Try our white chocolate and raspberry cake, then check out our triple chocolate caramel cake, chocolate gateau, peanut butter layer cake, angel cake and more showstopping cake recipes. Use up any leftover white chocolate in our easy blondies recipe.

How to make the perfect white chocolate and raspberry cake: cook's tips

  • Feel free to switch the berries – blackberries would work well, as would strawberries.

How to store white chocolate and raspberry cake: This is best eaten in 24 hours. If you do need to keep it for longer, separate the layers and keep in food safe containers.

Can it be made in advance? Make the sponges 1-2 days in advance and keep well wrapped in airtight containers.

White chocolate and raspberry cake recipe


  • 350g self-raising flour
  • ½ tsp baking powder
  • 350g salted butter, softened
  • 350g caster sugar
  • 1 tsp vanilla essence
  • 6 large eggs, beaten
  • 200g raspberries

For the decoration and filling

  • 120g white chocolate
  • 300ml double cream
  • 250g mascarpone
  • 75g icing sugar
  • 1 tsp vanilla essence
  • 300g fresh raspberries


  • STEP 1

    Heat the oven to 160C/140C fan/gas 4. Butter and line 1 x 20cm, 1 x 18cm and 1 x 16cm cake tin.

  • STEP 2

    Sift together the flour and baking powder, then set aside. In a stand mixer, cream together the butter and caster sugar until light and creamy. Add the vanilla essence along with a little beaten egg, then beat well before adding more egg, mixing well between each addition. Add a little flour if the mixture starts to curdle. Fold in the remaining flour before gently folding through the raspberries.

  • STEP 3

    Divide the mixture between the three baking tins and bake for 25-35 mins until golden and a skewer inserted in the middle of each cake comes out clean. Cool for 5 mins before turning out onto cooling racks to cool fully.

  • STEP 4

    To make the icing, roughly chop 100g white chocolate and put in a heatproof bowl along with 3 tbsp of the cream. Put over a pan of simmering water, ensuring the base of bowl isn’t touching the water. Heat until melted, stirring to mix. Remove from the heat and allow to cool for 5 mins before beating in the mascarpone a bit at a time until mixed and smooth.

  • STEP 5

    Whisk together the remaining cream along with the icing sugar and vanilla essence until soft peaks form. Add the cream mixture to the mascarpone mix and whisk until holding its shape.

  • STEP 6

    To assemble, put the larger cake on a serving plate and spread with a thick layer of the icing, spreading right to the edges. Scatter with raspberries before topping with the middle-sized cake and repeating. Finally, top with the small cake and the remaining icing and raspberries. Using a vegetable peeler or sharp knife, shave or finely chop the remaining white chocolate and scatter over the cake to finish.


Alternative cakes


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings