John’s white chocolate & raspberry cake

White chocolate & raspberry cake

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(75 ratings)

Prep: 20 mins Cook: 25 mins plus cooling


Cuts into 8-10 slices
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Nutrition and extra info

  • un-iced

Nutrition: per slice (10)

  • kcal540
  • fat34g
  • saturates20g
  • carbs52g
  • sugars39g
  • fibre1g
  • protein7g
  • salt0.7g
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  • 200g butter, chopped into small cubes, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g white chocolate, broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 4 large eggs
  • 200g caster sugar
  • 200g self-raising flour
  • 175g raspberries, fresh or frozen

For the ganache

  • 200g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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 1-2 mins, 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 don’t 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, questions and tips

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Gillian Pidler's picture
Gillian Pidler
12th Mar, 2020
I made this cake yesterday for my son's birthday today and it's almost all gone! I doubled the Ganache amount though & covered the cake too as per my son's request & popped some fresh raspberries on top & I will definitely be making this again!
18th Apr, 2019
Lovely cake, it really hit the spot. I did make the sponge slightly differently, using 175g each of butter, sugar and flour and 3 large eggs. I used an 18cm cake tin for this. I didn’t add much cream to the ganache, as others have said, and I had plenty. The cake lasted fine for a few days in the tin (initially I put it in the fridge but the cake wasn’t better for it). I made the ganache the night before and it worked well. I used chocolate from the baking aisle, not usual eating chocolate. Will definitely make this again. Hubby found the filling a bit sweet for his taste but I loved it - I guess you could substitute with jam but I’ve not tried this yet.
13th Apr, 2019
Love this recipe, sponge was light and fluffy, the fresh raspberries make it smell and taste amazing. I make a butter icing for the icing/middle which works well too, as white chocolate ganache is too sweet for me.
1st Mar, 2019
As others have said, whisk the eggs & sugar to double volume before folding in melted chocolate, flour & raspberries. Also the ganache is fine with just 100g cream & 200g chocolate. Leave it to cool, refrigerate for 20 mins & then whisk but don’t add any more cream. Makes a lovely spreadable ganache.
24th Feb, 2019
Made this yesterday and turned out well. I followed the quantity as per the recipe for the cake and ganache. For the cake mixture I blended the eggs and sugar before adding the whites chocolate butter mix. It was a wet mixture and took a bit longer to cook but was otherwise a nice sponge. The ganache was runny so I put it in the fridge for a couple of hours and it went thicker than buttercream. So for those with runny ganache, pop it in the fridge and check every half hour until it’s the right thickness. Delicious cake which wasn’t sweet or sickly
Rachael Foster's picture
Rachael Foster
5th Sep, 2018
I was a bit dubious about making this after reading the mixed comments, however with a few tweaks it turned out delicious! First of all, make sure you whisk your eggs and sugar till they are pale, fluffy and doubled in volume! Then fold in your melted butter and white chocolate, followed by flour and raspberries - think of it like making a brownie. It only took about 22 mins to bake in my fan oven at 160. Instead of the ganache, I sandwiched it simply with raspberry jam and whipped up double cream for a lighter take on it (a few comments said it was too sweet with ganache). Overall, it turned out lovely!
Lesley Thomson
19th Jun, 2018
I made this cake at the weekend, it tasted good but the texture was quite dense. I used 150g of sugar and probably a little more than the suggested weight of raspberries and baked it for 30 minutes after reading the comments that it needed longer than the suggested 25 minutes. It probably didn’t need all of that time, a few minutes less would have been fine. I made the ganache using 100g of chocolate and around 50-60ml of double cream. I didn’t add any more cream after the ganache had cooled to room temperature. I had plenty to sandwich the sponges together and the consistency was good. I’m not sure I’d make it again as it was quite a heavy cake but the flavour was nice with the raspberries.
11th Mar, 2018
Never fails this cake, love it & so does everyone else.
Badass Bakery's picture
Badass Bakery
30th Jan, 2018
I made this for the second time today, and instead used 180g of sugar. Last time I used 160g, after reading the comments. I also used Asda White chocolate bars, instead of the Milkybar buttons from last time. It just for not look as good. Sponge looks burnt. Not sure the eating chocolate worked. I am not even sure about sharing it- it looks so unappealing. Last time I had a brilliant cake. I think this recipe is flawed.
21st Jan, 2018
Really tasty cake however should have read the comments first. No matter what I did I couldn't thicken up the ganache, when I tried to put some on the cake it just ran off (some people here have used less cream, so might try that next time). Also cake did take about 5-10 minutes longer to bake than stated. Ended up whipping cream and using that as a filling and then the ganache became a sort of sauce you drizzled over each slice - worked well! And might be a solution for those who find the cake with ganache filling a bit too sweet.


Preeti Chana's picture
Preeti Chana
21st Aug, 2018
Hi i am planning on making this for a 12” wedding cake I can convert the measurements, but how long should i bake this and at what temperature
goodfoodteam's picture
27th Aug, 2018
Thanks for your question. We cannot give exact timings for altering this without testing. With wedding cakes we generally recommend using a tried and tested celebration cake recipe for the exact quantities and tin sizes to guarantee success and to ensure they stay fresh for a number of days. We have a wedding cake collection here:
12th Jun, 2017
Hello, Could someone tell me if this cake would be ok to decorate with ready to roll icing? Thanks!
goodfoodteam's picture
14th Jun, 2017
Thanks for your question. Yes you could although this is designed to be eaten within a day or two so not one to be prepared too far in advance.
18th May, 2015
I would like to make this for my sisters birthday, how far in advance can i make the sponge and keep it unfrozen? Would it keep for three days un-iced? or would the raspberries go soggy? Many thanks
goodfoodteam's picture
24th Aug, 2015
Hi sarasara1, thanks for getting in touch. If you need to store it for more than a day or so it would be best to freeze it without the icing. Just take it out of the freezer 24 hours before you want to serve it. 
11th Apr, 2014
could someone tell me if I use frozen raspberries should I unfreeze them before adding into the cake mixture? thanks
goodfoodteam's picture
28th Apr, 2014
Hi there, yes we would defrost the raspberries and drain off all the excess liquid, so it doesn't affect the consitency of the cake, thanks.
8th Mar, 2020
I've make this cake several times. I also find the genache very sweet and last time instead made a white chocolate ganache whipped cream for the filling. It added a freshness to the cake and worked really well. For this I used: 100g white chocolate, 1 cup double cream. I heated the white chocolate with half the cream over simmering water to make the genache. I then let this cool in the fridge while making the cake. Once the cake was ready to be filled, I whipped up the genache with an electric whisk on low speed until fluffy. Then, I poured the rest of the cream in with the genache, and whipped on low speed until soft peaks formed.
Rachael Foster's picture
Rachael Foster
5th Sep, 2018
Whisk your eggs and sugar first till pale, fully and double volume! Then fold in your melted butter and chocolate, followed by sifted flour (this helps add air) and raspberries
Badass Bakery's picture
Badass Bakery
10th Jan, 2018
Good recipe but I had to make a lot of changes after reading the comments. I got a really great result, everybody in the office loved it, and the recipe has been requested by a few. I will keep this as a regular. Here's what I did differently: - 2 medium eggs and 2 large - 160g sugar (but after tasting, I would go with 170g) - Beat in sugar before eggs (it does curdle, but it all comes back together just fine) - Made eggs into a thick foam before adding to the whisked butter mix - Added both sugar and eggs in gradually (I did it in four parts) - ¼ teaspoon of baking powder in addition to self raising flour - Sieved in the non- sieve flour for extra air - Aggressive folding! - 50% extra raspberries - Reduced ganache ingredients to 100g chocolate and 100ml of cream. - Quickly chilled ganache for 20 mins in freezer before spreading. - Topped with ganache and fresh raspberries. I do think that there should have been more ganache. I wil make 50% more next time.
9th Aug, 2015
Put ganache in the fridge for about an hour before putting on cake
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