Nigella Raspberry And White Chocolate Cake recipe is made with butter, caster sugar, vanilla extract, eggs, self raising flour, fresh raspberries, white chocolate chips, buttercream, icing sugar, white chocolate, milk, raspberry jam, freeze dried raspberries, and white chocolate curls this recipe takes 105 minutes to prepare and serves 16 people.
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🤍 Why You’ll Love This Raspberry And White Chocolate Cake:
- Decadent Flavor Combination: Enjoy the rich blend of tart raspberries and creamy white chocolate, perfectly balanced in every bite.
- Moist and Tender Texture: The sponge, enriched with butter and eggs, ensures a moist cake that melts in your mouth.
- Impressive Presentation: Layers of buttercream and fresh raspberries create a visually stunning dessert, ideal for celebrations.
- Versatile and Long-lasting: From birthdays to afternoon teas, this cake stays fresh for up to three days, stored properly in an airtight container.
❓ What Is Nigella Raspberry And White Chocolate Cake?
Nigella Raspberry And White Chocolate Cake is a decadent dessert combining buttery sponge with fresh raspberries and creamy white chocolate. This cake delights with its moist texture and a perfect balance of tangy fruit and sweet chocolate.
🥚 Nigella Raspberry And White Chocolate Cake Ingredients
For the cake
- 500 g Butter or baking spread softened, unsalted
- 500 g Caster sugar
- 2 tsp Vanilla extract
- 9 Eggs large
- 500 g Self raising flour
- 300 g Fresh raspberries
- 150 g White chocolate chips
For the buttercream
- 350 g Butter softened, unsalted
- 700 g Icing sugar
- 175 g White chocolate melted
- 2 tbsp Milk
For the filling and decoration
- 100 g Raspberry jam
- 16 Fresh raspberries
- 2 tbsp Freeze dried raspberries
- White chocolate curls or grated white chocolate
🍰 How To Make Nigella Raspberry And White Chocolate Cake
- Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Grease and line three 8-inch cake tins that are at least 2 inches deep.
- To make the sponge, in a large bowl, use an electric mixer to beat together the butter and caster sugar until fluffy and pale.
- Add the eggs and vanilla extract, then whisk until well combined.
- Gently fold in the self-raising flour until no flour streaks remain.
- Toss the fresh raspberries and white chocolate chips in a spoonful of flour to lightly coat them (this prevents sinking), then fold them into the batter using a silicone spatula or wooden spoon.
- Divide the mixture evenly between the prepared cake tins, using scales for accuracy if needed.
- Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely in the tins or on cooling racks.
- For the buttercream, beat the butter for a few minutes until creamy. Gradually add the icing sugar and milk, mixing until combined. Stir in the melted white chocolate until smooth. Adjust the consistency with more milk if needed.
- If the cakes have domed, level them with a cake leveller or knife.
- Place one sponge on your serving plate or cake stand. Pipe a border of buttercream rosettes around the edge, then fill the center with buttercream and smooth it out. Spread raspberry jam over the central layer of buttercream.
- Repeat with the second layer of sponge.
- Add the final sponge layer. Pipe larger rosettes around the edge and smaller ones in the center. Decorate with fresh raspberries around the edge, and sprinkle freeze-dried raspberries and white chocolate curls over the top.
💭 Recipe Tips:
- Use fresh raspberries to maintain their texture and prevent them from becoming mushy during baking.
- Ensure the white chocolate is fully melted and smooth before incorporating it into the buttercream to avoid lumps.
- Measure the self-raising flour accurately to achieve a light and fluffy cake texture.
- Adjust the sweetness of the buttercream by gradually adding icing sugar until it reaches your desired taste.
- Allow the cake layers to cool completely before assembling to prevent the buttercream from melting and the layers from sliding.
🍨 What To Serve With Raspberry And White Chocolate Cake?
Serve Raspberry and White Chocolate Cake with a dollop of Mascarpone Icing or a scoop of Lemon Mousse pair it with fresh raspberries or a raspberry coulis enjoy with a glass of Poinsettia Cocktail or a hot cup of coffee.
🎚 How To Store Leftovers Raspberry And White Chocolate Cake?
- In The Fridge. To store leftovers raspberry and white chocolate cake place it in an airtight container at room temperature for up to three days.
- In The Freezer. For freezing wrap leftovers raspberry and white chocolate cake tightly in plastic wrap and then aluminum foil storing them in the freezer for up to three months.
🥵 How To Reheat Leftovers Raspberry And White Chocolate Cake?
- In The Microwave: Heat leftovers raspberry and white chocolate cake on low power in 15-second intervals until warmed through.
- In The Oven: Place leftovers raspberry and white chocolate cake on a baking sheet cover with foil and warm at 150°C (300°F) for 10-15 minutes.
- In the Steamer: Steam leftovers raspberry and white chocolate cake slices for 5-7 minutes until heated evenly.
FAQ’S
What Should I Do If My Buttercream Is Too Runny?
If your buttercream is too runny, gradually add more sifted icing sugar until it thickens to the desired consistency. Refrigerating for 15-20 minutes can also help firm it up.
What Kind Of Flour Is Best For Making This Cake Light And Fluffy?
Self-raising flour is best for ensuring a light and fluffy texture in this cake recipe. Its pre-added baking powder helps the cake rise evenly, achieving a soft crumb.
How Do You Prevent Raspberries From Sinking In A Cake?
To prevent raspberries from sinking in a cake, gently toss them in a small amount of flour before folding them into the batter. This helps distribute them more evenly and prevents them from sinking to the bottom during baking.
Can I Add Other Fruits Alongside Raspberries In The Cake?
Yes, you can add other fruits alongside raspberries in the cake, such as blueberries or strawberries. Ensure they are cut into similar sizes as raspberries and fold them gently into the batter to maintain even distribution and prevent them from sinking.
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Nigella Raspberry And White Chocolate Cake Nutrition Facts
Amount Per Serving
- Calories: 960kcal
- Carbohydrates: 117g
- Protein: 9g
- Fat: 53g
- Saturated Fat: 32g
- Trans Fat: 2g
- Cholesterol: 211mg
- Sodium: 438mg
- Potassium: 177mg
- Fiber: 2g
- Sugar: 90g
- Vitamin A: 1478IU
- Vitamin C: 6mg
- Calcium: 81mg
- Iron: 1mg
Nigella Raspberry And White Chocolate Cake
Description
Nigella Raspberry And White Chocolate Cake recipe is made with butter, caster sugar, vanilla extract, eggs, self raising flour, fresh raspberries, white chocolate chips, buttercream, icing sugar, white chocolate, milk, raspberry jam, freeze dried raspberries, and white chocolate curls this recipe takes 105 minutes to prepare and serves 16 people.
Ingredients
For the cake
For the buttercream
For the filling and decoration
Instructions
- Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4. Grease and line three 8-inch cake tins that are at least 2 inches deep.
- To make the sponge, in a large bowl, use an electric mixer to beat together the butter and caster sugar until fluffy and pale.
- Add the eggs and vanilla extract, then whisk until well combined.
- Gently fold in the self-raising flour until no flour streaks remain.
- Toss the fresh raspberries and white chocolate chips in a spoonful of flour to lightly coat them (this prevents sinking), then fold them into the batter using a silicone spatula or wooden spoon.
- Divide the mixture evenly between the prepared cake tins, using scales for accuracy if needed.
- Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool completely in the tins or on cooling racks.
- For the buttercream, beat the butter for a few minutes until creamy. Gradually add the icing sugar and milk, mixing until combined. Stir in the melted white chocolate until smooth. Adjust the consistency with more milk if needed.
- If the cakes have domed, level them with a cake leveller or knife.
- Place one sponge on your serving plate or cake stand. Pipe a border of buttercream rosettes around the edge, then fill the center with buttercream and smooth it out.
- Spread raspberry jam over the central layer of buttercream.
- Repeat with the second layer of sponge.
- Add the final sponge layer. Pipe larger rosettes around the edge and smaller ones in the center. Decorate with fresh raspberries around the edge, and sprinkle freeze-dried raspberries and white chocolate curls over the top.
Notes
- Use fresh raspberries to maintain their texture and prevent them from becoming mushy during baking.
- Ensure the white chocolate is fully melted and smooth before incorporating it into the buttercream to avoid lumps.
- Measure the self-raising flour accurately to achieve a light and fluffy cake texture.
- Adjust the sweetness of the buttercream by gradually adding icing sugar until it reaches your desired taste.
- Allow the cake layers to cool completely before assembling to prevent the buttercream from melting and the layers from sliding.