Ingredients
This white chocolate raspberry cake recipe is made with all the basic ingredients you would expect from a cake recipe. Instead of butter, I use oil to keep the cake incredibly moist. This, along with the hot milk method creates a super fine crumb and the lightest texture. The frosting is a simple combination of white chocolate, cream and icing sugar.
Eggs. Caster sugar. Oil. I used canola oil. Flour. Baking powder. Salt. Milk. Any milk can be used. Vanilla extract. White chocolate. Heavy/whipping cream Icing/powdered sugar. Fresh raspberries.
How to make white chocolate raspberry cake
Can I make this cake in advance?
The cake layers can be baked the day before and wrapped well with plastic wrap and kept at room temperature. The fruit and cream won’t last very well but the cake can be assembled up to 3 hours in advance and kept in the fridge to prevent the cream from deflating and the fruit to soften. Using a buttercream frosting will ensure the cake lasts a little longer.
Cake recipes
