Raspberry and White Chocolate Cake
Raspberry and white chocolate. A pairing so good it deserves its own showstopper. This ‘naked cake’ recipe from She Who Bakes looks elegant and tastes delicious.
Cooking time35 minutes
Prep time45 minutes
Servings14 portions

Ingredients
- 300g self-raising flour
- 300g caster sugar
- 300g Stork with Butter
- 85g plain flour
- 5 eggs
- 150g melted white chocolate
- 200g Stork with Butter
- 600g icing sugar
- 3 tablespoons seedless raspberry jam
- Fresh raspberries
- 75g melted white chocolate
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Grease three 8â/20cm sandwich tins and preheat the oven to 160C/140C fan/Gas mark 3.
- Cream together the Stork with Butter and caster sugar.
- Add in the eggs and mix well.
- Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding).
- Split between the tins and bake for 35-40 minutes or until a skewer comes out clean
- Make the buttercream by mixing the Stork with Butter and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 minutes.
- Spread a nice thick layer of raspberry buttercream over one of the cakes.
- Place another cake on top and repeat by spreading a layer of buttercream over the second cake.
- Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
- Using a pallet knife, start to take the buttercream off, we only want a thin layer left on the outside. Keep spreading until you have a nice, clean finish.
- Top with fresh raspberries.
- Melt white chocolate and drizzle over the top