White Chocolate Raspberry Loaf Cake
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.
Servings: 12 slices
Calories: 543kcal
Ingredients
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
Instructions
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.
Video
Notes
- 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.
Nutrition
Calories: 543kcal | Carbohydrates: 64g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 239mg | Potassium: 125mg | Fiber: 2g | Sugar: 46g | Vitamin A: 798IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg
