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
- 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
- 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) – orone 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.