White chocolate raspberry cake

  • 230 grams (1 cup / 2 sticks) unsalted butter, chopped
  • 300 grams (2 cups) white chocolate
  • 200 grams (1 cup) caster sugar
  • 240 ml (1 cup) Original Almond Breeze Milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 350 grams (2 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 100 grams (1 cup) frozen raspberries

Raspberry buttercream

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 435 grams (3 and 1/2 cups) icing or powdered sugar, sifted
  • 1/2 cup good-quality raspberry jam*
  • Fresh raspberries, to decorate

  1. Preheat oven to 180C (360F). Grease and line two 8-inch round cake tins with baking or parchment paper.
  2. In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
  3. Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour and baking powder and stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the raspberries.
  4. Divide the cake batter between the two cake tins and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
  5. To make the raspberry buttercream, add butter to a large mixing bowl. Beat with an electric mixer until light and fluffy. Add vanilla and beat again. Add 1/3 icing sugar and 1 tablespoon of milk and beat until smooth and creamy. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Finally, add the remaining 1/3 icing sugar and beat until smooth. Add raspberry jam and beat until smooth and creamy.
  6. Place one cake layer onto a cake board or stand. Cover the top with raspberry buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Top with fresh raspberries.