White Chocolate Raspberry Loaf Cake
User Reviews
5.0
9 reviews
Excellent
White Chocolate Raspberry Loaf Cake
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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.
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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
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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.
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.
- 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 Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Trans Fat
1g
Cholesterol
119mg
(40%)
Sodium
239mg
(10%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
798IU
(16%)
Vitamin C
4mg
(4%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 239mg | 10% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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