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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.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 543 kcal
Course: Snacks , Bread
Cuisine: British

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
    Cup of Yum
  1. 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.
  2. 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.
  3. Toss the raspberries with the tablespoon of flour. Gently fold the white chocolate chunks and raspberries into the batter.
  4. 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.
  5. 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
  1. 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
  1. 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

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

% 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.