White Chocolate And Raspberry Sponge Cake

Wednesday, 8 November 2017

I don't know about anybody else but I find baking a really therapeutic activity. It's so calming and a great way to de-stress and focus your mind on something productive. After quite a stressful start to the week (by stressful I mean hitting a parked car quite forcefully whilst on a driving lesson) I was eager to do something to pick me up a bit, so baking seemed like the right answer. I found this recipe on pinterest a while back but I tweaked a few measurements and ingredients.

Ingredients For The Sponge:
300g Caster Sugar
300g Self Raising Flour
1 Tsp Baking Powder

300g Unsalted Butter
2 Tsp Vanilla Extract

4 eggs
Ingredients For The Buttercream:
400g Icing Sugar

200g Unsalted Butter

200g White Chocolate

Drop Of Milk

Raspberries to decorate

1. Preheat your oven to 180 degrees and line two sponge tins. I used 8 inch round ones but any shape will do. Changing the size will mean altering the amount of cake mixture you need to make.

2. Firstly, add your unsalted butter to a large mixing bowl and whisk for a few minutes until soft and smooth. It's likely to become a whiter colour too.

3. Then put in the sugar and eggs and continue to whisk until it has all combined.

4. Lastly, add the flour, baking powder and vanilla extract and whisk for a further few minutes until it's a smooth, thick batter.

5. Pour the batter into the cake tins and bake for 20 minutes until golden brown on the top.

6. When the sponges are ready, leave to cool completely and start on the buttercream icing.

7. Melt the 200g of white chocolate in the microwave, giving it 10 second bursts and mixing in between. I used 2 100g of milky bar by breaking it up but white chocolate buttons or cooking chocolate is a good shout too.

8. Whisk the butter in a bowl for a few minutes until soft and pale.

9. Add the white chocolate and whisk again.

10. Add small amounts of the icing sugar at a time (so that you don't completely cover your kitchen in white dust) and keep whisking. 

11. Ice your cake whichever way you please. I just went for the splat method by chucking it on, smoothing it around and hoping for the best. I also added raspberries in the middle with the buttercream to sandwich them together and decorated the top with them too. Next time I'll add a little bit of lemon to the cake batter or just some raspberry jam, I think it would be so nice.

Liv x


  1. What a yummy looking cake! I know for sure that if I was to make it, it wouldn't end up looking anything that even quite resembles a cake - well done you hehe!
    Amber | www.amberatlanta.blogspot.co.uk

    1. ahahah mine usually look quite dishevelled so I was surprised tbh!

  2. I totally agree that baking can be really calming, it's so great to do. This cake looks and sounds delicious too, so I will definitely be giving it a go! Thank you for sharing xx

    Hannah | luxuryblush

  3. Oh wowww that looks amazing! I'm totally going to make this, gonna save the recipe for when I have time.
    - Emily from http://www.emilyunderworld.co.uk ♡

  4. now this is something I need to make this weekend, looks incredible, thanks for sharing! x

  5. This looks SO SUPER yummy! I would love to have that cake in my hands right now, but I can imagine that it's long gone x Nikita

    BLOG//Jasmine Loves

    1. Only lasted 2 days, it seemed to go down well with visitors!!

  6. I don't think you can ever go wrong with a classic sponge cake, so delicious!

    Danielle xx

  7. This looks soo good and so easy to make too! I am awful at cake making but I may have to give this a try x

    1. It's super easy, I think that's what I love most about it xx


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