White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping

White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping

The week before I went on holiday, I wanted to use up some bits and bobs I had in my kitchen, and as I needed to make a cake for playgroup anyway, it was the perfect opportunity to use them up in a tasty way.So with what I could find, namely some white chocolate, some raspberries, a lime and some Butterkist yogurt coated popcorn which I had received in my new Degustabox UK delivery a week earlier.  


So,of course, I used all of these to make a yummy cake. Ta daaaaaaa!


The cake turned out much better than I had expected for a bit if an experiment, as I melted some white chocolate with the butter for the sponge, so I was nt sure of it would rise well. But, as you can see it did! Yay!


I love the little bursts of red that adding raspberries to the sponge makes too – it looks so inviting to eat I think.


The top of the cake was more white chocolate with some of the yogurt coated popcorn (which tastes like white chocolate popcorn to me, and is very nice!) and raspberries, and some grated lime zest. Adding lime to the sponge certainly added some freshness too.


So if you fancy having a go at this yourself, then see is my recipe for a White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping:

White Chocolate, Lime and Raspberry Cake with Yogurt Popcorn Topping
Cook time
Total time
Recipe type: dessert
Serves: 12
  • 200g butter
  • 100g white chocolate
  • 150g caster sugar
  • 4 eggs
  • 200g self raising flour
  • zest and juice of ½ lime
  • 1-2 handfuls of fresh raspberries
  • *Topping*
  • 200g white chocolate
  • Butterkist yogurt coated popcorn
  • fresh raspberries
  • lime zest
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line an 8inch loose bottomed cake tin
  3. Place the butter and white chocolate into a saucepan and slowly melt on the hob, taking care not to let it burn
  4. Remove from the heat and leave to cool for 5 minutes
  5. Meanwhile, beat the eggs and caster sugar together for a few minutes to make them light and airy
  6. add the lime juice and zest and beat again
  7. add the melted butter and chocolate mixture and the flour and beat well
  8. carefully fold in the raspberries
  9. pour into your prepared tin
  10. bake in the oven for approx 40 ish minutes give or take. basically, until it is risen and cooked right through
  11. leave to cool completely before removing form the tin
  12. melt the white chocolate and pour over your now cold cake
  13. decorate with the popcorn, raspberries and grated lime zest
  14. enjoy x



Mmmmm very light and tasty! Will make this again. 


I was sent the Butterkist Yogurt Coated Popcorn in my monthly DegustaboxUk for the purpose of a review. You can subscribe to Degustabox UK and receive a box every month yourself

17 comments / Add your comment below

  1. What a fab idea to put popcorn on the top of the cake! Love it. Lovely way to use raspberries too #CookBlogShare

  2. That popcorn was so good wasn’t it!!! We loved it and I imagine with was perfect with the white chocolate and raspberries. Thank you for sharing with #CookBlogShare x

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