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White Chocolate Raspberry Loaf Cake!

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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

White Chocolate Raspberry Loaf Cake!

A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries! 
4.88 from 41 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Raspberry, White Chocolate
Prep Time: 10 minutes
Cook Time: 1 hour
Decorating Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 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

Decoration

  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 125 g White Chocolate
  • Raspberries
  • Freeze Dried Raspberries
  • White Chocolate Chips

Instructions

For the Cake

  • Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
  • Beat together your Butter and Sugar until light and fluffy.
  • Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!
  • Fold through your Raspberries and White Chocolate!
  • Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
  • Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Decoration

  • Melt your White Chocolate until smooth, and leave to cool.
  • Beat your Butter in a mixer for a few minutes so it's really smooth.
  • Add in your Icing Sugar and beat again till smooth!
  • Add in the White Chocolate and beat again.
  • Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!
  • Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!

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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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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!

148 Comments

  • Sam
    October 22, 2020 at 1:17 pm

    Hello, i noticed you uses selfraising powder, in France We cant always find it in our markets, i suppose that would mean flour + baking powder. However for 200 g of flour, How much baking powder should i add to my cake?
    Its my brothers Birthday cake, and i really want to get it right 🙂
    Thank you for your help
    🌺

    Reply
    • Jane's Patisserie
      October 22, 2020 at 3:16 pm

      You typically should use 2 level tsps baking powder per 150g of plain flour – so you can mix up a larger batch, and use the required weight in this cake. x

  • Holly
    October 17, 2020 at 4:52 pm

    Hi Jane,

    I LOVE this cake so much. My favourite, thank you for the recipe!
    I want to make this into a normal 2 tiered round cake, do you think these measurements will work?

    Thanks, Holly x

    Reply
  • Gale
    October 15, 2020 at 12:18 am

    I would love to make this but I am having trouble with the conversion to cups. I don’t want to mess this up..so will you please add the us measurements to make this easier instructions. I can’t wait to give this a try.

    Reply
    • Jane's Patisserie
      October 15, 2020 at 10:06 am

      Unfortunately I do not measure in cups as I find it extremely unreliable, and baking needs to be accurate. x

  • Karen Tyler
    September 12, 2020 at 6:34 pm

    Made this for the first time for our book club group meeting. Im not an experienced baker but found this really easy to make and it was so delicious 😋 will definitely be making it again

    Reply
    • Jane's Patisserie
      September 12, 2020 at 9:01 pm

      Ah that’s so lovely! I’m so glad!

  • Shirley
    September 1, 2020 at 2:01 pm

    OMG made this yesterday for my local coffee shop. Took it in at 9am today and was all sold by midday / a hit 🤗

    Reply
  • Emma
    August 28, 2020 at 8:37 pm

    Cooked this for first time, as love your other recipes, when it cooled it was quite wet in the middle and bottom and heavy. I cooked for 75 minutes should I cook for longer? Try adding baking powder?
    Thanks
    Emma ☺️

    Reply
    • Jane's Patisserie
      August 30, 2020 at 10:52 am

      Yes so you can definitely add baking powder if you want, but generally the texture will be slightly different after the fruit. You can try frozen raspberries and even freeze your chocolate before adding in to help too! x

  • Marjan
    August 18, 2020 at 9:50 am

    When I made this recipe it become quite soggy and dense, would I be able to add baking powder to help rise it a little? X was a tasty cake regardless

    Reply
    • Jane's Patisserie
      August 19, 2020 at 8:37 pm

      Yes it would definitely be lighter with baking powder! I’d add about 1-1.5tsps! x

  • Yara
    August 5, 2020 at 11:54 pm

    Hi pretty jane💗💗 200g flour = 2 cups of flour and thank you so much 💗💗💗

    Reply
    • Jane's Patisserie
      August 6, 2020 at 10:10 am

      I don’t measure in cups as it’s extremely unreliable, sorry.

    • Fehmida Mohamed
      August 13, 2020 at 9:10 pm

      5 stars
      Hi Jane
      I would like to make this recipe in a 2 tier cake using a 9inch tin. Please can you recommend what to do, should I double the recipe? I would like to sandwich the layers between fresh cream and fruit too.
      Thankyou

  • Claudia
    July 28, 2020 at 3:02 pm

    Hi there I am so excited to make this. It’s currently in the oven as we speak. I had a 1lb loaf pan and am making 2. Just out of interest, once cooked would you think this could be put in the freezer? The reason I ask is I am having a barbecue on Friday and think it would be a lovely desserts for my guests.
    Thank you x

    Reply
    • Jane's Patisserie
      July 28, 2020 at 3:45 pm

      Hey! Ah yes it would definitely freeze – make sure to wrap it well (once fully cooled) and it’ll be fine! X

    • Claudia
      August 1, 2020 at 10:50 am

      5 stars
      Divine! Loved this and will definitely be making it again. So tasty and moist. I added more white chocolate on top and a dusting of icing sugar on the top of the raspberries. Lush 😋😋🤤🤤

  • Jaz
    July 17, 2020 at 5:48 pm

    5 stars
    Could this be made into a tiered cake?

    Reply
    • Jane's Patisserie
      July 17, 2020 at 7:38 pm

      It can be – use my other tiered cakes as guidance for quantities!

  • Charlotte
    July 13, 2020 at 12:48 pm

    5 stars
    Unfortunately everything sank for me but it still tastes lovely. I think I’m going to try as a double or triple layered round cake instead. It may suit my oven better!

    Reply
    • Jan Robinson
      September 6, 2020 at 3:20 pm

      If you make sure your fruit is dry and give it a toss in flower it won’t all go to the bottom of the cake.

  • Lesley
    July 10, 2020 at 11:15 am

    Hi Jane, can you freeze this beautiful cake please

    Reply
  • Saskia
    June 30, 2020 at 11:55 am

    5 stars
    Hi Jane,
    I was wondering if this would work with a white chocolate ganache frosting instead or buttercream? I was going to heat the double cream, pour over the white chocolate, stir to melt, then let it sit so it hardens for piping. Do you have any tips if so? Making this on Thursday and I cannot wait!
    Thanks 🙂

    Reply
    • Jane's Patisserie
      June 30, 2020 at 12:04 pm

      Hey! Ah yes it should do! I have a white chocolate ganache on my Biscoff Drip Cake which is probably worth looking at xx

  • Manisha
    June 15, 2020 at 4:48 pm

    5 stars
    Hi,

    I was wondering how I could possibly make this recipe eggless?

    Reply
    • Lisa O
      August 29, 2020 at 4:51 pm

      Have you tried using an egg replacer? I have a student who has an egg allergy and I buy this for her cooking lessons from Holland and Barrett. Always works a treat!

  • Abi
    June 10, 2020 at 7:05 pm

    5 stars
    Great recipe. I used fresh strawberries instead of raspberries and I used chopped white chocolate chunks rather than chocolate chips as that is what I had and it was lush. This recipe is definitely one for the recipe tin.

    Reply
  • Noor
    June 10, 2020 at 5:39 am

    Hello! was wondering which type of white chocolate you recommend for the loaf, baking chocolate (dr oetker) or supermarket brands (lindt)?

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:01 am

      I use cooking chocolate from Callebaut – but if I was to use something from the supermarket it would be cooking chocolate, or supermarket own!

  • Vanessa Baker
    June 9, 2020 at 4:07 pm

    5 stars
    Absolutely delicious – made a nice change from chocolate cake etc. Will definitely make again. I made your crunchie ice cream this morning before work – as you do! so can’t wait to try it.

    Reply
  • Soph
    June 8, 2020 at 3:59 pm

    Hey, I was just wondering how big (roughly) should the white chocolate chips be for the cake? I saw you say that if they are too small that they can cook themselves. Also, when coating the raspberries in flour, do we take this flour from the flour we have already weighed out for the cake? 😂 sorry for all of the questions xx

    Reply
    • Jane's Patisserie
      June 8, 2020 at 7:32 pm

      Hey! Oh gosh I think the chips I use are about 1cm in size?! It’s a rough guess, but I know some can be really tiny! And just use a bit of extra flour for the raspberries xx

  • Clarrie
    June 8, 2020 at 9:39 am

    Hi Jane, can I make this as a triple layer cake if I double the ingredients? Similar to your Victoria sponge? (I made that a couple of days ago it was very tasty!)

    Reply
    • Lucy
      June 8, 2020 at 2:57 pm

      This is what I am thinking of doing too! A triple layer raspberry and white chocolate cake and maybe turning it into a drip cake with a pink drip.
      Also wondered if doubling the mixture would work too. I made the malteser drip cake on Friday and it was insanely good!

    • Elen
      June 9, 2020 at 10:43 pm

      Lovely

  • Elen
    June 7, 2020 at 8:57 pm

    5 stars
    Stunning recipe, positive comments from everyone in our house! Just wondering if I would need to alter the recipe at all as I’m hoping to make it like a Victoria sponge round type cake? Or will the same recipe just cooked in a round tin would be fine? Thanks Jane

    Reply
  • Sinead
    June 6, 2020 at 10:13 pm

    Hey Jane could I make this as a tray bake ??

    Reply
    • Jane's Patisserie
      June 7, 2020 at 10:06 am

      You could do! Follow the idea of my Eton mess Traybake for measurements x

  • Sophie
    June 6, 2020 at 6:13 pm

    How long does this cake last for? Xx

    Reply
    • Jane's Patisserie
      June 6, 2020 at 8:25 pm

      3-4 days! x

    • Sophie
      June 6, 2020 at 10:45 pm

      Okay! Is it essential to keep it in the fridge? Really don’t want it to dry out x

    • Jane's Patisserie
      June 7, 2020 at 8:32 am

      No, you don’t have to!! The only cakes I generally recommend for the fridge is something topped with fresh cream or a cream cheese frosting for example! x

  • Alison McIntyre
    June 5, 2020 at 7:50 pm

    Hi, i’ve just made this cake and as expected everything sank 😔 Hopefully it still tastes nice though. This might be a stupid question but could i just turn it upside down and decorate the top? Lol

    Reply
    • Jane's Patisserie
      June 7, 2020 at 10:08 am

      Ahh no! Maybe next time coat things in flour first! But otherwise, yes you can flip it over!!

  • Karen
    May 26, 2020 at 3:31 pm

    I needed to cook it for an extra half an hour and it seems overdone on the top. Not sure why as I followed everything else to the letter. Hopefully it will be ok as it’s for a birthday tomorrow. It’s just cooling now…

    Reply
    • Jane's Patisserie
      May 30, 2020 at 4:48 pm

      Yes, because of the increased timing it will over bake it somewhat! All ovens are different and can run at different temperatures (they can even be completely different to what you set it to) and that can cause some issues for cakes!

  • Jessica
    May 25, 2020 at 3:57 am

    Hi, I would like to cook this in a Bundt pan tomorrow, do I need to do double the recipe? Thanks! Looks delicious, can’t wait to try it!

    Reply
    • Jane's Patisserie
      May 25, 2020 at 9:19 am

      Hey! This depends on your bundt pan – some would fit the recipe as it is now!

  • Abbi
    May 24, 2020 at 2:50 pm

    5 stars
    Lovely cake, will definitely be making this again! If I was to tweak it and use milk chocolate instead how much cocoa would I need to make a chocolate cake?

    Reply
    • Jane's Patisserie
      May 24, 2020 at 3:07 pm

      Ahh yay! Amazing! I would take out 50g of flour, and use 50g of cocoa powder!! x

  • Chris
    May 18, 2020 at 3:15 am

    4 stars
    The was delicious but I was wondering if I can use less butter next time, I found it a bit too oily.

    Reply
    • Jane's Patisserie
      May 18, 2020 at 11:11 am

      Generally the oily texture can actually come from the white chocolate rather than the butter! It may be better to just use the raspberries in the sponge, and then just decorate/top with the white chocolate!

    • Gillian robertson
      September 24, 2020 at 8:14 pm

      5 stars
      Can you frezze this cake once baked ?

    • Jane's Patisserie
      September 25, 2020 at 5:31 pm

      Yes!

  • Isabella
    May 17, 2020 at 8:14 pm

    5 stars
    Perfect ! I’m a beginner in baking but it came out so great! Amazing recipe

    Reply
  • Áine
    May 17, 2020 at 5:41 pm

    5 stars
    Absolutely delicious loaf cake, another hit just like the other recipes from here I’ve tried! The tip to coat the raspberries in a little flour and add most of them to the top of the mixture once it was in the loaf tin was a great one as it stopped them all sinking to the bottom. Had a few raspberries spare so chopped them up and put them through the butter cream which gave a lovely red and white marbled look (that tasted great too)

    Can’t wait to try something new from the site next weekend x

    Reply
    • Jane's Patisserie
      May 18, 2020 at 11:21 am

      Oooh yum!!! I’m so glad you liked it! xx

  • Racheal
    May 16, 2020 at 6:19 pm

    5 stars
    Easy recipe to follow, looks fantastic and tastes amazing.

    Reply
  • Harriet
    May 12, 2020 at 5:15 pm

    4 stars
    Amazing recipe!! Think I need to coat the raspberries in flour and cut the chocolate chunks smaller next time like you said so it doesn’t sink 😂

    Reply
  • Catriona Wojcik
    May 8, 2020 at 5:44 pm

    4 stars
    Recipe is simple enough but I need to try again as need to bake for longer!

    Reply
  • María José
    May 8, 2020 at 12:16 am

    Hi!! Looks very good ! Can I replace caster sugar with regular granulated sugar ?

    Reply
    • Jane's Patisserie
      May 8, 2020 at 9:54 am

      You can certainly give it a go – I just prefer caster sugar for these sort of cakes!

  • Zalish
    May 7, 2020 at 6:17 pm

    Can this recipe be used in a cake tin or in cupcakes instead?

    Reply
    • Jane's Patisserie
      May 7, 2020 at 10:14 pm

      Theres a cupcake version on my blog already!

  • Anne
    May 5, 2020 at 11:26 pm

    Amazing tasting cake, everything did sink to the bottom even though I coated with flour… oh well, will try again in two days once I’ve eaten this!

    Reply
    • Jane's Patisserie
      May 6, 2020 at 8:43 am

      Try using larger chunks of chocolate, and even larger raspberries if you can – and maybe coat them in flour, but sprinkle most over the top just before going in the oven. When things are folded through they can be further down already so if you struggle with sinking this may help!

  • Lois
    May 5, 2020 at 7:59 pm

    5 stars
    I’ve made this in preparation for my birthday tomorrow. I haven’t tried it yet but it looks and smells incredible! I needed to add the whole milk to my icing; it resembled hard cottage cheese at first. But as soon as I added the milk it smoothed out perfectly. Can’t wait to tuck in tomorrow.

    Reply
  • Gemma
    May 5, 2020 at 9:14 am

    5 stars
    I made this on the weekend and it was delicious! The recipe was easy to follow and it was quick to make! 🙂

    Reply
  • Amy
    May 4, 2020 at 2:36 pm

    5 stars
    I made this at the weekend, it was lovely i really enjoyed it. Thank you for the wonderful recipe, I will definitely be making it again 🙂

    Reply
  • Pamina
    May 4, 2020 at 1:52 pm

    5 stars
    This was insanely delicious! My friend requested a raspberry and white chocolate cake as her birthday cake and I discovered this recipe as a result. A total knock out – super delicious and have had several requests for it since!

    Reply
  • Bethany Ransley
    May 4, 2020 at 11:48 am

    5 stars
    Tried this recipe the other day and it’s gone down a treat! Absolutely delicious 😍

    Reply
  • Jackie Dunlop
    May 4, 2020 at 10:42 am

    5 stars
    Made this delicious cake for my sisters birthday OMG it was a huge success she loved it, I have 2 other sisters will be making them one to . I used frozen raspberries as I put them in my cheesecakes and always have them thanks Jane.x

    Reply
  • Sophie
    May 4, 2020 at 9:35 am

    5 stars
    Amazing

    Reply
  • Amy
    May 4, 2020 at 8:27 am

    4 stars
    Thanks for the great recipe! Made this yesterday and it came out really moist and tasty. We have an aga so cooking times are always a bit off, so it was in the oven for about 75 mins in total. I chopped the raspberries in half and coated them in flour so they didn’t sink to the bottom. It did come out quite greasy but once it’s fully cooled this mostly goes away.

    Reply
    • Maria
      May 14, 2020 at 11:21 pm

      5 stars
      Hi Jane, I loved this recipe and my whole family did! Only one problem, the second time I baked this, I used white chocolate chips (very small ones) in the cake mix and it seemed to collapse when I took it out of the tin 10 minutes after cooling and it was extremely greasy and soggy. Do you think this was because of the small chocolate chips? How can I make it stick together? Thank you!

    • Jane's Patisserie
      May 15, 2020 at 9:25 am

      Hey! Ahh yay! So yes sometimes really small chips will melt quickly, and then begin to sort of cook themselves (which can cause some greasiness!). However, a cake collapsing/being soggy is due to being underbaked and needing longer! xx

  • Sheena Sahota
    May 3, 2020 at 9:40 pm

    5 stars
    Made this yummy cake today and oh my goddddd was it yum. Recipe so easy to follow for amateurs like me haha. My loaf did take way longer than stated but it was fine after about 90 minutes. Loved the frosting aswell, so scrumptious. Love your website and recipes, can’t wait to try more 😍😘 xxxxx

    Reply
  • Hannah Winter
    May 3, 2020 at 9:18 pm

    5 stars
    Made this cake and absolutely loved it! Will definitely make again! 😍

    Reply
  • Amy
    May 3, 2020 at 8:18 pm

    5 stars
    I’m a regular home baker and absolutely LOVE the simplicity of this recipe. White chocolate and raspberry are my favourite combo, and Jane’s recipe balances the two perfectly – total heaven!!
    I couldn’t get my hands on any self raising flour so used 200g plain plus 1.5tsp of baking powder and it came out a treat. Also no issues with the cake being undercooked despite my rubbish fan-less oven.

    Thanks so much Jane, can’t wait to give your other recipes a try! X

    Reply
  • Stuart Bruton
    May 3, 2020 at 7:46 pm

    5 stars
    Another brilliant recipe. Also cured my fear of putting melted chocolate into buttercream, should always know Jane knows the correct quantities 😉

    Reply
  • Mel
    May 3, 2020 at 10:18 am

    My cake won’t cook in the middle. This is my second attempt. I’ve made sure it’s the correct tin and I’ve no idea where I am going wrong. I’ve stuck some foil over the top and am leaving it in hoping it will still cook through. Any ideas?

    Reply
    • Jane's Patisserie
      May 3, 2020 at 12:27 pm

      Sometimes loaf cakes/bundt cakes can take longer in some ovens – if you struggle it might be good to lower the temp by about 20C, and then bake for quite bit longer. Fruit cakes can take longer, but it will eventually bake!

  • Isolation2020
    May 2, 2020 at 5:57 pm

    4 stars
    Tastes nice but very greasy think the stalk wasnt wasnt best butter to use i find it so oily. The rasberrys also sank to the bottom so i think next time need to be coated in flour.

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:07 pm

      I always use real butter and prefer it, especially for buttercream anyway. Sometimes it can seem greasy as well from the chocolate chunks caramelising so it might be better to use larger chunks as well!

  • Fiona
    April 29, 2020 at 5:27 pm

    5 stars
    An instant hit in our house! Thank you!

    Reply
  • Bethany Lee
    April 22, 2020 at 12:29 pm

    Hi. I’ve put the mixture ito the oven but I used a try approx 21cm by 25 cm in length and 4 cm deep instead of the loaf tin. should I have split the mixture in half and not put all of it in one tray and should I half the cooking time?

    Reply
  • Christina
    April 19, 2020 at 11:42 am

    Love how quick this recipe is! Had my 5 yr old asking for a white chocolate cake recently hard to find a recipe that’s not too dense!! Only thing I found is I had too much for my 2lb loaf tin so I’ve split it into two 7″ sandwich tins instead.

    Reply
  • Emma
    April 16, 2020 at 9:24 pm

    5 stars
    With isolation I’ve been baking almost every day and I am loving your recipes. This cake came out great and I received rave reviews, super mosit and great flavour!

    Reply
  • 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

    Reply
  • 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?

    Reply
  • 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?

    Thanks!

    Reply
    • 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

    Hey,

    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?

    Cheers.

    Reply
  • 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.

    Thanks.

    Reply
    • 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?

    Reply
    • 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.

    Reply
  • 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!

    Reply
    • 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

    Reply
  • 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.

    Thanks,

    Sarah

    Reply
    • 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

    Reply
    • 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 😊

    Reply
    • 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

    Reply
    • 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
    Hi,
    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.

    Reply
    • 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

    Reply
    • 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 🎉

    Reply
  • 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.

    Reply
    • 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

    Reply
    • 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?

    Reply
  • 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?

    Reply
  • 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

    Reply
    • 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 .

    Reply
  • ellameilyn
    August 31, 2019 at 4:24 pm

    Looks so yummy!

    Reply
  • 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?

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

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

    • Josh
      May 23, 2020 at 10:45 am

      Any tips on making the buttercream without a mixer? Thanks

    • Jane's Patisserie
      May 23, 2020 at 5:03 pm

      Make sure your butter is at room temp – and mix as much as you can each stage. I would use a spatula! The aim is to get it to lighten and be fluffy at each stage!

  • 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

    Reply
    • 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?

    Reply
    • 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 ?

    Reply

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