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


  • 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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22nd May, 2016
Superb cake. Made this as a birthday cake for my 24 year old daughter and it went down a treat! Cake moist and delicious and ganache superb! My other daughter and husband both want this for their birthdays too!
15th May, 2016
Made half the recipe therefore just had one layer which I topped with the ganache. Would have found the ganache far too much with the whole amount even with a 2 layer cake. Worked a treat with frozen raspberries and supermarket own brand chocolate. Ganache set fine - make sure you beat the cream in well with electric beaters. Definitely approved by the whole family!
8th May, 2016
Very tasty recipe - only problems I had were the raspberries I used (frozen) all sunk to the bottom even after rolling hem in flour before adding them - if using frozen if recommend defrosting them fully first and drying them out in kitchen roll. Also the ganache was a bit thin - I'd add more chocolate but maybe it was just the chocolate I used
11th Dec, 2015
Just made this and it did take longer to cook... maybe 45 minutes fan forced before the centre stopped wobbling... Gave it to my grandchildren for a party they were going to last night and haven't yet had details of how it tasted (except a quick text "Yummy")... but i trimmed the edges before I iced them (making a pool party cake) and those crusts were DELICIOUS!!!! I'm wondering whether it might be the size of the eggs which makes a difference to how long it takes to bake... just weighed some eggs from the same carton and 4 of those eggs would be 240g. Next time I make it - which won't be too far in the future (!) I think I'll weigh my eggs and increase the other ingredients to match (The original quatre-quart recipe has equal weights of flour, sugar, butter and eggs)
1st Nov, 2015
I have made this cake twice, it is delicious & the family loved it. The first time I made it the ganache was very runny, even though I left it in the fridge for over an hour. When I made it this week I made the ganache the night before & left it in the fridge all night- it was then the perfect consistency to spread on the cake the next day.
30th Sep, 2015
This has now been in the oven over an hour and still not baked. I'm disappointed before even trying it if it ever comes out of the oven! How has this got 5 stars???
16th Sep, 2015
Thought I would try this recipe out due to the good star ratings although some of the comments were negative. Now from my experience I agree, it was awful. The cake was way too soggy probably due to the raspberrys even though I used fresh ones? The ganache was runny and just sank into the cake itself, I put it in the fridge and whisked it but neither worked. Had to throw it away, Do NOT recommend.
9th Aug, 2015
Cake was awesome - great recipe and easy to do. Was worried about ganche then read comment about putting it in the fridge for an hour before using - worked a treat. Will definitely make again
25th Jun, 2015
excellent recipe cakes came out perfect and i had no problem with the ganache. i also used very cheap white chocolate and frozen raspberries and the cake came out perfect
2nd Jun, 2015
I tried this receipe on Friday for the first time and the sponge was truly delicious. The ganache however was way too runny and I had to add icing sugar to get it to solidify enough to stay on the cake. I am making at again later for a friends birthday and am using a basic white choc buttercream instead of ganache.


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