Raspberry & White Chocolate Cake

This rich, buttermilk, almond cake is the perfect base for the addition of tangy raspberries and sweet, white chocolate chunks. Layered with vanilla cream cheese icing and a raspberry compote and covered in vanilla Swiss meringue buttercream, it makes for a pretty spectacular special occasion cake.

Frozen raspberries work best as they hold their shape when mixing the cake batter. Unsweetened Kefir instead of buttermilk works well too. For a simple, beat together buttercream, find my egg-free vanilla buttercream recipe here. Any leftover icing can be frozen in an airtight container for up to three months (defrost it overnight in the fridge to use again).

Enough for a four layered 15cm round cake or a two layered 20cm round cake (about 16 - 20 generous portions)

RASPBERRY & WHITE CHOCOLATE CAKE

unsalted butter, 100g

caster sugar, 200g (1 cup)

vanilla extract or paste, 5ml (1 teaspoon)

eggs, 3

plain/cake/all-purpose flour, 200g (1 + 1/3 cup)

ground almonds/almond flour, 50g (1/2 cup)

baking powder, 15ml (3 teaspoons)

buttermilk, 250g (250ml or 1 cup)

white chocolate, 100g (about 1/2 cup) - chopped into small chunks (or use white chocolate chips)

raspberries (frozen), 180g (about 1 + 1/2 cup)

RASPBERRY COMPOTE

raspberries (fresh or frozen), 125g (about 1 cup)

caster sugar, 50g (1/4 cup)

cornflour, 15ml (1 tablespoon)

cold water, 30ml (2 tablespoons)

VANILLA CREAM CHEESE ICING

unsalted butter, 50g

cream cheese, 250g

icing sugar, 85g (about 1/2 cup)

vanilla bean paste, 5ml (1 teaspoon)

VANILLA SWISS MERINGUE BUTTERCREAM

egg whites, 3

caster sugar, 150g (180ml or 3/4 cup)

icing sugar, 165g (250ml or 1 cup)

unsalted butter, 200g - at room temperature or softened

fine salt, 1.25ml (1/4 teaspoon)

vanilla extract or paste, 15ml (1 tablespoon)

To start, line the bottom and sides of two round cake tins with baking paper (two 15cm diameter round tins for a four layered cake or two 20cm diameter round tins for a two layered cake).

Preheat the oven to 180°C (160°C fan).

For the cake, in a heat proof bowl, softened the butter for a few seconds in the microwave until soft but not melted before transferring it to a large mixing bowl (or the mixing bowl of a free-standing mixer).

Add the caster sugar and vanilla before beating together until the mixture is pale and fluffy (use the paddle attachment if using a free-standing mixer).

Add the eggs one at a time, beating well for about a minute after each addition (scraping down the sides with a spatula).

In a medium bowl, combine together the dry ingredients then add them to the butter and egg mixture followed by the buttermilk.

Mix until the batter is uniform (try not to overmix).

Fold in the chopped white chocolate and frozen raspberries before dividing the batter between the tins (smoothing the tops).

Bake until the cakes are golden, and a skewer inserted into the middle of each cake comes out clean (about 45 minutes to 1 hour but will depend on your tin sizes and oven).

Once baked, remove from the oven and leave the cakes in the tins to cool completely (covered with a clean tea towel).

To make the raspberry compote, combine the raspberries and sugar in a small saucepan and set it over a low heat on the stove, stirring occasionally.

Combine the cornflour and cold water in a small bowl and mix until smooth before pouring into the saucepan.

Increase the heat and allow the compote to come to a boil so the cornflour can cook and the mixture can thicken.

Remove from the heat and allow it to cool before using.

Once the cakes are cool, prepare the cream cheese icing to use between the cake layers.

Start by placing the butter in a small heat-proof bowl then softening it for a few seconds in the microwave (until soft but not melted). Transfer it to a mixing bowl.

Add the remaining ingredients and beat together using electric beaters or an electric mixer (use the paddle attachment) for a few minutes until light and fluffy.

Set aside until needed.

To make the Swiss meringue buttercream for use on top and around the side of the cake, place the egg whites and caster sugar in a large heat proof mixing bowl (I use a stainless-steel free-standing mixer bowl).

Set it over a medium saucepan of simmering water (making sure the surface of the water does not touch the bowl).

Whisk by hand for a few minutes until the sugar has dissolved (you can test this by rubbing a bit of the mixture between your fingers - when ready, is should feel smooth) and the mixture feels warm to touch (about 65°C - 70°C on a thermometer if you are unsure). 

Note: You are not trying to whip the meringue at this stage but instead you just want to dissolve the sugar and cook the egg whites gently.

Remove from the heat and whisk on a high speed with electric beaters or an electric mixer until the meringue is stiff and glossy.

Add the icing sugar and beat until uniform (slow at first to prevent being engulfed by a cloud of icing sugar).

If the meringue still feels very warm, slow the mixer to a medium speed and whisk for a few minutes until the mixing bowl is cooler to touch (i.e. the meringue reaches room temperature).

Add the soft, room temperature butter and whisk on a high speed until smooth and glossy (at least 2 - 3 minutes).

Once the buttercream is smooth, add the salt and vanilla and mix until uniform.

For a pink icing colour, add a few drops of cooked beetroot juice, freeze dried raspberry powder or pink food colouring.

(If after several minutes of mixing the mixture seems split, the butter might be too cold - warm the mixing bowl gently using a bain-marie then whisk again on a high speed.  If the buttercream looks very runny, the butter or the meringue might be too warm - cool the mixing bowl for a few minutes in the fridge, then whisk again on high).

TO ASSEMBLE THE CAKE:

If you are making a four layered 15cm round cake, divide each cake in two using a sharp, serrated knife.

For a two layered cake, simply keep the cakes as is.

Place the first cake layer on a cake board or serving plate.

Spread or pipe vanilla cream cheese icing on top (a piped border is helpful for keeping the compote in place).

Dollop almost all of the raspberry compote into the center (leaving some to dollop on top for decoration if you like).

Place the second cake layer on top (and repeat the layering if making a four layered cake) finishing with the last cake layer having the bottom facing upwards (for a flat top).

Using a spatula, cover the top and sides with vanilla Swiss meringue buttercream.

A turntable is really helpful if you are after a smooth finish. Find some more cake assembly how-to images here.

Decorate however you like.

This cake is best stored in the fridge but tastes best at room temperature (remove it from the fridge at least an hour before serving).