The first time I made this cake, I thought it would be a doddle—white chocolate, vanilla, all-in-one method. But no. The sponge came out dense, the frosting split, and my sister politely scraped it off her plate.
Second time? I ditched the fridge-cold butter, cooled the chocolate properly, and didn’t overwhip the frosting. Total transformation. Now it’s my go-to celebration cake—rich but not sickly, with soft golden layers and a frosting that actually behaves. Let me show you how to make it work (and how to avoid my early disasters).
WHY THIS ONE WORKS SO WELL
- The all-in-one sponge is shockingly easy—but you have to get the butter temperature right.
- Cream cheese frosting keeps the sweetness in check and adds tang, which white chocolate really needs.
- Freeze-dried raspberries on top cut through the richness and give a bit of fancy crunch.
- It holds up beautifully overnight—better texture and deeper vanilla flavour by day two.
INGREDIENTS + WHY THEY MATTER
- Buttery spread or softened butter (350g) – Cold from the fridge? Recipe wrecked. Let it soften or your sponge will be dense.
- White chocolate (300g) – Needs to be melted and cooled. I used a mid-range bar (Lindt worked great), not baking chips.
- Full-fat cream cheese (360g) – Don’t use low-fat. I did once and got frosting soup.
- Vanilla extract (3 tsp) – Go big. It lifts the whole cake.
- Freeze-dried raspberries (2 tbsp) – Optional, but brilliant for colour and contrast.
MAKING IT YOURS (WITHOUT RUINING IT)
- Want it gluten-free? I swapped plain flour for GF self-raising + ½ tsp xanthan gum. Came out slightly more crumbly, but still great.
- No freeze-dried raspberries? Fresh raspberries on top work, but don’t fold them into the batter—they sink.
- Need less sweetness? Add 1 tbsp lemon juice to the frosting to balance it out.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Frosting split | Added hot chocolate too soon | Let chocolate cool completely first |
| Sponge turned dense | Butter was too cold | Soften butter before mixing |
| Tins stuck | Didn’t line the base | Always line with baking paper |
HOW TO MAKE MARY BERRY’S WHITE CHOCOLATE AND VANILLA CAKE
PREHEAT YOUR OVEN
Heat to 180°C (350°F). Line three 8-inch round cake tins with baking paper on the base and sides.
MAKE THE BATTER
Add all cake ingredients to a large bowl. Beat until smooth, pale, and fluffy. Don’t overmix—it should look soft, not stiff.
BAKE
Divide evenly between tins. Level the tops. Bake for 30–35 minutes until golden and springy. Cool in tins for 5 minutes, then turn out onto a wire rack.
MELT THE CHOCOLATE
Place chocolate in a bowl over gently simmering water (don’t let the bowl touch the water). Stir occasionally until smooth. Cool until just lukewarm.
MAKE THE FROSTING
Beat butter, cream cheese, and icing sugar until fluffy. Slowly beat in cooled chocolate. If it looks grainy, stop and chill it—it’ll firm up.
ASSEMBLE THE CAKE
Place one cake layer on your stand. Spread or pipe a third of the frosting. Repeat with the next layers. Finish the top neatly.
DECORATE
Scatter freeze-dried raspberries on top. Optional: white chocolate curls or a few fresh berries for flair.
TIPS FROM MY KITCHEN
- I chill the assembled cake for 30 minutes before slicing—makes clean cuts and firms up the frosting.
- If your kitchen’s warm, pop the frosting in the fridge for 10 minutes before spreading.
- My fan oven runs hot, so I check the cakes at 28 minutes—they cook fast.
STORAGE + SERVING
Fridge: Store in an airtight container for up to 3 days. Bring to room temp before serving.
Freezer: Slice and wrap individually. Freeze up to 3 months. Defrost in the fridge overnight.
Serve with: Strong black coffee, a tart berry coulis, or just as-is—it’s rich enough.
FREQUENTLY ASKED QUESTIONS
Q: Can I use shop-bought white chocolate?
A: Yes, but avoid anything labelled “baking chocolate”—it doesn’t melt as well or taste as good.
Q: My frosting split—what do I do?
A: Chill it for 10 minutes and re-whip. If it’s still grainy, spread it chilled and smooth with a hot palette knife.
Q: Can I make it in two layers instead of three?
A: Absolutely. Just increase the bake time by 5–10 minutes and check the centre is springy.
Try More Recipes:
- Mary Berry Banana And Honey Cake
- Mary Berry Rainbow Cake
- Mary Berry Strawberry and Walnut Cake Recipe
Mary Berry White Chocolate and Vanilla Cake
Course: CakesCuisine: BritishDifficulty: Easy10
servings20
minutes35
minutes564
kcalA rich, soft vanilla sponge layered with silky white chocolate cream cheese frosting and topped with tart raspberries for balance. Ideal for birthdays, teatime, or when you want to impress—without losing your mind in the process.
Ingredients
- For the cake:
350g granulated sugar
350g plain flour
350g buttery spread or softened unsalted butter
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 icing sugar
2 tbsp freeze-dried raspberries (for topping)
Directions
- Preheat oven to 180°C (350°F). Line three 8-inch round tins with baking paper.
- Beat all cake ingredients together until fluffy and pale.
- Divide batter evenly between tins. Bake for 30–35 minutes. Cool for 5 minutes, then turn out.
- Melt white chocolate gently over simmering water. Let cool completely.
- Beat butter, cream cheese, and icing sugar. Add melted chocolate and beat until smooth.
- Stack cake layers with frosting between. Finish with frosting on top.
- Decorate with freeze-dried raspberries and any extras you like.
Notes
- Don’t use low-fat cream cheese—it makes the frosting runny.
- Cool the chocolate fully before mixing into the frosting or it’ll split.
- Always line your tins—this cake sticks more than most.