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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
recipe image Raspberry and White Chocolate Cake


  • 300g self-raising flour
  • 300g caster sugar
  • 300 grams Stork
  • 85g plain flour
  • 5 eggs
  • 150g melted white chocolate
  • 200 grams Stork
  • 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


  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