John’s white chocolate & raspberry cake

White chocolate & raspberry cake

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(74 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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26th Sep, 2014
Absolutely gorgeous and so easy to make! I made the cake the day before so it could settle before I made the ganache - and wait for it, I won the bake off at work!! (45 people) I dusted with icing sugar and added tiny white chocolate stars on the top and a few well placed fresh raspberries, thank you for such a lovely, easy recipe!
15th Aug, 2014
Amazing cake! I made this for a friend's birthday. It was easy to make and utterly delicious. The cake is pretty sweet, and the raspberries completment that perfectly; the cake is fabulous. Will definitely make this again.
28th Jun, 2014
Take note- don't try and bake this in loose bottomed tins!! The batter is too runny and drips out (I was using good quality tins too!) I rescued it and put all the batter in to a tray bake tin instead. Hope it will taste better than it will look!!
29th Apr, 2014
Delicious cake that was easy to bake... Had one problem that when I beat the remaining cream into the ganache it seemed to curdle but I think that was my own fault not the recipes! Will definitely be trying it again!
28th Apr, 2014
This cake is fantastic! I have made it several times and everyone loved it. I made it for a friends birthday as she said it was the best cake she had ever had! I always cut down the sugar by 50g as I find recipes too sweet for me and I only made half the ganache which was plenty
27th Apr, 2014
A very nice cake
Daisy@Cheaperseeker's picture
17th Apr, 2014
Seems delicious.Can't wait to do it!
cookie.lady's picture
17th Apr, 2014
This cake is absolutely delicious. I replaced the filling with raspberry jam for less sugar and it was still good :)
5th Apr, 2014
Have made this cake many times it is very easy and tastes amazing.
3rd Apr, 2014
Hi, is the double cream quantity 250 or 500? just checking, it´s written twice. Thanks! Can´t wait to bake it, looks awesome :)


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