Raspberry and White Chocolate Loaf Cake
A soft and moist cake with raspberries and white chocolate throughout and a soft pink raspberry flavoured buttercream crowning the top.
Servings: 10 slices
Calories:
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Alter quantities (metric only) 10 slices
Here's what you'll need...
- 900g / 2lb Loaf tin
- 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
Raspberry Buttercream
- 150 g Raspberries (½ Cup)
- 60 g Unsalted butter softened (4 tablespoons)
- 120 g Icing (confectioners) sugar sifted (13 tablespoons)
- 1 tablespoon Lemon juice
Vanilla Buttercream
- 90 g Unsalted butter (¼ Cup)
- 150 g Icing (confectioners) sugar sifted (1¼ Cup)
- 1 teaspoon Vanilla extract
- 1 teaspoon Milk
Decoration
- 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.
Raspberry Buttercream
- 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.
Vanilla Buttercream
- 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.
Decoration
- 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.