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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I just made it and I came out a little greasy. Any tips?
What white chocolate did you use? I find some brands make it greasy and others don’t!
:if wanted to make this cake with a cake mix what flavour would you recommend lemon cake then add raspberries or vanilla then add the lemon and raspberry
Want to try this but could you convert the recipe into cups and ounces tsp
Thankyou look forward to seeing the measurements …
Absolutely loved this. One of the best I’ve had
Would I need to change anything to make it as a traybake?
There is a traybake recipe if you search for it, you can also see the link for it just above these questions
I get so many compliments on this cake from all those that take a slice. Your recipe is so easy to follow and my cake always turns out well. Thank you Jane.
This looks so good! What a great combination of flavors!
I used this recipe last week, however I used blueberries and added some lemon extract, cake was delicious
Hi Jane!
Could I use this recipe but bake in a sheet pan? The same size used for your brownie recipe. Also, could I use the same base recipie but swap raspberries for lemon zest?
Thanks!
Hi Jane
Just went to make the buttercream but when I put the white chocolate in it curdled 🙁
Any idea what I done wrong
Cake tastes amazing tho
Oh no! This might be a temperature problem. Try and fold the white chocolate through rather than mix it in and see if that helps, or add a smidge of double cream to bring it back x
Hi Jane,
Was wondering if could use this recipe and split the mixture into twelve mini loaf cake tin or would I need to have less of something!
Thanks x
This should be fine, enjoy! x
Did you make it for less time if doing mini ones?
Hi Jane,
Can I swap the white chocolate chips for either milk or dark chocolate instead?
Hiya! Yes this should be fine! Enjoy! x
Hi Jane,
Unfortunately I couldn’t get any raspberries, so will strawberries work in the cake instead?
Hiya! I personally have not tried this, tough it is definitely worth a go! Let me know how it goes! x
Absolutely divine! Such an easy recipe, and the cake comes out moist with a perfect crumb. I made two 6” rounds from one batch and they baked up perfectly. I wanted a denser cake to hold up to decorating. My layers were quite thick (approx 2”) so I think you could easily get two 8” or 9” layers of a normal thickness from one batch. So scrumptious!
I made a 7in deep round one, baked beautifully. at gas 4 for 70 minutes. I tossed the raspberry in flour and they. haven’t sunk
Hi Jane, always love your recipes. Do you think I could do 1.5 of the recipe and make a round cake? I know you’ve been asked a few times – just thought worth a shot 😉
Hiya! I have a recipe for a white chocolate and raspberry cake in my book! Hope this helps! x
Which book please Jane?
Do you just pipe the buttercream straight on top of the baked loaf cake or do you cut the top off/do a crumb coat?
Would the cake be sweet enough without the icing and potentially white chocolate just drizzled over the top?