A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries!
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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
A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries!
- 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
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!
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!
- 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!
ENJOY!
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J x
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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
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!)
I made this today for my brothers birthday- went down a treat! Thanks Kane for another delicious recipe 🎉
So glad it was a hit! x
I dont think it was undercooked. I’ve made it again without the raspberries and I’ve got the same problem. Is the amount of batter right? As ive never had problem when making other cakes 🙁
I’m sorry you are struggling, but I’m really confused. What’s wrong with the bake? The amount of batter is definitely correct, as I said I made it several times and many others have now as well. Sometimes chocolate can melt into the sponge, especially if the pieces were small, but that should never cause an issue?
I had the same problem. Moist at the bottom. Think it was the fruit nearer the bottom of the tin. Was so looking forward to it. But I think it’s made some of the batter under cooked. Such a shame and a waste of money. Maybe making it with lesser raspberries?
If some of the batter was ‘under cooked’, it needed to be in for longer… I’ve made the cake several times before posting, and I’ve never had an issue with the weight of fruit. Sometimes fruit can sink, and it happens… but as you can see from the photos, mine was evenly baked throughout!
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.
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?
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
I refuse to measure anything in cups or spoons, as it’s incredibly inaccurate.
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?
Use either! x
Looks lovely!
Do you chop the raspberries before incorporating them in the mix? Or just leave them whole?
Just leave them whole!
Please post more loaf recipes! I love how easy and quick they are! Can’t wait to try this x
That’s the plan! And I hope you love it!
Can you use frozen raspberries for the cake .
Yep, as mentioned in the post.
Looks so yummy!
Thank you!!
Could I do this as a tray bake? If so what would the quantity of ingredients be please?
I will be posting a traybake version in the future. x
I’m thinking a bit of lemon curd mixed in might be quite nice too?
Thanks for the recipe
It’s up to you! I think it would be better on top.
Substitute for 200g selfraising flour please. 2 tsp baking powder?
Do you mean with plain flour? I would use 1.5tsp.
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 ?
Thank you! And I’m sure you can!