Mary Berry White Chocolate And Raspberry Cake Recipe​

The ultimate Mary Berry White Chocolate And Raspberry Cake is made using her famous, simple all-in-one method with self-raising flour, butter, eggs, and sweet white chocolate. This recipe creates a perfectly moist, buttery, and light cake, studded with tangy raspberries for a beautiful balance of flavors. Perfect for a summer garden party, a birthday celebration, or a special afternoon tea, this cake is a show-stopping centerpiece that serves 12 people.

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Mary Berry White Chocolate And Raspberry Cake Ingredients

For the Cake:

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup plus 2 tbsp) caster (superfine) sugar
• 4 large free-range eggs
• 225g (1 3/4 cups) self-raising flour
• 1 teaspoon baking powder
• 100g (3.5 oz) good-quality white chocolate, chopped into small chunks
• 150g (1 cup) fresh or frozen raspberries

For the White Chocolate Buttercream:

• 150g (2/3 cup) unsalted butter, softened
• 300g (2 1/2 cups) icing (powdered) sugar, sifted
• 100g (3.5 oz) good-quality white chocolate, melted and cooled
• 1-2 tablespoons milk

For Decoration (optional):

• A handful of fresh raspberries
• White chocolate shavings

How To Make Mary Berry White Chocolate And Raspberry Cake

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / 350°F). Grease and line the bases of two 8-inch (20cm) round cake tins with baking parchment.
2. Combine the main ingredients: In a large bowl, place the softened butter, caster sugar, eggs, self-raising flour, and baking powder. Beat with an electric mixer on low speed, then increase the speed and beat for about 2 minutes until the mixture is smooth and well combined.
3. Fold in chocolate and berries: Using a large metal spoon or spatula, gently fold the chopped white chocolate into the batter. In a separate small bowl, lightly toss the raspberries with 1 tablespoon of flour (this helps prevent them from sinking). Gently fold the coated raspberries into the mixture.
4. Bake the cakes: Divide the cake batter evenly between your two prepared tins and level the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden, well-risen, and spring back when lightly pressed.
5. Cool the cakes: Leave the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
6. Make the white chocolate icing: While the cakes cool, make the icing. Melt the 100g of white chocolate in a bowl set over a pan of simmering water or in short bursts in the microwave, then set aside to cool completely. In a separate large bowl, beat the softened butter until it is light and fluffy. Gradually add the sifted icing sugar, beating well after each addition. Finally, pour in the cooled, melted white chocolate and beat until the icing is smooth and creamy. Add a splash of milk if it’s too stiff.
7. Assemble the cake: Place one cake layer onto a serving plate. Spread it with about half of the white chocolate buttercream. Arrange a few fresh raspberries on top if you wish. Place the second cake on top and cover the top of the cake with the remaining icing. Decorate with fresh raspberries and white chocolate shavings before serving.

Recipe Tips

• Toss raspberries in flour: Gently coating your fresh or frozen raspberries in a tablespoon of flour before adding them to the batter helps to absorb their moisture and prevents them from sinking to the bottom of the cake as it bakes.
• Use good quality white chocolate: The flavour of your cake and icing depends heavily on this ingredient. Choose a good quality white chocolate with a high percentage of cocoa butter for a creamier, richer taste.
• Cool the melted chocolate properly: Before adding your melted white chocolate to the buttercream, make sure it has cooled to room temperature. If it is too hot, it will melt the butter and your icing will become a soupy mess.
• Don’t overmix the batter: Once you fold in the raspberries and chocolate, mix only until they are just distributed. Overmixing can crush the berries and turn your batter-streaked and purple.

What To Serve White Chocolate And Raspberry Cake

This beautiful cake is a complete treat and needs very little accompaniment. It is perfectly served on its own with a traditional pot of English tea or a freshly brewed coffee. Its balanced sweet and tangy flavors make it a standalone star for any afternoon tea or celebration.

How To Store White Chocolate And Raspberry Cake Leftovers

Store: To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If your room is particularly warm, it’s best to store it in the refrigerator because of the buttercream. If you do refrigerate it, be sure to bring it back to room temperature before serving for the best possible flavour and texture.

Mary Berry White Chocolate And Raspberry Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 488 kcal
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 250mg
• Total Carbohydrate: 56g
• Dietary Fiber: 1g
• Sugars: 42g
• Protein: 6g

Frequently Asked Questions

• Can I use frozen raspberries instead of fresh? Yes, frozen raspberries work very well in this recipe. Do not thaw them before use; add them directly to the batter from the freezer. Tossing them in flour first is especially important when using frozen berries.
• Why did my raspberries sink to the bottom of the cake? This can happen if the berries are particularly large and heavy or if the cake batter is a little too loose. The best way to prevent this is to follow the tip of tossing the raspberries in a tablespoon of flour before folding them into the batter.
• My white chocolate icing is too runny. What can I do? This is usually because the melted white chocolate was too warm when it was added to the butter. You can try to fix this by chilling the icing in the refrigerator for 15-20 minutes, then beating it again. This should help it firm up.
• Can I make this recipe in a different-sized tin? Yes. You could bake this cake in a 2lb (900g) loaf tin for a lovely loaf cake. It will require a longer baking time, likely around 50-60 minutes. Make sure a skewer inserted into the centre comes out clean.

Try More Recipes:

• Mary Berry Vegan Chocolate Cake​ Recipe
• Mary Berry​ Chocolate And Banana Cake Recipe
• Mary Berry Chocolate Yoghurt Cake​ Recipe