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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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
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
Hey! Ah yes it would definitely freeze – make sure to wrap it well (once fully cooled) and it’ll be fine! X
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 😋😋🤤🤤
Could this be made into a tiered cake?
It can be – use my other tiered cakes as guidance for quantities!
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!
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.
Hi Jane, can you freeze this beautiful cake please
Yes you can!!
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 🙂
Hey! Ah yes it should do! I have a white chocolate ganache on my Biscoff Drip Cake which is probably worth looking at xx
Hi,
I was wondering how I could possibly make this recipe eggless?
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!
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.
Hello! was wondering which type of white chocolate you recommend for the loaf, baking chocolate (dr oetker) or supermarket brands (lindt)?
I use cooking chocolate from Callebaut – but if I was to use something from the supermarket it would be cooking chocolate, or supermarket own!
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.
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
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
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!)
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!
Lovely
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