Raspberry & White Chocolate Layer Cake

Raspberry and White Chocolate Layer Cake
This is some serious cake! The sponge is beautifully moist, made with cream cheese and laced with raspberries. The white chocolate ganache-like icing is deliciously creamy and sweet with vanilla beans. I've topped this cake with fresh raspberries, white chocolate curls and dried raspberry flakes for what I think is a very sophisticated finish. White chocolate and raspberries, what an awesome combo.

Ingredients
Makes 16 slices

For the sponge:
225g unsalted butter, softened
250g full fat soft cheese
350g caster sugar
grated zest of 1 orange
1tsp vanilla extract
4 eggs
375g plain flour
2 tsp baking powder
200g fresh raspberries

For the icing:
300g white chocolate
450ml double cream
100g unsalted butter, softened
100g icing sugar
1tsp vanilla bean paste

For decoration:
100g white chocolate
100g fresh raspberries
dried raspberry flakes (optional)

Preheat the oven to 180°C and grease and base line 3 x 20cm round cake tins.

Cream the butter, cheese and sugar together until light and fluffy. Add the orange zest and vanilla, then beat in the eggs one at a time.

Sift in the flour and baking powder, then gently mix until well incorporated. Fold in the raspberries. Divide the mixture equally between the three tins and bake for approximately 35-40 minutes or until golden brown on top and a skewer comes out clean.

Whilst the cakes are cooking, make the icing. Place the cream in a saucepan and gently heat until it just begins to bubble around the edges. Break the white chocolate into a bowl, pour over the hot cream, then stir until the chocolate has completely melted. Leave it to cool (you can speed the cooling process up by whisking it). When it is cool, add the butter, icing sugar and vanilla bean paste and whisk for 5-10minutes until the mixture thickens. Cover, then place in the refrigerator to set whilst you wait for your cakes to cool down.

When the sponges are completely cool, assemble the cake by spreading icing in between each layer. Finish by spreading the icing around the sides and the top using a large palette knife to create a pattern of your choice. Decorate with the raspberries and white chocolate curls. Alternatively, you can grate the chocolate on top.

To make chocolate curls, melt 100g or so of white chocolate then spread it out onto a flat, non-stick surface. Leave it to cool completely, or place it in the refrigerator for 5 minutes. Using a long straight knife, "shave" the chocolate with your knife at an angle pointing away from you. This should form curls of chocolate.

Tip: I use this handy Stainless Steel Cake Lifter for transferring delicate layer cakes.

24 comments:

  1. I've never heard of putting soft cheese into cake batter before! Does it make the cake very dense? Thanks - Hannah

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    1. It makes it quite rich and very moist. I really love the texture of it.

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  2. Hi, sounds like a delicious recipe. Do you think the three tiers are necessary - could it be just two?

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    1. You could use 2 x 25cm tins with the above recipe. Or, if you wanted to take a third off the recipe it will certainly be big enough and would make about 12 slices. It is a very large cake!

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  3. Hi, this looks delicious. do you think it would work tiered? I'm thinking large Base, then medium, then small with a one on top in raspberries. (my sons 1st bday)

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    1. Definitely. The sponge is dense so could support it. It is a huge cake as it is but if you wanted double layer tiers I would add an extra 50% of the ingredients to the recipe.

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  4. Hello this looks amazing but I need to make a 4 layered 9 inch cake. How would I work out how much extra batter to make? Thanks Mel

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    1. I would add 50% on to each ingredient (so half added on again). For example, if it says 4 eggs, you would use 6. If it says 100g, use 150g etc. It is already a really massive cake and is quite tall. So it might actually be better to only add a third (33%) extra ingredients, and just having thinner layers. If you do this, you'll need to reduce the cooking time by 5-10 minutes (and get your calculator out before starting!).

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    2. Thanks Rosie
      I will let you know how I get on. Can't wait! !
      Mel

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  5. Hello Rosie
    Have now baked 2 x 4 tier cakes! Used 50% extra ingredient for both but added juoce of an orange as first batch batter seemed v heavy. managed to slightly burn outsides of 1st batch so repeated but will trim first cakes and either use as mini cakes or cover in molk choc. We'll use anyway as have 50 to feed. 2nd batch batter I used slightly less flour and was better. Also whisked egg yokes and whites separately. Added yokes gradually with little flour then folded in egg whites at end. Better result but Still to assemble!! Batter tasted yummy :-D Mel

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  6. Well. Cake made, decorated, admired and devoured by 50 hungry guests. It's to die for and the flavours work together v well. I would recommend watching cakes v closely in oven to ensure the outsides don't burn. Also, if I make this again, I will do a light cruumb coating with buttercream first, refrigerate before applying a second light coat. Thanks v much for posting recipe

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  7. This sounds very good - could you tell me what soft cheese and double cream are - would that be cream cheese and heavy whipping cream in the US?

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    1. Double cream is your heavy cream. Soft cheese is cream cheese :). I have this article here which tells you all the UK alternatives to US ingredients: http://www.rosiebakesit.com/2014/03/uk-alternatives-to-us-baking-ingredients.html

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  8. The cake looked amazing as a 3 tier tall cake decorated with raspberries and was very tasty with the cream cheese and raspberries inside. This is a fantastic cake if you want look and taste. My icing didn't quite turn out as the chocolate should probably be completely cooled down before adding the butter. Therefore I ended up with a sauce not icing. I therefore used a cream cheese/icing sugar icing that went amazing on the outside. The cake is quite dense so cream cheese icing also works (similar to a carrot cake). I invited guests to pour the chocolate sauce on top which took it over the top on sugar level but was very much appreciated!

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    1. I also wanted a completely white icing so that I could separate and add red food colouring for an ombre pink cake.

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    2. I'm so glad you liked it! Yes the chocolate must be completely cool before you add the butter, else it will simply melt. But if it all goes wrong you can always cheat and add icing sugar until it's the right thickness - it just loses a little of it's glossyness!

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  9. Thanks! I will have to try it again!

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  10. This comment has been removed by the author.

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  11. Hello, probably a silly question but could I use vanilla extract rather than bean paste? As that's what I have in at the moments . It looks amazing can't wait to try it!

    Many thanks!

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  12. Yes you could. The vanilla beans just make it look really posh! Make sure to use a good quality one.

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  13. Can this sponge be frozen? and could i use frozen raspberries?

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  14. Hi Rosie,

    Do you know if you could make some adjustments to make this cake gluten free? I have a few recipes which I can but I'm not sure if this batter would transfer well with the addition of cream cheese?

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  15. Hello Rosie this cake sounds wonderful if I were to bake it as an 8inch would it work reduced by a third please advise thank you

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  16. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    Simon

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