This wonderful raspberry and white chocolate cake is taken from the wonderful Kat over at The Baking Explorer which quite frankly should receive and instant Damehood for her services to baking! I love this wonderful world of food creators. When. started this blog as Belleau Kitchen over 15 years ago I never really knew that it would lead to becoming part of such a fabulous world of like-minded foodies.
Kay and I have just spent an hour on Instagram doing a live icing and buttercream making tutorial which was so much fun. You can still watch it over on her instagram IGTV. It’s well worth it if you have a random hour to spare on one of these rainy afternoons.
The cake we made is this incredible raspberry and white chocolate cake with a white chocolate buttercream frosting. The recipe is below but you’ll need to go visit Kat’s website for the full method as well as some useful tips and tricks.
For the cake
- 500g butter – soft
- 500g caster sugar
- 2 teaspoons Vanilla extract (I use the amazing Little Pod stuff)
- 9 large free-range eggs
- 500g self-raising flour
- 300g fresh raspberries
- 150g white chocolate chips
For the buttercream
- 350g butter – soft
- 700g icing sugar
- 175g white chocolate (carefully melted in the microwave)
- 2 tablespoons milk
Go instantly over to The Baking Explorer website for the method and some wonderful tips on how the bake and ice the cake!
For more of my cake recipes check out the links here on Dom in the Kitchen
Eat and of course, enjoy!