Mary Berry’s Raspberry and White Chocolate Cake is a delightful and indulgent treat that combines the sweetness of white chocolate with the tartness of fresh raspberries. This moist, flavorful cake has a tender crumb, with bits of melted white chocolate and juicy raspberries scattered throughout. Perfect for celebrations or an afternoon treat, it’s a delicious cake that’s easy to make and sure to impress!
What is Mary Berry Raspberry and White Chocolate Cake?
Mary Berry’s Raspberry and White Chocolate Cake is a rich, moist sponge cake made with white chocolate chunks and fresh raspberries folded into the batter. The cake has a soft texture and a subtle vanilla flavor, perfectly complemented by the sweetness of white chocolate and the tartness of raspberries. This cake can be served on its own or topped with a creamy white chocolate frosting for added decadence.
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Why You Should Try This Recipe
- Perfect Flavor Combo: White chocolate and raspberries create a balanced sweet-tart flavor.
- Moist and Rich Texture: The addition of white chocolate makes the cake extra moist.
- Ideal for Special Occasions: A beautiful cake that’s perfect for parties or celebrations.
- Simple Ingredients: Uses basic pantry ingredients, plus fresh berries and chocolate.
- Great for Any Season: Perfect year-round, especially during berry season.
Ingredients Needed to Make Mary Berry Raspberry and White Chocolate Cake
For the Cake
- 200g Unsalted Butter (softened): Adds richness and moisture to the cake.
- 200g Caster Sugar: Sweetens the cake.
- 4 Large Eggs: Adds structure and moisture.
- 200g Self-Raising Flour: Provides structure and helps the cake rise.
- 1 tsp Baking Powder: Ensures the cake rises well.
- 1 tsp Vanilla Extract: Adds a touch of warmth and depth.
- 100g White Chocolate (chopped): Sweetens and melts into the batter.
- 150g Fresh Raspberries: Adds tartness and a pop of color.
For the White Chocolate Frosting (Optional)
- 100g White Chocolate (melted): Sweetens and flavors the frosting.
- 100g Unsalted Butter (softened): Makes the frosting creamy.
- 200g Icing Sugar (sifted): Sweetens and thickens the frosting.
- 1-2 tbsp Milk: Adjust the consistency of the frosting.
Equipment Needed
- Two 8-inch Round Cake Tins: For baking the cake layers.
- Mixing Bowl: For combining ingredients.
- Electric Mixer: For creaming the butter and sugar.
- Spatula: For folding in the chocolate and raspberries.
- Parchment Paper: For lining the cake tins.
Instructions to Make Mary Berry Raspberry and White Chocolate Cake
Step 1. Preheat the Oven and Prepare the Tins
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 8-inch round cake tins with parchment paper.
Step 2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy. This takes about 3-4 minutes.
Step 3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
Step 4. Fold in the Flour and Baking Powder
Sift the self-raising flour and baking powder over the mixture and fold gently until just combined.
Step 5. Add the White Chocolate and Raspberries
Gently fold in the chopped white chocolate and fresh raspberries, being careful not to overmix or crush the berries.
Step 6. Divide and Bake
Divide the batter evenly between the prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 7. Cool the Cakes
Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8. Prepare the White Chocolate Frosting (Optional)
For the frosting, beat the softened butter and sifted icing sugar together until creamy and smooth. Stir in the melted white chocolate and add milk as needed to reach a spreadable consistency.
Step 9. Assemble and Frost the Cake
Spread a layer of frosting on top of one cake layer, place the second layer on top, and spread frosting over the top. Garnish with extra raspberries or white chocolate shavings if desired.
What Goes Well With Mary Berry Raspberry and White Chocolate Cake
- Fresh Raspberries – Adds color and enhances the raspberry flavor.
- Whipped Cream – Light and airy, perfect alongside a rich cake.
- Vanilla Ice Cream – Complements the white chocolate flavor.
- Mint Leaves – Adds a fresh, herbal note.
- Dusting of Icing Sugar – A simple garnish that adds elegance.
Expert Tips for Making the Best Mary Berry Raspberry and White Chocolate Cake
To make this cake perfect, keep these tips in mind:
- Use Fresh Raspberries – Fresh raspberries hold their shape better and won’t add extra moisture.
- Fold Gently – Avoid overmixing once the raspberries and chocolate are added to keep the cake light.
- Check for Doneness – Insert a skewer; it should come out clean when the cake is ready.
- Cool Completely Before Frosting – This ensures the frosting doesn’t melt or slide off.
- Serve at Room Temperature – This enhances the flavors of the chocolate and raspberries.
Easy Variations of Mary Berry Raspberry and White Chocolate Cake
Try these variations to change up the flavors:
- Add Lemon Zest – A hint of lemon adds freshness.
- Use Dark Chocolate – Substitute white chocolate with dark for a richer taste.
- Add Almond Extract – Adds a nutty flavor that pairs well with raspberries.
- Swirl in Raspberry Jam – For extra raspberry flavor, swirl a little jam into the batter.
- Top with Cream Cheese Frosting – For a tangy twist, use cream cheese frosting.
Best Practices to Store Mary Berry Raspberry and White Chocolate Cake
- Store at Room Temperature – Keep the cake in an airtight container for up to 2 days.
- Refrigerate for Longer Storage – Store in the fridge for up to 4 days, especially if frosted.
- Freeze for Up to 3 Months – Wrap individual slices in plastic wrap and freeze.
Best Practices to Reheat Mary Berry Raspberry and White Chocolate Cake
- Serve at Room Temperature – This cake is best served at room temperature to enjoy the full flavors.
- Microwave Individual Slices – If you like a warm slice, microwave for 10-15 seconds.
- Oven Reheat – Warm slices in a 300°F (150°C) oven for 5-7 minutes.
How Can I Make Mary Berry Raspberry and White Chocolate Cake Healthier?
- Use Greek Yogurt – Replace some butter with Greek yogurt for a lighter texture.
- Reduce Sugar – Use slightly less sugar in the batter and frosting.
- Add Whole Wheat Flour – Substitute part of the flour for whole wheat for extra fiber.
- Skip the Frosting – Serve the cake plain or with a dusting of icing sugar.
- Use Dark Chocolate – Dark chocolate has less sugar than white chocolate.
Nutrition Value (per serving)
- Calories: 350
- Carbohydrates: 45g
- Protein: 5g
- Fat: 18g
- Fiber: 2g
- Sugar: 30g
FAQs
Can I Use Frozen Raspberries in Mary Berry Raspberry and White Chocolate Cake?
Yes, frozen raspberries can be used. Add them directly to the batter without thawing to prevent excess moisture, which helps the cake maintain its texture.
How Do I Prevent Raspberries from Sinking in the Cake?
To keep raspberries from sinking, toss them lightly in flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.
Can I Substitute Dark Chocolate for White Chocolate in This Cake?
Yes, dark chocolate can be used instead of white chocolate. It will give the cake a richer flavor and a less sweet taste, which pairs well with the raspberries.
How Long Will Raspberry and White Chocolate Cake Last?
Raspberry and White Chocolate Cake will stay fresh for up to 2 days at room temperature in an airtight container. For longer storage, refrigerate it for up to 4 days or freeze slices for up to 3 months.
Final Words
Mary Berry’s Raspberry and White Chocolate Cake is a stunning dessert that combines the delicate sweetness of white chocolate with the tartness of raspberries. This cake is perfect for a celebration or a special occasion, with a moist texture and balanced flavors.
More Recipes By British Baking Recipes
Print
Mary Berry Raspberry and White Chocolate Cake
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Raspberry and White Chocolate Cake is a rich, moist sponge cake made with white chocolate chunks and fresh raspberries folded into the batter. The cake has a soft texture and a subtle vanilla flavor, perfectly complemented by the sweetness of white chocolate and the tartness of raspberries. This cake can be served on its own or topped with a creamy white chocolate frosting for added decadence.
Ingredients
For the Cake
- 200g Unsalted Butter (softened): Adds richness and moisture to the cake.
- 200g Caster Sugar: Sweetens the cake.
- 4 Large Eggs: Adds structure and moisture.
- 200g Self-Raising Flour: Provides structure and helps the cake rise.
- 1 tsp Baking Powder: Ensures the cake rises well.
- 1 tsp Vanilla Extract: Adds a touch of warmth and depth.
- 100g White Chocolate (chopped): Sweetens and melts into the batter.
- 150g Fresh Raspberries: Adds tartness and a pop of color.
For the White Chocolate Frosting (Optional)
- 100g White Chocolate (melted): Sweetens and flavors the frosting.
- 100g Unsalted Butter (softened): Makes the frosting creamy.
- 200g Icing Sugar (sifted): Sweetens and thickens the frosting.
- 1–2 tbsp Milk: Adjust the consistency of the frosting.
Instructions
Step 1. Preheat the Oven and Prepare the Tins
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 8-inch round cake tins with parchment paper.
Step 2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy. This takes about 3-4 minutes.
Step 3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
Step 4. Fold in the Flour and Baking Powder
Sift the self-raising flour and baking powder over the mixture and fold gently until just combined.
Step 5. Add the White Chocolate and Raspberries
Gently fold in the chopped white chocolate and fresh raspberries, being careful not to overmix or crush the berries.
Step 6. Divide and Bake
Divide the batter evenly between the prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 7. Cool the Cakes
Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 8. Prepare the White Chocolate Frosting (Optional)
For the frosting, beat the softened butter and sifted icing sugar together until creamy and smooth. Stir in the melted white chocolate and add milk as needed to reach a spreadable consistency.
Step 9. Assemble and Frost the Cake
Spread a layer of frosting on top of one cake layer, place the second layer on top, and spread frosting over the top. Garnish with extra raspberries or white chocolate shavings if desired.
