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.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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.