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Mary Berry White Chocolate and Raspberry Cake

Mary Berry White Chocolate and Raspberry Cake

Mary Berry's white chocolate and raspberry cake is a showstopping celebration bake — creamy white chocolate ganache, fresh raspberries, and a beautifully light sponge.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling and Setting 1 hour 29 minutes
Total Time 2 hours 39 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 645
Ingredients Method Notes

Ingredients
  

  • White Chocolate Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 200 g self-raising flour sifted
  • 1 tsp baking powder
  • 150 g good quality white chocolate melted and cooled
  • 1 tsp vanilla extract
  • 3 tbsp whole milk
  • Pinch of salt
  • White Chocolate Ganache:
  • 400 g good quality white chocolate finely chopped
  • 200 ml double cream
  • 25 g unsalted butter room temperature
  • 1 tsp vanilla extract
  • Filling and Decoration:
  • 300 g fresh raspberries plus extra for decoration
  • 2 tbsp raspberry jam warmed and sieved (optional)
  • White chocolate curls or shavings
  • Icing sugar for dusting
  • Freeze-dried raspberry pieces optional
  • Fresh mint leaves optional

Method
 

  1. Melt white chocolate for sponge over barely simmering water. Cool to room temperature.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Beat butter and caster sugar for 4–5 minutes until very pale and fluffy.
  4. Add eggs one at a time, beating well. Add vanilla with final egg.
  5. Fold in cooled melted white chocolate until fully incorporated.
  6. Sift in flour, baking powder, and salt. Add milk. Fold gently until just combined.
  7. Divide between tins. Bake 25–30 minutes until golden and a skewer comes out clean. Cool completely on a wire rack.
  8. For ganache: pour hot cream over finely chopped white chocolate. Add vanilla. Stand 2 minutes then stir from centre outwards until smooth. Add butter and stir until glossy. Cool at room temperature until spreadable, about 45 minutes to 1 hour.
  9. Brush bottom sponge with raspberry jam if using. Spread with ganache. Arrange raspberries over the ganache. Place second sponge on top. Spread remaining ganache over top and sides.
  10. Decorate with fresh raspberries, white chocolate curls, a dusting of icing sugar, and freeze-dried raspberry pieces. Refrigerate 20–30 minutes before slicing.

Notes

Always use good quality white chocolate — the flavour difference is significant.
Never overheat white chocolate when melting — it seizes very easily.
Use fresh raspberries for decoration — not frozen.
Allow ganache to cool fully at room temperature before spreading — do not refrigerate to speed up.
Refrigerate assembled cake for 20–30 minutes before slicing for clean, neat slices.
Store in the fridge in an airtight container for up to 3 days. Bring to room temperature before serving.
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