I made this cake a year ago for my sister’s 21st birthday, it went down well but I wasn’t 100% happy with it. So even though I wasn’t with Sophie for her birthday I decided to try and improve on last years cake… here is the result!

As it wasn’t possible for me to make a cake for Sophie this year, I decided to order one from Biddy’s Tea Room in Norwich. Soph and I were both really pleased with how it turned out! She assures me that it tastes as good as it looks! If you are in the Norwich area and want to order a cake, I would definitely recommend them!

 

 

Next week I have a recipe for Tim’s new favourite cake!

Have a good weekend!

Lucya xx

You can find Lucya Bakes on Instagram and Facebook

Raspberry and White Chocolate Cake Recipe

Ingredients

190g butter, softened

340g caster sugar

4 eggs

300g plain flour

4 tsp baking powder

170ml milk

100g raspberries, washed and roughly chopped

100g white chocolate, roughly chopped

Raspberry Buttercream

200g butter, softened

140g icing sugar

A small handfull of raspberries

To Decorate

50g white chocolate

chocolate shavings (optional)

Method

Preheat the oven to 170c (fan assisted).

Grease and line two 18cm cake tins.

Beat the butter and sugar together until light and fluffy.

Add the eggs one by one beating well in between.

Sieve the flour and baking powder into the mixture, then carefully fold into the mixture until everything is well combined.

Stir in the milk.

Finally, add the raspberry pieces and white chocolate and mix until evenly distributed through the mixture.

Divide the mixture between the two prepared cake tins.

Bake in the preheated oven for 25 minutes or until a skewer inserted into the middle comes out clean.

Allow to cool in the tins for 5 minutes, before turning out on to a wire rack to cool completely.

Once the cake is completely cool, level if necessary.

While the cake is cooling make the buttercream

Using a freestanding mixer or a handheld mixer, beat the butter until pale and fluffy, this should take around 5 minutes.

Sieve the icing sugar in to the butter in two parts, beating well after each addition.

Finally add the raspberries, beat until the raspberries have broken up and turned the buttercream a lovely shade of pink.

Assemble the cake

Once the cakes are completely cool, spread a generous amount of buttercream over the top of one of the cakes.

Place the other cake on top and spread a thin layer of buttercream over the sides and top of the cake.

Place in the fridge for 30 minutes.

Spread the rest of the buttercream over the cake.

To decorate, melt 50g white chocolate, allow to cool slightly before drizzling over the cake.