This Mary Berry White Chocolate and Raspberry Cake recipe is a moist and fruity recipe, which is made with fresh raspberries and creamy white chocolate chips. It’s a classic, foolproof recipe, perfect for afternoon tea, and ready in under an hour.
Mary Berry White Chocolate and Raspberry Cake Ingredients
For the Cake:
- 225g (8oz) baking spread or softened butter
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 1 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 100g (4oz) white chocolate chips
- 175g (6oz) fresh raspberries
For the Icing (Optional):
- 100g (4oz) butter, softened
- 175g (6oz) icing sugar, sifted
- 2 tbsp milk
- ½ tsp vanilla extract
How To Make Mary Berry’s White Chocolate and Raspberry Cake
- Preheat Oven and Prep Tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake tin and line it with non-stick baking paper.
- Combine Ingredients: In a large mixing bowl, measure all the cake ingredients (softened butter, caster sugar, self-raising flour, baking powder, eggs, and milk) except for the chocolate chips and raspberries.
- Mix the Batter: Beat the ingredients with an electric mixer for about two minutes until the mixture is well blended, light, and fluffy.
- Add Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries with a spatula.
- Bake the Cake: Pour the mixture into the prepared tin and level the surface. Bake for 35-40 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed gently in the center.
- Cool: Leave the cake to cool completely in the tin before turning it out and icing.
- Make the Icing (Optional): To make the icing, put the softened butter, sifted icing sugar, milk, and vanilla in a bowl and whisk until pale and creamy. Spread evenly over the top of the cooled traybake. Cut into squares to serve.
Recipe Tips
- How to prevent raspberries from sinking? Lightly coat the fresh raspberries in a tablespoon of flour before gently folding them into the batter. This helps to suspend them in the cake mixture during baking.
- Can I use frozen raspberries? Yes, you can use frozen raspberries. Do not thaw them before use; fold them into the batter straight from the freezer. You may need to add a few extra minutes to the baking time.
- How do I know when the cake is cooked? A fine skewer or toothpick inserted into the center of the cake should come out clean. The cake should also be golden brown and springy to the touch.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method, where all the main cake ingredients are beaten together at once. This makes it incredibly quick and easy, perfect for bakers of all levels.
What To Serve With White Chocolate and Raspberry Cake
This delightful traybake is perfect on its own but also pairs wonderfully with:
- A cup of tea or coffee
- A dollop of clotted cream or crème fraîche
- A few extra fresh raspberries on the side
How To Store White Chocolate and Raspberry Cake
- Room Temperature: Store the cake (iced or un-iced) in an airtight container at room temperature for up to 3 days.
- Freeze: The un-iced cake freezes beautifully. Wrap the whole cooled traybake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature before icing.
Mary Berry White Chocolate and Raspberry Cake Nutrition Facts
- Calories: 350-400 kcal per square
- Carbohydrates: 45g
- Sugar: 30g
- Fat: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Divide the mixture between two greased and lined 20cm (8in) round sandwich tins. Bake for 25-30 minutes. Sandwich the cooled cakes together with the buttercream icing or a white chocolate ganache.
This can happen if the oven door is opened too early during baking, or if the cake is underbaked. Ensure the cake is fully cooked by using the skewer test before removing it from the oven.
Yes, this cake is also delicious with other berries like chopped strawberries or blueberries.
Try More Recipes:
- Mary Berry Vegan Chocolate Cake Recipe
- Mary Berry Chocolate and Banana Cake Recipe
- Mary Berry Chocolate Yoghurt Cake Recipe
Mary Berry White Chocolate and Raspberry Cake Recipe
Description
A soft and moist traybake cake, studded with sweet white chocolate chips and tangy fresh raspberries, using Mary Berry’s simple all-in-one method.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin.
- Place all ingredients, except the chocolate chips and raspberries, into a large mixing bowl.
- Beat with an electric mixer for 2 minutes until smooth and fluffy.
- Gently fold in the white chocolate chips and raspberries.
- Pour the batter into the prepared tin and level the top.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool completely in the tin before slicing into squares. Ice if desired.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
- Tossing the raspberries in a little flour can help prevent them from sinking to the bottom of the cake.
- The un-iced traybake freezes very well, making it a great bake to have on hand for guests.
- For a simple finish, you can dust the cooled cake with icing sugar instead of making buttercream.
