Indulge in a truly exquisite dessert that perfectly marries the sweetness of white chocolate with the vibrant tartness of fresh raspberries: this White Chocolate and Raspberry Cake is a match made in culinary heaven. Designed for those special moments, this cake goes above and beyond with a generous infusion of raspberries – they’re lovingly baked into the light and airy sponge, folded into a delectable raspberry jam filling, and artfully arranged as part of the elegant decoration. By combining the convenience of shop-bought raspberry jam with the freshness of hand-picked raspberries, we achieve a flavour profile that feels delightfully homemade and truly elevates every bite of this cake.
Beyond the fruity layers, you’ll discover the smooth, delicate embrace of Swiss Meringue Buttercream, delicately flavoured with rich white chocolate. This frosting isn’t just delicious; it’s a key element that transforms this cake into a truly impressive masterpiece. If you’re searching for the ideal summer celebration cake, look no further – this recipe promises to deliver. Our comprehensive guide ensures you’ll have ample buttercream to meticulously sandwich the cake layers, apply a foundational crumb coat, create a flawless final outer layer, and even craft beautiful piped decorations. While piping is entirely optional and offers a wonderful opportunity for creative expression, any leftover buttercream can be conveniently frozen for future baking adventures. For fellow cake enthusiasts, I also highly recommend trying my Jaffa Jaffa Cake. And if white chocolate is your passion, my White Chocolate and Passion Fruit Cheesecake is another exceptional treat you won’t want to miss.
The thought of preparing Swiss Meringue Buttercream might seem a little intimidating at first, but I assure you, it is far simpler than you might imagine. This luxurious buttercream significantly elevates the cake’s texture and overall appeal, lending an incredibly light and airy finish that is far less sweet than traditional American buttercream. You’ll find a detailed, step-by-step guide below that will walk you through the process with ease. However, should you prefer a simpler alternative, classic American buttercream can certainly be used, and the cake will still be wonderfully delicious. For an easy swap, consider adapting the frosting from my Pistachio Raspberry Cake; simply substitute the pistachio cream with melted white chocolate and vanilla extract instead of lemon. Remember to double the recipe for American buttercream to ensure you have enough for a robust crumb coat, a generous top layer, and any desired piping work.
Table of Contents
- Why You Will Love This Recipe
- Key Ingredients Unveiled
- For the Delicious Fillings & Frostings
- Substitutions and Creative Variations
- Crafting Your White Chocolate and Raspberry Cake: A Step-by-Step Journey
- Step 1: The Perfect Raspberry Sponge
- Step Two: Mastering the Swiss Meringue Buttercream
- Step 3: Assembling and Decorating Your Masterpiece
- What is Buttercream? All Your Questions Answered
- Expert Baking Tips for Success
- Frequently Asked Questions
- Storage & Freezing Instructions
- Other Recipes You Might Enjoy
- Made this recipe and loved it?
- White Chocolate and Raspberry Cake Recipe Card
Why You Will Love This Recipe:
This White Chocolate and Raspberry Cake isn’t just another dessert; it’s a testament to refined baking, designed to impress and delight. Here’s why you’ll fall in love with it:
- It’s a true celebration cake, visually stunning and bursting with flavour. Layers of moist sponge, infused with fresh raspberries, are complemented by a luscious white chocolate Swiss meringue buttercream and a bright raspberry jam filling. It’s perfect for birthdays, anniversaries, or any occasion that calls for something truly special.
- The star of the show is undoubtedly the white chocolate Swiss meringue buttercream. Unlike heavier, sweeter American buttercreams, this version is incredibly light, airy, and silky smooth, creating a sophisticated texture that melts in your mouth. It truly elevates the cake, making it feel luxurious and professional.
- This recipe allows your creativity to flourish with stunning decorations. From elegant piping to scattering fresh raspberries and edible flowers, you can personalize your cake to match any event or aesthetic. The natural beauty of raspberries pairs wonderfully with delicate edible blooms for an exquisite finish.
- The perfect flavour balance of this cake is a huge draw. The sweet, creamy notes of white chocolate are beautifully contrasted by the tart, refreshing burst of raspberries and a hint of lemon zest in the sponge. This ensures a dessert that is rich yet never cloyingly sweet, inviting you back for another slice.
- Despite its impressive appearance, this recipe is designed to be approachable for home bakers. With clear, detailed steps and helpful tips, even those new to Swiss meringue buttercream can achieve fantastic results.
Key Ingredients Unveiled:
The full recipe with precise measurements can be found in the printable recipe card at the bottom of this post.
Butter: For the sponge, ensure your unsalted butter is at a soft, room temperature. This is crucial for proper creaming with the sugar, which incorporates air and leads to a light, fluffy cake. Using unsalted butter also gives you complete control over the salt content in your baking.
Caster Sugar: Fine caster sugar is preferred as it dissolves easily and contributes to a wonderfully tender crumb. While granulated sugar can be used if it’s all you have, caster sugar truly provides the best texture. Golden caster sugar is another option, though it will result in a slightly darker sponge.
Vanilla Extract: Always opt for high-quality vanilla extract, vanilla bean paste, or even fresh vanilla pods. Avoid artificial vanilla essence, which can impart an unpleasant, synthetic flavour to your exquisite cake.
Lemon: The zest of one fresh lemon adds a delightful zing and bright acidity to the cake sponge. This subtle citrus note masterfully balances the sweetness of the white chocolate, preventing the cake from being overly rich.
Eggs: Choose large, free-range eggs whenever possible for superior flavour and texture. In the UK, look for those stamped with the British Lion mark, signifying high safety standards.
Plain Flour: Also universally known as all-purpose flour, this forms the structural base of our cake. Ensure it’s sifted to prevent lumps and promote an even distribution.
Baking Powder: This leavening agent is essential for giving our cake its rise and airy texture. It’s important not to confuse it with bicarbonate of soda (baking soda), as they have distinct chemical properties and purposes in baking.
Salt: A pinch of salt might seem insignificant, but it plays a vital role in enhancing all the other flavours in the cake, adding depth and complexity.
For the Delicious Fillings & Frostings:
Raspberries: We use fresh, plump raspberries both within the cake layers and as a crowning glory for decoration. Their bright, tart flavour is indispensable to this recipe.
Raspberry Jam: Taking inspiration from classic bakes like the Victoria Sandwich Cake, a luscious layer of fruity raspberry jam forms a delightful middle. Select a good-quality brand with a high fruit content for the most authentic and vibrant flavour.
Egg Whites: Crucial for the Swiss Meringue Buttercream, these should also come from large, free-range eggs. Approximately 6 egg whites will be needed for this recipe. Ensure your bowl and whisk are impeccably clean and free of any grease for a perfect meringue.
White Chocolate: The quality of your white chocolate directly impacts the flavour of the buttercream. Choose a high-quality white chocolate that isn’t excessively sweet and melts smoothly. If it’s delicious enough to eat on its own, it’s perfect for this cake.
Edible Flowers: Entirely optional, but edible flowers add an exquisite touch of elegance and visual appeal to your finished cake. Always ensure they are specifically labeled as edible and prepared safely for consumption. Varieties like rose petals, pansies, or violas are beautiful choices.
Substitutions and Creative Variations:
While this White Chocolate and Raspberry Cake is perfect as is, here are some ideas for customisation:
White Chocolate Alternatives: Since white chocolate is a defining flavour of this particular cake, I highly recommend sticking with it for this recipe. However, if you have a preference for darker chocolate, you might enjoy my Chocolate and Raspberry Cake, which offers a rich, decadent alternative.
Raspberry Alternatives: The combination of raspberries and white chocolate is truly iconic, but this recipe is wonderfully adaptable to other fruits. Consider swapping out the raspberries for:
- Cherries: Use fresh cherries in the sponge and a good-quality cherry jam for the filling. The deeper, richer notes of cherry pair beautifully with white chocolate.
- Strawberries: Fresh strawberries in the cake and a sweet strawberry jam create a classic summery combination.
- Blueberries: Blueberries offer a slightly milder tartness and beautiful colour. Pair them with a blueberry jam for a delightful twist.
Adding a Liqueur: For an adult twist, you could lightly brush the cooled cake layers with a complementary liqueur like Chambord (raspberry liqueur), Cointreau (orange liqueur), or a touch of Kirsch before frosting.
Citrus Zest: If you love a more pronounced citrus flavour, consider adding a little orange or lime zest to the sponge alongside or instead of the lemon zest.
Crafting Your White Chocolate and Raspberry Cake: A Step-by-Step Journey
Here’s a detailed guide to creating this magnificent cake. The full recipe with precise measurements is provided in the recipe card at the bottom of the page.
Step 1: The Perfect Raspberry Sponge
Creating a light, moist sponge is the foundation of this exquisite cake. Follow these steps carefully to achieve baking perfection.
ONE: Prepare your oven and tins. Preheat your oven to 160C Fan (approximately 180C conventional oven). Thoroughly grease and line two 20cm (8-inch) or 23cm (9-inch) round cake tins with non-stick baking paper. Ensure the paper lines the bottom and sides for easy release. In a large mixing bowl, beat together the softened butter and caster sugar using an electric mixer until the mixture is very light, pale, and fluffy. This creaming process is vital for incorporating air, which contributes to the cake’s tender texture.
TWO: Incorporate wet ingredients. Add the vanilla extract and lemon zest to the butter and sugar mixture, mixing well. Then, gradually beat in the eggs one at a time. It’s crucial to ensure each egg is fully incorporated before adding the next. If the mixture appears to curdle, add a tablespoon of the pre-weighed flour to help bring it back together.
THREE: Fold in dry ingredients. Sift the plain flour, baking powder, and salt directly into the wet mixture. Gently mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to a tough and dense sponge. Mix only until no streaks of dry flour remain.
FOUR: Divide and smooth. Divide the cake batter equally between the two prepared tins. For precise results, you can weigh the batter, or simply eyeball it for approximate equality. Gently level the tops of the batter in each tin with the back of a spoon or a spatula to ensure even baking.
FIVE: Add the raspberries. Carefully arrange the fresh raspberries evenly across the tops of the sponges. Gently push them slightly into the mixture. As they bake, they will release their juices and create pockets of deliciousness within the cake.
SIX: Bake and cool. Bake the cakes in the preheated oven for approximately 30-40 minutes. The cakes are ready when they are well risen, beautifully golden, and a wooden toothpick inserted into the centre comes out clean. Allow the cakes to cool in their tins for about 15 minutes before carefully turning them out onto a wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent the buttercream from melting.
Step Two: Mastering the Swiss Meringue Buttercream
Swiss Meringue Buttercream truly elevates this cake with its airy, silky texture and less sweet profile. While it may seem daunting, it’s SO much easier than you think, and the results are incredibly rewarding. These steps are designed to be clear and easy to follow, making this luscious icing accessible for all bakers. I wholeheartedly recommend giving it a try!
However, if you genuinely prefer not to make Swiss Meringue, you can opt for a regular American buttercream using softened butter and icing sugar. For inspiration, the icing from my Pistachio Raspberry Cake can be adapted by replacing the pistachio cream with melted white chocolate and adding vanilla instead of lemon. Remember to double the American buttercream recipe to ensure you have enough for a thorough crumb coat, a smooth final layer, and any desired piping work.
SEVEN: Prepare the meringue base. In a heatproof bowl (or the bowl of your stand mixer), combine the egg whites and caster sugar. Whisk them together gently by hand until just combined. Crucially, ensure your bowl and whisk are perfectly clean and free of any grease, as even a tiny speck can prevent the meringue from forming correctly.
EIGHT: Heat the egg whites. Place the bowl over a saucepan containing about an inch or two of barely simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg white and sugar mixture over this gentle heat. This process serves two purposes: it dissolves the sugar completely and safely pasteurizes the egg whites. Continue whisking until the mixture reaches 70°C (160°F) on a thermometer, the sugar granules are completely dissolved (rub a little between your fingers to check), and the mixture feels hot to the touch.
NINE: Whisk the meringue and add butter. Remove the bowl from the heat. Using an electric whisk or a stand mixer fitted with the whisk attachment, beat the mixture on medium-high speed for 8-10 minutes. Continue beating until the meringue is glossy, forms stiff peaks, and the bowl itself has cooled to room temperature. This cooling step is vital; if the meringue is still warm, it will melt the butter. Once cooled, switch to a paddle attachment if using a stand mixer, and gradually add the softened unsalted butter, one tablespoon at a time. Ensure each addition is fully incorporated before adding the next. The mixture may look curdled or separated during this stage, but keep beating – it will come together beautifully.
TEN: Melt the white chocolate. While the buttercream is whisking, prepare your white chocolate. Melt it gently in a heatproof bowl set over a pan of barely simmering water (a bain-marie), stirring occasionally until it is completely melted and smooth. Crucially, ensure the bottom of the bowl does not touch the water. Once melted, remove from the heat and allow it to cool slightly for about 5 minutes before incorporating into the buttercream.
ELEVEN: Add flavour and smooth. Once all the butter has been incorporated and the buttercream is coming together, increase the mixer speed to medium-high and beat until the mixture is beautifully smooth and silky. Scrape down the sides of the bowl as needed to ensure everything is fully combined. Now, add the salt and the slightly cooled melted white chocolate to the buttercream.
TWELVE: Final whisk. Continue to mix the buttercream on high speed for another 5 minutes. This final whisking ensures the white chocolate is fully integrated and the buttercream reaches its perfect light, airy, and stable consistency. Your silky white chocolate Swiss Meringue Buttercream is now ready to use!
Step 3: Assembling and Decorating Your Masterpiece
Now that your cake layers are cooled and your buttercream is perfect, it’s time to bring your White Chocolate and Raspberry Cake to life!
THIRTEEN: First layer and jam filling. Place one of your cooled cake sponges onto a flat serving plate or a sturdy cake board. Spoon a generous amount of buttercream onto the top of this layer. Using an offset spatula, palette knife, or the back of a spoon, carefully spread the buttercream into an even layer, ensuring it reaches all the way to the edges of the sponge. As you spread, create a slight lip or border of buttercream around the very edge; this will act as a dam to contain the jam filling. Spoon the prepared raspberry jam on top of the buttercream, nestling it neatly within the lipped edges. Gently place the second cake sponge on top.
FOURTEEN: The crumb coat. Now, it’s time for the crumb coat – a thin, initial layer of buttercream that locks in any loose crumbs and provides a smooth base for your final frosting. Pipe or spoon a modest amount of buttercream onto the top and sides of the stacked cakes. Using your offset spatula or palette knife, spread this thin layer across the entire cake, top and sides. The goal here isn’t perfection, but rather to trap all the crumbs. Use a cake scraper or the edge of your spatula to gently smooth the sides and top, removing just enough excess buttercream to create an even, thin coating. Place the crumb-coated cake into the fridge for at least 30 minutes, or until the buttercream has firmed up and set.
FIFTEEN: Apply the final layer. Once the crumb coat has completely set and is firm to the touch, retrieve your cake from the fridge. Proceed with applying the final, thicker layer of buttercream. Use a similar method of application and distribution as you did for the crumb coat, but this time, you won’t be removing the excess. Aim for a smooth, even finish across the top and sides. Don’t be too concerned with absolute perfection; embrace the handmade charm! If you plan to pipe decorations, ensure you reserve enough buttercream for that purpose before finishing the main frosting.
SIXTEEN: Decorate and serve. Now for the fun part – decorating! If desired, pipe any specific decorations onto your cake using a piping bag and nozzles. For a beautiful and natural finish, artfully arrange fresh raspberries on top of the cake. If you’re using them, carefully place edible flowers among the raspberries for an extra touch of elegance and colour. Your magnificent White Chocolate and Raspberry Cake is now complete and ready to be admired, then devoured!
What is Buttercream? All Your Questions Answered
Buttercream is a beloved frosting staple, but it comes in a surprising variety of forms, each with unique characteristics. Our recipe specifically calls for Swiss Meringue Buttercream, a sophisticated choice that truly sets this cake apart.
Swiss Meringue Buttercream (SMB): This elegant buttercream begins with egg whites and sugar, which are gently heated over a double boiler to a specific temperature. This cooking process dissolves the sugar and pasteurizes the egg whites, creating a safe and stable meringue. The meringue is then vigorously whisked until glossy, stiff, and completely cooled. Finally, softened butter is gradually incorporated, resulting in a beautifully smooth, light, and incredibly stable frosting. While it might be considered one of the more involved buttercreams due to the cooking step, the superior results – a silky texture and a less intensely sweet flavour compared to American buttercream – make it absolutely worth the effort for a celebration cake.
More Types of Buttercream:
Beyond the famous Italian, Swiss, and American varieties, the world of buttercream offers many delightful options:
- Russian Buttercream (Condensed Milk Buttercream): This is perhaps one of the simplest and quickest buttercreams to make, often ready in under 10 minutes. It features a rich, buttery, and subtly caramel-like flavour without being overly sweet. The magic happens by simply mixing softened butter with condensed milk and your chosen flavourings, such as vanilla extract and a pinch of salt. It’s incredibly versatile and can be adapted into chocolate or fruit versions.
- American Buttercream: Probably the most widely known and used buttercream, this classic is made by beating together icing (powdered) sugar, softened butter, and often a splash of milk or cream. It is notably sweet, typically following a 2:1 sugar-to-butter ratio, and can be flavoured in countless ways. It’s quick to prepare but can be very rich and dense.
- German Buttercream (Crème Pâtissière Buttercream): A truly rich and decadent option, German buttercream starts with a homemade crème pâtissière (pastry cream), made from egg yolks, cream, cornflour, sugar, and vanilla extract. Once the pastry cream is cooked and thoroughly cooled, softened butter is gradually whisked in. The result is a buttercream that tastes like a wonderfully light, buttery custard, offering a more complex flavour profile.
- Italian Meringue Buttercream: Often regarded as one of the most stable and impressive buttercreams, Italian meringue buttercream involves drizzling hot sugar syrup into already whisked egg whites, creating a stable meringue. Softened butter is then slowly added to form the buttercream. It boasts a pure white colour, a melt-in-the-mouth texture, and a delicious sweet yet slightly buttery flavour, making it perfect for intricate piping and humid conditions.
- French Buttercream: A luxurious and rich buttercream, French buttercream is made with whole eggs or just egg yolks, softened butter, and a cooked sugar syrup. Similar in technique to Italian meringue buttercream in its use of hot syrup, the egg yolks impart a distinctively richer flavour, a more velvety texture, and a beautiful pale yellow hue.
Expert Baking Tips for Success:
Achieving a perfect White Chocolate and Raspberry Cake means paying attention to a few key details. Here are some expert tips to guide you:
- Avoiding a Tough Sponge: The secret to a tender cake lies in preventing overmixing. When flour is overmixed, the gluten within it develops excessively, leading to a dense and tough crumb. To avoid this, always mix your dry ingredients into your wet ingredients until they are just combined – as soon as no streaks of flour are visible, stop mixing.
- The Importance of a Crumb Coat: Never skip the crumb coat! This is a thin, initial layer of buttercream applied to the entire cake before the final frosting. Its purpose is to lock in any loose crumbs, preventing them from mixing into your pristine final layer. It also helps to create a perfectly smooth, even surface and seals in moisture, giving your cake a much prettier and more professional finish. Chill the cake briefly after applying the crumb coat for best results.
- Making Swiss Meringue Buttercream Without a Stand Mixer: While a stand mixer is ideal for Swiss Meringue Buttercream, it’s absolutely achievable with a good electric hand whisk. You need the sustained high speed to whip the meringue into stiff, glossy peaks and properly incorporate the butter. A manual whisk simply won’t generate enough power. Luckily, electric whisks are relatively inexpensive and are a fantastic investment for any baker.
- Perfecting Your Piping: Piping buttercream can seem daunting, but it’s a wonderfully creative way to add flair to your cake. You’ll need a piping bag and a selection of nozzles. If you’re a beginner and hesitant to invest, a simple sturdy sandwich bag with a corner snipped off can serve as a great practice tool. While it won’t produce ridged patterns, it’s excellent for basic lines and dollops. Remember, practice makes perfect, and even a simply frosted cake is still incredibly delicious!
- Room Temperature Ingredients: This is a golden rule in baking, especially for cakes and buttercreams. Ensure your butter and eggs are at true room temperature. Cold ingredients don’t emulsify properly, leading to lumpy batter and a less uniform texture in your final product.
- Cool Cakes Completely: Resist the urge to frost warm cakes! Even slightly warm cake layers will melt your carefully prepared buttercream, leading to a runny, messy result. Always allow your cakes to cool completely on a wire rack before assembly and frosting.
Frequently Asked Questions
It’s crucial to correctly identify edible flowers. I find this edible flower guide to be an excellent resource. Some of my favourites include rose petals, which offer a lovely delicate flavour perfect for fruit dishes, jams, and jellies. Nasturtiums are also great, but be aware they have a peppery taste, similar to watercress, making them more suitable for savoury dishes like salads. Pansies are another beautiful option; they have a very mild flavour and add a gorgeous splash of colour. Always source edible flowers from a reputable grower or a designated edible flower section in a grocery store, avoiding those treated with pesticides.
Don’t let those precious egg yolks go to waste! They are incredibly versatile. For sweet treats, I highly recommend trying my Triple Chocolate Chunk Cookies, which actually call for an extra yolk for richness. On the savoury side, egg yolks are essential for creating incredibly creamy pasta sauces, such as my Buttery Lemon Pasta and classic Carbonara with Guanciale. And don’t forget my unique Udon Carbonara! They are also the star ingredient in homemade mayonnaise and rich hollandaise sauce.
This is a common concern, especially for first-timers, but it’s usually fixable! If your buttercream looks curdled after adding the butter, it’s likely because the meringue wasn’t cool enough, or the butter was too cold or too warm. The key is to keep beating! Continue to whisk on medium-high speed. As the mixture emulsifies and reaches the correct temperature, it will magically transform into a smooth, silky buttercream. If it’s very runny, try chilling the bowl (with the buttercream) in the fridge for 10-15 minutes, then re-whip it. If it’s too stiff, warm the bowl gently over a bain-marie for a few seconds while whisking until it loosens up.
Storage & Freezing Instructions
Store your White Chocolate and Raspberry Cake in an airtight container in the fridge for up to 4 days. For the best flavour and texture, always remove the cake from the fridge 20-30 minutes before serving, allowing it to come closer to room temperature. This enhances the softness of the sponge and the creaminess of the buttercream.
Absolutely, many components can be prepared ahead of time to simplify your baking schedule:
- Cake Layers: The baked and cooled cake sponges can be made a day in advance. Once completely cool, wrap them tightly in clingfilm (plastic wrap) and store in the fridge. Assemble and decorate the following day.
- Raspberry Jam Filling: The raspberry compote (or prepared jam filling) can be made up to 3 days in advance. Store it in an airtight container in the fridge until you’re ready to use it.
- Swiss Meringue Buttercream: This buttercream is remarkably stable. It can be made a day in advance and left covered at room temperature. For longer storage, it can be refrigerated in an airtight container for up to 2 weeks. Before using, bring it back to room temperature and re-whip it with an electric whisk for a few minutes until it regains its light, fluffy consistency.
Yes, both the cake layers and the buttercream can be frozen:
- Undecorated Cake Layers: Once baked and completely cooled, wrap the individual cake layers tightly in clingfilm, followed by an outer layer of aluminium foil. Freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to assemble and decorate.
- Swiss Meringue Buttercream: Freeze the buttercream in a freezer bag or an airtight container for up to 3 months. When you’re ready to use it, transfer it to the fridge overnight to thaw, then bring it to room temperature. Transfer to a clean bowl and whip it with an electric whisk for a few minutes to restore its original fluffiness and smooth texture.
- Raspberry Filling: The raspberry jam filling is so quick to prepare that I recommend making it fresh for the best vibrant flavour and texture.
For the cake batter, I strongly advise sticking to fresh raspberries. Frozen raspberries tend to release too much moisture as they thaw during baking, which can alter the delicate texture of the cake sponge, making it potentially soggy. However, for the jam filling, frozen raspberries are perfectly acceptable! Simply remove them from the freezer beforehand to allow them to soften slightly, then you can easily mash them into your store-bought jam for that fresh berry burst.
Other Recipes You Might Enjoy:
If you loved this White Chocolate and Raspberry Cake, explore some of my other favourite baking recipes! For quick, one-bowl wonders that are easy to whip up, try my French “Gâteau au Yaourt” (A No-Measure Cake), my chewy Triple Chocolate Cookies, and this incredibly moist Brown Butter Banana Bread. For recipes that require a little more time and care, but are equally rewarding, delve into my rich Chocolate and Raspberry Cake and this flavourful Carrot Sheet Cake with Cream Cheese Frosting. And for a truly nostalgic treat, my Jaffa Jaffa Cake is an absolute must-try – it perfectly captures that iconic orange and chocolate balance.
More Delicious Baking Inspiration
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Made this recipe and loved it?
I would love, love, LOVE if you could leave a review in the comments section below! I genuinely enjoy hearing your thoughts, any creative changes you made, and the stories behind why you decided to try my recipes. Plus, if you share a photo of your beautiful creation on Instagram, please remember to tag me @desertislanddishes. It truly makes my day to see you bringing my culinary creations to life in your own kitchen!
White Chocolate and Raspberry Cake
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Ingredients
For the sponges:
- 250 g unsalted butter, at room temperature
- 250 g caster sugar
- 1 tbsp vanilla extract
- 1 lemon, zested
- 3 large eggs
- 230 g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 150 g fresh raspberries
For the raspberry jam filling:
- 100 g fresh raspberries
- 200 g raspberry jam (good quality)
For the white chocolate Swiss meringue buttercream:
- 180 g egg whites (from approx. 6 large eggs)
- 210 g caster sugar
- 350 g unsalted butter, softened
- 130 g good-quality white chocolate, roughly chopped
- ½ tsp salt
To decorate:
- Fresh raspberries
- Edible flowers (optional)
Instructions
- Preheat the oven to 160C Fan. Grease and line two 20cm (8-inch) or 23cm (9-inch) round cake tins with non-stick baking paper.
- In a large mixing bowl, beat together the softened butter and sugar until very light and fluffy. Add the vanilla extract and lemon zest. Gradually beat in the eggs one at a time, adding a tablespoon of the weighed flour if the mixture starts to curdle.
- Sift in the plain flour, baking powder, and salt. Mix gently until just combined, taking care not to overmix to ensure a tender sponge.
- Divide the mixture equally between the two prepared tins and level the tops. Arrange the fresh raspberries evenly across the tops of the sponges, gently pushing them into the batter.
- Bake in the preheated oven for about 30-40 minutes, or until well risen, golden, and a toothpick inserted into the centre comes out clean. Leave to cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
- For the raspberry jam filling: In a medium bowl, combine the raspberry jam and fresh raspberries. Use the back of a spoon to gently crush the fresh raspberries and mix well to combine. Set aside.
- For the white chocolate Swiss meringue buttercream: Place the egg whites and caster sugar in a heatproof bowl (or the bowl of a stand mixer). Whisk by hand to combine. Place the bowl over a saucepan with an inch or two of barely simmering water, ensuring the bowl’s bottom does not touch the water. Gently whisk constantly until the mixture reaches 70°C (160°F), the sugar is completely dissolved, and the mixture feels hot to the touch.
- Remove the bowl from the heat. Using an electric whisk or a stand mixer with the whisk attachment, beat on medium-high speed for 8-10 minutes, or until the meringue is glossy, forms stiff peaks, and the bowl has cooled to room temperature.
- Meanwhile, melt the white chocolate in a separate heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and let cool for about 5 minutes.
- Once the meringue is cool, switch to a paddle attachment (if using a stand mixer). With the mixer on slow-medium speed, gradually add the softened unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Keep beating until smooth, even if it looks curdled initially.
- Once all butter is incorporated, increase speed to medium-high and beat until smooth and silky, scraping down the bowl sides as needed. Add the salt and the slightly cooled melted white chocolate.
- Continue to mix on high speed for 5 more minutes until the buttercream is light, airy, and stable. The white chocolate Swiss meringue buttercream is now ready.
- To assemble the cake: Place one cooled sponge onto a flat serving plate or cake board. Top with a portion of buttercream and spread into an even layer with an offset spatula, creating a slight buttercream lip around the edge. Spoon the raspberry jam filling within this lip. Carefully place the second sponge on top.
- To crumb coat: Pipe or spoon a thin layer of buttercream over the top and sides of the stacked cake. Spread it evenly to trap any loose crumbs. Use a cake scraper or spatula to gently smooth the surface, removing excess buttercream. Chill the cake in the fridge for 30 minutes, or until the crumb coat is set.
- Once the crumb coat is firm, apply the final layer of buttercream using a similar method, but without removing excess. Focus on achieving a smooth, even finish. Enjoy the decorating process!
- Pipe any desired decorations, if using, and garnish with fresh raspberries and edible flowers for a stunning presentation.
Notes
Scroll up for a step-by-step guide with images to assist you with all stages of this cake.
To store: Keep the cake in an airtight container in the fridge for up to 4 days. For optimal texture, remove from the fridge 20-30 minutes before serving.
To freeze: Undecorated cake layers can be frozen for up to 3 months, wrapped tightly in clingfilm and foil. Thaw overnight in the fridge. Swiss meringue buttercream can also be frozen for up to 3 months; thaw and re-whip before use. The raspberry filling is best made fresh.
Make ahead: Cake layers (1 day), raspberry filling (3 days), and Swiss meringue buttercream (2 weeks refrigerated) can all be made in advance. Remember to bring buttercream to room temperature and re-whip before use.
Frozen raspberries: Use fresh raspberries for the cake batter to avoid excess moisture. Frozen raspberries are fine for the jam filling; thaw slightly before mashing.
Crumb coat: Do not skip this step! It’s essential for a clean, smooth finish on your final cake.
Other fruit: Feel free to experiment with other fruits like cherries, strawberries, or blueberries and their corresponding jams for delicious variations.
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