White Chocolate Raspberry Loaf Cake!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries!

This post may contain afilliate links!

So… White Chocolate and Raspberry… it’s been a while. The last time I posted a White Chocolate and Raspberry related recipe was 10 months ago, and quite frankly… that’s far too long. It’s one of the best marriages of flavours in the world. 

The sweetness of White Chocolate with the freshness and sharpness of Raspberry makes such a wonderful combination that I just can’t avoid.

I’ve done several recipes with it already, including my White Chocolate & Raspberry Rolls, my White Chocolate & Raspberry Cheesecake and also my White Chocolate & Raspberry Blondies just to name a few!

Either way, it was time to post another recipe. I thought I would go all out, and do a recipe that has been requested over and over for the longest time… this beauty. My White Chocolate Raspberry Loaf Cake. Oh heyyyyy huns, it’s heaven time. 

This beauty is a marriage of various different ideas. I always think loaf tin cakes are similar to bundt tins in a way, as they take an age to bake, but are so easy to decorate! This beauty takes an hour to bake in the oven, and it’s not even that big in size! 

I used the Tala 2lb loaf tin for this, as I just love it. It’s the perfect tin for loaf cakes, for bread, and even for ice creams! I utterly love it. It’s heavenly. And.. bonus.. it can go in the dishwasher which is always good in my eyes!

For reference, the Loaf Tin I have used is 24.4 x 14.4 x 6.9 cm in size. I’ve noticed when shopping that some ‘2lb loaf tins’ are TINY and I have no idea how they’re all meant to the same size. 

For this cake, I used fresh raspberries, as I just love to bake with them. Also, it’s summer, so they’re in peak season which means they taste amazing! You can try frozen raspberries, but they can often make the cake take a little longer to bake! 

The cake mix itself is just a regular basic cake sponge. It’s the best kinda sponge to use, and why mess with what isn’t broken?! Add in the raspberries, and white chocolate and boom you’re done. It’s so easy and so delicious! 

For decoration, you can do pretty much anything you want. I went for a white chocolate buttercream because I wanted a swirling/ribbon effect on the top with the buttercream. I used a medium leaf tip to get the effect, and I am obsessed! 

For the decoration, I just used some fresh raspberries, some freeze-dried raspberries, and some mini white chocolate chips. I just adore how the freeze-dried raspberries look on all my bakes, which is why I use them so often! They’re pretttyyyyy. 

You can buy the freeze-dried raspberries online, or in stores such as Waitrose, Lakeland, or Sainsburys! 

Anyway, this recipe has been very sought after for a very long time, so I hope it’s a hit for you guys. The latest recipe that I posted that was SO unbelievably requested was my Bakewell Blondies, and they went a little crazy, so ENJOYYYY! x

5 from 8 votes
White Chocolate Raspberry Loaf Cake!
Prep Time
10 mins
Cook Time
1 hr
Decorating Time
20 mins
Total Time
1 hr 30 mins

A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries! 

Course: Cake
Cuisine: Cake
Keyword: Raspberry, White Chocolate
Servings: 10 Slices
Calories: 667 kcal
Author: Jane's Patisserie
  • 200 g Unsalted Butter/Stork
  • 200 g Caster Sugar
  • 200 g Self Raising Flour
  • 4 Medium Eggs
  • 200 g Raspberries
  • 150 g White Chocolate Chips/Chunks
  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 125 g White Chocolate
  • Raspberries
  • Freeze Dried Raspberries
  • White Chocolate Chips
For the Cake
  1. Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!

  2. Beat together your Butter and Sugar until light and fluffy.

  3. Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!

  4. Fold through your Raspberries and White Chocolate!

  5. Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!

  6. Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Decoration
  1. Melt your White Chocolate until smooth, and leave to cool.

  2. Beat your Butter in a mixer for a few minutes so it's really smooth.

  3. Add in your Icing Sugar and beat again till smooth!

  4. Add in the White Chocolate and beat again.

  5. Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!

  6. Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!

Recipe Notes
  • I recommend using this 2lb Loaf Tin
  • I use these Freeze-Dried Raspberries!
  • Use a cake skewer to see if it's done - it should come out clean. 
  • You can store this in the fridge due to the fresh fruit in the sponge and on top, but if its a really cold day I would keep it outside the fridge as it could dry out. 
  • If you struggle with chocolate in buttercream, add 1-2tbsp of whole milk to smooth it out, but only do this IF it has split.
  • Sometimes the raspberries can sink... and it's not the end of the world. It happens. You can try coating them in a couple tablespoons of flour, if you wish. 
  • Loaf cakes can sometimes take slightly longer to bake in some ovens (if the oven temp is off) as they act similarly to bundt cakes!
  • If you find your cake is a little greasy, it's most like the chocolate that's melted and started to react during baking - don't worry, you can just pat it off - it won't affect the cake at all, just the outside of it can feel a little greasy. 
Nutrition Facts
White Chocolate Raspberry Loaf Cake!
Amount Per Serving
Calories 667 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 149mg50%
Sodium 58mg3%
Potassium 161mg5%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 62g69%
Protein 7g14%
Vitamin A 926IU19%
Vitamin C 5mg6%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Maryam
    March 31, 2020 at 10:35 am

    Hi Jane

    I love all your recipes and always get so ma y compliments when I make them!

    I can only get large eggs, would you recommend only using 3 large for this recipe? X

  • Jackie
    February 25, 2020 at 1:35 am

    Hi Jane,
    Thanks for all your lovely recipes! A quick question – after you have creamed the butter and sugar, do you put all 3 eggs in along with the flour and then mix, or is it necessary to add them one at a time and then mix in the flour?

  • Chris
    December 31, 2019 at 12:48 pm

    Hi Jane! Love your recipes! Thanks a lot for them! I’m just wondering could this be adapted for an 8” layer cake?


    • Jane's Patisserie
      January 14, 2020 at 12:26 pm

      Hiya! I have an 8″ version in my first ebook! x

  • Deborah
    November 12, 2019 at 8:17 pm


    If preparing this the evening before to take into work the following day, would you propose to do the decoration in the morning to ensure it is still fresh and not solid from the night before?


  • Charlotte
    November 10, 2019 at 4:05 pm

    Hi Jane,

    This cake is lovely I made it yesterday and it tasted great! However, the cake sponge itself I found was a bit dry/clumped together and wasn’t that wet/moist, as I’ve only ever baked 2 cakes in my life. How do I counter this problem, assuming I’m doing something wrong during mixing all the ingredients together? Or cooking it for too long perhaps? Love to hear back from you.


    • Jane's Patisserie
      November 10, 2019 at 5:20 pm

      Hiya! If it’s dry, it is just over baked! Best thing to do is to get an oven thermometer to make sure your oven is the correct temp, make sure you have your oven on the correct setting, and keep an eye on the bake a little earlier on! x

  • Abby
    October 28, 2019 at 6:31 pm

    5 stars
    Hi Jane, if I baked this for an event in 2 days, will this be ok or is best baked the day before?

    • Jane's Patisserie
      October 28, 2019 at 6:48 pm

      It would be fine for the two days – but fresher the better generally with cakes!! x

  • Sandy
    October 24, 2019 at 9:47 pm

    5 stars
    Easy to make, and no issue with fruit sinking! So tasty.

  • Greer Minns
    October 14, 2019 at 3:37 pm

    5 stars
    Made this last week as dessert for a lunch bbq. Some leftovers went into my husband’s work. I’m now making another one tomorrow for one of his colleague’s birthdays! They loved it!! I don’t eat cake so I can’t comment, but I always get compliments whenever I do one of your recipes!
    I used frozen raspberries as I live in Dubai and they are soooooo expensive to buy fresh…. obviously I use fresh on the top!

    • Jane's Patisserie
      October 15, 2019 at 9:16 am

      Awh that’s amazing! I’m so glad they all liked it!

  • Nadia Eaton
    October 4, 2019 at 10:09 pm

    Hi Jane,
    Could I make this into a layered cake (8”)? Also if I wanted to make it gluten free would I just change the flour?
    Thanks, Nadia

  • Sarah
    October 3, 2019 at 7:54 pm

    Hi Jane,

    I am wondering if this would work with the stork block (I need to make the recipe dairy free). Could I use this for the icing too? I can get dairy free white chocolate too.



    • Jane's Patisserie
      October 4, 2019 at 10:46 am

      Hiya! The sponge should work the same with the stork block, just probably make sure to coat your raspberries in flour just in case – and the frosting should work too, but it will be softer so harder to pipe! x

  • Lauren Crowley
    October 2, 2019 at 7:22 am

    5 stars
    Made this lovely cake a few weeks ago, please don’t let the negative comments put you off making this as it is such a yummy and easy cake to bake! I will be making it again tomorrow for my mums birthday 🍰 x

    • Jane's Patisserie
      October 2, 2019 at 8:41 am

      Thank you so much!! So glad you liked it!! xx

  • Karen
    September 30, 2019 at 1:37 pm

    5 stars
    Hi Jane, this looks amazing!
    I only have a 1lb loaf tin so assume I would just halve the ingredients, but do you know roughly how long I should cook it for? Many thanks 😊

    • Jane's Patisserie
      September 30, 2019 at 6:46 pm

      I’m not 100% sure on the time I’m afraid! I would say try and have a look at 30 minutes or so?! And one of my readers made this into two 1lb tins so yes I would assume halving is correct!

  • Mandy
    September 28, 2019 at 11:37 pm

    Made this today but so wet and soggy on the bottom. Not sure what I have done wrong

    • Jane's Patisserie
      September 29, 2019 at 8:15 am

      That means it probably wasn’t finished baking – next time give it more time in the oven! A good tip – when you think the cake is done, make sure to carefully ‘listen’ to the cake, if it’s making lots of bubbly sounds, it’s not finished baking.

  • Joanne
    September 28, 2019 at 11:36 pm

    5 stars
    I made this cake tonight & I found it came out really greasy from the tin & lining paper. I used the correct amount of ingredients & it was cooked through. I’ll have to see what it’s like once cooled down, decorated and sliced.

    • Jane's Patisserie
      September 29, 2019 at 8:10 am

      How small was your chocolate? Sometimes if it’s too small and depending on brand it can melt into the cake and make it a little greasy on the outer, but it won’t affect the taste of the cake!

  • Andrea
    September 16, 2019 at 10:58 am

    Hi Jane, I think your creations are always beautiful and inspirational. I wanted to ask, could I use strawberries in this recipe instead? I accidentally picked up the freeze dried strawberries instead so I thought I’d ask? Thank you! Cannot wait to attempt this! Lots of love

    • Jane's Patisserie
      September 16, 2019 at 12:23 pm

      The freeze dried strawberries will still be perfectly okay to use with the raspberries in the sponge, I often use freeze dried strawberries on top – I personally find things with strawberries in can take a little longer to bake, but definitely give it a go! (I have not tried it in a loaf cake though!)

  • Ruth Machado
    September 15, 2019 at 5:43 pm

    5 stars
    I made this today for my brothers birthday- went down a treat! Thanks Kane for another delicious recipe 🎉

  • Theresa
    September 7, 2019 at 2:20 am

    The recipe looks good, but I have never seen so many pictures of the baked product.
    Way too many, especially since you only used a couple of different shots over and over again.

    • Jane's Patisserie
      September 7, 2019 at 9:00 am

      I put the same amount of photos on a blog post, every time… and they are all different photos? So I’m not sure of the problem?

  • Diane Peterson
    September 4, 2019 at 7:52 pm

    your recipes are so interesting, but the amount of each item in recipe is hard for me to translate to cups, teaspoons, tablespoons, etc.
    I think I will stop reading your recipes. I did try to figure amounts and think I did a pretty good job, but a challenge. Thanks

    • Jane's Patisserie
      September 5, 2019 at 8:19 am

      I refuse to measure anything in cups or spoons, as it’s incredibly inaccurate.

    • Melis
      February 18, 2020 at 3:31 pm

      If it helps, my baked goods have only been improved when I measure by weight and a digital kitchen scale can be had at a range of prices.

  • Michelle Hurst
    September 3, 2019 at 7:15 pm

    Thank you for posting this Can’t wait to bake it. Jane do I chop the white chocolate to go in the cake mix, Or use chocolate chips?

  • Rhona Wilson
    September 2, 2019 at 2:10 pm

    Looks lovely!
    Do you chop the raspberries before incorporating them in the mix? Or just leave them whole?

  • Amy Williams
    August 31, 2019 at 7:36 pm

    Please post more loaf recipes! I love how easy and quick they are! Can’t wait to try this x

    • Jane's Patisserie
      August 31, 2019 at 7:43 pm

      That’s the plan! And I hope you love it!

  • Miriam
    August 31, 2019 at 6:53 pm

    Can you use frozen raspberries for the cake .

  • ellameilyn
    August 31, 2019 at 4:24 pm

    Looks so yummy!

  • Tracey
    August 31, 2019 at 4:03 pm

    Could I do this as a tray bake? If so what would the quantity of ingredients be please?

    • Jane's Patisserie
      August 31, 2019 at 6:08 pm

      I will be posting a traybake version in the future. x

  • Natalie Dawn
    August 31, 2019 at 10:09 am

    5 stars
    I’m thinking a bit of lemon curd mixed in might be quite nice too?
    Thanks for the recipe

    • Jane's Patisserie
      August 31, 2019 at 1:14 pm

      It’s up to you! I think it would be better on top.

  • Noor Fatima
    August 31, 2019 at 9:13 am

    Substitute for 200g selfraising flour please. 2 tsp baking powder?

    • Jane's Patisserie
      August 31, 2019 at 9:30 am

      Do you mean with plain flour? I would use 1.5tsp.

  • Kate
    August 31, 2019 at 8:10 am

    This White Chocolate and Raspberry Loaf cake looks delicious. I have a number of cakes to make for next weekend this has just been added to the list. Do you think I could make this weekend and freeze Undecorated ?


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.