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–+ servings
Raspberry cake on white plate on white marble background with chocolate ganache and fresh raspberries on top.
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5 from 8 votes

Raspberry Cake

Learn how to make a show stopping Raspberry Cake - Chocolate cake sponge, with raspberry flavour and delicious fluffy raspberry buttercream icing, topped with chocolate ganache and fresh raspberries. The perfect birthday or celebration cake!
Prep Time10 minutes
Cook Time30 minutes
Decoration30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Family Food
Servings: 16 people
Author: Sarah Rossi

Ingredients

  • 350 g Unsalted butter Room temperature
  • 350 g Caster sugar
  • 6 Free range eggs
  • 300 g Self raising flour
  • 50 g Good quality cocoa powder
  • 100 g Dark chocolate Melted
  • 1 tbsp Waitrose Cooks' Ingredients Raspberry Flavouring

For the icing

  • 350 g Unsalted butter
  • 700 g Icing sugar
  • 3 tbsp Waitrose Cooks' Ingredients Raspberry Dust

For the chocolate ganache

  • 100 g Double cream
  • 100 g Dark chocolate

For decoration

  • Fresh raspberries

Instructions

  • Preheat oven to 180c (fan).
  • Grease 3 x 7″ round sandwich tins (or 2 x 8″).
  • Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
  • Beat in the eggs, one at a time, wiping down the sides of the bowl as you go and ensuring everything is well mixed. (It might start to look a little curdled, don't worry!)
  • After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
  • Stir in the melted and slightly cooled chocolate and the raspberry flavouring.
  • Spoon into your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
  • Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
  • Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
  • Add in Waitrose Raspberry Dust.
  • When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.
  • Now for your crumb coat - Coat the outside with the icing and smooth well, use a really good thick layer to achieve the best result. 
  • Now run a clean, smooth scraper or palette knife around the cake, smoothing  the icing.
  • Put the cake into the fridge for one hour, or the freezer for twenty minutes.
  • Cover the top and sides of the cake with the buttercream icing and smooth.
  • Return to the fridge for twenty minutes.
  • Make the ganache by heating the cream until just bubbling. Remove from the heat and stir in the chocolate until fully melted and the ganache is thick.
  • Pipe your ganache on to the edge of the cake to give the drip effect. Cover the top and smooth with a palette knife. 
  • Cover the top of the cake with fresh raspberries. 
  • Enjoy. 

Nutrition

Calories: 763kcal | Carbohydrates: 86g | Protein: 6g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 164mg | Sodium: 35mg | Potassium: 193mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1275IU | Calcium: 40mg | Iron: 2.4mg