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You are here: Home / All Recipes / Eggless White Chocolate and Raspberry Cake

Eggless White Chocolate and Raspberry Cake

December 18, 2021 By bakesalotlady

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Photo of White chocolate & Raspberry Cake

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.

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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:

Photo of White chocolate & Raspberry Cake
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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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Baking time 15 minutes
Total Time 40 minutes
Servings 6 people
Calories 571kcal
Author bakesalotlady

Ingredients

  • 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

Instructions

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.

Notes

Nutrition facts are auto calculated*

Nutrition

Sodium: 352mg | Calcium: 99mg | Vitamin C: 8mg | Vitamin A: 877IU | Sugar: 54g | Fiber: 3g | Potassium: 132mg | Cholesterol: 76mg | Calories: 571kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 1g | Saturated Fat: 19g | Fat: 30g | Protein: 4g | Carbohydrates: 73g | Iron: 1mg
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Filed Under: All Recipes, Bake, Cake, Dessert, Eggless

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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