RECIPE
Milkybar® White Chocolate and Raspberry Cake Recipe
Enjoy a light, summery sponge cake featuring our two favourite flavours!
23 October, 2025
Light, bright and full of vibrant flavour, our Milkybar® white chocolate and raspberry cake is your summer showstopper! With soft layers of vanilla sponge, swirls of Milkybar® buttercream and a burst of tangy raspberries, it’s a delicate balance of sweet and zingy. The naked sides make it effortless to execute and add their own rustic charm to any summer celebration. Serve it with frosty drinks – or a cup of black fragrant tea, such as Earl Grey.
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How to Store This White Chocolate & Raspberry Cake
Your vibrant, fresh and creamy white chocolate raspberry cake prefers room temperature. Pop it into an airtight container, and it will keep for up to three days. You can also freeze the sponge, minus any icing or decorations, and store it for up to three months. Simply wrap the layers tightly in plastic wrap and freeze. To defrost, leave the cake in the fridge overnight and ice the next day.
Serving Suggestions
Our gorgeous white chocolate and raspberry cake just screams summer garden party with a tall glass of something cool. It’s easier to transport than our White Chocolate Raspberry Cheesecake, making it a great choice for picnics – and with 16 slices, there’s plenty to go around for family and friends.
For a different twist on the white chocolate decoration, try melting the Milkybar® and drizzling over the fresh raspberries. And for another layer of flavour, try adding a light grating of lemon or orange zest for a citrus tang – or swap out the vanilla for a teaspoon of almond essence to give it a Bakewell twist. Adding edible flowers such as violas, calendula and rose petals, or even little sprigs of elderflower, looks very pretty, too.
Got some white chocolate and raspberries left over? Try making our quick and easy White Chocolate and Raspberry Cookies! Or for another bake that’s a little quicker than a cake, try our White Chocolate Raspberry Muffins.
You will need:
- 2 x 20cm cake tins
- Baking paper
- An electric whisk (optional)
- A palette knife (optional)
For the Cake
- 200g buttery baking spread
- 200g caster sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 125ml semi-skimmed milk
- 200g self-raising flour
For the Milkybar® buttercream
- 100g Milkybar®
- 100g buttery baking spread
- 150g icing sugar
- 1 tbsp semi-skimmed milk
For the decorations
- 250 g fresh raspberries
- 1-2 tbsp freeze-dried raspberries
- 50g Milkybar®, grated
Each slice typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1450kJ/347kcal
Method
For the Cake
- Preheat oven to 180°C/160°fan/gas 4. Grease and line two 8-inch round cake pans with baking paper.
- In a large bowl, whisk the buttery baking spread and sugar together until light and fluffy.
- Whisk in the eggs and vanilla, then add the milk and flour and mix until smooth.
- Divide the mixture evenly between the cake tins. For best results, weigh the total amount and divide it equally.
- Bake for 20-25 minutes, or until a cocktail stick or skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes then pop the cakes out onto a wire rack to cool completely before icing.
For the Milkybar® buttercream
- Chop the Milkybar® and pop it into a microwave-safe bowl. Warm it in the microwave in 30-second bursts, stirring in between until it is melted and smooth – don’t forget the oven gloves as the bowl heats up! Once it’s melted, leave it on the counter to cool for 15 minutes.
- In a large bowl, whisk the buttery baking spread for 2 minutes until pale and fluffy.
- Sift in the icing sugar in two additions, whisking well after each to prevent lumps.
- Pour in the cooled, melted Milkybar® and the vanilla extract. Whisk until smooth and creamy, then add the milk and mix again. If it is still too thick, add one more tablespoon and whisk again.
- Transfer to a piping bag and use immediately, or transfer to an airtight container and store in the fridge.
To assemble
Spread a generous layer of Milkybar® buttercream on the top of one cake. Top with a scattering of freeze-dried raspberries. Stack on the second cake layer and top with more buttercream. Use a palette knife to create a generous and rustic-looking top with sweeps, peaks and valleys in the buttercream. Sprinkle more freeze-dried raspberries and top with fresh raspberries, standing them up with the points to the sky. Finish with grated white chocolate, then cut into 16 slices and serve.
To assemble
Top Tips
If your cakes come out of the oven a little too rounded, use a large knife to trim the tops for a flat finish. You can always add the crumbled trimmings to the middle layer on top of the buttercream. When it comes to icing the top layer, there are no rules. We’ve gone for a rustic look, but you can use a piping bag to stud the top with buttercream and raspberries.
FAQs
If you are putting raspberries in the cake mixture, you can use frozen raspberries, but fresh is preferable. If you do use frozen raspberries, you will need to increase the baking time by 3-5 minutes, and your cake might not be as light.
Dusting your raspberries in a little flour before folding them through the cake mixture will help prevent sinking.
Think of this cake as a berry cake, and you will have a whole range of flavours to play with. If you can’t get raspberries, use strawberries, blackberries or even blueberries. White chocolate goes well with most berries.
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