Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Raspberry and White Chocolate Cake

Raspberry and White Chocolate Cake

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.

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.

  • Prep time45 minutes
  • Cooking time35 minutes
  • Servings14 portions
  • DifficultyMedium

Ingredients

For the cake
  • 300g self-raising flour
  • 300g caster sugar
  • 300 grams Stork
  • 85g plain flour
  • 5 eggs
  • 150g melted white chocolate
For the raspberry buttercream
  • 200 grams Stork
  • 600g icing sugar
  • 3 tablespoons seedless raspberry jam
To decorate
  • Fresh raspberries
  • 75g melted white chocolate

      Instructions

      how_make
      1. Grease three 8 inch/20cm sandwich tins and preheat the oven to 160C/140C fan/Gas mark 3.
      2. Cream together the Stork and caster sugar.
      3. Add in the eggs and mix well.
      4. Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding).
      5. Split between the tins and bake for 35-40 minutes or until a skewer comes out clean
      6. Make the buttercream by mixing the Stork and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 minutes.
      7. Spread a nice thick layer of raspberry buttercream over one of the cakes.
      8. Place another cake on top and repeat by spreading a layer of buttercream over the second cake.
      9. Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
      10. 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.
      11. Top with fresh raspberries.
      12. Melt white chocolate and drizzle over the top