Raspberry White Chocolate Cake
Ingredients
Vanilla Cake
Unsalted butter (softened)
110 g
Vegetable oil
40 g
Caster sugar
180 g
Eggs (room temperature)
3 pcs
Buttermilk (room temperature)
180 g
Vegetable oil
40 g
Vanilla extract
10 ml
Plain flour
310 g
Salt
1 g
Baking powder
10 g
Homemade Raspberry Jam
Raspberries (fresh or frozen)
250 g
Caster sugar
85 g
Lemon juice
15 g
White Chocolate Buttercream
Unsalted butter (softened)
500 g
Icing sugar
300 g
White chocolate (melted and cooled)
200 g
Vanilla extract
5 ml
Salt (pinch)
1 g
Instructions
Preheat oven and prepare pans
Preheat the oven to 165°C. Line two 8-inch cake pans with parchment paper. Ensure all ingredients are at room temperature before starting.
Cream butter and sugar
Combine the softened butter with the sugar, oil, vanilla and cream until light, pale, and fluffy.
Add eggs one at a time
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add buttermilk and oil
Add the buttermilk and vegetable oil to the cake batter.
Fold in dry ingredients
Sift together the plain flour, baking powder, and salt and gently fold using spatula. Do not overmix.
Divide batter into pans
Divide the batter evenly among the prepared cake pans.
Bake the cakes
Bake for 30–40 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
Cool the cakes
Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Cook raspberry jam
Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally. As the raspberries soften, gently mash some of them. Simmer for 10–15 minutes until thickened.
Cool the jam
Transfer to a bowl, cover with cling film touching the surface, and chill completely.
Melt white chocolate
Melt white chocolate and let it cool to come back to room temp for an hour.
Whip butter until fluffy
Beat/Whisk butter until pale, fluffy, and smooth (3–5 minutes).
Add icing sugar and white chocolate
Add icing sugar, mixing on low speed. Pour in cooled melted white chocolate and mix well.
Finish buttercream
Add vanilla, salt as needed and continue mixing on high speed. Once the buttercream is light, white, and fluffy, reduce the mixer speed to low and mix for an additional 5 minutes to remove air bubbles.
Chill buttercream if needed
If your buttercream is too melty then pop it into the fridge for 20 mins.
Layer the cake
Layer the vanilla cake with raspberry jam and buttercream.
Apply crumb coat
Apply a crumb coat and chill.
Apply final coat
Finish with a smooth final coat of buttercream.
Decorate cake
Decorate using vintage piping techniques with Wilton 4B, Wilton 16, and Ateco 87 nozzles.
Final chill before serving
Chill briefly before serving.
Original recipe
Storage
Store in airtight container in refrigerator. Bring to room temperature 30 minutes before serving for best texture.
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