Looking to bake a show-stopping dessert? Our Raspberry and White Chocolate Cake recipe is the perfect combination of fruity and chocolatey indulgence. Featuring layers of raspberry ripple sponge, white chocolate buttercream, and homemade raspberry goo, this cake is as delicious as it is elegant. Topped with meringue kisses and gold-leafed white chocolate balls, it’s guaranteed to impress.
While it might look intricate, with the right tools and techniques, you’ll find this recipe surprisingly achievable. Whether it’s for a birthday, an anniversary, or simply to treat yourself, this cake is a must-try for any baking enthusiast.
If you’d rather skip the baking and indulge straight away, check out our range of beautifully decorated cakes for London delivery.
Tools You’ll Need
Having the right tools makes baking this Raspberry and White Chocolate Cake so much easier. Here’s what you’ll need to ensure smooth sailing from start to finish:
- Stand Mixer or Hand Mixer: Essential for achieving the perfect texture in your sponge and buttercream.
- Mixing Bowls: A variety of sizes, including one heatproof bowl for melting chocolate.
- Rubber Spatula: For scraping down bowls and folding batter or buttercream.
- Measuring Equipment: Electronic scales and measuring spoons for precision.
- Saucepan: To make the raspberry goo.
- Potato Masher: For breaking down raspberries while simmering the goo.
- Fine Sieve: To strain the raspberry goo and remove seeds.
- Cake Tins: Four 9-inch tins, greased and lined for easy release.
- Cake Leveller: To create perfectly even layers for stacking.
- Piping Bags: For controlled application of buttercream and decorations.
- Cranked and Straight Palette Knives: Perfect for spreading and smoothing icing.
- Cake Scraper: To achieve smooth sides and edges on your final coat of buttercream.
- Turntable: For precise icing and decorating.
- Piping Nozzles: A variety of sizes for decorating details.
- Baking Paper or Spray: For greasing cake tins.
How to Make the Raspberry White Chocolate Cake
Creating this stunning Raspberry and White Chocolate Cake is all about taking it step by step. From the light, rippled sponge to the silky buttercream and elegant finishing touches, here’s what you’ll be doing to achieve a professional, show-stopping result:
1. Make the Raspberry Goo
Start by simmering fresh raspberries and sugar to create a vibrant, tangy filling. Strain the mixture to remove seeds, leaving a smooth, colourful goo perfect for rippling and layering.
2. Bake the Raspberry Ripple Sponge
Use the traditional creaming method to mix butter, sugar, eggs, and flour, keeping the batter light and airy. Swirl raspberry goo through the batter for a beautiful ripple effect before baking the sponges until golden and fluffy.
Top Tip: Gently fold the batter and raspberry goo to avoid overmixing—you’ll see the ripples when you trim the cake later!
3. Whip Up White Chocolate Buttercream
Whip softened butter until fluffy, then mix in icing sugar and cooled, melted white chocolate for a silky, smooth buttercream. Set aside some buttercream mixed with raspberry goo to create a decorative raspberry band later.
4. Prepare the Cake Layers
Trim each sponge layer to create flat, even surfaces. You can keep the cake as four layers or halve them for an impressive eight-layer result. Optional: Use a steel cutter to remove caramelised edges for perfect, uniform sponges.
5. Stack and Crumb Coat the Cake
Alternate layers of raspberry goo and white chocolate buttercream as you stack the cake, ensuring each layer is level. Apply a thin crumb coat of buttercream to lock in crumbs and chill the cake to set a smooth base.
Top Tip: Use a turntable and straight-edged palette knife to keep your cake neat and even.
6. Add the Final Buttercream Layer
Once chilled, apply a thick, smooth layer of white chocolate buttercream over the cake. Use a cake scraper to refine the sides and top, ensuring a polished finish.
How to Make the Decorations
Before we move on to baking and assembling the cake, let’s prepare the beautiful decorations that will take your Raspberry and White Chocolate Cake to the next level.
Meringue Kisses
These light and crisp meringue kisses bring a beautiful pop of texture and elegance to the cake. Here’s how to make them:
- Whip Up the Meringue: Beat 2 egg whites until foamy, then slowly incorporate 200g of caster sugar, whipping until the mixture is glossy with stiff peaks. Ensure no graininess by mixing until smooth.
- Pipe Your Kisses: Spoon the meringue into a piping bag with a round nozzle. Pipe small dollops onto a baking tray lined with parchment, lifting gently to create a peak.
- Bake to Perfection: Bake at 100°C for 30–35 minutes, until the kisses lift cleanly from the parchment and feel crisp.
Chocolate Balls
Melt 100g of white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Pour the chocolate into small silicone sphere moulds, tap to remove air bubbles, and refrigerate for 30 minutes until set. Once firm, pop the chocolate balls out.
Quick Tip: No moulds? Use white chocolate chips instead for a quick, elegant alternative.
Trouble Shooting Tips
Even the most experienced bakers face challenges from time to time. Don’t worry, we’ve got you covered with solutions to common issues you might encounter while making this cake.
For additional advice, explore our baking tips article.
Why the Sponge Might Sink or Crack
This usually happens if the batter is overmixed or the oven door is opened too early. To avoid this:
- Mix the batter just until all ingredients are combined; overmixing incorporates too much air, causing the sponge to collapse.
- Resist the urge to check too soon—only open the oven door after 20 minutes of baking.
- Ensure your oven is fully preheated to 170°C before placing the tins inside.
How to Fix Runny Buttercream
Runny buttercream can be frustrating, but it’s often caused by temperature imbalances. Here’s how to rescue it:
- Too Warm: If your buttercream is too soft, refrigerate it for 10–15 minutes and then whip it again to restore consistency.
- Too Runny After Adding Chocolate: Ensure the melted white chocolate is completely cool before adding it to the buttercream. Warm chocolate can destabilise the mixture.
- Preventative Tip: Use room-temperature butter—not overly soft or melted.
Avoiding Uneven Layers or Messy Crumb Coats
Uneven Layers:
- Use a cake leveler or a serrated knife to trim the tops of the cakes before stacking. This creates a flat, stable base for each layer.
- Make sure your cakes are chilled before trimming to prevent crumbling.
Messy Crumb Coats:
- Apply a thin, even layer of buttercream, smoothing as you go with a palette knife or scraper.
- If crumbs appear, scrape them off gently, and refrigerate the cake for 30 minutes before applying the final coat.
- Always clean your tools between layers to avoid spreading crumbs.
