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, yoghurt, 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.