The classic berries and white chocolate never get boring!


It really looks way harder than it is to make. Yes there are a few stages, but all beautiful things are layered and made with patience, however it is well worth the effort as it looks gorgeous no matter what you do and also tastes heavenly. The berries and white chocolate are a classic pairing that never gets old! In this particular case, the mixture of tang and sweet, moist and spongy, it has it all!

If you are looking to give this cake a frosted look for a winter wonderland, then why not sugar glaze those berries? I have included a video for you to see how that is done. After all, some of us are natural born creatives and decorators and as such will look to change the looks of our creations regularly…. 

Happy baking and glazing!


Serves: 12

For Cake Batter

  • 3 eggs
  • 175g butter, softened
  • 175g caster sugar
  • 175g self-raising flour
  • ½ tsp baking powder
  • 1 tsp vanilla essence

For Finishing the cake

  • 1 cup vanilla Syrup (recipe on this link)
  • 1 cup whipping cream, whipped to stiff peaks
  • 1 cup raspberry coulis (recipe on this link)
  • 2 cups white chocolate shavings
  • 1 recipe White Chocolate Ganache (recipe on this link)
  • Assorted Berries (strawberries, blueberries, raspberries and redcurrants)

Make the cake

Preheat your oven to 350F-180C. Grease and line two 8-inch cake pans.

In a large bowl, mix all cake ingredients on medium speed until all are well incorporated and the batter is smooth.

Spoon the mixture into the prepared tins and level the tops with a spatula. Bake for 20-25 minutes.

Turn on a wire rack and cool completely before spreading with cream.


  • Make the white chocolate ganache, following the recipe in the link above, only substituting the dark chocolate with white chocolate. Then set aside to cool.
  • Make the vanilla syrup and set aside to cool
  • Whip the cream and refrigerate until ready to use.


Once the cake is completely cooled, cut each tier into 2 layers.

Heat the vanilla syrup, using a pastry brush dip it into the warm syrup and dab the cake to lightly soak. Carry this out on all layers.


To assemble,

Place the first layer of cake on your cake stand, top with the whipped cream, then pour a little raspberry coulis on top and sprinkle the white chocolate shavings on top and a layer of mixed berries. Top with another layer of cake and repeat the process until all layers have been added. Keep the last layer without any toppings.

Spread the white chocolate ganache all over the cake to completely cover it.

In a small bowl, mix a little bit of the coulis with the chocolate ganache and spread the tinted ganache over one side of the top part of the cake.

Place your mixed berries on top and refrigerate the cake for at least 2 hours before serving.


White chocolate ganache can be tinted to any colour you desire. For a change you can go for another bold colour such as the purple in the picture here, or even blue, green, orange… you know!

You may also like…