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White Chocolate, Vanilla and Raspberry Layer Cake

A moreish cake with the wow factor that is easy to make!
Prep Time 45 minutes
Cook Time 1 hour


  • Ingredients
  • 250 ml full fat milk 1 cup
  • 250 g unsalted butter 1 cup, diced
  • 300 g white chocolate 2 cups, chopped
  • 4 large free-range eggs at room temperature
  • Pinch salt
  • 2 tsp vanilla bean paste
  • 300 g golden caster sugar 1 1/2 cups
  • 450 g plain flour 3 cups
  • 3 tsp baking powder
  • 180 g good-quality raspberry jam about half a jam jar

For the white chocolate ganache (icing)

  • 500 g ‘best you can buy’ white chocolate 3 cups, chopped finely
  • 165 ml full fat single cream
  • 1/2 tsp vanilla bean paste

To decorate

  • 1 punnet fresh raspberries
  • white chocolate shavings
  • 80 g pistachio kernels 1/2 cup


  1. Preheat your oven to gas mark 4 (180 degrees Celsius, 350 degrees Fahrenheit).
  2. Grease lightly two 20cm (8 inches) round cake tins. Line their bases with baking paper.
  3. Melt the milk, butter and chocolate on a medium heat, stirring constantly. Take off the heat and leave to cool completely at room temperature.
  4. In the meantime, separate the eggs.
  5. In a medium bowl, whip the egg whites with a pinch of salt, until soft peaks start to form and set aside.
  6. In a large bowl, whisk the egg yolks, vanilla paste and sugar. Mix in the chocolate mixture first, then the flour and baking powder. Finally fold in the egg whites.
  7. Divide the mixture between the two tins and place in the oven for 45 to 55 minutes. The cakes should look golden and springy to the touch and the blade of a knife inserted in the middle should come out clean. Allow to cool for 15 minutes and turn onto a wire rack.
  8. As the cakes are baking, make the icing. In a small pan, warm the cream and vanilla paste to just under simmering point. Be careful not to boil the cream otherwise it will split.
  9. Pour the cream over the finely chopped white chocolate. Leave for 20 seconds then stir to combine, starting in the middle and going towards the sides.
  10. Leave uncovered to cool at room temperature before covering with cling film and placing in the fridge. It will need approximately 90 minutes to reach the perfect spreading consistency. If you can, stir every twenty minutes.
  11. Before you assemble the cake, it is a good idea to roast the pistachio kernels under the grill for a couple of minutes, to bring out a more intense flavour. Check constantly as nuts burn easily. Once cooled, place the pistachios in a plastic bag and bash with a rolling pin.
  12. You will need a third of the white chocolate ganache and the jam now.
  13. Trim the cakes to level and slice each in half horizontally. Place one half on a cake stand and spread on a third of the ganache filling, then a couple of tablespoons of jam. Repeat until you have used all sponge halves.
  14. Using a palette knife, spread the rest of the ganache as evenly as possible over the top and the sides of the cake.
  15. Decorate the cake with raspberries, white chocolate shavings (simply use a potato peeler on a bar of white chocolate to make them) and chopped pistachios on the sides.
  16. Enjoy!