By Chelsie Sewell 

This creation is based around my mum’s favourite ingredients: the raspberry and white chocolate combo! The sponge is light and fluffy and the raspberry icing is sooo moreish. It is very tempting to eat before it even gets on the cake! This quick and easy cake is just what you need when your mum deserves the world but you’ve only got your lunch hour to bake! The pretty pink colour is perfect for Mother’s Day too!

She deserves all the raspberries Mother’s Day cake

She deserves all the raspberries Mother’s Day cake

Ingredients - For the sponge

350 grams plain flour

300 grams white chocolate

200 grams caster sugar

240 ml Milk (any kind)

230 grams unsalted butter, chopped (room temperature)

2 large eggs

100 grams frozen raspberries

2 teaspoons vanilla extract

2 teaspoons baking powder

Raspberry buttercream

230 grams unsalted butter, room temperature

1 teaspoon vanilla extract

2 tablespoons milk

435 grams icing or powdered sugar

350grams raspberry jam 

Fresh raspberries for decoration

1. 180 C (350 F) standard / 160 C (320 F) fan oven.

Grease and line two 8-inch round cake tins with baking or parchment paper.

Pre-heat the oven to 180 C (350 F) standard / 160 C (320 F) fan-oven.

2. Grease and line two 8-inch round cake tins with baking or parchment paper.

Break up the white chocolate, and add to a saucepan along with the 230 grams of butter, 240ml of milk and caster sugar. Melt on a low heat and then leave to cool for a few minutes

4.Add the eggs, vanilla extract and cooled white chocolate mixture to a large mixing bowl and stir.
5.Add the baking powder and flour to the bowl and stir to combine the wet and dry ingredients.
6. Then add the frozen raspberries and stir through.
7. Spoon the batter into two round 8-inch baking cake tins for around 30 minutes - if you only have one baking tin - split the mixture in half and cook one at a time. Check they are cooked through by piercing the cakes with a skewer - it should come out clean if it is cooked through.
8.When both cakes have finished cooking, remove them from the oven and leave to cool. Then cut off any lumps and bumps so that the cakes are nice and flat. Put them in the fridge until they are needed later. This makes them easier to ice.
9. To make the icing add the 230grams of butter and the vanilla extract to a large mixing bowl and mix with an electric whisk. Then add a third of the icing sugar and a third of the milk. Repeat this three times until all icing and milk is used. - Warning - this can get messy!
10. Add the raspberry jam to the mix and whisk until smooth. Try to resist eating it all!
11. Remove the cakes from the fridge and place the first cake on a cake board. Add icing to the top of it. 12. Put the other cake on top. Tip - place it upside down to give it a sharper edge when icing.
13. Add the rest of the icing around the edges and decorate with fresh raspberries.
14. Most importantly - enjoy!!