This cake strikes the perfect balance of rich flavor and light texture. The all-in-one method makes it incredibly simple to prepare, as long as you get a few things right—softened butter, properly cooled chocolate, and not overwhipping the frosting. The cream cheese frosting adds a lovely tang that complements the sweetness of the white chocolate, while freeze-dried raspberries provide a pop of color and a crunchy contrast. Plus, the cake gets even better the next day!
Ingredients
For the Cake:
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350g granulated sugar
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350g plain flour
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350g softened unsalted butter (or buttery spread)
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6 extra-large eggs
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3 tsp vanilla extract
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2 tbsp baking powder
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¾ tsp salt
For the Frosting:
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300g white chocolate
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200g salted butter (softened)
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360g full-fat cream cheese
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275g icing sugar
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2 tbsp freeze-dried raspberries (optional, for topping)
Directions
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Preheat the Oven:
Preheat the oven to 180°C (350°F). Line three 8-inch round cake tins with baking paper on the base and sides. -
Make the Cake Batter:
In a large bowl, beat all the cake ingredients together until smooth, pale, and fluffy. Be careful not to overmix—the batter should be soft, not stiff. -
Bake the Cake:
Divide the batter evenly between the prepared tins and level the tops. Bake for 30–35 minutes until golden and springy. Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely. -
Melt the White Chocolate:
Place the white chocolate in a heatproof bowl over gently simmering water (ensuring the bowl doesn’t touch the water). Stir occasionally until fully melted and smooth. Allow the chocolate to cool until just lukewarm. -
Make the Frosting:
In a large bowl, beat together the softened butter, cream cheese, and icing sugar until light and fluffy. Gradually add the cooled white chocolate and continue beating until smooth. If the frosting looks grainy, chill it for a few minutes to firm it up. -
Assemble the Cake:
Place one layer of cake on a serving stand or plate. Spread or pipe a third of the frosting over the top. Repeat with the second layer and another third of the frosting. Place the final layer of cake on top and cover with the remaining frosting. -
Decorate:
Sprinkle freeze-dried raspberries on top. For an extra touch, add white chocolate curls or fresh raspberries if desired.
Tips from My Kitchen
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Chill the Cake: I always chill the assembled cake for about 30 minutes before slicing to ensure clean cuts and help the frosting firm up.
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If Your Kitchen Is Warm: Pop the frosting in the fridge for 10 minutes before spreading to make it easier to work with.
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Oven Tips: My fan oven runs hot, so I always check the cakes around 28 minutes to avoid overcooking.
Storage & Serving
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Fridge: Store in an airtight container for up to 3 days. Let the cake come to room temperature before serving for the best flavor and texture.
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Freezer: You can freeze slices individually for up to 3 months. Thaw in the fridge overnight before serving.
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Serve With: Strong black coffee, a tart berry coulis, or enjoy as-is—this cake is rich enough to stand alone.
Frequently Asked Questions
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Q: Can I use shop-bought white chocolate?
A: Yes, just make sure it’s not labeled “baking chocolate” as it doesn’t melt as well and may not taste as good. -
Q: My frosting split—what should I do?
A: Chill the frosting for 10 minutes and re-whip. If it’s still grainy, spread it chilled and smooth it with a hot palette knife. -
Q: Can I make this as a two-layer cake instead of three?
A: Absolutely! Just increase the baking time by 5–10 minutes, checking that the center springs back when touched.
Try More of Mary Berry’s Recipes:
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Mary Berry Banana and Honey Cake
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Mary Berry Rainbow Cake
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Mary Berry Strawberry and Walnut Cake Recipe
