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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Is it possible to add food colouring to this buttercream due to it having chocolate in it?
Hello! yes it is just make sure to use a good quality food colouring such as wilton, sugarflair, progel, or coloursplash x
Made for the 1st time yesterday and it was a hit. Will definitely be making this again.
So glad you loved it!xx
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!
Yes!! x
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?
Unfortunately it will with the white chocolate – you can try a slightly salted butter, or a completely different type of topping xx
My cake collapsed in the middle after taking it out and cooling and was very wet and oily? any idea why
That sounds under baked – the raspberries can sometimes bring much more moisture than other times so that can cause a problem x
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
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
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.
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
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?
Hiii! Try coating the raspberries in flour and only add them to the top of the cake before baking!x
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?? 🙂
The quantities are a little different because of the additional weight in this cake of the raspberries and chocolate! x
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?
That should be okay as you are beating into a buttercream! x
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
I would say freeze dried gives the best bake because there is no moisture risk! x
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
I’m not 100% sure on timings I am afraid, but it would work without the raspberries in a mini loaf tin! xx
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 🤩
You can try the flouring technique to help prevent it! x
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
Sorry I mean 6 inch 4 inch deep apologies
I really have no idea I’m afraid! Sorry!
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.
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?
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
I’m afraid I do not, sorry!