White chocolate and raspberry cake recipe

I made this delicious cake for my 15th birthday yesterday. A light vanilla and raspberry sponge topped with a white chocolate cream. The basic sponge recipe can be easily doubled or tripled using more cake tins but I made a smaller cake to serve four.

For the cake:
  • 110g caster sugar
  • 110g softened butter
  • 2 eggs
  • 110g plain flour
  • 2tsp baking powder
  • 1tsp vanilla extract
  • 150g fresh raspberries
For the topping:
  • 300ml double/whipping cream
  • 100g (and extra for grating on top) white chocolate
  • raspberries

  1. Preheat your oven to 180C/350F/Gas 4 and grease and line a round cake tin (18-21cm in diameter) with baking paper.
  2. Using an electric whisk/stand mixer, cream together the softened butter and caster sugar in a large bowl until pale and fluffy. Add the eggs and vanilla extract to the bowl and whisk again. Sift the flour and baking powder into the bowl and fold in gently with a spatula, add a splash of milk to loosen the mixture if necessary. Stir in the raspberries and pour the mixture into the prepared cake tin.
  3. Bake for 30 minutes, or until a skewer inserted comes out clean and the cake is evenly golden. Leave to cool for 10 minutes or so and then turn the cake upside down onto a wire rack to completely cool before making the topping.
  4. Melt the white chocolate and leave to cool slightly for a few minutes while you whip the cream until just thickened. Mix the white chocolate through the cream and spread evenly over the top of the cake. Top with raspberries, grated white chocolate and sifted icing sugar. You can serve with more melted white chocolate if you are feeling decadent. Store in the fridge and eat within the next two to three days. 

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I hope you enjoyed this recipe!