If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with indulgent cream cheese and white chocolate frosting, it’s a cake you can happily serve as a dessert.
- 175g/6oz unsalted butter, softened, plus extra for greasing
- 175g/6oz golden caster sugar
- 225g/8oz self-raising flour
- ¼ tsp baking powder
- 3 medium free-range eggs
- 100g/3½oz plain yogurt
- 1 tsp vanilla extract
- pinch salt
- 75g/2¾oz white chocolate, finely chopped
- 125g/4½oz raspberries, plus a few extra to decorate (optional)
For the icing
- 100g/3½oz white chocolate
- 250g/9oz cream cheese
- 75g/2¾oz icing sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in a round cake tin with baking paper.
Put the butter, sugar, flour, baking powder, eggs, yogurt, vanilla extract, and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries.
Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely.
To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat.
Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined.
Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days.