White Chocolate Raspberry Crumble Cake

Few desserts strike the perfect balance between fruity, sweet, and crumbly like this White Chocolate Raspberry Crumble Cake. Combining a tender vanilla cake base with bursts of tart raspberries, creamy white chocolate, and a buttery crumble topping, this cake is a harmony of flavours and textures in every bite. Whether served as a comforting afternoon treat or an elegant dessert for special occasions, this cake is sure to impress.

the first layer is a vanilla sponge, then you add a mix of raspberries, white chocolate and breadcrumbs which makes a delicious, tangy layer. It is finished off with a crunchy crumble topping.

The recipe serves 20 but you can easily halve it to make less servings.

At its heart is a soft, moist vanilla sponge that provides the perfect canvas for the magic on top. Fresh raspberries add a bright, tangy contrast to the creamy richness of melted white chocolate, creating a luscious layer that feels indulgent yet light. The crowning glory is the golden crumble topping—crunchy, buttery, and slightly sweet, it adds the perfect finishing touch to this triple-layered delight.

What’s more, this cake is versatile and easy to make. This is baked in a rectangular pan for easy slicing and sharing. It’s just as delicious served warm with a dollop of cream or custard as it is enjoyed cold with a cup of coffee.

Perfect for brunches, tea parties, or simply when you’re in the mood for a treat that feels both homey and indulgent, this White Chocolate and Raspberry Crumble Cake is a recipe you’ll want to make again and again. Let’s get baking!

If you likes this White Chocolate Raspberry Crumble Cake and want to try more fruity bakes take a look at my recipe for Orange Cranberry Cake which is a great alternative to Christmas Cake.

White Chocolate Raspberry Crumble Cake

Difficulty: Medium

Servings

20

servings

Prep time

40

minutes

Cooking time

50

minutes

Total time

1

hour 

30

minutes

Ingredients

• 160g Unsalted Butter

• 180g Caster Sugar

• 5 Eggs

• 400g Plain Flour

• 2 tsp Baking Powder

• Topping

• 4 tbsp Breadcrumbs

• 750g Rasberries

• 200g Chopped White Chocolate
  

• Crumble

• 125g Unsalted Butter

• 125g Plain Flour

• 75g Ground Almonds

• 100g Caster Sugar

Directions

• Preheat the oven to 220/200ºc and grease a large, deep baking tin. Combine the butter, sugar eggs, flour and baking powder for the cake to make a batter and spread evenly into the baking tin. 
• Sprinkle with breadcrumbs. Mix the raspberries and chopped white chocolate and spread on top of the breadcrumbs.
• For the crumble cut together the butter, flour, almonds and sugar until they resemble breadcrumbs and scatter evenly over the cake. Bake for 50 minutes. Cover with foil if the cake browns too quickly. Cut into slices and serve warm or cooled.