This is a soft, buttery sponge cake sandwiched with a creamy white chocolate frosting and a bright hit of raspberry. The crumb is light and tender, the flavour is sweet but balanced, and it slices beautifully once chilled for a few minutes. It’s an easy, confident bake for any home baker, with simple techniques and no fancy equipment. Total time is about 1 hour 30 minutes, including cooling and filling.
Ingredients
For the white chocolate sponges
- 225g unsalted butter, softened (plus extra for greasing)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 100g white chocolate, melted and cooled slightly
- 1 tsp vanilla extract
- 2 tbsp milk
- Baking parchment, for lining
For the white chocolate buttercream
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 150g white chocolate, melted and cooled slightly
- 1–2 tbsp milk (only if needed)
- Pinch of salt
For the filling and decoration
- 4–5 tbsp raspberry jam
- 200g fresh raspberries (or frozen, well-drained)
- Extra raspberries, to finish
- White chocolate curls or shavings, to finish
How to Make Mary Berry White Chocolate and Raspberry Cake Recipe
- Oven preparation: Heat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins, then line the bases with baking parchment. Melt the white chocolate (see tips below) and set it aside to cool until just warm. You want it fluid, not hot.
- Mixing the cake batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla and milk into a large bowl. Beat with an electric hand mixer (or a wooden spoon and some determination) until pale, smooth and well combined, about 1–2 minutes. Pour in the melted white chocolate and mix briefly, just until the batter is even and creamy.
- Baking: Divide the mixture evenly between the tins and level the tops. Bake for 22–28 minutes, until lightly golden and the cakes spring back when pressed in the centre. If you have an oven that runs hot, check at 22 minutes. White chocolate sponges can colour quickly at the edges.
- Cooling: Leave the cakes in their tins for 5 minutes. Run a palette knife around the edge, then turn out onto a wire rack, peel off the paper, and leave to cool completely. Do not rush this. Warm sponge will melt the buttercream and make the filling slide.
- Assembling and decorating: Make the buttercream: beat the softened butter for 30 seconds, then add the icing sugar in stages, beating until light. Add the melted (cooled) white chocolate, salt, and a splash of milk only if you need it. The buttercream should be smooth and spreadable, not loose. Set one sponge on a serving plate. Spread over the raspberry jam. Add a generous layer of white chocolate buttercream, then scatter over the raspberries. Press them in very lightly so the top cake sits neatly. Place the second sponge on top. Spread a thin layer of buttercream over the top (or pipe it if you like), then finish with extra raspberries and white chocolate curls. For the neatest slices, chill the assembled cake for 20 minutes before serving.
Tips
How do I melt white chocolate without it seizing?
Melt it gently. Use a bowl over barely simmering water (don’t let the bowl touch the water) and stir often, or microwave in 10–15 second bursts, stirring each time. Stop as soon as it’s smooth.
Why is my buttercream too soft?
The white chocolate was likely too warm, or your kitchen is warm. Pop the bowl in the fridge for 10 minutes, then beat again. If it still feels loose, add 1–2 tbsp extra sifted icing sugar.
How do I keep the layers neat and the filling from sliding?
Cool the sponges completely, use a slightly thicker buttercream, and don’t overload the centre with jam. A short chill after assembling makes slicing much cleaner.
Can I use frozen raspberries?
Yes. Let them thaw in a sieve, then blot gently with kitchen paper. If they’re very wet, they can bleed into the buttercream and make the centre messy.
Serving suggestions
- Serve with a cup of tea or coffee, simply as it is
- Add a spoonful of extra raspberries on the side
- Pair with a little lightly whipped cream for a softer finish
- Dust very lightly with icing sugar just before serving
Storage
Room temperature
Keeps for up to 1 day in a cake tin in a cool room. If your kitchen is warm, refrigerate instead because of the buttercream.
Refrigerator
Keeps for up to 3 days in an airtight container. Let slices sit at room temperature for 20–30 minutes before eating for the best texture.
Freezing
Freeze the unfilled sponges for up to 3 months, well wrapped (double layer of cling film plus foil). Defrost at room temperature, still wrapped, then fill fresh. Freezing the fully assembled cake works, but the raspberries can weep as they thaw.
Nutrition
Per slice (based on 12 slices):
- Calories: 630 kcal
- Carbohydrates: 78 g
- Protein: 6 g
- Fat: 33 g
- Saturated fat: 20 g
- Sodium: 220 mg
Nutrition values are estimates and will vary depending on specific ingredients used.
FAQs
Can I make this cake as a traybake instead?
Yes. Bake in a lined 23cm square tin at 180°C (160°C fan) for about 30–35 minutes. Cool completely, then spread buttercream on top and decorate with raspberries and white chocolate.
What can I use instead of self-raising flour?
Use 225g plain flour plus 2 tsp baking powder. Whisk them together before adding so the raising agent is evenly distributed.
Can I make it the day before?
Definitely. Assemble, chill, and keep in an airtight container in the fridge overnight. Bring to room temperature before serving so the sponge softens and the flavours come through.
How do I stop white chocolate flavour getting lost?
Use a decent-quality white chocolate and add it to both sponge and buttercream (as in this recipe). A pinch of salt in the buttercream also helps the sweetness taste cleaner.
White Chocolate and Raspberry Cake
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft white chocolate sponges sandwiched with raspberry jam, fresh raspberries and a creamy white chocolate buttercream. An easy, pretty cake that’s ideal for birthdays, afternoon tea, or any time you want something a little special.
Ingredients
225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
100g white chocolate, melted and cooled slightly
1 tsp vanilla extract
2 tbsp milk
Baking parchment, for lining tins
150g unsalted butter, softened (for buttercream)
300g icing sugar, sifted
150g white chocolate, melted and cooled slightly (for buttercream)
1–2 tbsp milk (for buttercream, if needed)
Pinch of salt
4–5 tbsp raspberry jam
200g fresh raspberries (plus extra to decorate)
White chocolate curls or shavings, to decorate
Directions
- Preheat the oven to 180°C (160°C Fan). Grease and line two 20cm round sandwich tins.
- Melt the white chocolate gently and leave it to cool until just warm.
- Put butter, caster sugar, eggs, self-raising flour, baking powder, vanilla and milk into a large bowl and beat until smooth and pale.
- Mix in the melted (cooled) white chocolate briefly until evenly combined.
- Divide the mixture between the tins and level the tops.
- Bake for 22–28 minutes until golden and springy in the centre.
- Cool in tins for 5 minutes, then turn out onto a wire rack and cool completely.
- For the buttercream, beat the butter, then beat in the icing sugar. Add the melted (cooled) white chocolate, salt, and a splash of milk if needed.
- Spread jam over one sponge, then add a layer of buttercream and scatter over raspberries. Top with the second sponge.
- Decorate with extra buttercream if you like, plus raspberries and white chocolate curls. Chill for 20 minutes for neat slicing.
Notes
- Let melted white chocolate cool slightly before adding, so it doesn’t melt the buttercream or seize in the batter.
- For the cleanest slices, chill the assembled cake for 20 minutes before serving.
- Freeze unfilled sponges for up to 3 months; defrost, then fill fresh.
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