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Nielsen-Massey Vanilla, Raspberry & White Chocolate Victoria Sponge with stamp

Nielsen-Massey vanilla, raspberry and white chocolate layered sponge cake

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2.259 stars based on 222 ratings

This vanilla, raspberry and white chocolate layered cake is a real showstopper! Beautifully moist and full of flavour, this will win over any crowd.

Key Information

  • Prep:
  • Bake:
  • Serves:15
  • Skill level:medium

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Ingredients

For the sponge

  • 400g 14⅛ oz White chocolate plus a little extra to decorate
  • 300g 10⅝ oz Butter (unsalted) cut into small pieces
  • 300ml 10⅛ fl oz Milk (whole)
  • 2tsp 2tsp Nielsen-Massey vanilla bean paste
  • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) large, lightly beaten
  • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
  • 3tsp 3tsp Baking powder

For the icing

  • 750g 26½ oz White chocolate chopped
  • 1tsp 1tsp Nielsen-Massey vanilla bean paste
  • 250ml 8½ fl oz Single cream

For the decoration

  • 150g 5⅜ oz Raspberry jam
  • 100g 3½ oz Raspberries fresh or freeze dried

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C, (fan 160°C, gas mark 4) and grease and line two 20cm round cake tins with baking paper.

  2. Classic mode Step 2

    Melt the chocolate, butter and milk together in a small pan on a medium heat. Transfer to a bowl and set aside to cool completely.

    Ingredients for this step

    • 400g 14⅛ oz White chocolate chopped
    • 300g 10⅝ oz Butter (unsalted) cut into small pieces
    • 300ml 10⅛ fl oz Milk (whole)
  3. Classic mode Step 3

    Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder. Divide the mixture between the two tins and bake in the oven for 45-55 minutes, or until golden and springy to the touch. Transfer to a wire rack and allow to cool for 10 minutes, before turning out to cool completely.

    Ingredients for this step

    • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tsp 2tsp Nielsen-Massey vanilla bean paste
    • 4 4 Egg(s) (free range) large, lightly beaten
    • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
    • 3tsp 3tsp Baking powder
  4. Classic mode Step 4

    For the icing, place the chocolate, cream and vanilla in a heatproof bowl set over a pan of barely simmering water, (not allowing the bowl to come into contact with the water), stirring until melted and smooth.

    Ingredients for this step

    • 750g 26½ oz White chocolate chopped
    • 250ml 8½ fl oz Single cream
    • 1tsp 1tsp Nielsen-Massey vanilla bean paste
  5. Classic mode Step 5

    Remove the bowl from the heat, set aside to cool, then cover with cling film before placing in the fridge to chill for 1 ½ hours or until it reaches a thick, spreadable consistency (occasionally stirring if possible).

  6. Classic mode Step 6

    Divide the icing into three portions (1 portion for the filling, and remaining 2 to ice the cake) and use immediately.

  7. Classic mode Step 7

    To assemble the cake, trim the top of the cooled cakes to level, then slice each in half horizontally. Place one half on a plate or stand, and spread with one third of the ganache filling, then top with 2 tablespoons of jam. Repeat this method with the remaining sponge halves.

    Ingredients for this step

    • 150g 5⅜ oz Raspberry jam
  8. Classic mode Step 8

    Using a palette knife, spread the rest of the icing over the top and sides of the cake. Decorate the cake with raspberries and shavings of white chocolate as you wish.

    Ingredients for this step

    • 100g 3½ oz Raspberries fresh or freeze dried