Light and fluffy white chocolate raspberry cake is a showstopper that makes a spectacular centerpiece. The perfect cake for spring and Easter.
Ingredients
This white chocolate raspberry cake recipe is made with all the basic ingredients you would expect from a cake recipe. Instead of butter, I use oil to keep the cake incredibly moist. This, along with the hot milk method creates a super fine crumb and the lightest texture. The frosting is a simple combination of white chocolate, cream and icing sugar.
- Eggs.
- Caster sugar.
- Oil. I used canola oil.
- Flour.
- Baking powder.
- Salt.
- Milk. Any milk can be used.
- Vanilla extract.
- White chocolate.
- Heavy/whipping cream
- Icing/powdered sugar.
- Fresh raspberries.
How to make white chocolate raspberry cake
- Make the cake batter: Sift the flour, baking powder and salt into a medium mixing bowl. Heat the milk, white chocolate and vanilla in a saucepan until hot, taking care not to allow the mixture to boil. In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume. Slowly pour in the oil and allow to whip into the egg mixture. Stir the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
- Bake: Pour the batter into lined and greased cake pans (approximately 20cm/8inch). Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a toothpick inserted comes out clean. Remove from the oven and allow to chill completely.
- Make the whipped cream: Whip the cream with the icing sugar until it starts to thicken then slowly pour in the melted white chocolate. Whip until stiff peaks form.
- Decorate: Spread half of the whipped cream over one of the cakes then top with raspberries. Sandwich the other cake and finish with the rest of the whipped cream and raspberries. Top with white chocolate curls and serve.
Can I make this cake in advance?
The cake layers can be baked the day before and wrapped well with plastic wrap and kept at room temperature. The fruit and cream won’t last very well but the cake can be assembled up to 3 hours in advance and kept in the fridge to prevent the cream from deflating and the fruit to soften. Using a buttercream frosting will ensure the cake lasts a little longer.
Cake recipes
White chocolate raspberry cake
Ingredients
- 4 eggs
- 1½ cups caster sugar
- 1 cup oil
- 1 tsp vanilla extract
- 2 cups milk
- 100 g (3.5oz) white chocolate
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
For the whipped cream
- 1½ cups cream
- 100 g (3.5oz) white chocolate
- ½ cup sifted icing sugar
- 4 cups raspberries
- white chocolate curls (optional)
Instructions
- Preheat the oven to 180°C/350°F. Grease and line 2 x 20cm/8inch cake pans with parchment paper.
- Sift the flour, baking powder and salt into a bowl.
- Heat the milk, white chocolate and vanilla until hot, taking care not to allow it to boil.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
- Slowly pour in the oil and allow to whip into the egg mixture.
- Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy.
- Pour the batter into the prepared cake pans. Place in the oven and allow to bake for 40-45 minutes until the cakes are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- Whip the cream with the icing sugar until it starts to thicken then slowly pour in the melted white chocolate. Whip until stiff peaks form.
- Spread half of the whipped cream over one of the cakes then top with raspberries.
- Top with the remaining layer of cake and finish with the rest of the whipped cream and raspberries.
- Top with white chocolate curls and serve.
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