Vanilla & Raspberry Sponge Cake

I’ve teamed up with Nielsen Massey and Baking Mad to share this gorgeous recipe with you. I have never used vanilla bean paste before but it is an amazing, underrated ingredient. Firstly, it made the kitchen smell amazing and secondly, it tastes amazing. When I normally add some vanilla extract to cake, I’ll be honest, I can’t really taste it, but you really get that lovely vanilla taste in this alternative Victoria sponge cake recipe and especially in the white chocolate ganache.

This does make a massive cake, so if you wanted a smaller one, I would just literally half the portions and then each layer won’t be as thick. You can also make this recipe gluten-free by using gluten-free flour and baking powder, like I did.

I struggled a bit with the ganache – I’m not sure if I did something wrong but mine was just quite runny (as you’ll see in the pictures). Still tasted amazing though! You’ll have to let me know if you give the recipe a go.






Vanilla, Raspberry & White Chocolate Sponge Cake

  • Servings: 15
  • Difficulty: medium
  • Print


For the sponge

  • 400g White chocolate plus a little extra to decorate
  • 300g Butter (unsalted) cut into small pieces
  • 300ml Milk (whole)
  • 2tsp Nielsen-Massey vanilla bean paste
  • 300g Unrefined golden caster sugar (I used Billington’s)
  • 4 Eggs (free range) large, lightly beaten
  • 450g Plain white flour
  • 3tsp Baking powder

For the icing

  • 750g White chocolate chopped
  • 1tsp Nielsen-Massey vanilla bean paste
  • 250ml Single cream

For the decoration

  • 150g Raspberry jam
  • 1oog Raspberries fresh or freeze dried


  1. Preheat the oven to 180C / gas 4, and grease and line two round cake tins with baking paper. Melt the chocolate, butter and milk together in a small pan on a medium heat. Transfer to a bowl and set aside to cool completely.
  2. Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder.  Divide the mixture between the two tins and bake in the oven for 45-55 minutes, or until golden and springy to touch. Transfer to a wire rack and allow to cool for 10 minutes before turning out to cool completely.
  3. For the icing, place the chocolate, cream and vanilla in a heatproof bowl set over a pan of barely simmering water, stirring until melted and smooth.
  4. Remove the bowl from the heat, set aside to cool, then cover with cling film and place in the fridge to chill for 1.5 hours – until it reaches a thick, spreadable consistency (stir it occasionally if possible).
  5. Trim the top of the cooled cakes to level, then slice each half horizontally (optional). Place one half on a plate or stand and spread some of the ganache filling, then use 2 tbsp of jam. Repeat this method with the remaining sponge halves.
  6. Using a palette knife, spread the rest of the icing over the top and sides of the cake. Decorate the cake with raspberries and shavings of white chocolate as you wish.

Tasty Tuesdays on

Gym Bunny Mummy

Rebecca x

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*I was gifted some of the ingredients for the recipe but all words and thoughts are my own.

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