White chocolate & raspberry cake

White chocolate & raspberry cake


  1. Grease three sandwich tins and preheat the oven to 140°C/275°F/Gas Mark 1.
  2. Cream together the Stork with Butter and caster sugar. Add in the eggs and mix well. Mix in the self raising and plain flour, followed by the melted white chocolate.
  3. Split between the tins and bake for 35-40 mins or until a skewer comes out clean Make the buttercream by mixing the Stork with Butter and icing sugar until it combines. Then add in the raspberry jam and mix on a high speed for 3-4 mins Spread a nice thick layer of raspberry buttercream over one of the cakes. Place another cake on top and repeat by spreading a layer of buttercream over the second cake. Then top with the final cake and spread a little buttercream over the top layer and continue to spread it over the sides.
  4. Using a pallet knife, start to take the buttercream off, we only want a thin layer left on the outside. Keep spreading until you have a nice, clean finish
  5. Top with fresh raspberries. Melt white chocolate and drizzle over the top.

 Recipe courtsey of Stork.

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Raspberry and white chocolate - a pairing so good it deserves it's own showstopper. Simple to make, it's sure to add the ‘wow factor' to any event


For the cake:
300g self raising flour
300g caster sugar
300g Stork with Butter
85g plain flour
5 eggs
150g melted white chocolate
For the raspberry buttercream
200g Stork with Butter
600g icing sugar
3 tbsp seedless raspberry jam
To decorate:
Fresh raspberries
75g melted white chocolate


Time: 20 mins
Serves: 12
Nutrition: n/a