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This raspberry white chocolate naked cake for two is hands down the best cake I have ever developed. It’s filled with a raspberry mascarpone whipped cream that compliments the cake perfectly. Not super sweet and the cake is incredibly moist.

This is a half recipe, so it is perfect for 2 people. If you want the full size recipe that can feed 10 – 12 people, you can find that here.

This cake is also gluten free, but it can be made with regular all purpose flour if you do not follow a gluten free diet!

raspberry white chocolate naked cake for two steps: creaming butter + sugar

Step 1: Cream your butter and sugar, either in a kitchen aid or with a hand mixer. Beat it on high for 2-3 minutes until fluffy and light in colour.

mixing in oil + dry ingredients

step 2: add in your vegetable oil to your butter + sugar mixture. Mix on medium for 1 minutes or until the vegetable oil has been well combined.

step 3: add you flour, baking powder, baking soda + salt to your butter, oil + sugar mixture. Mix on medium low for 1-2 minutes or until dry ingredients are well combined with wet and the mixture is fluffy.

folding the mix + adding it to pan

step 4: fold in your raspberries and white chocolate. You want to be really careful with this step. It is really important note to squish or break up the raspberries. You want them to be as intact as possible so you have whole raspberries when you cut your cake.

step 5: cut a piece of parchment paper that is the same size as the bottom of your cake pan. You can see a detailed step by step here on how to do that. Once you have your parchment round, set it aside. Grease your pan with vegetable fat, I use crisco. Then press your parchment round to the bottom of your baking pan, pressing down to make sure it is secure. For extra measures, I add 2 tsp of flour to the pan and coat the pan with flour. This ensures that your cake will not stick.

bake, cool + slice

step 6: bake your cake. bake at 350 degrees F for 40 – 45 minutes. If you divide your batter into 2 pans, it will take a bit less time, so you can start with 30 minutes and if it is not finished, bake with additional 5 minute intervals. Once baked, remove from the oven and let cool in cake pan for 15 – 20 minutes. I use 5×4″ – Fat Daddio’s Anodized Aluminum Round Cake Pan, 5-Inch x 4-Inch they also have a 5×2″ – Fat Daddio’s Anodized Aluminum Round Cake Pan, 5-Inch x 2-Inch.

Step 7: remove from cake pan and place on a wire rack to cool completely.

step 8: once completely cooled cut your cake in half or into 3, depending on how thick is it once baked. Cut it horizontally and set aside.

raspberry mascarpone whipped cream

step 1: place whatever large bowl you are using to mix your whipped cream filling in, in the freezer to chill while you prepare your raspberry puree.

step 2: make your raspberry puree. add your fresh or frozen raspberries along with granulated or cane sugar to a pot. Cook on medium – medium low heat for 5-10 minutes or until the sugar has dissolved and the berries have broken down. (If you’re using frozen raspberries, you want to make sure it has thickened and all water has evaporated.

step 3: This step is optional if you do not mind seeds in your whipped cream, but I would recommend removing them. Once your mixture has thickened after 5 minutes or so. Remove it from the heat and strain it into a bowl through a sieve to remove the seeds. Let the mixture cool in the fridge or freezer until fully chilled – you will use ¼ cup of raspberry puree, but once you remove the seeds you should end up with that much.

step 4: Add your mascarpone to your chilled bowl and mix on high for 2 – 3 minutes.

step 5: add sieved raspberry puree to mascarpone and mix on high for 2 minutes.

step 6: With the mixer on high, gradually pour in your whipping cream. Continue whipping on high for 2 minutes, until light and fluffy.

step 7: Add in powdered sugar. Once your sugar is added, whip on high for 3-5 minutes or until the mixture is light and fluffy but holds it shape.

assembling your cake

You can either add your whipped cream on your cake with a spoon and a spatula or you can pipe it onto your cake.

To pipe the whipped cream onto your cake, fit a piping bag with a large round tip. Fill your piping bag with whipped cream mixture. Pipe a small amount of whipped cream onto your cake stand. Place one layer of your cake onto your cake stand and pipe dollops of whipped cream onto your cake. It will ressemble a flower. Repeat this process until you have used all of your cake layers.

if you make this recipe, be sure to tag me on instagram or leave a comment below!