Add a little subtle heat to your Valentine’s Day treats with our fabulous Raspberry, White Chocolate & Pink Peppercorn Cake recipe! This cake is a delight to whip up, but it’s even better to eat! We love the luxurious silky taste of the white chocolate buttercream featuring fruity warm hits of pink peppercorns dotted throughout. Follow our super tasty recipe below for a fantastic treat…
Raspberry, White Chocolate and Pink Peppercorn Cake
(makes approx. 3 x 1″ layers 6″ in diameter)
Ingredients for the vanilla cake
453g self-raising flour
453g caster sugar
453g butter or baking margarine (diced and left at room temperature to soften)
7 medium sized eggs
Ingredients for the white chocolate and pink peppercorn buttercream
400g icing sugar (approx.)
300g white chocolate good quality callets, buttons or chips
2 tablespoons pink peppercorns
Ingredients for the raspberry preserve
300g fresh raspberries
300g pectin sugar
1 tablespoons lemon juice
Fresh raspberries (not frozen)
To bake, fill, cover and decorate your cake
Step 1: Preheat your oven to 170 degrees C / 325 degrees F / Gas mark 3 and grease or line your cake pans.
Step 2: Prep your pink peppercorns by adding them to a pestle and mortar to grind down. It’s OK if you have pink husks in your mix as these don’t hinder the taste and texture of your buttercream too much! At this stage you’re simply preparing your peppercorns for your buttercream as this can be a lengthy process. Set aside once crushed and ground.
Step 3: Add diced room temperature butter to a stand up mixer and mix until creamy.
Step 4: Add in the sugar and vanilla extract. Mix well before adding in the eggs.
Step 5: Gradually add in the flour whilst mixing. We add half and mix well before we include the last half of the flour once the first half has been incorporated.
Step 6: Separate your batter evenly between 3 x 6″ circle baking pans (you can use 8″, however, be aware that your layers may be a little thinner once baked)
Step 7: Place in the oven and bake for around 30-40 minutes or until a cake tester is inserted and comes out clean! Once baked remove and leave to cool on a wire rack.
Step 8: To make the buttercream add softened diced butter to a stand up mixer and cream.
Step 9: Sift icing / confectioner’s sugar into the bowl of creamed butter until a consistency and taste you like. When you can taste equal amounts of butter and sugar it’s ready!
Step 10: Add melted white chocolate and mix on medium speed before adding in ground pink peppercorns you prepared in step 2! Don’t over mix or you’ll be left with lots of annoying air bubbles. Set aside.
Step 11: To create your raspberry jam add your fresh raspberries, lemon juice and water to a saucepan.
Step 12: Cook the preserve ingredients on medium to high heat and stir until the raspberries break down and the mix is a good thick consistency.
Step 13: Remove and transfer to a clean bowl or jar to leave to cool.
Step 14: To assemble cut your cake layers so that each is level and flat. Then fill with your raspberry preserve placing the next layer on top until complete. Once fully stacked remember not to add your jam to the very top/outside layer of cake.
Step 15: With a large angled palette knife smother your white chocolate and pink peppercorn buttercream onto the top and sides of the cake. Use cake scrapers to smooth out your buttercream.
Step 16: Topple fresh raspberries on top to finish!
Pink peppercorns make a truly unique and surprising twist to this recipe. They’re sweet and fruity yet exude a subtle hit of pepper heat. To turn it up a notch why not add ground pink peppercorns to your cake batter before baking? Or grind some into your home made raspberry preserve? They pair well with other fruity tastes so if you’re not a fan of raspberries why not try morello cherries, strawberries, tangy lemon curd or even healthy blueberries?