A summery soft white chocolate and raspberry loaf cake with raspberries and white chocolate throughout and a two-tone raspberry and vanilla buttercream on top, sprinkled with white chocolate drops and decorated with more raspberries.
This is such a lovely SUMMERY cake!
I tried various different versions before I hit on this one, such as the traditional pound cake recipe (equal amounts of flour, sugar and butter) because this worked a treat in my Pink Gin and Poppy Seed Loaf Cake and Lemon Victoria Sponge Sandwich.
But I really wanted a nice soft texture for this Raspberry and White Chocolate loaf cake, something a little more refined, so I decided to adapt my Lemon and Blackberry Cake recipe, as this is my go-to-never-fail recipe for a guaranteed great cake.
Raspberry buttercream and vanilla buttercream are each added to the piping bag on separate sides in order to create the two-tone effect, then stars are piped on top.
Why make this Raspberry and White Chocolate Loaf Cake?
A fresh raspberry layer hidden inside✔️
Zingy raspberry buttercream frosting✔️
White chocolate inside and out✔️
Soft, smooth texture✔️
Perfect summer dessert✔️
See end of post RECIPE CARD for precise quantities and instructions.
- Plain (all-purpose) flour
- Caster (superfine) sugar
- Unsalted butter
- Vanilla extract
- Fine salt
- White chocolate chips
- Fresh raspberries
- Sour cream
- Baking powder
- Icing (confectioner's) sugar
Raspberry and White Chocolate Loaf
Cream together butter and sugar until soft and paste-like. Then add eggs, one at a time, and beat each one in on a low setting.
Sift flour, baking powder and salt together and add a little with the last egg to stop the mixture from curdling.
Mix together sour cream, milk and vanilla and gradually add to the cake batter and mix until incorporated.
Add the rest of the flour and then beat on a medium-high setting for 10 seconds. Coat while chocolate drops in flour and fold in.
Add to a lined 2 lb loaf tin and then cover with raspberries which have been halved and also been pre-rolled in flour. Bake for 45-55 minutes.
Raspberry buttercream and Vanilla buttercream
Heat raspberries and lemon juice and then simmer for 6-7 minutes to reduce. Sieve through a tea strainer or fine sieve.
Beat butter to soften, sift icing sugar and beat in a third. Beat in the raspberry puree and then the rest of the icing sugar. Keep beating until completely mixed and smooth.
Make vanilla buttercream by beating butter and then adding vanilla extract and milk. Beat in sifted icing sugar. Add each buttercream to separate sides of a piping bag fitted with a large star nozzle.
Pipe stars onto opposite corners and sides of the cake until the outside of the cake is covered, then pipe stars over the rest of the cake. Sprinkle over white chocolate drops and decorate with raspberries.
Hint: refrigerate your buttercreams for 15 minutes before adding each to opposite sides of your piping bag, it makes it easier to keep them separate.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
If you don't have the exact ingredients then don't worry, these suggestions may help you:
- Frozen raspberries - can be used instead of fresh raspberries.
- Blueberries or blackberries - work well instead of raspberries, for example, as used in my Almond, Blueberry and Limoncello Bundt Cake.
- Granulated sugar - can replace caster (super fine) sugar.
- Lime juice - instead of lemon juice when making your raspberry reduction for your raspberry icing.
- Greek yoghurt - can be used instead of sour cream.
- You can use this recipe to create a sandwich cake, to do so use 2 x 20cm sandwich tins and reduce the baking time to 25 minutes (test with a skewer to see when done).
2lb /900g loaf tin - if using a 3lb loaf tin increase the quantities in the recipe by another third. If using a 1lb loaf tin reduce by a third. The oven temperature can stay the same but will take more or less time depending on the capacity of the tin.
Hint: loaf tin sizes vary A LOT.m! I have two tins, both sold as 2lb but with different measurements and capacity! Makes no sense to me at all. The rule of thumb is to only fill your tin with cake batter to 2cm below the rim, in order to leave enough room for the cake to rise.
Fine mesh sieve - larger holed sieves do not sift as finely and thus do not create as much air in the cake batter.
Greaseproof (parchment) paper - to line your loaf tin, or use loaf tin liners.
Large piping bag and large star nozzle (Wilton 1M)
As this loaf cake contains fresh raspberries, it is best kept refrigerated and consumed within 3-5 days. It will keep for up to 2-3 days at room temperature.
The cake will freeze well before it has been iced. It should be wrapped in clingfilm (plastic wrap) first in order to protect it. It should be consumed within 3 months.
Bring all of your cold ingredients up to room temperature before using them because they mix together far better and result in a lighter cake.
Usually taking cold ingredients out of the fridge 20-30 minutes before is enough. Be careful if you live in a warm climate though, as you don't want the yoghurt or milk to go off.
As a cake bakes and rises fruit will slide through the batter and sink to the base. To avoid this, roll your fruit in flour first because the coating will help the fruit to adhere to the cake batter and keep it in place. Also, place the fruit on top of the batter before baking rather than mixing it in.
There are a few reasons why a cake can sink in the middle. Check that your baking powder is in date, if not it can affect how the cake rises. Also, using too much baking powder can cause a cake to sink, so ensure you are using a level teaspoon(s) as per the recipe. Only beat the cake briefly between stages and at the end stage, overbeating can cause a cake to sink. Ensure that you don't open the oven door whilst the cake is baking, a sudden drop in temperature can cause the cake to sink. Ensure that your oven is at the right temperature, an oven thermometer can be useful to ascertain this. But, very often, even if it has sunk in the middle it will still taste delicious!
Raspberry and White Chocolate Loaf Cake
Here's what you'll need...
- 900g / 2lb Loaf tin
- Stand or hand mixer with bowl (or balloon whisk and a large mixing bowl )
- Tea strainer or fine mesh sieve
- Small saucepan
Ingredients you'll need...
Raspberry and White Chocolate Loaf Cake
- 130 g Unsalted butter at room temperature (9 tablespoons)
- 200 g Caster (superfine) sugar (14 tablespoons)
- 240 g Plain (all-purpose) flour (1 Cup and 11 tablespoons)
- 2 teaspoon baking powder must be level
- ¼ teaspoon Salt
- 3 Large eggs at room temperature (US extra large)
- 70 ml Sour cream (5 tablespoons)
- 70 ml Milk (5 tablespoons)
- 1 teaspoon Vanilla extract
- 100 g Fresh raspberries (½ Cup) cut in half and rolled in flour
- 100 g White chocolate drops (½ Cup) rolled in flour
- 150 g Raspberries (½ Cup)
- 60 g Unsalted butter softened (4 tablespoons)
- 120 g Icing (confectioners) sugar sifted (13 tablespoons)
- 1 tablespoon Lemon juice
- 90 g Unsalted butter (¼ Cup)
- 150 g Icing (confectioners) sugar sifted (1¼ Cup)
- 1 teaspoon Vanilla extract
- 1 teaspoon Milk
- 100 g White chocolate chips (½ Cup)
- 12 Whole raspberries
Here's what we do...
Raspberry and White Chocolate Loaf Cake
- Heat your over to 180°C/160°C fan/355°F/Gas mark 4.
- Grease your 2lb loaf tin and line with greaseproof (parchment) paper, ensuring that the paper overhangs the tin edges on the long sides so that you can hold it to remove the cake from the tin once baked.
- Beat your softened butter a little, to ensure it is at the right texture, it should not clump around the beater paddle and it should be sticking to the outside of the bowl when ready, then add your sugar.
- Beat until light and fluffy and paste-like, this can take several minutes to achieve. When ready the mixture should be soft and spreadable and stick to the outside of the bowl and not the beater. Scrape down with your spatula halfway through to ensure fully mixed in.
- Sift together your flour, baking powder and salt into a separate bowl and set aside.
- Add an egg to your butter and sugar mixture and beat in on a low setting. After a few beats wipe the bowl down with your spatula to ensure everything is equally mixed, then continue until mixed in.
- Repeat the above step with your remaining eggs, with the last one add a spoonful of your flour mixture to prevent it from curdling.
- Mix together your sour cream, milk and vanilla extract and then beat into the cake batter on a low setting.
- Add your remaining flour mixture and beat in, starting on low, until incorporated. Again scrape down with your spatula halfway through to ensure all of the mixture is incorporated.
- Give the cake batter a good beat on a medium-high setting for 10 seconds.
- Fold your flour-coated white chocolate drops into the cake batter.
- Add to your loaf tin and level out.
- Pop over your halved flour-coated raspberries so that they sit on top of the cake batter.
- Bake in the centre of your oven for 45-55 minutes, or until a metal skewer inserted into the centre of the cake comes out clean.
- Allow to cool in the tin for 5 minutes, then lift out, holding the greaseproof paper, and place on a cooling rack to fully cool.
- Heat your raspberries and lemon juice in your saucepan on a medium-high heat until they start to simmer. Squish them down, I use a potato masher for this. Turn the heat down a little, but keep the simmer fairly rapid as you want to simmer away the moisture and create a raspberry pulp. This should take 5-7 minutes. Keep stirring regularly to ensure the raspberry sauce doesn't stick to the pan. Then remove from the heat
- Push the raspberry pulp through your tea strainer or sieve, use a teaspoon to push it through, this may take a little time. You should have 1-2 tablespoons of clear, seedless raspberry sauce when done.
- Beat your butter a little to ensure soft, then beat in about a quarter of your sifted icing sugar a spoonful at a time, to avoid clouds of icing sugar forming.
- Beat in your raspberry puree and then gradually beat in the rest of your sifted icing sugar.
- Again beat your butter until soft and then beat in your vanilla extract and milk.
- Gradually beat in your sifted icing sugar, adding a spoonful at a time.
- Add your piping nozzle to your large piping bag and fill one side with raspberry buttercream and the other with vanilla buttercream.
- Squeeze the butter icing down to the tip and then pipe stars over your cooled loaf cake, starting at opposite corners and then the opposite side, this ensures that the colours remain constant over the cake.
- Cover with white chocolate drops and dot over more raspberries.