White chocolate and raspberry cake recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 20cm round sandwich tins with baking paper. Weigh a mixing bowl and note down the weight.
2. Beat the spread and caster sugar in the mixing bowl until pale and fluffy. Add the eggs, 1 at a time, adding 1 tbsp flour with each one, mixing between each addition. Fold in the remaining flour, the baking powder, a pinch of salt, the milk and vanilla extract until incorporated.
3. Weigh the mixture, subtracting the weight of the bowl, then spoon a third into a separate bowl and a second third into another. Add pink gel colouring to 2 of the mixtures to make 1 bright pink and 1 pale pink, trying not to overmix.
4. Transfer each mixture to a baking tin, level the tops and shape a slight dip in the centre. Bake for 25-30 mins until risen and golden, and a skewer comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.
5. To make the buttercream, melt the white chocolate in 30 sec bursts in the microwave, stirring in between, until smooth. Set aside to cool slightly. Use an electric whisk to cream the butter and icing sugar until light and fluffy, then beat in the melted chocolate. Put 225g of the buttercream into a separate bowl, and 225g into another, adding pink gel colouring to each to make 1 bright pink and 1 pale pink buttercream.
6. Put the bright pink sponge on a cake board or serving plate, then spread with 125g bright pink buttercream, shaping a slightly taller border around the edge. Top with 65g raspberry jam: the buttercream border should stop it running down the sides. Top with the pale pink sponge, then spread with 125g pale pink buttercream and the remaining jam. Sandwich with the final sponge, then cover the top and sides of the cake with a layer of white buttercream, smoothing with a palette knife. Transfer to the fridge for 40 mins.
7. Spread the top of the cake and the top third of the sides with another layer of white buttercream. Use a palette knife to add dots of the pale pink buttercream to the middle third, and bright pink to the bottom, then use a clean palette knife to sweep around the sides of the cake, blending the colours together to give a smooth finish. Pile the raspberries on top and scatter with the shaved or grated white chocolate to serve.

Freezing and defrosting guidelines

Freeze undecorated cakes and buttercream separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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