Raspberry, rose & white chocolate cake, an easy to follow recipe, with white chocolate buttercream and white chocolate ganache.
Estimated reading time: 2 minutes
Beautiful and delicious, this raspberry, rose and white chocolate cake is perfect as a tea time treat but also, more importantly, makes the perfect base for a celebration cake. A perfect substitute for the standard Madeira, lasts for a week, covered, in the fridge and is wonderfully moist, with a hint of the white chocolate and raspberry!
I’ve decorated this in a variety of ways, with:
– pure white chocolate with rose geranium pure essential oil, which is naturally hard when it hardens, so can be a bit tricky to cut ( a hot knife does the trick). This is what’s given in the recipe.
– white chocolate ganache with a teaspoon or two of rose water or as above, too rich for my taste
– white chocolate buttercream
– vanilla buttercream
– raspberry buttercream
So far! They’ve all been gorgeous, my favourite is perhaps, white chocolate & raspberry buttercream.
Please go to the Icing & Filling cakes with buttercream page for more help on how to coat and ice cakes.
Now, let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Raspberry, Rose and White Chocolate Cake
Ingredients
- 4 eggs
- 250 g caster sugar
- 200 g butter
- 200 g white chocolate
- 100 ml single cream
- 3 tbsp raspberry coulis
- 300 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla paste or extract
- 1 tsp rose water
- Raspberry jam for filling
White Chocolate Buttercream
- 120 g butter
- 150 g white chocolate good quality, with no vanilla specks
- 400 g icing powdered sugar
- 2 tbsp raspberry coulis
Pure White Chocolate Covering
- 300 g good quality white chocolate
- 1 drop rose geranium pure essential
Instructions
- Preheat oven to 160˚C/320F˚ and line & grease an 8″ baking tin as required.
- Sift the flour & baking powder together & set aside.
- Place chocolate and cream in a roomy bowl and microwave on medium heat in 30 second bursts until the chocolate is almost melted, then stir until it’s all melted.
- Beat the butter & sugar until light and creamy.
- Add egg, one at a time, beating well between additions. If you’re worried about curdling, at a tbsp of flour with each egg.
- Add the vanilla, rose water & chocolate mix & fold in gently, if using a tabletop mixer, at its lowest speed.
- Add the flour, again, fold in gently.
- Finally, add the raspberry coulis, again, fold in gently, don’t worry about tiny streaks.
- Pour into prepared tin & bake for about 45-60 minutes. I know that’s a huge range, really does depend on your oven.
- When done, leave it to cool completely before icing. Removing it from its tin will speed this up.
- Halve the cake and fill with raspberry jam.
White Chocolate Buttercream
- Melt the chocolate in a bowl in the microwave in 30 second spurts, stirring each time. Leave to cool for a few minutes.
- While waiting for the chocolate to cool, beat the butter and sugar as above.
- Add the melted chocolate.
- Add raspberry coulis and stir gently to mix. Don’t worry about streaks.
Pure White Chocolate Covering
- Melt chocolate on medium power in a microwave at 30 second burst until melted.
- Add the drop of oil, stir.
- Cool slightly before using
I want to make this cake using 10 inch square tin. Should I times the recipe by 1 1/2?
Thank you for your help.
Hi Mary, yes you would. You’d also need to increase the baking time to 60 – 75 minutes.
I’d also suggest getting a flower nail to place in the middle of the batter to ensure even cooking.
You can read more about conversions and the flower nail here: Madeira Cake.
Any other questions, just ask. xx