This cake has the sweetness of white chocolate, beautifully contrasted by the tartness of the raspberries. A simple, easy cake without condensed milk or eggs or any fancy egg replacers.
Which chocolate did you use?
I used Lindt, you can also use compound chocolate. I however recommend using the real white chocolate.
Did you use frozen or fresh raspberries?
I used fresh raspberries to decorate the cake but I used frozen raspberries to make the buttercream frosting.
Can I bake this cake is a round-regular cake pan?
Yes, you will have to adjust the baking time accordingly. You can use a 7 inch round pan for a taller cake or an 8 inch round pan for a flatter cake.
Can I use any other frosting for this recipe?
Yes you can use a dark chocolate ganache, swiss meringue buttercream etc. any frosting of your choice.
Can you share the items you have used in this recipe?
Yes! They are below:
Eggless White Chocolate and Raspberry Cake
A beautiful and easy cake for when you want something unique and different than the common dark chocolate – raspberry combination.
- 125 gram All purpose flour ( or maida)
- 40 gram white chocolate (grated )
- 100 gram Granulated Sugar (or Caster sugar)
- 1 teaspoon Baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 gram unsalted butter (softened )
- 1 tsp Vanilla Extract
- 80 millilitre milk (plus a few tablespoons if batter is too thick)
- 60 millilitre yoghurt (or dahi)
Raspberry Buttercream:
- 190 gram raspberries (frozen or fresh )
- 10 gram sugar
- 100 gram salted butter (softened)
- 180 gram icing sugar (sifted )
Make the cake
Grease and line a sheet pan (9×11 inches) – or
one 7 OR 8 – inch round pan for a single cake. Preheat your oven to 175 C.
In a bowl, add your grated white chocolate then, sift your flour, baking powder, baking soda and salt. Gently whisk until everything is evenly combined. Set aside.
In a separate bowl add your butter and sugar, whisk until well combined. Now add the yoghurt and whisk till the mixture is light and fluffy. Add the vanilla as well.
Now add half of your dry mixture (flour and white chocolate mixture) to the butter mixture, using a whisk, gently combine, followed by the milk, whisk, the remaining dry ingredients, whisk. Be careful not to over mix. Stop as soon as you don't see any dry ingredients.
Pour this into the prepared pan, smooth out the batter.
Bake in a preheated oven for 12-15 minutes for the sheet pan and roughly 28-35 minutes if you are baking in a 7-8 inch round pan. A toothpick inserted into the center of the cake will come out clean.
Let the cake cool completely before frosting and decorating.
Raspberry buttercream frosting
In a saucepan add thawed frozen raspberries or fresh ones along with sugar and reduce on medium heat until it becomes half in quantity. Strain out the seeds and let it cool.
In a bowl add soft salted butter and whisk with an electric whisk for 4 minutes.
Now add the sifted icing sugar in two batches, whisking for 4 minutes after each addition.
Lastly add 4-6 tbsp of the cooled raspberry puree and whisk the frosting for another 2-3 minutes.
Nutrition facts are auto calculated*
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