A white chocolate and raspberry birthday cake designed for high flavor and clean slice structure. Part of the sugar is replaced with pure erythritol, with sucralose used to restore sweetness while keeping texture stable. Designed for one 25 cm round pan and portioned into 6 generous servings with stable chilled frosting.
- ⏲️ Prep time: ~45 min
- 🍳 Cook time: ~45 min
- 🍽️ Servings: 6 portions (about 240 g each)
- ❄️ Freezer-friendly (cake layers only, unfrosted)
Ingredients
Cake batter
- 4 eggs
- 90 g sugar
- 45 g granulated erythritol
- High-intensity sweetener (sucralose), equivalent to 14 g sugar sweetness
- 115 g unsalted butter
- 125 g white chocolate
- 220 g Greek yogurt (2-5% fat)
- 8 g vanilla extract
- 200 g plain flour
- 40 g white chocolate whey protein powder (MyProtein)
- 14 g baking powder
- 2 g baking soda
- 2 g fine salt
- 2 g glycerol monostearate (GMS)
- 180 g raspberries (fresh or frozen, unthawed)
- 10 g cornstarch
Raspberry filling
- 180 g raspberries
- 20 g sugar
- 10 g lemon juice
- 6 g cornstarch
- 15 g water
White chocolate whey frosting
- 250 g mascarpone, cold
- 140 g whipping cream, cold
- 120 g white chocolate
- 15 g white chocolate whey protein powder (MyProtein)
- 15 g powdered erythritol
- High-intensity sweetener (sucralose), equivalent to 5 g sugar sweetness
- 3 g powdered gelatin
- 15 g water
- 1 g glycerol monostearate (GMS)
Finish
- 120 g fresh raspberries
- 25 g white chocolate shavings
Directions
Cake layer (single 25 cm pan)
- Heat oven to 170 C fan or 180 C conventional for at least 20 minutes and line one 25 cm round pan with parchment.
- Melt 125 g white chocolate with 115 g butter over low heat, whisk in 2 g GMS, and cool to lukewarm.
- Whisk eggs, sugar, and granulated erythritol for 6-8 minutes until a thick ribbon stage.
- Whisk in Greek yogurt, vanilla extract, and the batter sucralose dose until smooth.
- Fold in the white chocolate-butter mixture until fully combined.
- In a separate bowl, combine flour, whey protein, baking powder, baking soda, and salt.
- Fold dry ingredients into wet ingredients in 2 additions until no dry pockets remain.
- Toss 180 g raspberries with 10 g cornstarch and fold into batter gently.
- Transfer batter to pan and bake 40-50 minutes without opening the oven in the first 30 minutes, until a skewer shows moist crumbs and center temperature reaches 96 C.
- Cool in pan for 15 minutes, then unmold and cool fully on a rack.
Raspberry filling
- Add raspberries, sugar, and lemon juice to a small pan and cook 3-4 minutes over medium heat.
- Mix 6 g cornstarch with 15 g water, add to fruit, and cook 1 minute until thick.
- Cool filling to room temperature before assembly.
White chocolate whey frosting
- Bloom gelatin in 15 g water for 5 minutes.
- Melt 120 g white chocolate gently and whisk in 1 g GMS while warm.
- Dissolve the bloomed gelatin into the warm chocolate mixture until fully smooth.
- Cool the chocolate-gelatin mixture to lukewarm (30-32 C) so it does not split the dairy base.
- Whip mascarpone, cream, whey protein, powdered erythritol, and the frosting sucralose dose to medium peaks.
- Fold in lukewarm chocolate-gelatin mixture in 3 additions until smooth and stable.
- Chill frosting for 10-15 minutes before final assembly if it feels soft.
Assembly
- Slice the cooled cake horizontally into 2 even layers.
- Spread all raspberry filling on the bottom layer, leaving a 10 mm clean border.
- Spread a thin frosting layer over the filling and place the second layer on top.
- Apply remaining frosting to top and sides, then finish with raspberries and white chocolate shavings.
- Chill for 45-60 minutes before slicing.
Portioning & Storage
Per portion (plated):
- 1 portion = 1/6 cake, about 240 g ready-to-eat.
Batch yield:
- Total finished cake mass: about 1,440 g.
Storage
- Refrigerator: up to 3 days, covered.
- Freezer: up to 1 month for unfrosted cake layers wrapped airtight.
- Serve after 15-20 minutes at room temperature for best texture and aroma.
Nutritional Information (Approximate)
(1 portion = 1/6 cake, about 240 g; assumed total yield about 1,440 g)
| Nutrient | Per portion | Per 100 g |
|---|---|---|
| Energy | ~760 kcal | ~317 kcal |
| Protein | ~17.0 g | ~7.1 g |
| Total carbohydrates | ~57.0 g | ~23.8 g |
| Sugars | ~34.0 g | ~14.2 g |
| Fat | ~53.0 g | ~22.1 g |
| Saturated fat | ~31.0 g | ~12.9 g |
| Fibre | ~4.0 g | ~1.7 g |
| Sodium | ~360 mg | ~150 mg |
Sodium assumption: includes 2 g fine salt in batter (1 g salt about 393 mg sodium) plus sodium naturally present in dairy, whey, and white chocolate.
Notes
- GMS is used at low dose to improve emulsion stability and keep crumb softness when sugar is partially replaced.
- Keeping part of the sweetness as sugar preserves better browning and less cooling effect than full erythritol replacement.
- Total high-intensity sweetener target is about 19 g sugar-equivalent sweetness across batter and frosting; use your product label conversion to dose accurately.
- For stronger sponge rise, prioritize ribbon-stage egg whipping, fresh baking powder, and no oven-door opening during early baking.
- For firmer frosting, keep all dairy cold and finish with a short chill before spreading.
- White chocolate whey increases protein density, but total whey is capped to protect cake tenderness.
- Cornstarch on raspberries limits free-water bleed and helps keep layer definition after slicing.
- For frozen raspberries, use directly from frozen to reduce color bleed and over-hydration of the batter.