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!
White chocolate and raspberry
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
The loaf cake
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 hey 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.
The Tin
One thing about baking loaf cakes, is that the tin can be the bit to let you down, almost straight away. 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 – I wish there was consistency within these, but unfortunately there is not. The main rule to follow is, only fill your tin 2/3 full, and adjust the baking time slightly if you don’t use all of your mixture.
Raspberries
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 – and you can also switch the raspberries to freeze dried raspberries to make it even easier.
Say you wanted to have a delicious berry bake, but you didn’t crave raspberries, you can also use any other berry you like. I have tried this bake with blueberries, blackberries, strawberries and even a combination as it happens to be what I had in the fridge – and it worked wonders. Also, adding a little lemon zest to the sponge can be delicious.
White Chocolate
The cake mix itself is just a regular basic cake sponge. It’s the best kind of 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.
I decided to flavour the sponge slightly with some white chocolate chips, instead of melted the chocolate into the cake mixture. I wanted to make sure that the cake mix was light and fluffy and sometimes I find adding melted chocolate can make it a bit dense. However, you can easily leave the white chocolate chips out of this bit as it is in the decoration quite heavily.
Decoration
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 prettty. You can buy the freeze-dried raspberries online, or in stores such as Waitrose, Lakeland, or Sainsburys.
Tips & Tricks
- This cake will last for 3+ days once baked
- You can freeze this cake for 3+ months
- I use this loaf tin in this recipe
- I use this piping tip for the decoration
- I use these freeze dried raspberries
If you struggle with fruit sinking in your bakes, you can coat the berries and white chocolate chips lightly in some extra flour before mixing into the cake mix. You can also sprinkle some of the berries on top of the cake in the tin.
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!
Ingredients
Cake
- 200 g unsalted butter
- 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 180ºc/160ºc fan, and line a 2lb loaf tin with parchment paper!
- Beat together the butter and sugar until light and fluffy.
- Add in the self raising flour and eggs and beat again until smooth and lovely
- Fold through the 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 the white chocolate until smooth, and leave to cool.
- Beat the butter in a mixer for a few minutes so it's really smooth.
- Add in the icing sugar and beat again until 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
- This cake will last for 3+ days once baked
- You can freeze this cake for 3+ months
- I use this loaf tin in this recipe
- I use this piping tip for the decoration
- I use these freeze dried raspberries
ENJOY!
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J x
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Hi!! Looks very good ! Can I replace caster sugar with regular granulated sugar ?
You can certainly give it a go – I just prefer caster sugar for these sort of cakes!
Can this recipe be used in a cake tin or in cupcakes instead?
Theres a cupcake version on my blog already!
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!
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!
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.
I made this on the weekend and it was delicious! The recipe was easy to follow and it was quick to make! 🙂
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 🙂
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!
Tried this recipe the other day and it’s gone down a treat! Absolutely delicious 😍
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
Amazing
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.
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!
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
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