White Chocolate Raspberry Birthday Cake

You will need...

1 pack Green’s Moist Vanilla Cake

2 eggs

190ml milk

100g butter or

250g cream cheese

20cm x 7cm round
cake pan

1 punnet

40g shaved
white chocolate


Preheat oven to 180°C/350°F (160°C for fan forced). Grease and flour cake pan or lightly grease and line with baking paper.


Place cake mix, eggs, milk and margarine or butter into a mixing bowl. Using an electric mixer, mix on low speed until ingredients are all combined. Mix on medium speed for two minutes. Stir shaved white chocolate into batter. Pour batter into prepared cake pan.


Bake for 40-45 minutes. Cake is baked if it springs back when lightly touched in the centre. Allow to cool for 5 minutes prior to inverting onto cooling rack. Transfer cooled cake onto a serving plate. Using a large serrated knife, slice horizontally to give two even layers.

Prepare Frosting

Place cream cheese into a mixing bowl. Using an electric mixer, beat on low speed until cream cheese is softened. Add icing mix, margarine or butter and milk into cream cheese. Mix on high speed for two minutes. Set aside.

Prepare Filling

In a separate mixing bowl, crush 8 raspberries. Place 1/3 of prepared frosting mixture into bowl with raspberries. Gently mix with a wooden spoon until well combined.


On the bottom layer of cake, place spoonful’s of filling and spread to cover. Place the remaining top layer of cake onto bottom layer and filling. Spread remaining frosting over top and sides of cake. Decorate with remaining white chocolate and raspberries.


Serves 12


  • Create a professional finish by shaving your chocolate with a vegetable peeler.
  • Frozen berries are not suitable for this recipe.
  • Fresh strawberries may be used in replacement if raspberries are not in season.