Dreamy Raspberry and White Chocolate Cake Recipe for Sweet Bliss

Sweet raspberries dance through this delightful white chocolate cake, creating a dessert that whispers pure indulgence.

Soft layers promise a delectable journey for anyone seeking comfort in baking.

Creamy frosting swirls between tender crumbs, blending tangy fruit with rich chocolate notes.

Each slice tells a story of careful crafting and passionate baking.

Delicate raspberry hints peek through smooth white chocolate, promising a memorable treat.

Seasonal berries make this cake a celebration of simple yet elegant flavors.

Slice into this dreamy creation and let your taste buds explore pure bliss.

Why Nigella Raspberry And White Chocolate Cake Wows

• Bake with Minimal Fuss: This cake requires simple steps and basic ingredients, making it perfect for bakers with limited experience or time constraints.
• Create Luxurious Flavor Combo: The delightful pairing of sweet white chocolate and tangy raspberries delivers a sophisticated taste that feels like a gourmet dessert.
• Versatile Crowd-Pleaser: Suitable for multiple occasions like afternoon tea, family gatherings, or casual celebrations, this cake appeals to both kids and adults with its delectable profile.
• Simple Ingredient Magic: Using everyday pantry staples and minimal equipment, anyone can transform basic components into an impressive, restaurant-quality dessert without stress.

What You Need For Nigella Raspberry And White Chocolate Cake

• White Chocolate: A rich, creamy ingredient that adds sweetness and luxurious texture to the cake.
• Raspberries: Fresh, tangy berries that provide a burst of fruity flavor and vibrant color.
• Butter: Provides richness and helps create a tender cake crumb.

• Flour: The structural base that gives the cake its soft and light texture.
• Baking Powder: Helps the cake rise and become fluffy.
• Almonds: Adds a nutty crunch and depth of flavor to the cake.

• Sugar: Sweetens the cake and helps create a moist texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla: Adds a warm, aromatic flavor that complements the white chocolate and raspberries.
• Milk: Provides moisture and helps create a smooth cake batter.
• Icing Sugar: A light dusting that adds a delicate sweetness and elegant finish.

Baking Guide For Nigella Raspberry And White Chocolate Cake

Step 1: Prepare Chocolate Base

Carefully melt white chocolate using a double boiler or microwave. Allow the chocolate to cool to room temperature, preventing any potential texture issues.

Step 2: Whip Creamy Mixture

In a large mixing bowl, beat softened butter with sugar until light and fluffy. Add eggs individually, mixing thoroughly after each addition. Stir in vanilla extract to enhance the overall flavor profile.

Step 3: Incorporate Chocolate

Gently blend the cooled white chocolate into the butter mixture, creating a smooth and consistent texture. Mix until fully integrated.

Step 4: Create Cake Batter

Sift together flour and baking powder. Gradually fold these dry ingredients into the wet mixture. Carefully add ground almonds for extra richness and texture.

Step 5: Add Liquid and Berries

Pour in milk to achieve the perfect cake consistency. Delicately fold fresh raspberries into the batter, ensuring they are evenly distributed without breaking.

Step 6: Bake to Perfection

Transfer the batter to a parchment-lined cake tin. Bake in a preheated oven at 180 degrees Celsius for 45-50 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 7: Finish and Serve

Allow the cake to cool completely on a wire rack. Dust the top generously with powdered sugar. Slice and serve, revealing the beautiful raspberry-studded interior.

Tips To Help Bake Nigella Raspberry And White Chocolate Cake

• Gentle Chocolate Melting: Use a double boiler or microwave in short bursts to prevent chocolate from burning, stirring until smooth and glossy.
• Careful Raspberry Handling: Fold raspberries lightly to prevent crushing, maintaining their shape and preventing color bleeding into the cake batter.
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
• Almond Variation: Toast almonds briefly before adding to enhance their nutty flavor and provide extra crunch to the cake.
• Freshness Check: Use fresh, ripe raspberries for the most vibrant flavor and avoid overly soft or mushy fruits that might affect cake consistency.

Tasty Twists On Nigella Raspberry And White Chocolate Cake

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version of the cake.
• Vegan Variation: Swap butter for coconut oil, use egg replacer or mashed bananas, and choose dairy-free white chocolate for a plant-based adaptation.
• Berry Bonanza: Substitute raspberries with blueberries, strawberries, or a mixed berry blend to create a colorful and fruity alternative.
• Nutty Alternative: Replace almonds with chopped pistachios or walnuts for a different textural crunch and flavor profile.

Best Pairings For Nigella Raspberry And White Chocolate Cake

• Sip Sweet Moscato: Pair this delicate cake with a chilled Moscato d'Asti, its light sweetness and fruity notes perfectly complement the white chocolate and raspberry flavors.
• Brew Lavender Earl Grey Tea: A fragrant Earl Grey with subtle lavender undertones creates a sophisticated flavor harmony that enhances the cake's delicate raspberry and white chocolate profile.
• Match Vanilla Bean Latte: A creamy vanilla latte with smooth espresso provides a rich counterpoint to the cake's light texture, while echoing the vanilla and white chocolate notes.
• Serve Champagne Cocktail: A crisp champagne cocktail with a hint of elderflower liqueur adds elegance and refreshing bubbles that cut through the cake's richness.

How To Store Nigella Raspberry And White Chocolate Cake

• Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Wrap each slice individually with plastic wrap to maintain moisture and prevent drying out.
• Carefully wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep cake at room temperature for 1-2 days if covered with a cake dome or loosely tented with foil. Avoid direct sunlight or warm areas.
• Warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the cake sit at room temperature for 15-20 minutes before serving to restore its soft texture.

Nigella Raspberry And White Chocolate Cake FAQ

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to prevent excess moisture in the cake.

• How do I prevent the raspberries from sinking to the bottom of the cake?

Toss the raspberries in a light dusting of flour before folding them into the batter. This helps prevent them from sinking during baking.

• Is it necessary to use almond flour, or can I substitute it?

You can use regular all-purpose flour if you don’t have almond flour. The almonds add a nice texture and flavor, but the cake will still be delicious without them.

Raspberry And White Chocolate Cake Recipe

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4.9 from 24 reviews

• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Indulgent raspberry and white chocolate cake brings European bakery charm to home kitchens. Sweet-tart berries and creamy white chocolate layers create a luxurious dessert you’ll savor with pure delight.

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Ingredients

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Cake Base:

• 200 grams (7 ounces) self-raising flour
• 200 grams (7 ounces) caster sugar
• 100 grams (3.5 ounces) ground almonds
• 1 teaspoon baking powder

Main Ingredients:

• 200 grams (7 ounces) butter, softened
• 4 eggs
• 200 grams (7 ounces) white chocolate, chopped
• 200 grams (7 ounces) raspberries

Additional Ingredients:

• 80 milliliters (2.7 fluid ounces) milk
• 1 teaspoon vanilla extract
• Icing sugar, for dusting

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Instructions

1. Gently melt the white chocolate in a double boiler, allowing it to cool to room temperature while maintaining its smooth consistency.
2. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, incorporating eggs individually and blending in vanilla extract thoroughly.
3. Gradually fold the cooled white chocolate into the butter mixture, ensuring even distribution throughout the batter.
4. Sift together flour and baking powder, then delicately fold into the wet ingredients along with finely chopped almonds.
5. Introduce milk to the batter, creating a silky texture, and carefully fold in fresh raspberries to prevent crushing.
6. Transfer the batter to a prepared cake tin, spreading evenly and ensuring a smooth surface for consistent baking.
7. Bake in a preheated oven at 180°C for 45-50 minutes, checking doneness with a skewer that should come out clean when inserted.
8. Remove from oven and allow the cake to cool completely on a wire rack, preventing moisture condensation.
9. Finish by dusting the surface with a delicate layer of powdered sugar, creating an elegant and inviting presentation.

Notes

• Gently melt white chocolate over a double boiler to prevent scorching, ensuring a smooth texture for your cake batter.
• Carefully fold raspberries into the batter at the last moment to prevent them from bleeding and breaking, maintaining their vibrant color and whole shape.
• Use room temperature eggs and butter for better incorporation and a more even cake texture, helping ingredients blend smoothly.
• Swap almonds with gluten-free flour alternatives like almond meal or coconut flour for a celiac-friendly version, keeping the cake’s delicate nutty undertone.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 377 kcal
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 34 g
• Fiber: 2.5 g
• Protein: 6 g
• Cholesterol: 90 mg