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White Chocolate & Raspberry Cake


For the Cake

  • 350g Plain flour

  • 10ml Baking Powder

  • 5ml Salt

  • 175g Unsalted Butter, softened

  • 300g Sugar

  • 3 Eggs

  • 300ml Buttermilk

  • 5ml Vanilla extract

  • 100g White chocolate, chopped

  • 150g Frozen raspberries

For the Topping

  • 100g White chocolate, meltd

  • 100ml Double cream

  • 75 g Butter, softened

  • 150g Icing sugar, sift


The Cake

  1. Preheat oven to 180ºC 
  2. Grease a bundt cake tin really well and dust with flour
  3. Sift flour, baking powder and salt together
  4. Cream butter and sugar and add eggs one at a time. Mix until well combined
  5. Add buttermilk and vanilla extract to butter mixture and combine well
  6. Mix wet ingredients into dry ingredients. 
  7. Stir the chopped chocolate into the batter and then gently forld the frozen berries in, taking care not to crush them too much
  8. Pour batter into greased cake tin and bake for around 60 minutes until a cake tester inserted comes out clean

The Topping

  1. Melt chocolate in microwave in 30 second bursts at medium power, allow to cool
  2. Whisk cream until stiff, but take care not to over whisk so that it becomes lumpy
  3. Cream butter and icing sugar together.
  4. Fold the chocolate and cream into the icing and combine until smooth


  1. Spread the topping onto cooled, out turned cake and decorate with fresh raspberrie and fresh mint leaves


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