My White Chocolate Raspberry Cake
"It's moist, delicious and filled with jammy sweet raspberries"
My White Chocolate Raspberry Cake recipe is easy to make, and is a variation of my much loved white chocolate cake recipe.
Eaten the same day it has a lovely soft texture. Chill it and it becomes a deliciously rich dense cake that most people would describe as a white chocolate mud cake.
This cake stores and freezes very well and can easily be made in advance. Quite simply this is one of the best white chocolate cake recipes you will find.
Do you love white chocolate? Then you will find even more of my white chocolate recipes here:
Please read through my white chocolate raspberry cake recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
White Chocolate Rasperry Cake Recipe
I just wanted to add, you will see in the list of ingredients my recipe does not contain eggs. I think the most asked question I get through my contact me page is "Michelle have you forgotten the eggs in your chocolate cake recipe?" the answer is "no". So have confidence the recipe is correct and enjoy baking it.
Makes a 20cm (8") cake - serves 12
Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
2/3 cup (100g) white chocolate, chopped
2 cups (300g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
2 cups frozen raspberries
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, and white chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Fold through the raspberries.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 60 mins. The top of the cake will crack slightly.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
This white chocolate raspberry cake is perfectly indulgent on its own but a dollop of freshly whipped cream on the side never goes astray!
Well I hope my recipes have left you wanting more chocolate inspirations - head to my home page to discover brownies, muffins, cookies, strawberries and even chocolate puzzles!