White Chocolate and Raspberry Layer Cake Recipe

ByEthan Lark
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Introduction

This white chocolate cake is a luscious treat perfect for any celebration or special occasion. Layers of fluffy sponge are filled and coated with creamy white chocolate ganache and fresh raspberries, creating a delightful balance of sweetness and tartness.

A tall three-layer cake sits on a white plate over a white marbled surface. The cake layers are golden brown with visible texture and have thin, deep red fruit jam spread between each layer. The outside is covered with smooth, creamy light beige frosting that partially reveals the cake beneath. The top is decorated with fresh red raspberries and white chocolate curls scattered over the frosting. A small bowl with more white chocolate curls is placed nearby, alongside part of the cake on a white plate and a ceramic cup in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 300g butter, softened, plus extra for the tins
  • 300g caster sugar
  • 5 large eggs, beaten
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • 300g self-raising flour
  • 100g white chocolate, finely chopped
  • 350g fresh raspberries, halved
  • 450g white chocolate, finely chopped (for ganache)
  • 200ml double cream
  • 1 tbsp vanilla paste

Instructions

  1. Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter three 18cm sandwich cake tins and line the bases with baking parchment.
  2. Step 2: In a stand mixer or with an electric hand whisk, beat together the softened butter, caster sugar, beaten eggs, vanilla bean paste, baking powder, and self-raising flour until the mixture is fluffy and well combined, about 5 minutes.
  3. Step 3: Gently fold in the 100g finely chopped white chocolate until evenly distributed.
  4. Step 4: Divide the batter evenly among the prepared tins and smooth the tops with a palette knife or the back of a spoon.
  5. Step 5: Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  6. Step 6: Remove the cakes from the oven and leave to cool in their tins for 10 minutes. Then turn out onto a cooling rack with the top side down and cool completely. Level any peaks with a serrated knife if necessary.
  7. Step 7: To make the ganache, place the 450g white chocolate in a large bowl. Heat the double cream in a saucepan over medium heat until it just simmers, then pour it over the chocolate. Let it stand for 4-5 minutes.
  8. Step 8: Stir the mixture until smooth and all the chocolate is melted. Mix in the vanilla paste. Chill the ganache in the fridge for 30 minutes, stirring occasionally, until it thickens but remains spreadable.
  9. Step 9: To assemble, place one sponge on a serving plate. Spread a thin layer of ganache over the top and scatter one-third of the halved raspberries over it.
  10. Step 10: Repeat with the second sponge, ganache, and raspberries. Top with the final sponge and coat the whole cake with a thin layer of ganache.
  11. Step 11: Chill the cake in the fridge for at least 20 minutes to allow the ganache to set.
  12. Step 12: Finish by spreading any remaining ganache over the cake and topping with the remaining raspberries.

Tips & Variations

  • For an extra burst of flavor, lightly macerate the raspberries with a teaspoon of sugar before layering them in the cake.
  • If you prefer, substitute vanilla bean paste with 2 teaspoons of pure vanilla extract.
  • To add texture, sprinkle chopped toasted nuts like pistachios on top of the final layer of ganache.

Storage

Store the cake chilled in an airtight container for up to three days. Before serving, allow it to sit at room temperature for about 15 minutes for the ganache to soften slightly. Avoid leaving the cake out too long to keep the ganache stable.

How to Serve

A three-layer cake stands on a white cake stand over a white marbled surface. Each layer is a light brown sponge with a visible texture, separated by thin layers of deep red jam. The cake is covered with smooth, creamy light yellow frosting, which is slightly translucent on the sides, showing the sponge and jam inside. On top, there are bright red raspberries and white chocolate curls scattered. Some crumbs and white chocolate curls are around the base of the cake stand. The background is a soft, blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the sponge layers a day in advance and keep them wrapped tightly in plastic wrap at room temperature. Assemble and chill the cake on the day you plan to serve it for the best freshness and texture.

What can I use instead of white chocolate?

If you prefer, you can substitute white chocolate with milk or dark chocolate for both the batter and ganache. Keep in mind this will change the flavor and color of the cake but will still provide a delicious result.

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White Chocolate and Raspberry Layer Cake Recipe

★★★★★

4.5 from 119 reviews
  • Author: Ethan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
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Description

This decadent white chocolate cake features light, fluffy sponge layers filled and frosted with a smooth white chocolate ganache and fresh raspberries. Perfect for special occasions, this cake balances the sweetness of white chocolate with the tartness of raspberries for a delightful dessert experience.

Ingredients

Scale

Cake

  • 300g butter, softened, plus extra for the tins
  • 300g caster sugar
  • 5 large eggs, beaten
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • 300g self-raising flour
  • 100g white chocolate, finely chopped

Filling and Frosting

  • 350g fresh raspberries, halved
  • 450g white chocolate, finely chopped
  • 200ml double cream
  • 1 tbsp vanilla paste

Instructions

  1. Prepare the cake tins and heat oven: Preheat your oven to 180C/160C fan/gas mark 4. Butter three 18cm sandwich cake tins and line the bottoms with baking parchment to prevent sticking.
  2. Make the cake batter: Using a stand mixer or electric hand whisk, beat together the softened butter, caster sugar, beaten eggs, vanilla bean paste, baking powder, and self-raising flour until the mixture is fluffy and well combined, about 5 minutes. Gently fold in 100g of finely chopped white chocolate until evenly distributed throughout the batter.
  3. Divide and bake the batter: Evenly divide the batter among the prepared tins. Level the tops with a palette knife or the back of a spoon for smooth, even surfaces. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.
  4. Cool the sponges: Once baked, allow the cakes to cool in the tins for 10 minutes. Then, carefully remove the sponges from the tins, place them top side down on a cooling rack, and allow them to cool completely. If the tops are uneven, level them with a serrated knife.
  5. Prepare the white chocolate ganache: Place 450g of finely chopped white chocolate in a large bowl. In a saucepan, gently heat 200ml double cream over medium heat just until it comes to a simmer. Pour the hot cream immediately over the white chocolate and let stand for 4-5 minutes to melt. Stir until smooth and fully combined, then mix in 1 tablespoon of vanilla paste. Chill the ganache in the fridge for 30 minutes, stirring occasionally, until spreadable but thick enough to coat the cake.
  6. Assemble the cake layers: Place one sponge layer on a serving plate. Spread a thin layer of the ganache over the sponge and then add a third of the halved raspberries evenly on top. Repeat with the second sponge layer, adding more ganache and another third of raspberries. Top with the final sponge layer.
  7. Coat and chill the cake: Gently cover the entire cake with a thin crumb coat of ganache and refrigerate for at least 20 minutes to set this base layer.
  8. Finish the cake: Apply the remaining ganache smoothly over the cake’s surface. Decorate the top generously with the remaining raspberries. Store the cake chilled in an airtight container and consume within three days for optimal freshness.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and a fluffier cake texture.
  • Folding in the white chocolate gently preserves the airiness of the batter.
  • If you don’t have vanilla bean paste, vanilla extract can be substituted but may slightly alter flavor intensity.
  • Use a serrated knife to level cake layers for even stacking and better presentation.
  • Stir ganache occasionally while chilling to maintain smooth spreadability and prevent it from hardening too much.
  • This cake can be made a day ahead and chilled to develop flavor and firmness.
  • For a gluten-free version, substitute self-raising flour with a gluten-free baking flour blend that includes baking powder.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: white chocolate cake, raspberry cake, white chocolate ganache, layered cake, dessert, baking

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