Mary Berry White Chocolate and Vanilla Cake

This golden vanilla cake is soft, fluffy, and perfectly sweet. With three layers and a smooth white chocolate frosting, every bite is rich and indulgent. A sprinkle of freeze-dried raspberries adds a lovely contrast. You won’t need a big slice—just a taste of this beauty is enough to satisfy any sweet craving!

This White Chocolate and Vanilla Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 350g granulated sugar
• 350g all-purpose flour
• 350g buttery spread, straight from the fridge
• 6 extra-large eggs
• 3 tsp vanilla extract
• 2 tbsp baking powder
• ¾ tsp salt

For the Frosting:

• 300g white chocolate
• 200g salted butter, softened
• 360g full-fat cream cheese
• 275g confectioners’ sugar
• 2 tbsp freeze-dried raspberries

How To Make Mary Berry White Chocolate and Vanilla Cake

1. Preheat the oven: Set your oven to 180°C (350°F). Line three 8-inch round cake tins with parchment paper.
2. Prepare the batter: In a large bowl, add all the cake ingredients. Use an electric mixer to whisk everything together until light and fluffy.
3. Bake the cakes: Divide the mixture evenly between the prepared tins and level the tops. Bake for 30–35 minutes, or until the cakes are well-risen and lightly golden. Let them cool in the tins for 5 minutes, then turn out onto a wire rack and peel off the baking paper.
4. Make the frosting: Melt the white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir occasionally, then remove from heat and let it cool.
5. Whip the frosting: In a separate bowl, whisk the butter, cream cheese, and confectioners’ sugar together until light and fluffy. Add the cooled melted chocolate and mix well.
6. Assemble the cake: Place one cake layer on a serving plate and pipe or spread a third of the frosting over it. Add the second cake layer and spread another third of the frosting. Finish with the final cake layer and cover the top with the remaining frosting.
7. Decorate: Scatter the freeze-dried raspberries over the cake for a beautiful finishing touch.

Recipe Tips

• Use room-temperature ingredients for a smooth and even batter.
• Let the melted chocolate cool before adding it to the frosting to avoid melting the butter and cream cheese.
• For an extra decorative touch, add white chocolate shavings or fresh raspberries on top.

How To Store White Chocolate and Vanilla Cake

Storing in the fridge: Keep the cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving.

Freezing: Wrap individual slices in cling film and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 10 servings)

• Calories: 564
• Total Fat: 32.4g
• Saturated Fat: 14.8g
• Cholesterol: 120mg
• Sodium: 360mg
• Potassium: 290mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2.1g
• Sugars: 42.3g
• Protein: 6.2g

Try More Recipes:

• Mary Berry Vanilla Cheesecake
• Mary Berry Death By Chocolate Cake
• Mary Berry Pound Cake
• Mary Berry Boozy Fruit Cake