White Chocolate Raspberry Loaf Cake!
*This post may contain affiliate links. Please see my disclosure for more details!*
A simple and delicious white chocolate raspberry loaf cake with white chocolate buttercream frosting and fresh raspberries!
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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 😀
Can I ask what sized tin you used and if yiy changed quantities? Thanks.
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!
Hi Jane,
This looks delicious! Would this work with Gluten Free self raising flour?
Thanks
Hannah
Yes!!
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?
Yes you can do! x
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
🌺
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
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
Yes!
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.
Unfortunately I do not measure in cups as I find it extremely unreliable, and baking needs to be accurate. x
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
Ah that’s so lovely! I’m so glad!
OMG made this yesterday for my local coffee shop. Took it in at 9am today and was all sold by midday / a hit 🤗
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 ☺️
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
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
Yes it would definitely be lighter with baking powder! I’d add about 1-1.5tsps! x
Hi pretty jane💗💗 200g flour = 2 cups of flour and thank you so much 💗💗💗
I don’t measure in cups as it’s extremely unreliable, sorry.
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