Raspberry & White Chocolate Cake

Raspberry & White Chocolate Cake

If there’s one time of year I love, it has to be spring. Being able to sit in the conservatory and look out proudly to the garden (which is now full of daffodils) makes all the hard work last year seem almost worth it. There’s nothing better than getting up early to sit in the morning sunshine with a cup of coffee and a slice of cake.

Raspberry & White Chocolate Cake

Raspberry & White Chocolate Cake

This cake is another one of Gosia’s. She baked it with her usual lack of precision (which I hate. Unless I weigh everything to the gram my cakes refuse to rise), which always leaves me feeling envious. The white chocolate topping came out “crumble style” entirely by accident (melting the white chocolate and adding in double cream = curdled bits = something that passes as crumble mixture) and on any other day would have ended up in the bin, only we decided it actually tasted – and looked – quite nice. I’m sure that what is in essence curdled chocolate isn’t everyone’s cup of tea though, so I suggest a simple drizzling instead to create an equally eye catching look.

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Recipe: Raspberry & White Chocolate Cake

Summary: This raspberry and white chocolate cake is so easy to make and yet comes out so light and delicious. Definitely worth a try.


  • 125g Plain Flour
  • 125g Caster Sugar
  • 125g Butter, Unsalted (softened)
  • 2 Eggs
  • 2 tsp Baking Powder
  • Vanilla Extract
  • 1 punnet Raspberries
  • 150g White Chocolate


  1. Pre-heat your oven to 180c / 355f. Grease a 23cm / 9″ cake tin and line with baking parchment.
  2. Start the cake by placing the flour (sifted), sugar, butter, eggs and vanilla extract into bowl.
  3. Next, beat the mixture (a stand mixture or electric hand mixer will work fine) until it is all combined.
  4. Empty the mixture into the cake tin and then stud the surface with the raspberries, poking down with your finger so they are just submerged – about 1/2 the punnet should do the trick (the rest you can have as a cook’s treat).
  5. Place the tin into the oven for 35 minutes and remove when a cake skewer (cocktail stick) comes out with just a few crumbs when inserted into the centre.
  6. Finally, melt your chocolate in a heat proof bowl placed over heating water.
  7. Stir well until melted, then drizzle over your now cooling cake to create a visually impressive look.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 8

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