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 want to bake this cake for a friend’s birthday as a smaller size round tin (either 4.5″ or 6″ as it’s for two people) and wondered what quantity of the ingredients would work best for either of those sized tins? Thank you!
I made a 6” with the same recipe was enough. I used fried diced raspberries this time. Hope it came out ok for you
*freeze dried raspberries
Hi jane,
If I want to turn this into a two tier cake (simile size to the back to basics one) what sort of measurements would I use?
Thanks,
Jane
W would love to know the answer to this as I’m malign one for my mumma birthday!!
If using freeze dried raspberries in the cake is 200g too much? I added about 50g and the cake has so much raspberry in it!! Eek.
Far too much – you only need about 20g worth. x
Could you put the dried raspberry’s in the cake mix to stop it going soggy ?
Also want make for my daughter for a cake – to make it 2 layered I will double everything
What do you suggest putting in the middle ?
I thought maybe fresh cream and raspberry’s ?
Hi, can this cake be frozen (before it’s decorated obviously)? Thanks in advance
For sure!
My daughter has a gluten intolerance can this be made with gluten free flour and would I need to change the recipe in Amy way?
Hi, can I use 3 large eggs instead of 4 medium?
Hey! I did and mine turned out fine! all the rest of the ingredients stay the same x
A good trick is to weigh the eggs and then match the flour, sugar and butter to that weight! It took me a few years to grasp the trick but ever since then baking has become so much easier, no matter how many eggs I have in the fridge! 🙂
Made this today and it is absolutely delicious, unfortunately my raspberries did sink to the bottom but didn’t affect the taste. I used a cream cheese frosting for the topping instead of buttercream 😘
Hiya! Yes unfortunately this can happen sometimes. Next time try and coat the raspberries in flour and see if that helps!x
Fresh raspberries to be used in the batter? And we can add strawberry if raspberries not available
Hiya I love your cakes and am super excited to make this one. Just wondering if I could make this into a traditional 2 layer round cake for a birthday? Do you think I could just double the recipe? Or better to stick with the loaf? Thank you
Charlotte
Could I omit the raspberries and swirl through some raspberry jam instead? Would the recipe still work or would I need to reduce the cooking time as less moisture from the fruit?
Hey! Yes the jam should work xx
Could this be make in a round tin instead? If so, what would be the ingredients measurements for an 8inch tin?
Love this recipe, my daughter wants it as her birthday cake, could i make this like a victorian sponge – 2 layers? Any idea what measurements i might need for this?
Hi did you ever try this and did it work out OK? I’m keen to try this as a sandwich cake this wknd
Hiya! You can find my White Chocolate and Raspberry Cake recipe in my book – hope this helps! x
Absolutely love baking this loaf cake! I have baked it twice now and is a hit with my family everytime – they’re always asking me to make it again! Also really easy to follow…. I only made it yesterday and it’s already nearly gone!🙂
Hey! Ahh this is such a lovely message. Thank you so much I am so pleased you enjoyed it!xx
I love this cake, it’s one of favourites. How could I make this as a traybake instead?
Hi Jane,
I was wondering what size round cake tin these measurements would be for? Is it 8 inch?
Thanks! Love your recipes!
Hi can I use frozen raspberries in the cake mix? Would it be the same weight?
Hiya! I personally have not tried this – but its definitely worth a go at the same weight! Enjoy! x
Our favourite recipe ☺️My daughter loves it and she is so fussy
Am disappointed as gas mark not given , so I had to go searching for conversion , not everyone has an electric oven
And I have never baked with gas ovens..
Gas Mark 4 for those that can’t use google to convert…….
Thank you Jane this recipe is one of my favourites ❤️