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. 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?
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.
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!
Ahh yay! So glad it was a hit!
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
Yes 3 large!
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?
I add it all in at once as written!
Hi Jane! Love your recipes! Thanks a lot for them! I’m just wondering could this be adapted for an 8” layer cake?
Thanks!
Hiya! I have an 8″ version in my first ebook! x
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.
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.
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
Hi Jane, if I baked this for an event in 2 days, will this be ok or is best baked the day before?
It would be fine for the two days – but fresher the better generally with cakes!! x
Easy to make, and no issue with fruit sinking! So tasty.
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!
Awh that’s amazing! I’m so glad they all liked it!
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
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
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
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.
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
Thank you so much!! So glad you liked it!! xx
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 😊
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!