White Layer Cake Recipe

This white layer cake is a mixture of white cake, red berry jelly, and delicious berry white chocolate mousse.


1/2 cup (100g) butter
3/4 cup (180g) granulated sugar
2 tsp vanilla extract
1 3/4 cup (240g) all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (125ml)plain yogurt
1/2 cup (125ml) sparkling water
1 Tbsp white vinegar

Red Berry Jelly

1 teaspoon gelatin
1 Tablespoon water
2 Tablespoons strawberry puree
2 Tablespoons raspberry puree
6 Tablespoons granulated sugar

Raspberry Coulis (needed to make the berry mousse topping)
* leftovers can be frozen in ziploc
3 cups frozen raspberries
icing sugar to taste

Berry Mousse Topping
1 cup (250ml) raspberry coulis
1 Tbsp gelatin
1 cup heavy cream, whipped
300g (10 ounces) white chocolate, grated



Preheat the oven to 350F.

Line a deep 8 inch springform pan with parchment paper and grease with butter.

In a large bowl beat together the butter, sugar and vanilla until creamy.

In another bowl sift together the flour, baking powder, baking soda and salt.

In a large measuring cup whisk together the yogurt, sparkling water and vinegar.

Alternately add the flour and liquid to the butter mixture starting and ending with the flour.

Fold together with a spatula,careful not to over mix.

Pour and scrape the batter into the prepared tin, level off the top and bake for 40 minutes.

The cake is done when you can insert a toothpick in the center and it come out clean.

Remove from the oven and leave to cool on a wire rack, in the pan.

Once fully cool remove the tin and carefully slice the cake in horizontally in half with a serrated knife to create the 2 layers. Place the bottom layer of the cake back into the springform pan, and set the top layer aside.

Red Berry Jelly:

In a small bowl, mix gelatin with water and let sit.

Combine the berry purees and sugar in a small saucepan and bring to a gentle boil.

Turn off heat and add gelatin mixture to the puree. Let cool slightly and pour over cake bottom. Set entire cake in fridge to set.

In the meanwhile prepare the berry mousse topping.

Berry Mousse Topping

First prepare the berry coulis.

Berry coulis: Place the raspberries in a large saucepan and bring to medium heat. Stir now and again until the have defrosted and released liquid. Add some icing sugar to taste. Let the mixture cool slightly then place in a blender and blend until smooth. Now pour the mixture into a fine sieve over a large bowl and push through with a wooden spoon. This liquid is called the 'coulis'.

Cover and place in the fridge to cool.

Remove the berry coulis and measure 250 ml into a saucepan and sprinkle with gelatin. Let it sit for 5 minutes. Turn the heat to medium and let it come up to a simmer without stirring.

Now stir once or twice while the mixture simmers for 5 minutes. Remove from the heat, pour into a bowl, cover with plastic and leave it to set for an hour.

In the meanwhile, chop white chocolate and melt in top of double boiler or in a microwave. Once melted remove from heat and cool to room temperature on the counter. It needs to be cool, but not set before using.

Remove gelatin/coulis from the fridge and it should feel set. Take fork and beat until smooth.

Place the heavy cream in a bowl and whip until soft peaks form.

A little bit a time whisk the gelatin/coulis into the whipping cream.

Add cooled white chocolate to whipping cream and whisk quickly.

Remove cake from fridge.

Pour the mousse on top of the cake and return fridge to set.