Saturday, February 22

Raspberry & White Chocolate Cake


Guess who has been baking again!?
Shock horror I know.


I've had a pretty crazy week full of social highlights and looming deadlines, so much so that I feel like I haven't really had the chance to breathe and take some perspective.
Of course, the second that I did grab a couple of hours for myself I ended up in the kitchen.
I've made raspberry & white chocolate cupcakes before and they are without a doubt a firm favourite of mine. Tweaking the recipe a little bit here and there, I've converted the yumminess of these cupcakes into a stunning two tiered wonder.

It's essentially a simple twist on a classic Victoria sponge.
A fluffy, light vanilla cake, swirled with raspberry jam and sandwiched with fresh raspberries and white chocolate buttercream.
Sometimes simple is best. Why change what works so beautifully!?



To make your own Raspberry & White Chocolate Cake, you will need:

(For the cake:)
- 225g butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self raising flour
- 2 level tsp baking powder
- 3 generous tablespoons of good quality raspberry jam

(To decorate:)
- 150g fresh raspberries
- 500g icing sugar
- 110g butter, softened
- 2 tbsp milk
- 100g good quality white chocolate

Preheat your oven to 180C/160 fan and line two sandwich tins with baking parchment.
In a large mixing bowl, beat together the butter and sugar until light, fluffy, and equally combined. (Scraping down the sides as you go with a spatula.)


Next up, add in the rest of the ingredients and beat well until thick and creamy.



Spoon the raspberry jam into a small bowl and warm a little in the microwave to loosen, before tipping into the batter.


Stir in the jam to create some pretty swirling patterns before dividing between the two cake tins. Smoothen out the tops and then slide into the oven for about 25 minutes.


Once golden brown, gently coming away from the sides and springy to touch, remove the cakes from the oven and leave to cool completely.


For the icing, beat the butter, half of the icing sugar and the milk, then slowly add in the rest of the icing sugar in stages. (The best way to avoid the icing sugar cloud!)


Break up the white chocolate into chunks and gently melt in the microwave, stirring in between to avoid it from burning, then pour into the icing.


Place the cake with the best top to one side and the other onto your serving plate.
Spoon half of the icing onto the cake bottom, spreading to the far sides and chop up half of your raspberries.



Sprinkle these all over the inside of the cake before sandwiching and covering the top layer.
Pop on the final raspberries and sprinkle with a little extra icing sugar and hey presto, you're finished!



Definitely a simple, tasty and quick option for a cake which is easy on the eyes. Perfect for a treat for you housemates or even a birthday, (any day is a day for cake after all!)

It got a strong 9.5/10 from my housemates, (the 0.5 off because it was all gone before they could have more.) Tough critics!


So if you fancy a little bake this February weekend which is minimal effort but with a winning taste- then look no further!
I'm currently on my third slice that I hoarded away from the greedy eyed boys...Shhhh don't tell them!


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7 comments

  1. Looks delicious - will definitely be trying this soon! X

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  2. Mmmmm vanilla is just the epitome of simple deliciousness :)
    Such an English Rose of a cake here, beautiful in its sleek lines and pops of colour.
    So stylish!
    x x x
    p.s. am totally loving the white panelling in the background

    {The Lobster & Me}

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  3. This cake looks fantastic! Combination of white chocolate and raspberries is just perfect match :)

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  4. Raspberry & white chocolate is such a match made in heaven! One of my favourite flavour combos.

    {Teffy's Perks} X

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  5. This is the perfect late Valentine's cake!
    I do love raspberries but one thing I've missed since coming to uni are freshly baked cakes!
    L xxx
    Beauty & a Cookbook

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  6. I don't really even know what to comment on your posts any more. I'm left speechless every time. To sum it up, all I can really say is; YUM!!!!!

    Katie <3

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  7. Beautiful! I agree that simple is often the best! And I know whenever I get a free moment I end up in the kitchen :)

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