Raspberry and White Chocolate Cake

Raspberry and White Chocolate Birthday Cake.

It’s a tradition each year for me to make my birthday cake. Last year I made an Oreo Chocolate Cake, this year I went for a Raspberry and White Chocolate Cake. This cake has layers of raspberry and white chocolate cake. I had such a great time making this cake, it was such a good learning experience, as it was the first time I made Swiss meringue buttercreamSwiss meringue buttercream, meringue kisses and white chocolate and raspberry bark. Overall, I’m very happy with how this cake turned out. I was trolling Pinterest and Instagram for months trying to come up with cake ideas.

This cake recipe has many components, in this post I will share the recipe for the cake itself. I will later on then post individual recipes for the meringue kisses, Swiss meringue buttercream and the white chocolate and raspberry bark. The recipe I used for this cake was from Tastemade – Raspberry White Chocolate Cake, with a few changes. I have added a white chocolate layer of cake and I also have died the raspberry layer with pink food colour.

Components of my Raspberry and White Chocolate Cake:
  • Lots of raspberries. For convince, I used frozen raspberries.
  • Lots of white chocolate.
  • White chocolate Swiss meringue buttercream. I will upload the recipe for this another time.
  • White Chocolate and Raspberry Bark. I will upload the recipe for this another time.
  • Meringue Kisses. I will upload the recipe for this another time.
  • White Chocolate Ganache for the white chocolate drip.
  • Sprinkles
  • Freeze dried raspberries

Raspberry White Chocolate Cake

My Raspberry and White Chocolate Chip Cake I made for my 25th birthday. This cake was inspired by the tastemade version.
Servings 30
Author CWT

Ingredients

Raspberry Cake

  • 430 g plain flour
  • 265 g caster sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125 g butter room temperature
  • 2 eggs
  • 375 ml milk
  • 125 ml vegetable oil
  • 2 tbsp Greek yoghurt
  • 1 tsp vanilla extract
  • 1 tsp raspberry flavouring
  • 1 -2 drops pink food gel
  • 2 cups frozen raspberries

White Chocolate Cake

  • 430 g plain flour
  • 265 g caster sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125 g butter room temperature
  • 2 eggs
  • 375 ml milk
  • 125 ml vegetable oil
  • 2 tbsp Greek yoghurt
  • 1 tsp vanilla
  • 2 cups white chocolate chips

White Chocolate Buttercream

  • 250 g white chocolate melted and cooled
  • 2 batches Swiss meringue buttercream
  • food gel

White Chocolate Drip

  • 250 g white chocolate
  • 100 ml full cream

Toppings

  • 1/4 cup sprinkles
  • meringue kisses
  • white chocolate and raspberry bark
  • 1/2 freeze dried raspberries

Instructions

Cakes

  • Preheat oven to 150C. Butter and line three 8" cake tins with. Set aside
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together until well combined.
  • Add the softened butter and mix on low speed until the butter has combined slightly with the flour.
  • In a seperate bowl add all the wet ingredients together and combine.(eggs, milk, oil, Greek yogurt, raspberry flavouring and vanilla extract). Incorporate wet ingredients with the dry ingredients and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
  • Fill three 8” cake tins with batter. Distribute the batter evenly so that everything bakes at the same time. I use a scale to weigh out the batter evenly.
  • Sprinkle the frozen raspberries (white chocolate chips for white chocolate layer) on top of each cake before you bake. Then with the spatula, make sure that the raspberries are covered and the batter is evenly spread out. 
  • Cook the cakes for 30 - 40 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. 
  • Cool to room temperature inside the cake tins and then chill them in the fridge overnight. 

Layering and crumb coating

  • Trim your chilled cakes, use a cake leveler to carefully trim the crust off the top of each cake.
  • To begin crumb coating your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small spatula to spread the frosting around before adding the first cake layer. Gently press down to make sure it’s stuck to the buttercream. This way your cake won't slip off.
  • Add buttercream to a piping bag and pipe buttercream onto the cake. Use a small offset spatula to smoothen out the frosting before you sprinkle white chocolate shavings, freeze dried raspberries and cracked meringue kisses. Then add the next layer of cake (white chocolate layer). Repeat with the remaining layers.
  • Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. 
  • Make sure to add straws to help your cake be stable. 
  • Use a cake scraper and smoothen out the buttercream on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  • Add a final layer of frosting on the outside of the cake by repeating the process. Chill for 2 hours.

White Chocolate Drip

  • Heat Cream in the microwave, once warm add the white chocolate chips and stir until the chocolate has melted.
  • Add the chocolate to a squeeze bottle and drizzle over the sides of the cake.

Decorating the Cake

  • With some buttercream and a piping bag, decorate the top of the cake and along the sides. I used a closed star piping tip.
  • Add some white chocolate shards, meringue kisses and sprinkle some crushed freeze dried raspberries and your favourite sprinkles to top of the cake.

Notes

The above steps apply for both cakes. In total, you will have 6 layers, 3 raspberry layers and 3 white chocolate layers.
Making the Raspberry and White Chocolate Cake:
Making the cake batter:

For this cake, I followed Tastemades recipe, with some alterations of my own. Some of the modifications made, was adding a white chocolate layer. I died my raspberry layer with pink gel food colouring. Kick off this recipe by adding the dry ingredients together in a large bowl. Add in room temperature butter and mix on a low speed, until the butter has incorporated with the flour. In a seperate bowl or container, combine all wet ingredients together. Once combined, pour wet ingredients into the mixer and mix on a medium high speed for roughly 3 minutes. Afterwards, with a spatula, scrape the side and mix one final time. As this cake has two different layers, you will need to do this again for the second batch of cake. The steps are exactly the same for both layers, the only difference is the ingredients (white chocolate chips or frozen raspberries).

Baking the cakes:

Once your cake batter is prepared, butter and line three 8″ cake tins. I traced the baking tin circumference with a pencil, then simply cut around the baking paper. That way, you have the exact measurements of the baking tray. I made these cakes in two batches. When the first three layers were cooked, I then cooked my white chocolate layers. Evenly divide the batter between the three tins, I used a cooking scale to weigh each tin. That way, I can be certain that it has been evenly distributed. Once divided, add the extras in. If you are making the raspberry layer, add the raspberries. If you are making the white chocolate layer, add the white chocolate. Afterwards, with an offset spatula, level the cakes. My cakes took about 30 minutes to cook, this may vary depending on the oven. To check if your cakes are cooked, simply prick with a toothpick. If the toothpick comes out clean they are ready.

Layering and Crumb coating the cakes:

Once both cakes have cooled, you can begin to stack/layer/build your amazing cake. Because these cakes are cooked in 8″ tins and cooked on such a low heat, there isn’t really a need to trim them. But, if you notice that they have risen, trim them with a cake trimer or a serrated knife. Once all cakes are level, add a tsp of buttercream to a cake board, then add your first layer. Slightly press the cake down, by doing this you are making sure the two stick together. Add each layer, alternating between the flavours, adding buttercreambuttercream between them so everything sticks together. When all layers have been placed, get three straws and push them into the cake, the straws will help support the cake. With a cake scraper, scrape the excess buttercream from the cake. This is called crumbed coating and it helps stick everything in place. Afterwards, set the cake in the fridge for 2 hours then you can add the final layer of buttercream. Smooth it out with the cake scraper, then set in the fridge for another two hours.

Decorating the cake:

Finally it’s time to decorate. I think this is the best part of this recipe, you can go absolutely crazy. I used a white chocolate ganache for the white chocolate drip, then I added meringue kisses, white chocolate and raspberry back finally topped with freeze dried raspberries and a handful of various sprinkles. Overall, I was very pleased with how this cake turned out. Though, it was a nightmare to cut.

Happy Birthday Fotini

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