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Raspberry and White Chocolate Cake

  • Author: foodnerd4life
  • Total Time: 90 minutes
  • Yield: 30 People 1x


Makes two 12″x 9″ sheet cakes


  • 400 g Unsalted Butter (softened)
  • 600 g Caster Sugar
  • 600 g Self Raising Flour
  • 4 tsp Baking Powder
  • 8 Large Free Range Eggs
  • 260 ml Whole Milk
  • 60 g Freeze Dried Raspberry Pieces (I got mine again from Sous Chef, get some here)
  • 2 tbsp Vanilla Extract

Raspberry and White Chocolate Buttercream

  • 400 g Unsalted Butter (softened)
  • 700 g Icing Sugar
  • 400 g White Chocolate (melted and cooled)
  • 30 g Freeze Dried Raspberries


To Make The Cake

  1. Oven to 180C. Line the two sheet cake trays with parchment and set aside. Beat the butter and sugar until creamy. Beat in the eggs, two at a time with the vanilla. Beat in the flour and baking powder, until there are no streaks. Mix in the milk and raspberries. Split the mixture between the two tins, level and bake for 20 mins. Rotate the cakes halfway through the cooking. Leave to cool, cover and leave overnight.

To Make The Icing

  1. Cream the butter until smooth, gradually beat in the icing sugar, raspberries. Add the white chocolate and beat until fully mixed in. It should be a lovely pink colour. Use on the levelled cakes to sandwich together and cover as the glue for the fondant.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: British

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