Ingredients 

Makes one 3-layer 6 inch or 2-layer 8 inch cake

For the cake:

250g unsalted butter, at room temp

250g caster sugar

5 large eggs

250g self raising flour

1 tbsp milk

1 tsp vanilla extract

2 handfuls frozen raspberries eeese

75g white chocolate chips

For the white chocolate buttercream:

230g unsalted butter

460g icing sugar

150g white chocolate, melted and cooled slightly

1 tsp vanilla extract

1-2 tbsp milk

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To fill and decorate:

Raspberry jam

Fresh raspberries

Freeze dried raspberries (optional)

White chocolate curls/chips or grated white chocolate

Method

Preheat the oven to 160 degrees fan.

Grease and line your tins – Tused three 6 inch cake tins but you could use two 8 inch tins instead.

Mix the softened butter and caster sugar in a stand mixer or a large bowl with a hand mixer for about 5 minutes until fluffy and pale in colour. Add the eggs, vanilla extract, milk and sieve in the flour. Mix until fully combined.

Toss the frozen raspberries and white chocolate chips in a little flour (to stop them sinking). Fold in gently with a spatula.

Divide the cake batter between the tins. I use scales to make sure they’re roughly equal.

Bake for 25-30 minutes or until a skewer comes out clean. Leave to cool for about 5 minutes in the tin and then transfer to a cooling rack to fully cool.

Meanwhile make the buttercream. Mix the butter in a stand mixer or with a hand mixer for 5 minutes. Add the icing sugar and vanilla and mix for another 5 minutes. Then add the cooled, melted white chocolate and mix until smooth. 

Add the milk until it is the consistency to spread.Put one of the cake layers onto a serving plate or cake stand.

Add a layer of buttercream and then about 1 dessertspoon of raspberry jam. Repeat for the next layer. Set the top layer on.

Then add buttercream on the top and around the outsides of the cake and use a palette knife to smooth it out. I then went round the edges with the edge ofa palette knife to give a rustic look.

Decorate with fresh raspberries around the outside. Sprinkle freeze dried raspberries and white chocolate curls in the centre. Serve and enjoy!