Mary Berry White Chocolate and Raspberry Cake Recipe

Mary Berry White Chocolate and Raspberry Cake is a beautifully balanced layer cake featuring soft vanilla sponge, sweet white chocolate, and juicy raspberries. The combination creates a light yet indulgent dessert with a tender crumb and a creamy, fruity finish. Despite its impressive appearance, this cake is suitable for confident beginners and experienced bakers alike. From start to finish, the recipe takes approximately 1 hour and 45 minutes, including cooling and decorating time.

Ingredients

For the Sponge Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk

For the White Chocolate Buttercream

• 250g unsalted butter, softened
• 500g icing sugar
• 200g white chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For Filling and Decoration

• 300g fresh raspberries
• White chocolate shavings
• Icing sugar for dusting

How to Make Mary Berry White Chocolate and Raspberry Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• Make the cake batter: Place the butter, sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Beat until smooth, pale, and fully combined.
• Fill the tins: Divide the mixture evenly between the prepared cake tins and level the tops with a spatula.
• Bake the cakes: Bake for 25 to 30 minutes until golden brown, springy to the touch, and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cakes in their tins for 5 minutes before transferring them to a wire rack to cool completely.
• Prepare the buttercream: Beat the butter until creamy. Gradually add the icing sugar, then mix in the cooled white chocolate, vanilla extract, and milk until fluffy.
• Assemble the cake: Spread a generous layer of buttercream over one sponge and scatter over half the raspberries. Place the second sponge on top.
• Decorate and finish: Spread the remaining buttercream over the top, decorate with raspberries and white chocolate shavings, then dust lightly with icing sugar before serving.

Tips for the Best White Chocolate and Raspberry Cake

How do I stop the raspberries from sinking?

Use fresh raspberries and place them between the cake layers rather than mixing them into the batter. This keeps the sponge light and even.

Why is my buttercream too soft?

If the buttercream becomes loose, chill it in the refrigerator for 15 to 20 minutes before decorating.

Can I use frozen raspberries?

Yes, but thaw and drain them well first to prevent excess moisture from affecting the filling.

How do I get a smooth buttercream finish?

Use an offset spatula and chill the cake briefly before applying the final layer of buttercream.

Serving Suggestions

• Serve with a pot of freshly brewed tea.
• Pair with whipped cream for extra indulgence.
• Add fresh strawberries alongside the cake.
• Enjoy with coffee during afternoon tea.
• Serve as a celebration cake for birthdays and gatherings.

Storage

Room Temperature

Store in an airtight cake container for up to 1 day in a cool room.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best flavour and texture.

Freezing

Freeze the undecorated sponge layers for up to 3 months. Wrap each layer tightly in cling film and foil before freezing.

Nutrition

• Calories: 495 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 27g
• Saturated Fat: 16g
• Sodium: 165mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry White Chocolate and Raspberry Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

30

minutes

Cooking time

30

minutes

Total time

105

minutes

Calories

495

kcal

1

hour 

A light and elegant vanilla sponge cake layered with white chocolate buttercream and fresh raspberries. Perfect for birthdays, afternoon tea, and special occasions.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 200g white chocolate, melted and cooled

• 250g unsalted butter, softened

• 500g icing sugar

• 300g fresh raspberries

• 1 tsp vanilla extract

• 2 tbsp milk for buttercream

• Extra white chocolate shavings

• Icing sugar for dusting

• Butter for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins.
• Beat butter, sugar, eggs, flour, baking powder and milk until smooth and creamy.
• Divide the mixture evenly between the prepared tins.
• Bake for 25 to 30 minutes until golden and springy.
• Cool in the tins for 5 minutes before transferring to a wire rack.
• Beat butter and icing sugar together until fluffy.
• Mix in melted white chocolate, vanilla and milk.
• Spread buttercream over one sponge and scatter with raspberries.
• Top with the second sponge and decorate with remaining buttercream, raspberries and white chocolate.

Notes

• Use room temperature ingredients for the lightest sponge.
• Allow the melted chocolate to cool before adding to the buttercream.
• The cake tastes even better after a few hours once the flavours develop.