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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
