Raspberry & White Chocolate Layer Cake Recipe & How-To | Cupcake Jemma

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: yogurt-based frosting

💰Cheaper: vanilla frosting

Yogurt-based frosting offers a lighter option.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides similar creaminess with fewer calories.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: none

All-purpose flour is more accessible and versatile.

Preheat the oven to 170 degrees Celsius.

In a stand mixer with a paddle attachment, cream together 625 grams of soft unsalted butter and 625 grams of caster sugar on medium to high speed for about 5 minutes until pale and fluffy.

Add 10 eggs to the mixture, two at a time, beating well between each addition to incorporate air.

Sift 625 grams of self-raising flour and add it in two halves to the mixture on the slowest setting to avoid knocking out air.

While mixing on slow, add 4 tablespoons of whole milk until combined, then finish mixing by hand to ensure everything is fully combined.

Prepare four 9-inch cake tins by spraying them with tin spray.

Make the raspberry goo by cooking raspberries and sugar in a saucepan over high heat until bubbling, then simmer for 10-15 minutes, strain, and cool.

Add 2-3 tablespoons of raspberry goo to the batter, swirl it in, and fill the cake tins with the mixture, repeating the process until all tins are filled.

Bake in the preheated oven for 20-25 minutes, checking for doneness with a skewer after 20 minutes.

For the white chocolate buttercream, whip 500 grams of soft unsalted butter in a mixer until pale and fluffy.

Gradually add 750 grams of icing sugar on slow speed, then increase to high speed until combined.

Add 320 grams of cooled melted white chocolate to the buttercream and mix until smooth.

Add whole milk gradually to achieve a smooth, spreadable consistency for the icing.

Reserve a small amount of icing and mix it with a spoonful of raspberry goo to create a pink raspberry icing for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens