This White Chocolate Raspberry Loaf Cake is easy to make but tastes very special! Dress it up with white chocolate buttercream and fresh raspberries or keep it simple with glaze.
Check out my Raspberry White Chocolate Cheesecake!
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There’s something so wholesome and old-fashioned about loaf cakes… They are simple to make and humble to look at – most of the time! As you know I like dressing loaf cakes to go to the ball…
And this White Chocolate and Raspberry Loaf Cake is so special frosted with buttercream and topped with fresh raspberries. White Chocolate and raspberries is a marriage made in heaven of course – just check out these easy raspberry white chocolate muffins!
The tartness of the berries balances the sweetness of white chocolate which can be a bit cloying on its own.
This cake contains white chocolate chunks and fresh raspberries in the batter and white chocolate buttercream frosting on top.
How to Make My White Chocolate Raspberry Loaf Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
You won’t believe how easy it is to make – simply beat all cake ingredients together using a hand or stand mixer, fold in the white chocolate chunks and raspberries then bake. Make sure the ingredients are room temperature so that the batter doesn’t curdle.
Put the self raising flour and sugar in a mixing bowl and stir together. Add the eggs, softened butter and vanilla extract. Beat on slow speed to combine the ingredients then increase the speed and beat until the batter is completely smooth, adding the milk halfway through.
Fold the chocolate chunks into the batter. I used Dr Oetker chocolate chunks which keep their shape when baked.
Toss the raspberries in a little flour and then gently fold into the batter. I prefer using fresh raspberries in this recipe instead of frozen. Fruit tends to sink to the bottom of cakes – if the raspberries are large, you might want to slice them in half.
Transfer the batter into a lined 900g (2lb) loaf tin and level. Bake for 60-65 minutes until the cake is well risen and firm to the touch. Cool in the tin for 5 minutes then turn out to a wire rack to cool.
Decorating your Raspberry Loaf Cake
This cake is lovely left plain or simply dusted with a little icing sugar. If you want to dress it up you can drizzle it with a simple glaze or with melted white chocolate.
I added a white chocolate buttercream, white chocolate curls and fresh raspberries to create a very pretty cake that’s perfect for Easter / Mother’s Day or simply as a treat!
This loaf cake is best eaten the same day you decorate it but can be kept in the fridge for up to two days.
You can also freeze the cake (without any frosting) for up to two months, wrapped well.
Try my favourite loaf cake recipes
Easy Lemon Drizzle Loaf Cake
Easy Fruit Loaf
HAVE YOU MADE MY WHITE CHOCOLATE AND RASPBERRY LOAF RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
White Chocolate Raspberry Loaf Cake
FOR THE CAKE
- 300 g (1 ½ cups) caster sugar (superfine sugar)
- 260 g (2 cups) self raising flour (self rising flour)
- 226 g (1 cup) softened unsalted butter or margarine (Stork)
- 4 medium eggs
- 1 tsp vanilla extract
- 1 tbsp milk
- 100 g (⅔ cups) white chocolate chunks
- 100 g (¾ cup) fresh raspberries
- 1 tbsp flour for the raspberries
WHITE CHOCOLATE BUTTERCREAM
- 100 g (⅔ cups) white chocolate chips melted
- 113 g (½ cup) softened unsalted butter
- 125 g (1 cup) icing sugar
- 1 tsp vanilla bean paste or extract
TOPPING AND DECORATION
- 100 g (¾ cup) fresh raspberries
- white chocolate curls or buttons
Make the cake
- Preheat the oven to 180C (350F) or 160F (220F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of milk and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
- Toss the raspberries with the tablespoon of flour. Gently fold the white chocolate chunks and raspberries into the batter.
- Spoon the cake batter into the prepared cake tin and level. Bake for 60-65 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Use the paper to lift the cake out of the tin and leave it to cool on a wire rack before adding any frosting.
Make the buttercream
- Beat the butter, icing sugar and vanilla together using a hand or stand mixer. Add the melted white chocolate and beat until the buttercream holds peaks
Decorate the cake
- Spread or pipe the buttercream on your loaf cake and decorate with fresh raspberries and white chocolate curls. Best eaten fresh but will keep in the fridge for a couple of days.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Make sure the self raising flour is fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.