Mary Berry White Chocolate Cake Recipe

This fluffy, moist Mary Berry White Chocolate Cake is made with creamy mascarpone, real white chocolate, and ready in 55 minutes. Slicing through the tender sponge reveals thick layers of sweet, rich vanilla frosting. I always bake this treat when I need a reliable, crowd-pleasing dessert for weekend guests.

Why This Classic Works

White chocolate can often make bakes overly sweet and heavy. I was surprised by how the mascarpone frosting balances the sugar perfectly without feeling cloying.

The key is taking the time to let the melted chocolate cool slightly before folding it into the batter. This simple step prevents the eggs from scrambling and keeps the sponge incredibly tender.

Mary Berry White Chocolate Cake Ingredients

For the Sponge:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 100g white chocolate, melted

For the Frosting:

• 150g white chocolate, melted
• 250g mascarpone cheese
• 150ml double cream
• 1 tsp vanilla extract

How To Make Mary Berry White Chocolate Cake

1. Prep the tins: Preheat your oven to 180C (160C fan) and grease two 20cm sandwich tins.
2. Mix the batter: Beat the butter and sugar until pale, then gradually add the eggs, flour, and baking powder.
3. Add the chocolate: Gently fold the cooled, melted white chocolate into the cake mixture until just combined.
4. Bake the sponges: Divide the batter evenly between the tins and bake for 30 to 35 minutes.
5. Whip the frosting: Whisk the mascarpone, double cream, and vanilla until soft peaks form, then fold in the melted chocolate.
6. Assemble the cake: Spread half the frosting over the bottom sponge, top with the second, and swirl the remaining frosting on top.

Recipe Tips

• Cool the chocolate: Adding hot melted chocolate will melt the butter and ruin the sponge texture.
• Watch the oven: White chocolate burns easily, so check the cake at the 30-minute mark to prevent a dry crumb.
• Room temperature ingredients: Using cold eggs can cause the batter to curdle during mixing.

What To Serve With White Chocolate Cake

A slice of this rich sponge pairs beautifully with fresh raspberries or strawberries to cut through the sweetness. A strong cup of black tea or a sharp espresso also provides a great bitter contrast.

How To Store

Keep the frosted cake in an airtight container in the fridge for up to 3 days due to the fresh mascarpone. Let it sit at room temperature for 30 minutes before serving. Unfrosted sponges can be securely wrapped and frozen for up to 3 months.

FAQs

Can I use milk chocolate instead?

Yes, you can substitute the white chocolate with equal amounts of milk or dark chocolate. The frosting will be slightly less sweet.

Why did my frosting curdle?

Mascarpone can split if over-whipped or if the melted chocolate is too hot. Mix it gently by hand to maintain a smooth texture.

Can I make this as a traybake?

You can pour the batter into a lined rectangular traybake tin. Bake for about 40 minutes and adjust the frosting quantities if needed.

Nutrition

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 120mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Carrot and Banana Cake Recipe
• Mary Berry Victorian Christmas Cake Recipe
• Mary Berry Blueberry Cake Recipe