Nigella Raspberry And White Chocolate Cake

I first made this cake on a bit of a whim — you know those days when you’ve got a half-punnet of raspberries slowly giving up in the fridge and half a bar of white chocolate from some recipe you never finished? That was me. And let me tell you, I didn’t expect it to be this good.

The moment it came out of the oven, golden and slightly cracked on top, the scent of vanilla, melted chocolate and tart berries just filled the whole kitchen. It looked like one of those bakes that’s meant to be rustic — nothing too perfect, just absolutely irresistible. I dusted it with icing sugar, cut a fat slice, and ate it standing at the counter with a cup of tea, warm crumbs sticking to my fingers. Not glamorous, but glorious.

If you’re after a cake that feels like a hug but still makes people go “ooooh, what’s in this?” — this is the one.

Why You’ll Love It

• Raspberries + white chocolate = heaven — sweet, tart, creamy, perfect.
• Easy, but feels posh — no layering or frosting needed.
• It’s SO moist — thanks to ground almonds and a decent amount of butter.
• Looks stunning without trying too hard — those berries do all the work.
• One bowl, one tin — okay, maybe two bowls, but still minimal washing up.
• It keeps beautifully — and tastes even better the next day (if it lasts that long).

Ingredients

• 200g softened butter
• 200g chopped white chocolate
• 200g raspberries
• 200g self-raising flour
• 200g caster sugar
• 100g ground almonds
• 1 tsp baking powder
• 1 tsp vanilla extract
• 4 eggs
• 80ml milk
• Icing sugar, for dusting

How to Make It

Melt the chocolate gently:

Break the white chocolate into chunks and melt it over a pan of simmering water or in short bursts in the microwave. Stir it as it melts — no walking off. White chocolate is moody and can seize if ignored. Once smooth, let it cool a bit while you crack on with the rest.

Cream the butter and sugar:

In a big mixing bowl, beat your softened butter with the caster sugar until light and fluffy. You’re looking for a pale, creamy mix that would honestly be delicious on toast.

Add the eggs and flavour:

Crack in your eggs one at a time, mixing well after each. If it curdles slightly, don’t panic — it’ll all come together later. Add your vanilla extract here too.

Fold in the chocolate:

Pour in your slightly cooled white chocolate and give it a gentle stir until everything’s silky. Honestly, try not to eat the batter. (Okay, maybe a tiny spoonful.)

Dry ingredients go in:

Sift the flour and baking powder into the bowl, then tip in the ground almonds. Fold everything together until just combined — you don’t want to overmix or you’ll lose that lovely soft texture.

Add milk, then berries:

Stir in the milk to loosen the batter slightly. Now, gently fold in the raspberries. Try not to break them all — it’s okay if a few burst, that just makes for prettier cake freckles.

Into the tin and bake:

Pour the batter into a lined round cake tin (a springform tin is best if you’ve got one). Smooth the top and bake at 180°C for about 45–50 minutes, until golden and a skewer comes out mostly clean — a few crumbs are fine.

Cool and finish:

Let it cool in the tin for 10 minutes, then move it to a wire rack. Once cool, dust with icing sugar like it’s snowing and serve with cream, ice cream, or nothing at all — it’s brilliant either way.

Common Mistakes and How to Dodge Them

Why did my chocolate seize?
Probably got water in it or it was too hot. Make sure your bowl is dry and melt it gently — white chocolate is temperamental.

My cake sunk in the middle!
Happens if it’s underbaked or if you opened the oven too early (been there). Try not to peek until at least 40 mins in.

Why’s it too sweet?
White chocolate is sweet by nature — you can cut the sugar slightly if you like, or add a squeeze of lemon juice to the batter for balance.

My raspberries disappeared into mush!
You probably stirred too enthusiastically. Next time, fold gently and use firm, fresh berries.

Storage and Reheating

Fridge:
Once cooled, wrap it tightly or keep in an airtight container. Keeps well for 3–4 days — I actually like it cold.

Freezer:
Slice it, wrap individual pieces in clingfilm, and freeze. Defrost at room temp or warm gently in the microwave.

Microwave:
10–20 seconds on medium is all you need to take the chill off. Add cream if you’re feeling luxurious.

Frequently Asked Questions

Can I use frozen raspberries?
Technically yes, but they tend to bleed into the batter. Fresh is best for a prettier result.

Can I make this gluten-free?
Use a good gluten-free self-raising flour blend and check your baking powder. Almonds help with texture so it still works beautifully.

What else could I add?
A handful of chopped hazelnuts or pistachios would add a lovely crunch. A pinch of cardamom too if you’re feeling adventurous.

Do I have to dust it with icing sugar?
Nope — but it makes it look fancy with zero effort, and that’s a win in my book.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Carbs: 40g
• Sugar: 25–30g
• Protein: 4g
• Sodium: 150mg

Try More Nigella Recipes:

• Nigella Date Cake
• Nigella Lemon Curd Cake
• Nigella Lemon Drizle Cake