Easy Bakes · Fruity Cakes · Occasion

Raspberry and White Chocolate Cake

Even amongst a very busy week, I managed to fit in a quick bake to be used as a birthday cake this weekend. It was my sister in law’s hen do, but, it was also her and one of the hens’ birthday. Of course, you can’t have a birthday without any birthday cake! I manage to bake this within an hour and a bit on a Thursday night- which goes to show how easy this recipe is! With a few finishing touches and decorations this cake turns from something which looks super simple, to something which looks gorgeous!

I honestly believe a bit of effort and creativity can turn any bake into something great aesthetically! I’m sometimes not the best at producing clean results, and often enough my bakes are messy. However, finding different ways to dress up a cake, for example, can transform it! This cake for me came out really messy, I was starting to feel really disappointed and disheartened. But once I had added some extras on I felt a million times better! Also, sometimes it is always the effort which counts the most.

Here are some of my tips/ideas I use when I think I need to tidy a cake up:

  • Fruit- Berries are a godsend!! Especially raspberries and strawberries which add a pop of colour. If you pile berries in a centre of a cake it can draw everyone’s attention to the middle as supposed to any messy edges. Or you can place fruit around the edges as well.
  • Sweets and Chocolate– Sames rules apply, especially with sweets, it can add lots of colour to something which otherwise looks bland. Things like chocolate buttons work really well on top of a cake, or mini eggs too!
  • Ribbon- If your bottom looks a bit messy wrap a ribbon around it and keeps in place using a pin through the two ends. Just remember to take the pin! This can hide any secrets or accidents you’ve had!
  • Amazon- Get on Amazon and find some pretty cake toppers. There is so much online that is so easy to order at a good price. Especially for Birthday’s, there are some great ones which look really effective!

Basically, even an amateur can dress a bake up to something which looks more professional!

This cake has pops of colour throughout with raspberries running through the whole cake. White chocolate is also in the sponge but is mainly prominent in the middle of the cake, with a white chocolate ganache to sandwich the 2 sponges together.

Recipe adapted abs inspired by Good Food.



  • 200g Butter or Margarine
  • 100g White Chocolate
  • 4 Eggs
  • 200g Caster Sugar
  • 200g Self Raising Flour
  • 1 Punnet of Raspberries
  • For the Ganache:
  • 200g White Chocolate
  • 250ml Double Cream

To Decorate:

  • I used a punnet of raspberries and a dusting of icing sugar


  1. Preheat the oven 180 degrees. Then line and grease 2 cake tins roughly 20cm each.
  2. In a pyrex bowl break the white chocolate up and add in the butter. Melt together over a pan of simmering water. Once it has melted take off the heat to cool a little.
  3. After about 2 mins, beat in the eggs and sugar using a handheld electric whisk.
  4. Fold in the flour using a metal spoon.
  5. Pour the mixture between the two cake tins evenly. Bake for 20-25 mins, you can tell it is done by lightly pressing the cake, it should spring back. Or put a skewer through the cake, it should come out clean. Leave to cool for about 15 mins then empty onto a wire rack.
  6. For the ganache, melt the white chocolate with 100ml of the cream over a simmering pan of water again. Once melted and combined take off the heat
  7. When it has cooled down to room temperature add the remaining cream and beat using an electric whisk.
  8. Use the Ganache to sandwich the sponges together by pouring on each sponge. When you sandwich together, allow the excess drip off the cake on the wire rack. To avoid lots of cleaning put foil underneath to catch the drip.
  9. Finish off by decorating how you wish.


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