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White Chocolate Raspberry Ripple Cake
Sweet white chocolate chunks and fresh raspberries meet in this impressive three-layer sponge cake. It features a bright berry puree folded right into a rich cream cheese frosting. You'll finish the outside with a beautiful pink ripple effect that looks straight out of a bakery. The sweet chocolate perfectly balances the tart fruit, while the creamy frosting adds a luxurious finish. It's a dessert you'll want to show off at your next birthday or spring celebration.
Equipment
- Oven
- Cake Pan
- Hand Mixer
Ingredients
- 220 g (7¾ oz) butter
- 220 g (8 oz/1 cup) caster (superfine) sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 220 g (8 oz) self-raising flour
- Pinch of salt
- 30 ml (1 fl oz) milk
- 75 g (2¾ oz) white chocolate, chopped into small chunks
- 100 g (3½ oz) raspberries
- 50 g (1¾ oz) icing (confectioners’) sugar
- 900 ml (31 fl oz/3½ cups) thick (double/heavy) cream
- 250 g (9 oz) cream cheese
Instructions
- 1Preheat the oven to 180°C (350°F). Grease and line three 15-centimeter (6-inch) cake tins. In a large bowl, cream the butter and caster sugar together until the mixture is soft and pale.
- 2Beat in the eggs one at a time, stirring well after each addition. Mix in the vanilla extract, then gently fold in the self-raising flour and a pinch of salt using a spatula.
- 3Pour in the milk to loosen the batter. Stir in the chopped white chocolate chunks and fresh raspberries. Divide the batter evenly among the prepared cake tins and bake for 30 to 40 minutes.
- 4Remove the cakes from the oven and let them cool completely in their tins. Warm cakes will melt the frosting later.
- 5Place the raspberries and 2 tablespoons of icing sugar in a saucepan over medium heat until they turn juicy. Mash the berries with a spoon, then press the mixture through a sieve to discard the seeds. Set the puree aside to cool.
- 6In a separate bowl, whip the thick cream and the remaining icing sugar until thick. Fold in the cooled raspberry puree, cream cheese, and vanilla extract.
- 7Trim the tops of the cooled cakes to make them level. Spread a tablespoon of raspberry jam over the bottom sponge, add a layer of frosting, and place the second sponge on top. Repeat with the remaining sponges.
- 8Smooth a thin, even base layer of frosting over the entire cake to seal in the crumbs.
- 9Paint a few lines of pink food coloring gel inside a piping bag, then fill it with the remaining frosting. Pipe a vertical line of small circles down the side of the cake.
- 10Use a palette knife to drag each piped circle horizontally to create a smudge effect. Pipe another vertical line of circles right next to the smudged ones.
- 11Continue this piping and smudging process around the entire cake until the sides are fully covered, then repeat the technique in a circular motion on top.
Notes
- Storage: Store the cake in the refrigerator for 2 to 3 days, removing it 30 minutes before serving to let it soften slightly.
- Make ahead: You can bake the sponges a day in advance and wrap them tightly in plastic wrap until you're ready to frost.
- Equipment: A cake turntable makes piping and smudging the sides much easier.