Using the classic melt and mix method, this cake is very simple to make but delivers delicious results every time. Dotted with frozen raspberries, the cake itself is light but moist with a crisp crust. And it pairs perfectly with the fruity raspberry buttercream.

Prep Time: 40 minutes Cook Time: 35 minutes  Total Time: 1 hour 15 minutes Yield: Serves 14  Category: Cake  Cuisine: American

A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.


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


Preheat oven to 180C (360F). Grease and link two 8-inch round cake tins with baking or parchment paper.
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.
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.
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.
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.
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.


For a smooth frosting as pictured, put your raspberry jam through a sieve to get rid of the seeds before adding into your buttercream.

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