White Chocolate Raspberry Loaf Cake

A Simple and Delicious chocolate Raspberry Loaf Cake with chocolate Buttercream topping and contemporary Raspberries! 

The sweetness of chocolate with the freshness and sharpness of Raspberry makes such an exquisite combination that I simply can’t avoid.

White Chocolate Raspberry Loaf Cake
White Chocolate Raspberry Loaf Cake

This beauty could be a wedding of assorted totally different ideas. I continuously suppose loaf tin cakes area unit almost like bundt tins in a very manner, as they take associate age to bake, however area unit very easy to decorate! This beauty takes associate hour to bake within the kitchen appliance, and it’s not even that huge in size! 

For this cake, I used contemporary raspberries, as I simply like to bake with them. Also, it’s summer, thus they’re in season which suggests they style amazing! You'll strive frozen raspberries, however they will typically build the cake take a bit longer to bake!

White Chocolate Raspberry Loaf Cake


  • 200 g Caster Sugar
  • 200 g Self Raising Flour
  • 4 Medium Eggs
  • 200 g Raspberries
  • 200 g Unsalted Butter/Stork
  • 150 g White Chocolate Chips/Chunks


  • 250 g Icing Sugar
  • 125 g White Chocolate
  • Raspberries
  • 125 g Unsalted Butter (room temp)
  • Freeze Dried Raspberries
  • White Chocolate Chips

For the Cake:

  1. Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
  2. Beat together your Butter and Sugar until light and fluffy.
  3. Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!
  4. Fold through your Raspberries and White Chocolate!
  5. Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
  6. Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Decoration:

  1. Melt your White Chocolate until smooth, and leave to cool.
  2. Beat your Butter in a mixer for a few minutes so it's really smooth.
  3. Add in your Icing Sugar and beat again till smooth!
  4. Add in the White Chocolate and beat again.
  5. Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!
  6. Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!

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