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White Chocolate Raspberry Loaf Cake

A simple and scrumptious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and sparkling Raspberries!

This splendor is a wedding of numerous one-of-a-kind thoughts. I constantly assume loaf tin cakes are just like bundt tins in a way, as they take an age to bake, but are so clean to enhance! This beauty takes an hour to bake within the oven, and it’s now not even that large in size! 

I used the Tala 2lb loaf tin for this, as I simply find it irresistible. It’s the best tin for loaf cakes, for bread, and even for ice lotions! I entirely love it. It’s heavenly. And.. bonus.. it could pass within the dishwasher that's usually true in my eyes!

White Chocolate Raspberry Loaf Cake
White Chocolate Raspberry Loaf Cake

For this cake, I used clean raspberries, as I just like to bake with them. also, it’s summer, so they’re in peak season this means that they taste exceptional! you can strive frozen raspberries, but they can frequently make the cake take a bit longer to bake! 

The cake blend itself is just a normal simple cake sponge. It’s the great kinda sponge to apply, and why mess with what isn’t broken?! add in the raspberries, and white chocolate and growth you’re achieved. It’s so clean and so delicious! 

For the decoration, I simply used a few fresh raspberries, some freeze-dried raspberries, and a few mini white chocolate chips. I simply adore how the freeze-dried raspberries appearance on all my bakes, that is why i take advantage of them so frequently! They’re pretttyyyyy.

White Chocolate Raspberry Loaf Cake


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


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