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Member recipe

White chocolate raspberry cake

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(4 ratings)

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Serves 1 - 1 Cake

Simply beautiful

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  • 200g butter, chopped into small cubes, plus extra for greasing
  • 100g white chocolate, broken into pieces
  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen
  • For the ganache:
  • 200g white chocolate, chopped
  • 250ml double cream
  • a little icing sugar for dusting


    1. Heat oven to 180C/ 160C fan/ Gas 4. Grease and line the base of 2 x 20cm round loose bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
    2. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
    3. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so dont be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
    4. To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
    5. When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

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Comments (4)

charliesewell's picture

I used this recipe for a father's day cake. However, I used my own recipe for white ganache instead of the one within the recipe. I covered the whole cake with ganache then stuck white chocolate fingers around the side. I used a punnet of raspberries to cover the top, then grated some more white chocolate over the top. The feedback was amazing and it is definitely a cake I will make again!

hcraib's picture

This was delicious, moist and went down a treat at my Great British Bake Off final!

isabella1234's picture

I've made this cake for a friend's birthday, it was gorgeous. Thank you for such a wonderful recipe.
My only tip is to leave the ganache in the fridge after it cools; I actually made the cake and ganache the night before, wrapped the cake with cling film after it was cooled so not to dry out and put the whole thing together the next day.
I will definitely make this cake again.

dhmacdonald's picture

Lovely cake! Had to leave mine in for 30mins when baking, also there was enough ganache to do the middle and top. :)

Questions (1)

Jazz3790's picture

Im wanting to make this as one large cake in a 7" loose bottomed cake tin rather than in two sandwich tins, would this work? and would I need to adjust anything? (cook for longer at a lower temp)

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