it with a manual whisk as you really need to beat it at high speed. Luckily, electric whisks are fairly inexpensive and last forever!

Piping on the cake: Piping can seem daunting but I find it's a great way to be creative and try different styles. You will need a piping bag and some nozzles but if you are a beginner and don't want to invest in it, I advise using a sandwich bag with the corner cut. It won't have the same pattern on the outside as it comes out smooth rather than ridged/patterned but it's a good way to practice without committing to buying. I have also made the cake without any piping and it is of course delicious.

Frequently Asked Questions

Storage & Freezing Instructions

Other recipes you might enjoy:

I do find baking rather soothing and I find recipes fall into two categories. There are the baking recipes that are quick, one-bowl, bung it into the oven like this French “Gâteau au Yaourt” (A No-Measure Cake) and this Brown Butter Banana Bread. Then there are those similar to this White Chocolate and Raspberry Cake, like my Chocolate and Raspberry Cake and this Carrot Sheet Cake with Cream Cheese Frosting. I also love making my Jaffa Jaffa Cake - it's exactly as it says and the balance of the orange and chocolate is perfect.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

White Chocolate and Raspberry Cake

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This is a beautiful White Chocolate and Raspberry Cake, perfect for birthdays and more. The balance of tart, fruity raspberries and the silky, sweet white chocolate is perfect. 

• Author: Margie Nomura
• Prep Time: 1 hour + cooling time
• Cook Time: 55 minutes
• Total Time: 2 hours
• Yield: Serves 10-12 1x
• Category: Baking
• Method: Oven
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the sponges:

• 250g unsalted butter, at room temperature 
• 250g caster sugar
• 1 tbsp vanilla extract
• Zest of 1 lemon
• 3 large eggs
• 230g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 150g fresh raspberries

For the raspberry jam filling:

• 100g fresh raspberries
• 200g raspberry jam

For the white chocolate Swiss meringue buttercream:

• 180g egg whites 
• 210g caster sugar
• 350g unsalted butter, softened
• 130g good-quality white chocolate, roughly chopped
• ½ tsp salt

To decorate:

• Fresh raspberries
• Edible flowers

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Instructions

1. Preheat the oven to 160C Fan and grease and line 2 x 20cm (8-inch) or 23cm (9-inch) round cake tins with non-stick baking paper.
2. In a large mixing bowl, beat together the butter and sugar until very light and fluffy. Add the vanilla extract and lemon zest, before gradually beating in the eggs one at a time - add a tablespoon of the weighed flour if it looks like it is about to curdle.
3. Sift in the flour, baking powder and salt, then mix until just combined - take care not to overmix or else you will end up with a tough sponge (but still ensure there are no lumps of flour remaining).
4. Divide the mixture equally between the two tins (you could weigh the batter to be exact or do it by eye) and level the tops. Place the raspberries evenly across the tops of the sponges, pushing them gently into the mixture. Bake in the preheated oven for about 30-40 minutes or until well risen, golden and a toothpick inserted into the centre comes out clean. Leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely.
5. For the raspberry jam filling: place the jam and the fresh raspberries in a large bowl. Use the back of a spoon to crush the raspberries, and mix well to combine. Set aside.
6. For the white chocolate Swiss meringue buttercream: place the egg whites and sugar into a heatproof bowl, or bowl of a stand mixer, and whisk by hand to combine. Place the bowl over a pot with an inch or so of water in it, simmering over a medium heat. Place the egg whites and caster sugar in a heatproof bowl (or the bowl of a stand mixer) and place over a pan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl (otherwise the egg whites will overheat). Gently whisk by hand for a few minutes to combine. Continue to heat the egg whites and sugar, whisking often (constantly if possible), until the mixture reaches 70C - the sugar should be completely dissolved and the mixture hot to the touch. 
7. Remove the bowl from the heat and whisk using an electric whisk or a stand mixer fitted with the whisk attachment on medium-high speed for 8-10 minutes - or until glossy and stiff (this might take you a bit longer). Keep whisking until the mixture and the bowl is at room temperature - otherwise it will melt the butter. 
8. Meanwhile, melt your white chocolate in a heat-proof bowl set over a pan of barely simmering water, string occasionally until melted and smooth (make sure the bottom of the bowl doesn’t come into contact with the water). Remove from the heat and leave to cool for about 5 minutes.
9. If using a stand mixer, swap the whisk attachment for the beater attachment. Whilst mixing on slow-medium speed, gradually add the softened butter 1 tablespoon at a time, ensuring that each tablespoon is fully incorporated before you add the next. 
10. Once all the butter has been added, increase the speed to medium-high and beat until smooth and silky, scraping down the sides of the bowl, if needed.
11. Add the salt and the melted white chocolate, then continue to mix on high speed for 5 more minutes. The buttercream is now ready to use.
12. To assemble the cake: place one of the sponges onto a flat serving plate or cake board. Top with some buttercream and, using an offset spatula, palette knife or the back of a spoon, spread in an even layer, making sure you reach the edges of the sponge. Try to ensure there is a slight lip at the edges to contain the jam. 
13. Spoon the jam on top of the buttercream within the lipped edges. Carefully top with the second sponge.
14. To crumb coat: pipe or spoon the buttercream on top of the sponges and onto the sides - take care not to use too much. Use your offset spatula or palette knife to spread it out across the cake, covering the top and sides. Next, use a scraper to remove excess buttercream from the top and sides of the cake - you don’t need to remove too much of the buttercream, you just need to even it out. Use your spatula or scraper to smooth out any excess that has accumulated on top of the cake from scraping the sides. Place the crumb coated cake in the fridge for 30 minutes - or until the crumb coat has set.
15. Once the crumb coat has set, proceed with the final layer of buttercream, using a similar method of application and distribution as the crumb coat - but without removing the excess. I find it a lot more enjoyable decorating cakes when I’m less concerned about making them look ‘perfect’ - so have fun when decorating! If you plan to pipe some buttercream onto your cake, keep this in mind when doing the final layer to ensure you leave yourself enough to use.
16. Pipe any decoration, if doing, and decorate with fresh raspberries and edible flowers, if using.

Notes

Scroll up for a step by step guide with images to help with all steps of this cake.

To store: Store the cake in an airtight container in the fridge for 4 days. Cakes are always nicer at room temp so remove from the fridge 20-30 minutes before serving for best texture.

To freeze: You can freeze the cakes, undecorated. Leave to cool, wrap tightly in clingfilm and an outer layer of foil. Freeze for up to 3 months. Thaw overnight when ready to use. For the Swiss meringue buttercream, freeze for up to 3 months in a freezer bag or airtight container. When ready to use, bring to room temperature. Transfer to a bowl and whip with an electric whisk for a few minutes to bring it back together and so it regains its fluffiness. The rapsberry filling is so quick, I would make it fresh for best results!

Make ahead: The cakes themselves can be made a day ahead. Cool them and wrap really well in clingfilm and place in the fridge. You can then decorate and assemble the cake. Raspberry compote can be made 3 days in advance and keep in the fridge until ready to use. Swiss meringue buttercream can be made and covered at room temperature for day. It can can be made and refrigerated for up to 2 weeks in an airtight container. Bring to room temperature when ready to use.

Frozen raspberries: I wouldn't use frozen raspberries in the cake batter as they can leak out too much moisture which changes the cake texture, so stick to fresh. For the jam filling, you can indeed use frozen raspberries. Remove from freezer beforehand to soften them a bit and then you can mash them into the jam.

Crumb coat: You might be tempted to skip the crumb coat, but I wouldn't advise if you want the cake to have a nice clean finish. It's really easy, just takes chilling in the fridge.

Other fruit: You could also use cherries and cherry jam, strawberries and strawberry jam or blueberries and blueberry jam. All would be delicious!