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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

White Chocolate Raspberry Loaf Cake!

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

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.

221 Comments

  1. Danielle matthews on September 10, 2021 at 10:57 pm

    Could you put the dried raspberry’s in the cake mix to stop it going soggy ?

    Also want make for my daughter for a cake – to make it 2 layered I will double everything
    What do you suggest putting in the middle ?

    I thought maybe fresh cream and raspberry’s ?

  2. Perri Grant on September 5, 2021 at 9:33 pm

    Hi, can this cake be frozen (before it’s decorated obviously)? Thanks in advance

  3. Colette Burton on September 1, 2021 at 12:02 pm

    My daughter has a gluten intolerance can this be made with gluten free flour and would I need to change the recipe in Amy way?

  4. Jenny on August 19, 2021 at 9:49 am

    Hi, can I use 3 large eggs instead of 4 medium?

    • Scarlett on September 3, 2021 at 7:14 pm

      Hey! I did and mine turned out fine! all the rest of the ingredients stay the same x



    • Ambar on September 17, 2021 at 5:23 pm

      A good trick is to weigh the eggs and then match the flour, sugar and butter to that weight! It took me a few years to grasp the trick but ever since then baking has become so much easier, no matter how many eggs I have in the fridge! 🙂



  5. Bev Davies on August 13, 2021 at 9:49 pm

    5 stars
    Made this today and it is absolutely delicious, unfortunately my raspberries did sink to the bottom but didn’t affect the taste. I used a cream cheese frosting for the topping instead of buttercream 😘

    • Jane's Patisserie on August 16, 2021 at 12:39 pm

      Hiya! Yes unfortunately this can happen sometimes. Next time try and coat the raspberries in flour and see if that helps!x



    • Hina rizwan on August 27, 2021 at 2:28 pm

      Fresh raspberries to be used in the batter? And we can add strawberry if raspberries not available



  6. Charlotte Jennings on May 20, 2021 at 1:18 pm

    5 stars
    Hiya I love your cakes and am super excited to make this one. Just wondering if I could make this into a traditional 2 layer round cake for a birthday? Do you think I could just double the recipe? Or better to stick with the loaf? Thank you

    Charlotte

  7. Susie on April 22, 2021 at 2:01 pm

    Could I omit the raspberries and swirl through some raspberry jam instead? Would the recipe still work or would I need to reduce the cooking time as less moisture from the fruit?

    • Jane's Patisserie on April 26, 2021 at 1:41 pm

      Hey! Yes the jam should work xx



  8. Niamh on April 21, 2021 at 1:11 pm

    5 stars
    Love this recipe, my daughter wants it as her birthday cake, could i make this like a victorian sponge – 2 layers? Any idea what measurements i might need for this?

  9. Ellie on April 19, 2021 at 9:41 am

    5 stars
    Absolutely love baking this loaf cake! I have baked it twice now and is a hit with my family everytime – they’re always asking me to make it again! Also really easy to follow…. I only made it yesterday and it’s already nearly gone!🙂

    • Jane's Patisserie on April 19, 2021 at 5:13 pm

      Hey! Ahh this is such a lovely message. Thank you so much I am so pleased you enjoyed it!xx



  10. Elaine on April 17, 2021 at 8:28 pm

    Hi Jane,

    I was wondering what size round cake tin these measurements would be for? Is it 8 inch?

    Thanks! Love your recipes!

  11. Ruth Lambert on April 11, 2021 at 1:12 pm

    5 stars
    Our favourite recipe ☺️My daughter loves it and she is so fussy

  12. Lize on April 3, 2021 at 1:47 pm

    Am disappointed as gas mark not given , so I had to go searching for conversion , not everyone has an electric oven

    • Jane's Patisserie on April 3, 2021 at 9:49 pm

      And I have never baked with gas ovens..



    • Lilly on August 15, 2021 at 12:40 pm

      5 stars
      Gas Mark 4 for those that can’t use google to convert…….

      Thank you Jane this recipe is one of my favourites ❤️



  13. Janet on March 28, 2021 at 8:51 pm

    5 stars
    Is it possible to add food colouring to this buttercream due to it having chocolate in it?

    • Jane's Patisserie on March 29, 2021 at 2:35 pm

      Hello! yes it is just make sure to use a good quality food colouring such as wilton, sugarflair, progel, or coloursplash x



  14. Lisa Major on March 24, 2021 at 10:20 am

    5 stars
    Made for the 1st time yesterday and it was a hit. Will definitely be making this again.

    • Jane's Patisserie on March 27, 2021 at 11:06 am

      So glad you loved it!xx



  15. Jen on March 20, 2021 at 1:00 pm

    Hiya – would salted butter be ok to use for the sponge and icing? I guess it might be nice if you like things a bit less sweet? Thanks!

    • Jane's Patisserie on March 22, 2021 at 4:23 pm

      Yes!! x



    • Anna strawson on April 11, 2021 at 1:13 pm

      4 stars
      I made this for the first time last night. It was delicious. I did find the topping very sweet tho is there any other recommendations wud suggest trying?



    • Jane's Patisserie on April 13, 2021 at 8:33 pm

      Unfortunately it will with the white chocolate – you can try a slightly salted butter, or a completely different type of topping xx



  16. DAMIAN KOBUS on March 19, 2021 at 11:10 am

    My cake collapsed in the middle after taking it out and cooling and was very wet and oily? any idea why

    • Jane's Patisserie on March 22, 2021 at 4:30 pm

      That sounds under baked – the raspberries can sometimes bring much more moisture than other times so that can cause a problem x



  17. Rashi on March 17, 2021 at 10:58 am

    hi

    I tried this recipe, the taste was heaven, however despite baking at 160 c for 60 minutes i felt my cake was not cooked that well and also my cake sunk in the middle when left for cooling. please can you advise what could have gone wrong. I want to bake again for my birthday on saturday

    • Jane's Patisserie on March 27, 2021 at 2:12 pm

      Hello! I’m so sorry I have only just seen this. This normally means a cake is under baked but also moisture from the raspberries may have meant it needed bit longer/got a bit soggy. x



  18. Rashi on March 15, 2021 at 2:40 pm

    5 stars
    hi Jane

    I tried this recipe and it tasted awesome. However there was some problem, my cake raised well whilst baking but when left for cooling it sank from the middle. And second depsite baking at 160 c for 60 minutes I felt the cake was a bit moist/watery. Please can you guide me as i really want to make this cake again pls.

    • Jane's Patisserie on March 23, 2021 at 3:20 pm

      This is normally down to the raspberries – the best way to fix this is to use 20g freeze dried raspberries instead of fresh or frozen x



  19. Brittany on March 14, 2021 at 1:00 am

    4 stars
    Great tasting cake and easy to follow recipe. But made it twice and both times the raspberries have sunk to the bottom so has made cake too soggy and breaks apart when coming out of the loaf tin. Any tips?

    • Jane's Patisserie on March 15, 2021 at 11:46 am

      Hiii! Try coating the raspberries in flour and only add them to the top of the cake before baking!x



  20. Katie on March 9, 2021 at 4:59 pm

    I made your lemon drizzle loaf cake last week and it went down an absolute treat so firstly thankyou! Secondly, would there be any issues using the same quantities as the lemon drizzle loaf for eggs/flour/sugar/butter as that recipe worked really well for me. I understand the cake will be a little bigger than this one or is there another reason that the quantities of those are different?? 🙂

    • Jane's Patisserie on March 10, 2021 at 8:58 pm

      The quantities are a little different because of the additional weight in this cake of the raspberries and chocolate! x



  21. Akbar on March 3, 2021 at 1:22 am

    This looks super amazing. I am wanting to colour the white chocolate frosting and i have gel based colours. Will that be ok? Or would that make the white chocolate in the buttercream sieze up?

    • Jane's Patisserie on March 3, 2021 at 9:14 pm

      That should be okay as you are beating into a buttercream! x



  22. Rebecca McKeown on March 2, 2021 at 9:59 pm

    Hi Jane going to try this out tomorrow, would you say that frozen, fresh or freeze dry raspberries give the best results? Does the type affect the taste at all? Thank you

    • Jane's Patisserie on March 3, 2021 at 8:16 pm

      I would say freeze dried gives the best bake because there is no moisture risk! x



  23. Katy on January 27, 2021 at 8:06 pm

    Hi Jane,
    Firstly I found your website last year and absolutely love your recipes! Thank you!
    My son has just asked for a white chocolate cake this weekend, but no raspberries for him. I thought I might use my mini loaf tins to do some with and some without. Any thoughts on whether this would work and any variations I should make on temperature or time? If not I’ll wing it!
    Thanks, Katy xx

    • Jane's Patisserie on January 28, 2021 at 7:18 pm

      I’m not 100% sure on timings I am afraid, but it would work without the raspberries in a mini loaf tin! xx



  24. Mantha on January 25, 2021 at 4:18 pm

    4 stars
    1st time baking a loaf cake. Raspberries sank to the bottom and had a very soggy base. I’ll definitely use freeze dries next time. But what can I do to stop this or fix it?
    Thanks Jane 🤩

    • Jane's Patisserie on January 28, 2021 at 7:35 pm

      You can try the flouring technique to help prevent it! x



  25. Martha on January 18, 2021 at 8:21 pm

    5 stars
    Hi Jane love this cake. If we’re to use 2 pme 4inch tins would the same measurements work and how would the timings differ so you think? Any help is greatly appreciated!

    Thank you
    Martha

    • Martha on January 18, 2021 at 8:22 pm

      Sorry I mean 6 inch 4 inch deep apologies



    • Jane's Patisserie on January 19, 2021 at 6:48 pm

      I really have no idea I’m afraid! Sorry!



  26. Emily on January 16, 2021 at 12:31 pm

    5 stars
    Made this cake quite a few times now it’s lovely. I doubled the ingredients and make a 2 tier cake with white chocolate drip and it went down a treat.

    • Amara on March 17, 2021 at 8:05 pm

      Hi Emily! I am wanting to do similar… what size tin did you use? And by 2 tier do you mean a sandwich cake with two layers or two whole cakes on top of each other?



  27. Hannah on January 13, 2021 at 11:38 am

    Hi Jane, I’m looking forward to making this cake on the weekend but just wondering if you know roughly how many calories are per serving? No worries if not

  28. Claire on January 12, 2021 at 2:33 pm

    Hi Jane
    Would there be a way of adapting this to make it just a plain vanilla loaf cake? And would it work using oreos?

    • Jane's Patisserie on January 13, 2021 at 12:20 pm

      If you leave out the raspberries and white chocolate it would be plain – but yes oreos would work like in my cookies n cream cake x



  29. Sumera on December 20, 2020 at 9:28 pm

    Hi Jane! I really want to try this cake but was wondering if I can add ground almonds and almond extract to it? I love bakewell so want to experiment with the almond flavour with the raspberry and white chocolate. What quantities shall I use? Also will you be doing a traybake version as per your comment below? I bake for colleagues and family and traybakes are just so much easier to transport! A final note, I love love love cardamom In cakes, what recipes of yours can I add it to? I’ve added it to a coffee and walnut cake and also a pistachio cake with a lemon drizzle. I suppose I food add it to your pistachio white chocolate cake? Thanks for posting such scrumptious recipes and have a fab Christmas!

    • Jane's Patisserie on January 1, 2021 at 12:11 pm

      1-2tsp Almond extract for sure as that is simple, ground almonds will change the texture somewhat but would still be tasty, but any more ingredients and it will definitely be too much for the tin so I’m not sure on quantities! And I will begin the future doing one yes. And any recipe that you think would work such as the pistachio one x



  30. Paige on December 8, 2020 at 7:38 am

    5 stars
    Lovely cake and instructions are so easy to follow! I think next time I’ll use white chocolate chunks instead!

  31. Hannah on December 7, 2020 at 9:14 pm

    4 stars
    I need to try this one again as I followed the recipe but the cake was very overcooked so would put in for a shorter period next time. Otherwise it was lovely, even the dog thought so as she managed to grab half 🙈

  32. Wai on December 7, 2020 at 8:38 pm

    4 stars
    Made this recipe several times now. Very rich and decent and moist… Great easy to follow recipe

  33. Neha on December 7, 2020 at 8:12 pm

    4 stars
    I was shocked by how greasy this cake was – I wish I’d read more of the comments before baking this and used larger white choc chunks rather than shop bought choc chips! Had to dab the cake with several bits of kitchen towel to soak up the grease. Luckily it dried out by the next day and you couldn’t tell. Apart from that I loved this cake. It took a bit longer to cook in the middle for me but I wrapped the top in foil to prevent it burning and this did the trick and left in the oven for an extra 10-15 mins. It was still moist in the middle and so yummy. The white choc buttercream was heavenly. Can’t wait to try this recipe again taking the above into account!

    • Jane's Patisserie on December 7, 2020 at 8:17 pm

      Ahh yes – I hate how white chocolate can do that! Glad it sorted out in the end and you liked the taste! xx



  34. Abi on December 2, 2020 at 7:06 pm

    5 stars
    So yummy! I made it into a 2 tier birthday cake for my husband so i did a little more buttercream and added jam, he loved it and so did my work colleagues. Thank you for another great recipe 😀

    • Amara on March 18, 2021 at 6:18 am

      Can I ask what sized tin you used and if yiy changed quantities? Thanks.



  35. Emil on November 22, 2020 at 10:39 am

    5 stars
    Hello Jane 🥰 I’ve made this loaf recipe so many times now and it’s absolutely beautiful, always a hit with the family. I’m wanting to make this sponge into a 6” four layer cake. What quantities would you recommend? Thanks!

  36. Hannah on November 6, 2020 at 1:08 pm

    Hi Jane,

    This looks delicious! Would this work with Gluten Free self raising flour?

    Thanks
    Hannah

  37. Jade on October 29, 2020 at 10:27 pm

    Hi , I’ve been asked to make this a a three tier cake, should I use your Victoria sponge celebration cake recipe then add in the white choc chips and raspberries?

  38. Sam on 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
    🌺

    • Jane's Patisserie on 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



  39. Holly on 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

  40. Gale on 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.

    • Jane's Patisserie on 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



  41. Karen Tyler on 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

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

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



  42. Shirley on 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 🤗

  43. Emma on 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 ☺️

    • Jane's Patisserie on 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



  44. Marjan on 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

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

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



  45. Yara on August 5, 2020 at 11:54 pm

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

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

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



    • Fehmida Mohamed on 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



  46. Claudia on 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

    • Jane's Patisserie on 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 on 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 😋😋🤤🤤



  47. Jaz on July 17, 2020 at 5:48 pm

    5 stars
    Could this be made into a tiered cake?

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

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



  48. Charlotte on 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!

    • Jan Robinson on 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.



  49. Lesley on July 10, 2020 at 11:15 am

    Hi Jane, can you freeze this beautiful cake please

  50. Saskia on 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 🙂

    • Jane's Patisserie on 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



  51. Manisha on June 15, 2020 at 4:48 pm

    5 stars
    Hi,

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

    • Lisa O on 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!



  52. Abi on 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.

  53. Noor on 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)?

    • Jane's Patisserie on 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!



  54. Vanessa Baker on 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.

  55. Soph on 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

    • Jane's Patisserie on 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



  56. Clarrie on 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!)

    • Lucy on 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 on June 9, 2020 at 10:43 pm

      Lovely



  57. Elen on 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

  58. Sinead on June 6, 2020 at 10:13 pm

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

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

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



  59. Sophie on June 6, 2020 at 6:13 pm

    How long does this cake last for? Xx

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

      3-4 days! x



    • Sophie on 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 on 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



  60. Alison McIntyre on 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

    • Jane's Patisserie on 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!!



  61. Karen on 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…

    • Jane's Patisserie on 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!



  62. Jessica on 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!

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

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



  63. Abbi on 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?

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

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



  64. Chris on 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.

    • Jane's Patisserie on 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 on September 24, 2020 at 8:14 pm

      5 stars
      Can you frezze this cake once baked ?



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

      Yes!



  65. Isabella on May 17, 2020 at 8:14 pm

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

  66. Áine on 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

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

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



  67. Racheal on May 16, 2020 at 6:19 pm

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

  68. Harriet on 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 😂

  69. Catriona Wojcik on 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!

  70. María José on May 8, 2020 at 12:16 am

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

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

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



  71. Zalish on May 7, 2020 at 6:17 pm

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

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

      Theres a cupcake version on my blog already!



  72. Anne on 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!

    • Jane's Patisserie on 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!



  73. Lois on 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.

  74. Gemma on 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! 🙂

  75. Amy on 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 🙂

  76. Pamina on 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!

  77. Bethany Ransley on May 4, 2020 at 11:48 am

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

  78. Jackie Dunlop on 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

  79. Sophie on May 4, 2020 at 9:35 am

    5 stars
    Amazing

  80. Amy on 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.

    • Maria on 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 on 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



  81. Sheena Sahota on 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

  82. Hannah Winter on May 3, 2020 at 9:18 pm

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

  83. Amy on 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

  84. Stuart Bruton on 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 😉

  85. Mel on 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?

    • Jane's Patisserie on 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!



  86. Isolation2020 on 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.

    • Jane's Patisserie on 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!



  87. Fiona on April 29, 2020 at 5:27 pm

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

  88. Bethany Lee on 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?

  89. Christina on 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.

  90. Emma on 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!

  91. Maryam on 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

  92. Jackie on 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?

    • Jane's Patisserie on February 25, 2020 at 8:03 pm

      I add it all in at once as written!



  93. Chris on 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!

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

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



  94. Deborah on 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.

  95. Charlotte on 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.

    • Jane's Patisserie on 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



  96. Abby on 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 on October 28, 2019 at 6:48 pm

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



  97. Sandy on October 24, 2019 at 9:47 pm

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

  98. Greer Minns on 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 on October 15, 2019 at 9:16 am

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



  99. Nadia Eaton on 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

  100. Sarah on 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

    • Jane's Patisserie on 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



    • Annie on March 7, 2021 at 7:30 am

      Hi, I made this cake last night and it needed an extra 20 minutes in the oven as it was still raw in the middle at 55mins. It now means that it is burnt on the outside. I covered it up with foil for the last 20mins but still burnt,have you got any advice as I followed the recipe exactly!
      Thanks.



  101. Lauren Crowley on 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 on October 2, 2019 at 8:41 am

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



  102. Karen on 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 on 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!



  103. Mandy on 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 on 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.



  104. Joanne on 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.

    • Jane's Patisserie on 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!



  105. Andrea on 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 on 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!)



  106. Ruth Machado on 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 🎉

  107. Theresa on 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 on 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?



  108. Diane Peterson on 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 on September 5, 2019 at 8:19 am

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



    • Melis on 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.



  109. Michelle Hurst on 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?

  110. Rhona Wilson on 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?

  111. Amy Williams on 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 on August 31, 2019 at 7:43 pm

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



  112. Miriam on August 31, 2019 at 6:53 pm

    Can you use frozen raspberries for the cake .

  113. ellameilyn on August 31, 2019 at 4:24 pm

    Looks so yummy!

  114. Tracey on 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 on August 31, 2019 at 6:08 pm

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



    • Josh on May 23, 2020 at 10:45 am

      Any tips on making the buttercream without a mixer? Thanks



    • Jane's Patisserie on 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!



  115. Natalie Dawn on 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 on August 31, 2019 at 1:14 pm

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



  116. Noor Fatima on August 31, 2019 at 9:13 am

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

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

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



    • Liah on December 12, 2020 at 3:51 pm

      Hi Jane,
      I was wondering if I could turn this cake into a swiss roll? Do you think it will work? If so, please advise on the measurements or how long to bake it for. Thanks in advance!! 🙂



    • Jane's Patisserie on December 12, 2020 at 5:05 pm

      Not this recipe – I would say you need to look for a Swiss roll sponge recipe, but then fill it with the topping from this cake.



  117. Kate on 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 ?

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