Mary Berry White Chocolate And Vanilla Cake Recipe [Tips & Tricks]

If you’re looking for a cake that combines rich flavors with a touch of elegance, then Mary Berry’s white chocolate and vanilla cake recipe is an absolute must-try!

With its moist, tender crumb and the sweet, creamy combination of white chocolate and vanilla, this cake is perfect for any occasion, whether it’s a special celebration or just a sweet treat to brighten your day. The beauty of this recipe lies in its simplicity-it’s easy to follow, yet delivers a showstopper of a dessert that will leave your guests asking for seconds. Trust me, once you try it, you’ll be hooked!

Mary Berry White Chocolate And Vanilla Cake Recipe

Ingredients Needed

To create Mary Berry’s White Chocolate and Vanilla Cake, you’ll need a carefully selected blend of ingredients that come together to make a rich, velvety cake with a subtle sweetness and a touch of luxury. Here’s a detailed breakdown of the essential ingredients:

• Butter (unsalted, softened): This will form the base of your cake batter, providing richness and helping to create a tender crumb. Room temperature butter ensures it mixes evenly and creates a smooth texture when creamed with the sugar.

• Caster sugar: Unlike regular granulated sugar, caster sugar has a finer texture, which helps to dissolve easily into the butter, contributing to a light and airy cake.

• Self-raising flour: This flour has a leavening agent already included, so you don’t need to worry about adding baking powder. It helps your cake rise beautifully, creating that perfect lightness.

• Free-range eggs: Eggs are essential for binding the ingredients together and giving the cake structure. They also contribute to the overall richness and moisture of the cake.

• White chocolate: The star of the show!

  The white chocolate gives the cake a smooth, sweet flavor with a creamy undertone. It’s essential to melt the chocolate gently before incorporating it into the batter for that luscious texture.

• Vanilla extract: Vanilla adds a layer of depth to the cake, balancing the sweetness of the white chocolate and adding a comforting, aromatic fragrance.

• Milk: The milk is used to help bring the batter to the right consistency and adds moisture to the cake. Full-fat milk works best for a richer taste.

• Icing sugar: For the frosting, icing sugar is combined with butter and melted white chocolate to make a smooth, creamy frosting that perfectly complements the delicate cake.

• Double cream: Double cream is used in the frosting to make it extra smooth and decadent. The creaminess of double cream gives the frosting a rich texture that pairs beautifully with the cake’s softness.

Equipment Needed

When baking Mary Berry’s White Chocolate and Vanilla Cake, you’ll need to make sure you have the right tools to create the perfect cake. Here’s a list of equipment that will be necessary:

• Two 8-inch round cake tins: These will be used to bake the individual layers of the cake. You want to ensure that your tins are lined with parchment paper and lightly greased for easy release.

• Mixing bowls: You’ll need several mixing bowls to separately combine the dry ingredients (flour) and wet ingredients (butter, eggs, milk), as well as one for melting the white chocolate. Using a separate bowl for each ensures that each ingredient is prepared properly and results in an even mix.

• Electric hand mixer or stand mixer: While you can mix by hand, an electric mixer makes the job easier and quicker. It will help beat the butter and sugar together until light and fluffy, ensuring your cake has a light texture.

• Spatula or wooden spoon: After mixing the wet and dry ingredients, a spatula or wooden spoon is essential for folding the ingredients together, ensuring you don’t deflate the batter.

• Sieve: To prevent lumps and ensure an even texture, you’ll need a fine sieve to sift the self-raising flour and icing sugar before use.

• Heatproof bowl: For melting the white chocolate, you’ll need a heatproof bowl. This can be placed over a pan of simmering water (a method called ‘bain-marie’) or melted in the microwave in short bursts.

• Cake cooler: Once the cake layers are baked, they’ll need to cool before frosting. A cooling rack ensures air circulation around the cakes to avoid them becoming soggy.

• Palette knife: This tool is perfect for spreading the frosting smoothly and evenly over the cake layers. Its flat surface helps you create a neat finish.

How To Make Mary Berry’s White Chocolate And Vanilla Cake

Making this cake is relatively straightforward, and the result is a showstopper. Here’s a step-by-step guide to ensure your White Chocolate and Vanilla Cake turns out as delicious as you expect:

1. Prepare the Oven and Cake Tins: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line your two 8-inch round cake tins with parchment paper, ensuring the sides are well-prepared so the cakes release easily once baked.

2. Cream the Butter and Sugar: In a large mixing bowl, use an electric hand mixer or stand mixer to cream the softened butter and caster sugar together. Beat until the mixture is pale and fluffy, which should take around 5-7 minutes. This is crucial for creating a light texture.

3. Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to look a bit curdled, add a spoonful of flour to bring it back together.

4. Incorporate the Dry Ingredients: Sift the self-raising flour into the mixture, then fold it in gently with a spatula. Add the milk a little at a time to help bring the batter to a smooth consistency.

5. Melt the White Chocolate: Break the white chocolate into pieces and place it in a heatproof bowl. Gently melt it using a bain-marie (a heatproof bowl over simmering water) or in short bursts in the microwave. Stir until smooth.

6. Combine the Chocolate and Vanilla: Once the chocolate has cooled slightly, fold it into the cake batter along with the vanilla extract. This will give the cake a deliciously creamy flavor.

7. Bake the Cake: Divide the batter evenly between the two prepared cake tins. Level the surface with a spatula, then place the tins in the preheated oven. Bake for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.

8. Cool the Cakes: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

9. Make the Frosting: While the cakes cool, melt the remaining white chocolate for the frosting. In a separate bowl, beat together the butter and icing sugar until fluffy. Gradually add the melted white chocolate and double cream, mixing until smooth and creamy.

10. Assemble the Cake: Once the cakes have cooled, place one layer on your serving plate. Spread a generous amount of frosting over the top, then place the second layer on top. Use your palette knife to spread frosting over the top and sides of the cake, smoothing it to your desired finish.

11. Decorate: If desired, decorate the top with extra white chocolate shavings, fresh berries, or edible flowers for an elegant touch.

Expert Tips

1. Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are all at room temperature before starting. Cold ingredients can cause the batter to curdle and result in a dense cake.

2. Do Not Overmix the Batter: Once you add the flour, be gentle. Overmixing will develop the gluten in the flour and make the cake less tender. Stir until just combined for the best texture.

3. Check the Cake Early: Oven temperatures can vary, so check the cake around the 20-minute mark. If it’s golden and springs back when touched lightly, it’s done. If the top starts to brown too much, cover it with foil to prevent burning.

4. Chill the Frosting: If your frosting is too runny, place it in the fridge for a few minutes to firm up before applying it to the cake. This will help it set better and provide a smoother finish.

5. Decorate with Freshness: Fresh berries or a light dusting of powdered sugar can elevate the aesthetic of this cake and balance the sweetness of the white chocolate.

Mary Berry’s White Chocolate and Vanilla Cake is a deliciously indulgent treat that blends the rich, creamy flavors of white chocolate with the comforting sweetness of vanilla. It’s perfect for any occasion, from birthdays to afternoon tea.

The key to success is in the technique-be patient, and follow the steps carefully, ensuring each ingredient is incorporated with care. With the right tools, expert tips, and attention to detail, this cake is sure to impress anyone lucky enough to taste it. Whether you’re a seasoned baker or a beginner, the result will be a decadent, moist cake that’s as beautiful as it is delicious.

Easy Recipe Variations For Mary Berry’s White Chocolate And Vanilla Cake

Mary Berry’s White Chocolate and Vanilla Cake is a delightfully rich and moist treat, but it’s a recipe that easily lends itself to creative variations. Whether you’re looking to add a personal twist or adjust it for different occasions, there are several ways to elevate this already delectable cake. Here are a few easy recipe variations to consider:

1. Adding Fruit: Fresh or dried fruit can bring a burst of color and freshness to the cake. You can incorporate raspberries, strawberries, or even blueberries into the batter for a tangy contrast to the sweetness of the white chocolate. Dried fruits like cranberries or apricots can add a chewy texture, balancing out the soft crumb of the cake.

2. Nuts for Crunch: If you enjoy a bit of crunch, you can fold in some finely chopped pistachios, almonds, or hazelnuts into the batter. The subtle nutty flavor complements the white chocolate perfectly and adds an unexpected, yet delightful texture.

3. Chocolate Swirls: For those who prefer a more decadent chocolate flavor, you could melt a bit of dark chocolate and swirl it into the batter before baking. This creates marbled streaks of deep cocoa that offer a wonderful contrast to the vanilla and white chocolate base.

4. Flavored Liquids: While vanilla extract is a classic choice for flavoring, you could play around with other extracts to change the flavor profile. Almond extract, lemon zest, or even a splash of orange juice can add a new dimension to the cake’s flavor. For a more indulgent touch, a hint of coffee or espresso could also enhance the sweetness of the white chocolate.

5. Layered Cakes: To make the cake more visually appealing or fit for special occasions, you can bake the cake in multiple layers. If you split the batter between two or three pans, you can layer it with flavored creams or fruit compotes for added sophistication. A lemon curd or raspberry jam filling pairs beautifully with the white chocolate.

6. Gluten-Free Version: If you’re catering to dietary preferences, the cake can easily be made gluten-free. Simply swap the all-purpose flour for a gluten-free flour blend, and ensure that the baking powder is also gluten-free. The result will be a soft, fluffy cake that still maintains its rich flavor.

7. Boozy Twist: For an adults-only variation, you could infuse the cake with a splash of alcohol. A little bit of white rum, vanilla bourbon, or even a fruity liqueur like Grand Marnier can enhance the cake’s aroma and flavor. To make the cake extra moist, brush the baked cake layers with a light drizzle of the chosen spirit before frosting.

Best Practices To Store Leftovers

Storing leftover White Chocolate and Vanilla Cake properly ensures that it retains its moisture, texture, and flavor for the days following your initial bake. Here are some key practices for preserving your cake:

1. Cool Completely Before Storing: Always allow your cake to cool completely before storing it. If you store it while it’s still warm, the trapped heat will create moisture that can make the cake soggy or even cause it to spoil faster.

2. Airtight Containers: The best way to store cake is in an airtight container. This keeps the cake from drying out or absorbing any external odors. If you don’t have an airtight cake box, wrapping the cake tightly in plastic wrap or aluminum foil can work as well.

3. Refrigeration: If you’ve used any perishable fillings or frostings like cream cheese or whipped cream, it’s best to refrigerate the cake. The cool temperature will prevent bacterial growth, while still keeping the cake fresh for a few days. Be sure to store it in a container that won’t crush the frosting or toppings.

4. Room Temperature Storage: If your cake has a buttercream or fondant frosting that doesn’t need refrigeration, you can store the cake at room temperature. It will stay fresh for about 3-4 days if kept covered in an airtight container, away from direct sunlight or heat sources.

5. Freezing for Later: For longer storage, you can freeze slices of the cake. Wrap each slice tightly in plastic wrap and then in a layer of foil. This method keeps the cake fresh for up to 3 months. To defrost, simply leave the cake at room temperature for a few hours, and you’ll have a slice that tastes nearly as fresh as the day it was baked.

6. Reheating: If you prefer your cake warm, you can reheat slices in the microwave for about 10-15 seconds, or gently in the oven at a low temperature. Just be careful not to overheat it, as this could dry out the cake.

What Goes Well With White Chocolate And Vanilla Cake

White Chocolate and Vanilla Cake is already rich and indulgent, but pairing it with complementary flavors can take the experience to a whole new level. Here are some ideas for accompaniments:

1. Fresh Berries: The sweetness of the white chocolate is beautifully balanced by the tartness of fresh berries. Strawberries, raspberries, or blackberries can be served on the side or layered within the cake itself. A handful of berries can also add a refreshing burst of flavor when paired with the richness of the cake.

2. Fruit Sauces or Compotes: To add a bit of tang and moisture to the cake, you could serve it with a fruit compote or sauce. Raspberry coulis, blueberry syrup, or even a citrus-infused sauce can complement the creamy sweetness of the white chocolate, providing a pleasant contrast.

3. Ice Cream or Sorbet: For a truly decadent dessert experience, serve the cake with a scoop of ice cream or sorbet. Vanilla or caramel ice cream would blend wonderfully with the cake’s flavor, while a fruity sorbet like lemon or raspberry offers a refreshing, zesty contrast.

4. Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or tangy crème fraîche can provide a light and airy element to balance the cake’s richness. Both options add a luxurious texture to each bite, enhancing the overall indulgence.

5. Tea or Coffee: For an afternoon tea or a cozy dessert time, pairing the cake with a warm beverage is a great choice. A light, floral tea such as Earl Grey or a creamy chai will complement the cake’s flavors, while a freshly brewed cup of coffee can provide a nice contrast to the sweetness.

6. Chocolate Ganache or Frosting: While the cake is already covered in white chocolate, for true chocolate lovers, a drizzle of dark chocolate ganache or a layer of decadent frosting on top could elevate the dessert further. The deep, slightly bitter flavor of dark chocolate works wonderfully with the milder, sweeter notes of white chocolate.

Conclusion

Mary Berry’s White Chocolate and Vanilla Cake is a showstopper of a dessert, with its moist texture, rich flavor, and simple elegance. Whether you’re preparing it for a special occasion or enjoying it as an everyday treat, this cake can easily be customized to fit various tastes and preferences.

From adding fruits and nuts for a textured bite to experimenting with different flavor variations, the recipe is a versatile base for many creative ideas. Proper storage ensures you can enjoy leftovers for days, while pairing it with complementary elements like berries, ice cream, or tea makes for a delightful, well-rounded experience. This cake’s sweetness, lightness, and complexity make it a dessert worth baking and sharing with loved ones, turning any occasion into a special celebration.

FAQs

What Ingredients Do I Need For Mary Berry’s White Chocolate And Vanilla Cake?

For this cake, you will need the following ingredients: unsalted butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, white chocolate, and milk. You’ll also need a little extra butter for greasing the baking tin and flour for dusting.

Can I Substitute Dark Chocolate For White Chocolate In The Recipe?

While the recipe specifically calls for white chocolate, you can use dark chocolate as a substitute if you prefer. However, the flavor and texture of the cake will be different, as dark chocolate is less sweet and has a richer taste.

How Can I Make The Cake More Moist?

To make the cake more moist, you can add a bit more milk to the batter or include sour cream or yogurt. These ingredients will help keep the cake soft and tender. Additionally, ensure that you don’t overmix the batter to avoid a dense texture.

How Long Should I Bake The Cake For?

Mary Berry recommends baking the cake in a preheated oven at 180°C (160°C for fan ovens) for 25-30 minutes, or until a skewer inserted into the center comes out clean. Oven times may vary, so be sure to keep an eye on it towards the end of the baking time.

Can I Make This Cake Ahead Of Time?

Yes, you can make this cake a day or two ahead of time. Just make sure to store it in an airtight container to keep it fresh. If you want to decorate it, you can do so just before serving to maintain the best texture and appearance.

What Type Of Frosting Is Used For Mary Berry’s White Chocolate And Vanilla Cake?

The frosting is typically made with white chocolate and butter, combined with icing sugar and a little vanilla extract. This creates a smooth, rich frosting that complements the flavors of the cake perfectly. You can also add a little cream to make the frosting lighter.

Can I Make The Cake Gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free self-raising flour blend. Ensure that all other ingredients, including the baking powder and chocolate, are gluten-free. The texture may differ slightly, but the cake will still be delicious.

How Do I Prevent The White Chocolate From Seizing When Melted?

To prevent the white chocolate from seizing, melt it gently over a double boiler or in short bursts in the microwave, stirring frequently. Make sure that no water or steam comes into contact with the chocolate, as moisture can cause it to seize.

How Should I Store Leftover Cake?

Leftover cake can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it for longer, you can refrigerate it, but make sure to let it come back to room temperature before serving to enjoy the best flavor and texture.

Can I Add Fruit Or Other Ingredients To The Cake?

Yes, you can customize Mary Berry’s white chocolate and vanilla cake by adding fruit like raspberries, strawberries, or blueberries. You could also include nuts, such as chopped macadamias or pistachios, for added texture and flavor.