White Chocolate Birthday Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Birthdays
Servings
14
Prep Time
40 minutes
Cook Time
25 minutes
Calories
500
Get ready to wow your friends and family with this stunning White Chocolate Birthday Cake! 🎂
This irresistible creation features perfectly moist white chocolate sponge layers filled with a luscious raspberry buttercream that’s bursting with fruity flavour. 🍓
It’s then wrapped in a silky white chocolate frosting that’s as smooth as it is indulgent.
Topped with fresh raspberries for a vibrant pop of colour and freshness, this cake is the ultimate showstopper. ✨
Perfect for birthdays, anniversaries, or simply treating yourself (because why not?), this elegant dessert will steal the spotlight and have everyone reaching for seconds.
So grab your apron, preheat the oven, and let’s bake something truly unforgettable!
🍰
Ingredients
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3 cups (360g) all-purpose flour
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2½ teaspoons baking powder
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½ teaspoon salt
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1½ cups (300g) granulated sugar
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1 cup (225g) unsalted butter, softened
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4 large eggs, room temperature
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8 ounces (225g) white chocolate, melted and slightly cooled
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1 cup (240ml) milk, room temperature
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1 teaspoon vanilla extract
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1 cup (225g) unsalted butter, softened
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3 cups (360g) powdered sugar, sifted
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4 ounces (115g) white chocolate, melted and cooled
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½ cup fresh raspberries, gently crushed (drain excess juice)
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1–2 tablespoons milk or cream (adjust if needed)
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Pinch of salt (optional)
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1½ cups (340g) unsalted butter, softened
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4 cups (480g) powdered sugar, sifted
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8 ounces (225g) white chocolate, melted and cooled
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2–3 tablespoons milk or cream (adjust if needed)
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Pinch of salt (optional)
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1 cup fresh raspberries (for garnish)
Cake Layers (Three 8-inch rounds)
Crushed Raspberry & White Chocolate Buttercream (Filling)
White Chocolate Frosting (Outer Layer)
Topping
Directions
Prep the Pans & Oven
Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl (or stand mixer), beat softened butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in the melted white chocolate and vanilla.
Alternate adding the dry mixture and milk in small batches, mixing on low speed just until combined. Avoid overmixing.
Bake the Layers
Divide the batter evenly among the three prepared pans.
Bake for 20–25 minutes or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Raspberry & White Chocolate Buttercream (Filling)
In a bowl, beat softened butter until smooth.
Gradually add powdered sugar and a pinch of salt, mixing well.
Slowly blend in the melted white chocolate.
If needed, add milk or cream, 1 tablespoon at a time, until the mixture reaches a spreadable consistency.
Gently fold in the crushed raspberries by hand to maintain a swirled, fruity texture (drain extra juice if it's too runny).
Assemble the Layers
Place the first cake layer on a serving plate or cake board.
Spread half of the raspberry buttercream filling on top.
Place the second layer over it and spread the remaining raspberry filling.
Top with the third layer.
If desired, apply a very thin “crumb coat” of the outer frosting to seal in crumbs, then chill for 15–20 minutes.
White Chocolate Frosting (Outer Layer)
In a large bowl, beat the softened butter until creamy.
Gradually add the sifted powdered sugar and salt, mixing on low at first.
Blend in the melted white chocolate.
Add milk or cream as needed to achieve a smooth, spreadable consistency.
Beat on medium-high until light and fluffy (about 2 minutes).
Frost & Decorate
Frost the top and sides of the cake with the white chocolate frosting, smoothing with an offset spatula.
Decorate the top with fresh raspberries.
For extra flair, you can pipe leftover frosting into decorative swirls around the edge and place raspberries on top.
BAKING TIPS & SERVING
Temperature Check: Ensure all ingredients (especially eggs, milk, butter) are at room temperature for a smoother batter.
Consistency Matters: If the buttercream or frosting is too thick, add a little milk or cream. If it’s too thin, add more powdered sugar.
Make Ahead: You can bake and cool the cake layers one day in advance. Wrap them tightly and store at room temperature or in the fridge. Assemble and frost on the day of serving for best freshness.
Enjoy the sweet, fruity twist of raspberries paired with creamy white chocolate in this elegant layer cake—the perfect centrepiece for any celebration!
Recipe Notes
If you have any questions about this simple children's chocolate cake recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 14 delicious slices of birthday white chocolate cake.
Calories per slice: 500 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade cake.
Serving Suggestions for a Birthday Party
Pair it with Bubbly: Serve your White Chocolate Birthday Cake with glasses of chilled Prosecco or sparkling elderflower lemonade for a celebratory vibe. The fizz complements the creamy white chocolate and fruity raspberry notes beautifully! 🥂
Add a Scoop of Ice Cream: A scoop of vanilla or raspberry ripple ice cream alongside each slice takes this cake to the next level of indulgence. The cold, creamy texture pairs perfectly with the moist cake and silky frosting. 🍦
Create a Dessert Table: Make the cake the star of the show by setting it on a cake stand and surrounding it with matching treats like white chocolate truffles, raspberry macarons, or mini cupcakes. It creates a cohesive theme and makes the spread extra festive! 🎂
Personalise with Sparklers: Swap out traditional birthday candles for edible sparklers to add a bit of drama and excitement when presenting the cake to the guest of honour. ✨
Serve with Fresh Raspberries: Plate each slice with a handful of fresh raspberries for a pop of colour and a refreshing touch. You could also drizzle a little raspberry coulis over the top for an elegant finish. 🍓
Offer Tea or Coffee: For a more laid-back party, serve the cake with a selection of teas or freshly brewed coffee. Earl Grey or a floral herbal tea works wonderfully with the white chocolate. ☕
Get Creative with Toppings: If you’d like to add a fun twist, set up a toppings station with whipped cream, sprinkles, or even crushed biscuits, so guests can customise their slice.
With these serving ideas, the birthday celebration is guaranteed to feel extra special! 🎉
How to Store Your Homemade White Chocolate Birthday Cake
To keep your homemade birthday cake fresh and delicious, proper storage is key!
If you’re planning to enjoy the cake within a day or two, it can be kept at room temperature.
Simply cover it with a cake dome or place it in an airtight container to prevent it from drying out, and make sure to keep it away from direct sunlight or heat sources.
For longer storage, refrigerate the cake by wrapping it tightly in cling film or storing it in an airtight container to preserve its moisture and prevent it from absorbing other odours in the fridge.
Before serving, allow the cake to come to room temperature for the best flavour and texture.
If you’d like to prepare the cake in advance or save leftovers for later, freezing is a fantastic option.
You can freeze individual slices by wrapping them tightly in cling film and then a layer of foil before placing them in a freezer-safe bag or container.
When it’s time to enjoy, thaw the slices overnight in the fridge or let them sit at room temperature for a few hours.
For cakes that haven’t been frosted yet, the layers can be cooled, tightly wrapped, and stored at room temperature for a day or frozen for up to three months.
Fresh toppings like raspberries are best added just before serving to keep the cake looking its best.
By following these steps, your homemade birthday cake will remain as beautiful and tasty as the day you baked it!
