Go Back
–+ servings
Mary Berry White Chocolate And Raspberry Cake

Mary Berry White Chocolate and Raspberry Cake Bliss

Experience the delightful harmony of creamy white chocolate and tangy raspberries in this Mary Berry White Chocolate And Raspberry Cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 225 g Unsalted Butter Provides moisture and richness to the cake.
  • 225 g Caster Sugar Sweetens and contributes to a tender crumb.
  • 4 large Free-Range Eggs Binds ingredients and adds structure.
  • 225 g Self-Raising Flour Forms the body of the cake; contains leavening agents for rise.
  • 1 tsp Baking Powder Enhances the cake's lift, especially important with heavier ingredients.
  • 100 g White Chocolate Adds creamy sweetness and texture; small chunks.
  • 150 g Fresh or Frozen Raspberries Offers tart flavor and moisture; should be tossed in flour before use.
For the Buttercream
  • 150 g Unsalted Butter Base of the icing for creaminess.
  • 300 g Icing Sugar Sweetens and thickens the buttercream for spreading.
  • 100 g Melted White Chocolate Adds richness to the buttercream; must be cooled.
  • 1-2 tbsp Full-Fat Milk Adjusts the buttercream's consistency.
For Decoration
  • Fresh Raspberries & White Chocolate Shavings Enhances presentation and adds extra flavor.

Equipment

  • Electric whisk
  • Mixing bowls
  • 20cm (8in) round sandwich tins
  • spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F/Gas Mark 4) and prepare two 20cm (8in) round sandwich tins by greasing and lining the bottoms with baking parchment.
  2. In a large mixing bowl, combine 225g (8oz) unsalted butter, 225g (8oz) caster sugar, and four large free-range eggs. Mix on medium speed for about 2 minutes until pale and fluffy.
  3. Sift together 225g (8oz) self-raising flour and 1 tsp of baking powder. Gradually fold this into your butter and egg mixture.
  4. Fold in 100g (3.5oz) of small white chocolate chunks, then mix in 150g (5oz) raspberries dusted with flour.
  5. Divide the batter between the two prepared tins and bake for 25-30 minutes until golden and a skewer comes out clean.
  6. Allow the cakes to cool in the tins for about 10 minutes, then transfer them onto wire racks to cool completely.
  7. Prepare the buttercream by melting 100g (3.5oz) white chocolate and allowing it to cool. Beat 150g (5oz) unsalted butter and 300g (11oz) icing sugar until light and fluffy, then mix in the cooled white chocolate and milk.
  8. Place one layer of the cake on a serving plate, spread half of the buttercream on top, scatter raspberries, and add the second layer. Frost the top and sides with the remaining buttercream.
  9. Decorate the cake with fresh raspberries and white chocolate shavings. Let it sit for a moment before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smooth batter. Toss raspberries in flour before folding into the batter to prevent sinking.

Tried this recipe?

Let us know how it was!