My raspberry and white chocolate loaf cake is pure HEAVEN! A beautiful soft loaf cake, packed with plenty of white chocolate chips and fresh raspberries. This divine creation is then topped with a lighter than air, to die for white chocolate buttercream. And to finish it off, plenty more raspberries and white chocolate chips. Loaf cake heaven!
A match made in heaven!
Raspberries and white chocolate is surely one of the most gorgeous flavour matches ever. The beautiful sharp fruitiness of the raspberries pairs perfectly against sweet white chocolate. And the colours together too… just stunning!
Of course, if you prefer milk or dark chocolate with your raspberries, those work wonderfully too. And they can be swapped in this recipe easily too, so go ahead and customise this cake to how you like it!
What ingredients do I need to make this raspberry and white chocolate loaf cake?
- Butter: I prefer using unsalted butter as it means I can control how much salt goes into my bake more easily. Used in both the cake and the icing on top.
- Caster sugar: for sweetness in your raspberry and white chocolate loaf cake.
- Flour: I use plain/all purpose flour to make this loaf cake. I prefer adding raising agents separately, as with salt, so I can control the rise of my bake.
- Baking powder/bicarbonate of soda: the raising agents used in this raspberry white chocolate loaf.
- Salt: enhances the flavour of your bake. You will not taste it, don’t worry!
- Raspberries: beautiful pops of colour and flavour, and an essential part of this diving loaf! Used both within the cake and as part of the decoration on top.
- Yogurt: used to make your buttermilk as part of your wet ingreidents.
- Milk: I use whole/full fat milk. Used to make your buttermilk along with the yogurt.
- Eggs: helps with the structure of the loaf.
- White chocolate chips: for extra pops of chocolate with each bite, perfect for complementing the raspberries.
- Icing/powdered sugar: used in the buttercream icing for sweetness and stability.
- White chocolate: I use some melted white chocolate for an extra kick of yummy flavour!
What tools do I need to make a loaf cake?
- Loaf tin*: to bake your loaf cake in.
- Loaf tin liners*: to line your tin. You can use parchment paper too if you wish, but I find liners a much more hassle free option.
- Digital kitchen scales*: I always recommend using scales to weigh your ingredients out instead of measuring by volume using cups. This is purely for accuracy, which will result in better bakes. However, I do provide measurements in cups too, if this is your preference.
- Measuring spoons*: for measuring out smaller quantities such as tablespoons (tbsp) and teaspoons (tsp).
- Sieve*: to remove lumps from your dry ingredients, so everything mixes together evenly.
- Stand mixer*/electric hand mixer*: a good electric mixer is a must for every baker, in my opinion! Either a stand mixer or hand held electric mixer is a great help in the kitchen. These tools make it much easier, not to mention quicker, to do your baking.
- Jug*: for mixing together the wet ingredients before combining them with the dry.
- Spatula*: for mixing the cake batter, scraping down the bowls during mixing and smoothing out your buttercream before using it.
- Offset spatula*: I use an offset spatula to spread my white chocolate buttercream over my loaf cake.
How to make raspberry and white chocolate loaf cake
This loaf cake is much like a regular cake to make. First, make the cake, then the icing and finally decorate. I promise it really is that simple!
For the cake
Step 1: Line the loaf tin with a loaf tin liner or parchment paper (grease the tin to help it stay better if using parchment) and set it aside. Preheat your oven to 180C/350F while you make the cake batter.
Step 2: In a small bowl, place the raspberries and the 1tsp of flour and toss them together to coat the raspberries. Set aside.
Step 3: In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until completely combined, pale and fluffy.
Step 4: Sift the flour, baking powder, bicarbonate of soda (baking soda) and salt into the large mixing bowl and beat well until completely incorporated. The mixture should resemble damp sand at this stage.
Step 5: In a small separate bowl (I use a jug), place the yogurt, milk and eggs and whisk with a fork until combined. Tip this wet mixture in with the flour mixture and beat well to mix together. Your cake batter will be very thick. This is perfect! Add your white chocolate chips into the cake batter and fold it through to combine.
Step 6: At this stage, you can fold your raspberries into the cake batter before putting them in the tin to bake. However, my experience has been that this breaks up the delicate raspberries, and I prefer them whole in my cake. So, I start with a little cake batter at the bottom of my tin, and then I add alternating layers of raspberries and cake mixture until I have used both up. I prefer to ensure the final top layer is just cake and not any uncovered raspberries.
Step 7: Bake your loaf cake in your preheated oven for 70-80 minutes. I tend to bake it uncovered to start with to allow a beautiful crust to form, then lightly cover with a piece of foil to stop the top from browning too much. Cool completely before decorating.
For the icing and decoration
Step 1: Beat your butter for a few minutes until it is really soft, smooth and a paler colour. Add in your sugar in two parts, beating well between additions to combine. Finally, add in your melted and slightly cooled white chocolate and beat it all together until beautifully light and fluffy.
Step 2: Decorate the top of your cooled raspberry white chocolate loaf cake with your white chocolate buttercream. You can pipe your icing on if you wish, or just dollop on top and spread out evenly. I like to rough up the top a little with my offset spatula, but it will mostly be covered by your toppings so no need to be too perfect with it. Top your buttercream with your additional raspberries and white chocolate chips. Enjoy!
What can I do if I have no loaf tin liners?
If you have no liners for your loaf tin, you can make your own with ease. Cut a piece of parchment paper about 6 inches larger on all sides than the base of your loaf tin. Placing your loaf tin in the middle of the parchment, cut slits from two opposite sides all the way to each corner of your tin. Lightly grease your tin, then place the parchment inside it. Press the paper into the corners to encourage the parchment to stick to the fat and remain in place. Fill with your cake mixture and bake according to the recipe.
How do I know when my loaf cake is baked?
You can tell your cake is done because it will be beautifully golden, firm on top and risen. It may have a crack down the length of it too, which is fine. It will also feel springy when lightly pressed, and not wet or jiggly. I would also recommend using a toothpick or wooden skewer, poked into the middle of the cake. You should have nothing come out sticking to this if your loaf is baked. Keep in mind with this cake if you happen to poke through a raspberry, your skewer may come out wet too. If you find your cake is browning too much on top before it has baked through, just cover it loosely with some foil. This will stop the top browning further whilst the middle bakes more.
How long does this raspberry and white chocolate cake last and how do I store it?
This cake should be stored in an airtight container and will be fine kept at room temperature for 2-3 days. I would recommend eating this cake as soon as possible however, due to the fresh fruit used in the cake and on top.
Can I freeze my loaf cake?
Absolutely! Most loaf cakes will freeze well for up to three months.
How to freeze your raspberry white chocolate loaf
I would recommend freezing this loaf before you decorate it. Once baked, it is important that you leave the cake to cool completely before freezing. When your cake is completely cool, wrap it tightly with two layers of cling film (plastic wrap), leaving the parchment your loaf was baked in around the cake. Then wrap snugly in a layer of foil before freezing. When freezing cakes, it is important to remember we want it to remain as free from any moisture getting to it as possible. Hence the thoroughness of wrapping it up!
How to thaw your loaf cake
This cake will thaw fairly quickly. Depending on the temperature of your room, it can normally be completely thawed in just a few hours. To thaw your loaf, remove from the freezer and strip off the foil and both layers of cling film. Place the cake on a cooling rack, brushing off any ice crystals as you do. Once your cake has thawed completely, remove the lining paper and decorate with your buttercream icing and toppings. Store in an airtight container as before.
Can I make this white chocolate raspberry cake gluten free too?
Absolutely! Should you wish to, you can substitute your plain/all purpose flour for a gluten free flour blend, but do add an additional ½ tsp Xanthan gum if needed depending on whether your blend contains it or not.
Additional tips for making this raspberry and white chocolate loaf cake recipe
- Always make sure you have all your tools and ingredients ready before you start mixing. So, line your loaf tin, preheat your oven and get your ingredients out ready to use before you start. Trust me, it is so easy to forget something once you get going!
- Take time to read through the recipe so you are familiar with what steps come next. Make sure you pay attention to the details and instructions given as it could affect the results of your final bake.
- Get some loaf tin liners! Honestly, I used to line my loaf tins using parchment I would cut up myself, but it can be such a hassle! Having the liners are so so easy, it makes prep for making any loaf cake a total breeze!
- When making your cake, ensure you use all ingredients at room temperature. This helps them blend better with the other ingredients, making for a better bake!
- The cake mixture for this loaf is quick thick. This means if you fold your delicate raspberries through it before tipping into your tin, there is a good chance it will tear up the fruit. The way around this is to layer the cake and raspberries alternately into the tin. This will allow even distribution of the raspberries throughout the cake without tearing them.
- Ensure your white chocolate is cooled after melting when making your buttercream. Adding hot (just melted) chocoate to the butter and icing sugar will give you a grainy buttercream – not pleasant!
- I like to top my loaf with more fresh raspberries and white chocolate chips. You could also drizzle some melted white chocolate on and even use freeze dried raspberries if you wish.
If you have any other questions about this raspberry white chocolate cake recipe, please use the comments below to ask away and I will do my best to help. And if you make this recipe for raspberry and white chocolate loaf cake, please do consider leaving a rating and review below. I would love to know how you enjoy making it, plus it really helps others looking for a recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know love to see!
More recipes for you to enjoy
Please do check out these other recipes on my blog I think you will enjoy too:
Vegan lemon drizzle loaf cake: this cake is totally and utterly delightful! It is all the things you want in a good lemon cake! It is light and fluffy, and it is packed with plenty of lemon flavour. Plus it contains no eggs or dairy produce.
Rose pistachio and cardamom loaf cake (eggless): this cake was inspired by the stunning smells and flavours of India. Earthy pistachio, fragrant cardamom, and floral rose come together in this eggless bake to create an incredible stunning cake that is truly out of this world. This cake is not fully vegan, but is eggless so can easily be adapted to being vegan too.
Raspberry white chocolate blondies: these blondies are chewy and utterly delicious, with the stunning flavours of sweet white chocolate and tart fresh raspberries perfectly complementing each other. If you’re looking for a bake guaranteed to be adored by everyone who tries it, look no further: this is the one!
Thanks for joining me for this very special cake today. Happy baking, my friends! x