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That’s right, I’m officially bringing baking back to the blog. Way back in 2017 I set myself a challenge of baking something new every month and sharing the outcome with you. Realising that was so long ago is making we want to scream, but we’ll move past that. I really enjoyed it and want to bring it back. In my 2022 goals I mentioned wanting to improve my baking, so this seemed like a great idea.
To kick off a month of baking, I decided to start with a classic. I have made this cake a handful of times and it always goes down incredibly well. The recipe is from Jane’s Patisserie’s recent cook book, and if you don’t own that book you then you 100% need to, everything is incredible.
This is how to bake raspberry and white chocolate cake.
This a two tier cake, so you will need two cake tins. I’ve included the freeze dried raspberries in the decorations section, as they are in the recipe, but I didn’t use them this time around. If you do want to include them just sprinkle them over the top of the cake as the final step.
Ingredients
- 250g Unsalted Butter
- 250g Caster Sugar
- 5 Medium Eggs
- 250g Self raising flour
- 1tsp Baking Powder
- 200g Fresh Raspberries
White Chocolate Buttercream
- 200g White Chocolate
- 200g Unsalted Butter
- 450g Icing Sugar
- 1-2 boiling tbsp boiling water (optional)
Decoration:
- 50g Melted White Chocolate
- 100g Fresh Raspberries
- 5g Freeze Dried Raspberries
Method
1 . Preheat the oven to 180°C or 160°C if you have a fan oven, and line two cake tins with baking paper. I didn’t have any baking paper, so I used a little bit of butter.
2 . Mix together the butter and caster sugar until light and fluffy.
3 . Then add the: eggs, self raising flour and baking powder, and mix until combined.
4 . Fold through the raspberries.
5. Split the mixture evenly between the two cake tins and bake for 40 – 45 minutes. I had mine in the oven for 30 minutes and it was ready to come out. So I would recommend to check on it before 40 minutes to be sure, but it could take longer.
6. Once baked leave the cakes to cool in the tins for 10 minutes. Then remove and leave to cool on a wire rack.
7. Make a start on the buttercream, by melting the white chocolate. I melted it in the microwave, making sure to stir it every 10-15 seconds. You could also do it by putting it in a bowl over boiling water. Leave the chocolate to cool for ten minutes.
8. Add the butter to a separate bowl and beat on its own for a few minutes to loosen it. Then add the icing sugar and beat until combined.
9. Then add the cooled melted chocolate and mix until combined. If the mixture is too stiff then you can add the water as needed, making sure to beat each time.
10. Place one of the sponges on the serving plate and then pipe, or spread half of the buttercream over it. I spread it over, as I can’t pipe to save my life. Then add the second sponge and do the same with the remaining butter cream.
11. To decorate place the raspberries over the top and then drizzle with melted white chocolate. If using freeze dried raspberries sprinkle those over.
There we have that was how to bake raspberry and white chocolate cake.
Do you enjoy baking?
Thank you for reading!
This looks incredible! I’ve just looked up the cook book (even though I probably cant eat anything out of it with my myriad of allergies) but the pictures look so beautiful and I want to veganise the one you’ve made here it looks so good!
Milli x – http://millidavison.co.uk/
I am so glad you think so! Aw no, I’m sorry to hear that. Thank you, I hope you’re able to do it xx
This raspberry and white chocolate cake looks delicious! I would love to eat a slice of this cake! x
Lucy | http://www.lucymary.co.uk
It’s amazing! You should give it a go xx
Oh my gosh. This cake looks so delicious! I will have to try it out. Thanks for sharing the recipe!
It’s amazing! I hope you love it if you give it a go. It’s no problem, thank you for stopping by xx
Looks so yum! My sweet tooth is calling!
xoxo
Lovely
http://www.mynameislovely.com
It’s such a great recipe!xx
Oh my, that cake looks amazing. I must try and make it some day. xx
Zoey | http://www.zoeyolivia.com
I hope you love it if you give it a go xx
This looks great! I haven’t tried raspberry or chocolate before. It looks yummy, you have done a great job. Thank you for sharing this recipe!
Lauren
Oh no way! It’s such a beautiful combination. Thank you so much! It’s no problem, thank you for stopping by xx
This cake looks absolutely amazing! I’ve actually never baked a cake in my life, but I would love to try one day!
Eileen | yesmissy.com
Oh no way! I hope you love it if you give it a try, it’s so much fun xx
Look so yummy!
Hope you have a wonderful day.
Alexandra
http://www.ferbena.com
So glad you think so! Thank you, and you too xx
OMG, that cake looks so gorgeous! I bet it tastes delicious, too. Do you think it would be as tasty with almond flour? I have to be gluten free (ugh), so I have to alter recipes a lot. Either way, your recipe looks divine! Thank you for sharing. <3
xoxo,
Sydney
http://www.thelotuslist.com
It’s seriously good! Oooh I don’t see why not, I suppose it’s always worth giving it a go. It’s no problem, thank you for stopping by xx
Well didn’t this turn out just gorgeous? Almost too pretty to eat (almost!) but I bet it tastes amazing! Thanks for sharing with us! Now I have a raspberry craving. 🙂
-Ashley
Le Stylo Rouge
I am so glad you think so! It’s no problem, thank you for stopping by! Haha, sorry about that!xx
Your cake looks amazing! It must have been delicious too. Love the combination of raspberry and white chocolate. I’d love to see more recipes on your blog! 🙂
Julia x
I am so glad you think so! It’s such an unreal combination. Thank you so much xx
Good Lord, this looks divine! I’m going to need to try baking this! x
Beautylymin
I hope you love it, if you give it a go xx
Wow, that looks so delicious!
Danielle
I am so glad you think so xx
OMG THAT LOOKS AMAZING!!! LOVE the presentation of it
shy – https://www.shyyshianne.com/
This looks delicious!
Emilia | emjbarker.blogspot.co.uk