This white chocolate raspberry cake features sweet and decadent cake layers, a tart raspberry filling, and plenty of white chocolate buttercream and it’s seriously one of the most delicious cake recipes we’ve tried – in like ever! It can be used as a birthday and occasion cake or -why not?- a delicious wedding cake for the fuss-free couple that doesn’t swoon over the fondant cakes of Pinterest. Not to mention how hyggelig it is to make it, eat it, and share it!

Cake season is upon us! Finally, autumn’s here and it is all about cake, hot tea, or coffee and sitting tightly and warmly on a cozy sofa. Definitely Hygge, hence why being a favorite with us, a cake offers that sweet sweet comfort in our autumn celebrating souls. Imagine rainy weather, breezy flat just enough, candles, cake, and a couple of friends to share it!

For goodness sake, eat some cake!

Morfoula & Hermione

Nothing is quite as satisfying as slicing into a layer cake. Except, obviously, for taking that first bite of a gorgeously filled and frosted cake. And never was that more true than when we took a bite of this white chocolate cake with RASPBERRY FILLING! That little pop of tart berry is so perfect when paired with the creamy sweetness of the white chocolate. It’s totally ticked all of our boxes! This cake is everything. It’s soft and moist with beautiful flavor, and a pretty pop of color thanks to the raspberry filling. If you’re looking for an easy layer cake that’s sure to impress – look no further!

But shall we get to the nitty-gritty? Let’s go!

For the Cake you will need:

360 g cake flour

2 tsp baking powder

1 ½ tsp salt

½ tsp baking soda

230 g butter at room temp

350 g sugar

60 g vegetable oil

5 egg yolks

2 eggs

1 tbsp vanilla extract

240 g buttermilk

First things first, you’ll need to preheat your oven and prepare two 20-inch pans with parchment paper and butter. Preheat your oven at 175 C and set your pans aside.

Make sure to have all your ingredients at room temperature, to begin with. To make your own cake flour, remove from the 360 g of flour three tablespoons and add three tablespoons of corn starch instead. In a large bowl mix all your dry ingredients, flour, baking powder, and baking soda. Set aside.

In a mixer add your butter, sugar, and oil and mix them well until smooth and fluffy. Add one at a time your yolks and lastly the whole eggs. Now it’s a good time to add your vanilla extract.

The next step is to alternate your dry ingredients with the buttermilk in the mixture. Start with one third of your dry ingredients and add half your buttermilk. Add the next third with the remaining buttermilk and finish with the last third. Make sure it’s evenly mixed and smooth.

Fill your prepared pans and bake them at 175C for about 35 mins or until a skewer comes out clean. It’s vital that after the cakes are baked, they need to cool down completely and you can store them in the fridge until you prepare the rest recipes.

For the raspberry goo you’ll need:

400 g red berries (raspberries, blueberries, and blackberries)

125 g sugar

Add the berries and the sugar in a medium pan and simmer away until it has thickened and it’s not runny.

For the white chocolate buttercream, you’ll need:

375 g butter

550 g icing sugar

240 g melted white chocolate

Again, it’s very important that all your ingredients are at room temperature. Make sure that your white chocolate has completely cooled down before adding to the butter/sugar mixture! Start with beating the butter until smooth and fluffy. Slowly add your icing sugar and mix well. Lastly, add the melted chocolate and mix again until well combined. If your mixture is too thick and needs to be looser add a tablespoon of milk. It does the trick!

Time to assemble your layers

Why Baking a Cake is Hygge

We meant to have your cake and eat a lot of it too! Food is a big part of hygge. Since hygge translates to cozy/comfort in English when it comes to hygge+food = comfort food. Everyone has their own comfort foods. Hygge is about being kind to yourself, giving yourself and others a break from the demands of healthy living, giving and sharing a treat. Sweets are hyggelige; cake is hyggelight. You have to love a lifestyle that includes cake.

Cakes and pastries make everything hyggeligt, both eating them and baking them.

Meik Wiking, The liitle book of Hygge

While eating a dozen-plus cakes in one sitting isn’t a realistic — or even recommended — thing to do on a daily basis, the tradition of sharing a treat still symbolizes the generally comfort-driven attitude toward life. We love that. Cakes represent coziness and joy. There’s an inherent intimacy to sharing teatime treats. Fun fact about Denmark, AKA our dream place to reside? Cake-eating has even woven its way into the Danish corporate workweek. Fridays are known as “fredagskage,” or “Friday Cake,” and involve colleagues sharing a collective breakfast of cake and pastries. See, in Denmark, consuming cake isn’t exclusive to birthdays or special holidays or even, like, dessert. It’s a daily affair; an act that’s baked into the whole Danish hygge lifestyle — which, as simply as it can be explained, is about indulging in guilt-free comforts and appreciating your community and surroundings as deeply and often as possible.

We hope our cake gives you warmth and peace, especially in the act of making it a shared experience with your family or friends! Give it a go and it will surprise you! Fancy more cake recipes? Check out our other sweet sweet little cakes!

Did you make this recipe?

We’d love to know how it turned out! Let us know by leaving a comment below, or share a photo on Instagram: tag @thelifelaboratories and hashtag it #thelifelabbakes

Good Luck!