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Raspberry, Lemon & White Chocolate Layer Cake

Posted by Lisa Courtney on

This is a favourite for big and small kids alike....what's not to love?  

Raspberries are my favourite but you could easily substitute strawberries if you prefer.  If you're short on time, or perhaps at the bach then a simple lemon icing drizzle would work perfectly too.  This is a lighter, spongier recipe to our other white chocolate mud cake but both would work fine so give both a go and see what you prefer.


1cup milk
115g unsalted butter cubed
225g chopped white chocolate
255g plain flour
2tsp baking powder
1/2 tsp salt
4 large free range eggs
350g caster sugar
1 tsp vanilla extract
zest of two lemons
1 cup of fresh or frozen raspberries

Pre-heat the oven to fan bake 170-180 degrees.  Grease and line two 18cm cake tins  or one 22cm tin with baking paper.

Heat the milk, butter and chocolate in a saucepan over a low heat until melted and smooth then set aside.

Sift flour, baking powder and salt in a bowl and set aside.

Beat eggs and sugar together till light, thick and fluffy, this will take approx three minutes.  Scrape down side of the bowl and add vanilla and lemon zest.  On a low speed add in the remaining dry ingredients followed by slowly pouring in your hot mixture and mix till just combined.  You will have quite a runny mixture...don't be alarmed!

Pour batter into your prepared tins add in half your raspberries into each tin and bake for approx 45 mins in the centre of your oven or until a skewer inserted into the centre comes out clean.  Leave in the tin for 10mins before transferring to a wire rack to cool completely.


Use a little lemon cream cheese icing to adhere one layer of the cake to a cake card or cake stand. Choose your favourite tip and fill the Ice it Pretty! Icing Kit with the rest of the lemon cream cheese.  

Starting from the outside edge pipe oversized dots till you reach the centre of the cake.  Drizzle with lemon curd for an extra lemony kick.

Top with the second layer of cake and repeat the cream cheese piping on top.  

Now it's time to get your creative on!  Decorate with all or any of the following (I mostly mean ALL).  Lemon curd, candied lemon, edible flowers, freeze dried fruit, sprinkles, sugar pearls, fruit coulis, choc shards or pretty toppers.  Have FUN!



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