White chocolate raspberry layer cake

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White Chocolate Raspberry Layer Cake

Yield Serves 14 1x
Prep: 40 minutesCook: 35 minutesTotal: 1 hour 15 minutes

A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.


White chocolate raspberry cake

  • 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  • 300 grams (2 cups) white chocolate
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 240 ml (1 cup) Original Almond Breeze Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 350 grams (2 and 1/2 cups) plain flour or all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 100 grams (1 cup) frozen raspberries

Raspberry buttercream

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons full fat or whole milk
  • 435 grams (3 and 1/2 cups) icing sugar or powdered sugar, sifted
  • 1/2 cup good-quality raspberry jam
  • Fresh raspberries, to decorate


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
  2. In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
  3. Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour, baking powder and salt and stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the raspberries.
  4. Divide the cake batter between the two cake tins and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
  5. To make the raspberry buttercream, add butter to a large mixing bowl. Beat with an electric mixer until light and fluffy. Add vanilla and beat again. Add 1/3 icing sugar and 1 tablespoon of milk and beat until smooth and creamy. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Finally, add the remaining 1/3 icing sugar and beat until smooth. Add raspberry jam and beat until smooth and creamy.
  6. Place one cake layer onto a cake board or stand. Cover the top with raspberry buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Top with fresh raspberries.


Raspberry jam: For a smooth frosting as pictured, put your raspberry jam through a sieve to get rid of the seeds before adding into your buttercream.

Nutrition Information

Serving Size: 1 slice of cake Calories: 671
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: American
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