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White chocolate cake served
Creamy white chocolate sponge contrasted with tart fresh raspberries

White chocolate & raspberry cake

Author: Flavelo
Recipes Cakes and Desserts
White chocolate is essentially the "soul" of chocolate, pure cocoa butter mixed with sugar and milk powder. In this cake, it's not just a flavouring but enriches the batter's structure: the fat content of the cocoa butter makes the sponge denser and moister (fudgy), which harmonises beautifully with the acidity of the raspberries.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 8 servings
🔥 Calories 520 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin - Lined with baking parchment.
  • Heatproof bowl - For melting the chocolate.
  • Spatula - For gentle mixing.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin with paper.

Tip: White chocolate batters are more prone to sticking due to high sugar content.
2 ✓

Melt the white chocolate with the butter over steam, then let cool to lukewarm.

Tip: The butter helps the chocolate not to seize while melting.
3 ✓

Beat the eggs with the sugar until frothy, then mix in the lukewarm buttery chocolate, milk, and vanilla.

Tip: Temperature is important: if the chocolate is too hot, it will cook the eggs.
4 ✓

Sift in the flour, baking powder, and salt. Mix until smooth.

Tip: Salt is key here too to balance the sweetness.
5 ✓

Pour the batter into the tin and bake for approx. 35-40 minutes.

Tip: If the top starts browning, cover with foil, as white chocolate caramelises quickly.
6 ✓

Cool completely on a wire rack.

Tip: The middle can still be very soft when lukewarm.
7 ✓

Dust with icing sugar and pile fresh raspberries on top.

Tip: The acidity of raspberries is the perfect contrast to the rich, sweet cake.

Recipe FAQ

Why did the white chocolate burn when melting?
White chocolate is much more sensitive to heat (lower melting point) than dark chocolate. Melt very slowly over steam!
It turned out too sweet.
White chocolate is very sweet. Serve with tart fruit (raspberry, redcurrant) to counterbalance.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs
  • 100 g Butter
  • 100 ml Milk
  • 10 g Baking powder
  • 200 g White chocolate
  • 5 ml Vanilla extract
  • 3 g Icing sugar
  • 100 g Fresh raspberries
  • 1 pinch Salt