Let Me Tell You About This White Chocolate Raspberry Cake

Ever have one of those days where only cake will do? So, that was me last winter, staring at a sad little container of raspberries and remembering the time I ruined (well, sort of) my mum’s birthday cake by, er…mistaking salt for sugar. Anyway, this White Chocolate Raspberry Cake is now my redemption recipe. I’ve made it for birthdays, last-minute book club gatherings, and that time my neighbor’s cat wouldn’t come down from the fence—long story, probably not relevant. The bottom line: if you want a cake that feels like you’ve pulled out all the stops, but doesn’t have you chained to the oven for hours, you’re in the right place. Oh, and white chocolate fans? Prepare to swoon.

So, Why Do I Keep Making This?

I make this when my sister is visiting (she insists it tastes like something from an extremely posh bakery…which probably just means it’s got enough butter). My family goes absolutely bonkers for the combination of the tangy raspberries and the sweet white chocolate—honestly, sometimes the kitchen gets a bit competitive over who gets the last piece. And when I’m in a hurry (or, let’s be real, I just can’t be bothered to run to the shop) frozen raspberries work too. Sometimes it all gets a bit messy but the flavor covers a multitude of sins—trust me, I’ve tested this theory.

What You’ll Need (And a Few Cheeky Substitutions)

200g (about 1 cup) good white chocolate, chopped — though I’ll admit I’ve resorted to using white choc chips when the nice stuff mysteriously disappeared from the pantry. Funny how that happens.
200g (1 3/4 sticks) unsalted butter, room temp — my gran says always use Kerrygold, but I’ve used regular supermarket blocks. No cake police showed up.
200g (about 1 cup) caster sugar — granulated sugar works, too, but it’s not as fancy.
4 large eggs – fresh as you can grab them, but honestly, shelf eggs have been fine in a pinch.
200g (1 1/2 cups) self-raising flour (or plain flour + 2 tsp baking powder, if that’s all you’ve got).
pinch of salt – skip it if you’re using salted butter (I do that sometimes, out of laziness mostly).
125g (1 cup) raspberries — fresh preferred, but frozen are grand if that’s what you have. I’ll sometimes give ’em a quick rinse if they look a bit sad.
80ml (1/3 cup) milk — any kind. My mate used oat milk once and declared it ‘very decent, actually’.
1 tsp vanilla extract — I’ll use ‘essence’ if the proper extract isn’t nearby. Don’t tell the food snobs.

Let’s Bake: Directions (Some Are More Suggestions Than Rules)

Preheat your oven to 170°C (about 340°F)—ish. Line (or, let’s be honest, just butter) a 9-inch round cake tin. Sometimes I use a square one when I can’t be bothered to hunt for the round one. Will it taste different? Nope.
Melt the white chocolate and butter together over a gentle heat, either in a bowl set over a pan of simmering water, or just zap it (carefully!) in the microwave. Stir, sigh at the lovely smell, and let it cool for a few minutes so it doesn’t scramble your eggs. (This is where I usually sneak a taste. Quality control…right?)
Whisk together the sugar, eggs, and vanilla—don’t expect super-fluffy, just mix until it’s kind of smooth and a bit lighter in colour; we’re not aiming for showstopper meringue here.
Pour in your slightly-cooled chocolate-butter mix; stir gently until combined.
Sift in the flour (I confess, sometimes I just dump it in if I’m feeling lazy), plus salt. Fold everything together, but don’t overdo it—just until you can’t see any more floury bits.
Gently toss the raspberries with a spoonful of flour (in theory it keeps them form sinking, but sometimes they still do—c’est la vie). Fold them (plus that 1/3 cup milk) into the batter; I try not to crush them too much, but if a few break, so be it.
Scrape batter into your tin and sort of smooth the top. (Don’t worry if it’s looking a bit lumpy or if a few raspberries peek out. That’s rustic charm!)
Bake for about 45-55 minutes (my oven, which has a mind of its own, claims it wants 50), until a skewer poked in the centre comes out mostly clean—some oozy white chocolate is a win, not a fail. If the top gets too brown, stash a bit of foil over it for the last 10 minutes.
Cool 15 minutes in the tin—although I always get impatient, so if you pull it out a bit early and it crumbles, I won’t judge.

Notes From My Many Experiments and Minor Mishaps

If you use frozen raspberries, don’t thaw them first. If you forget, well, a bit of purple streaking is kind of fun.
I’ve tried skipping the flour dusting step and, actually, sometimes they don’t sink anyway; so, up to you.
Don’t panic if the centre is just the tiniest bit wobbly—it firms up on cooling. Promise.

A Few Variations (Mostly Delicious, One Regrettable)

Swap strawberries for raspberries—lovely. Not as tangy, but if that’s your jam (pun intended), it’ll work.
A friend of mine adds a handful of chopped macadamia nuts. Tastes fancy, although I kinda miss the pure chocolate-berry thing.
Don’t try swirling jam through the batter. I did that once; it went weirdly rubbery and the jam made a sad crater. Not recommended!

Equipment: Use What You’ve Got (Mostly)

A classic cake tin is fab, but once I tried making this in a roasting tray lined with baking paper. Turned out just grand. Electric beaters make life easier, but I’ve done it with just a whisk (though my arm complained for days). No fancy stand mixer required, just good old elbow grease.

Storing This Cake (Theoretically)

It keeps well, covered on the counter for two days (maybe three, if you push your luck), or in the fridge if it’s hot out. Though honestly, in my house it never lasts more than a day! If you do manage leftovers, I think it tastes even better on the second day—but don’t quote me.

Serving Suggestions — As Simple or Fancy As You Like

A big slice with a dollop of very cold whipped cream. Or, if I’m feeling extra, I serve with a scattering of fresh raspberries and a drizzle of melted white chocolate. My dad insists it ‘tastes best with a mug of strong tea’, but I’m partial to it with ice cream. Your call.

Pro Tips (Learned the Hard Way, Of Course)

Never try to speed up the cooling. I once stuck it in the fridge straight from the oven and, yeah, it turned into concrete. Let patience be your sous-chef here.
Chop the white chocolate, don’t grate it. Grating is a faff and melts too soon. Chunky bits give amazing hidden pools!

FAQ – Real Answers To Real Questions (Or Ones I’ve Heard Shouted Across The Room)

Can I use dark chocolate? Oh, mate, totally different vibe! But if you’re into that, I say give it a go. The raspberries will still shine, though the sweetness mellows a bit.
Can you make it gluten-free? Yep, I’ve subbed in a gf flour blend and added an extra tablespoon of milk. A bit denser, but delicious.
Frozen or fresh raspberries? I use whatever’s on hand—fresh is gorgeous but frozen is handy and budget-friendly.
Do you have to sift the flour? Actually, I find it’s fine just to fork it through if I’m in a rush, but if you like things super light, then go for a proper sift.
Can I make cupcakes instead of a cake? Sure; just reduce the bake time to about 22-25 minutes (keep an eye, ovens are nutty creatures).

There you go—a rustic gem of a white chocolate raspberry cake. Nobody expects a Mary Berry showstopper, so let the berries fall where they may, wipe down the counter, and go pop the kettle on. Or, on second thought, maybe a glass of bubbly? Everything’s better with cake anyway.

White Chocolate Raspberry Cake