Berries white chocolate cake

There are some days we would crave for food or dessert that we love. It’s not a sin to crave for food. It’s great that we do. Just like some people crave for luxury home, car, or jewellery.

Today, I craved for butter cake and chocolate. As I have some berries leftovers. So, I make use of all the berries, and chocolate butter cake to curb my craving before I go crazy ravaging my pantry and make a big mess.

This cake is buttery, and moist with black currant jam flavour on top. Every one of my family loves it. It’s gone within 35 minutes being serve. Since it’s so yummy, I am going to do another butter cake. Be on a lookout for it.


300 g butter, softened
300 g self-raising flour
300 g sour cream
220 g caster sugar
180 g white chocolate
125 blueberries
25 g blackberries
3 large eggs
3 Tbs lemon juice
1 1/2 Tsp baking powder
1 Tsp vanilla essence


Blackcurrant jam


Preheat oven to 180 degrees C. Grease and line a square baking pan 8″. Beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Then add flour, baking powder, sour cream and lemon juice, in alternating batches, stirring until combined.

Spoon half batter into the prepared pan and gently press in white chocolate. Now add the remaining batter and smooth the top. Next gently press in the berries into batter. Bake for 50 mins until a skewer inserted comes out clean. Leave in oven with door close and switch off oven for 30 minutes. Then cool further in the pan for 15 mins before turning over to a cake base.

Spread black currant jam on top of cake. Set aside another 30 minutes, allow jam to seep in for jammy flavour on top before putting in an airtight container and cover the container.

Note: You may need more or less time as oven temperature vary. I like my cake to be buttery, moist and with berries and chocolate. You can make it just with lemon juice and zest with sour cream or thicken cream or double cream. You can use any fruits if you like.