Love white chocolate or know someone who does? Then this is the perfect cake for you... Two sponge layers filled with raspberry jam and surrounded by white chocolate buttercream. This cake is so tasty!
I made this cake for my Mum’s birthday and it was extremely delicious! It also stayed moist for quite a few days afterwards which was great as it seemed to prolong the birthday celebrations that bit further.
The creamy, white chocolate icing along with the sharp, juicy raspberry decorations balances out perfectly and creates a totally yummy cake. It is perfect for anyone who loves white chocolate (like me!).
I hope you like this cake as much as me! If you decide to make this recipe, you can tag me on both Twitter and Instagram which you can find linked at either the top or the bottom of the page and on the ‘about’ page.
Ingredients:
For the cake
> 250g caster sugar
> 250g unsalted or baking butter > 4 large eggs
> 250g self raising flour
> 1tsp vanilla extract (optional)
> 4tbsp milk For decorating > a punnet of raspberries
> freeze dried raspberries
> raspberry jam
> 420g icing sugar (might need extra)
> 200g unsalted butter
> 45g white chocolate
> 2tsp milk (optional)
Method:
Step 1 > First of all, you will need to line 2 8inch cake tins with baking paper and grease the sides. Also, preheat the oven to 180°.
Step 2 > Add the 250g of butter into a large bowl and cream until smooth. Add the caster sugar slowly and whisk until there are no visible lumps in the mixture.
Step 3 > In a separate, smaller bowl, crack the 4 eggs and whisk until a paler orange. Gradually add the eggs into the large bowl, mixing whilst you pour.
Step 4 > Sift the self raising flour and baking powder into the large bowl and carefully mix in.
Step 5 > Now, pour in both the vanilla extract and milk to soften the mixture. If it already feels runny enough, you can skip adding the milk.
Step 6 > Evenly disperse the cake batter into the two tins and bake for 20-25 minutes or until golden brown and a skewer can be inserted into the middle and comes out clean. Once out of the oven, leave to cool for about 30 minutes.
Step 7 > For the icing... Cream the butter until soft and then sift the icing sugar into it, carefully mixing using the back of the spoon so that the majority of the icing sugar ends up in the bowl. If the mixture is too thick, add 2tsp of milk. If the mixture is too thin, add more icing sugar. The thickness of your icing may vary due to how warm your butter is.
Step 8 > Divide the icing in a 1:4 ratio into two bowls. Crush up 5 raspberries and add it into the smaller portion of icing. If this becomes too runny, add more icing sugar. Melt the white chocolate in the microwave or in a glass bowl over a pan of boiling water. Add the melted white chocolate into the larger proportion of icing and again, add more icing sugar if too runny.
Step 9 > Once the cake is cooled, sandwich the two layers together using a few tsps of raspberry jam and pipe a layer of the white chocolate icing around the whole cake. I decided to only do a crumb coat but you could add a layer ontop if you don’t like that style. Step 10 > To decorate the top, pipe the raspberry buttercream and put the raspberries in between. Sprinkle the freeze dried raspberries on top.
Enjoy!
Comments