Description
A decadent and moist White Chocolate Raspberry Loaf Cake, featuring a tender crumb filled with juicy raspberries and creamy white chocolate chunks, topped with luscious white chocolate buttercream and garnished with fresh and freeze-dried raspberries alongside white chocolate chips for a delightful finish.
Ingredients
Scale
Cake
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self-raising flour
- 4 medium eggs
- 200 g raspberries
- 150 g white chocolate chips or chunks
Buttercream Decoration
- 125 g unsalted butter, room temperature
- 250 g icing sugar
- 125 g white chocolate
Toppings
- Fresh raspberries
- Freeze dried raspberries
- White chocolate chips
Instructions
- Preheat and prepare tin: Preheat your oven to 180ºC (160ºC fan). Line a 2lb loaf tin with parchment paper to prevent sticking.
- Make the cake batter: Beat together 200 g unsalted butter and 200 g caster sugar until the mixture is light and fluffy, ensuring air is incorporated for a tender texture.
- Add dry and wet ingredients: Gradually add 200 g self-raising flour and 4 medium eggs to the butter and sugar mixture. Beat again until the batter is smooth and well combined.
- Fold in raspberries and white chocolate: Gently fold 200 g raspberries and 150 g white chocolate chips or chunks into the batter, taking care not to crush the raspberries to keep bursts of flavor.
- Bake the cake: Pour the batter into the prepared loaf tin. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes to firm up, then turn it out onto a wire rack to cool completely before decorating.
- Prepare the white chocolate buttercream: Melt 125 g white chocolate until smooth and let it cool slightly. In a mixer, beat 125 g room temperature unsalted butter for a few minutes until smooth.
- Combine buttercream ingredients: Add 250 g icing sugar to the butter and beat until smooth and fluffy. Then beat in the melted white chocolate until fully incorporated.
- Decorate the cake: Transfer the buttercream to a piping bag fitted with your desired nozzle. Pipe the buttercream onto the cooled cake creatively.
- Add final toppings: Garnish the piped buttercream with fresh raspberries, freeze dried raspberries, and white chocolate chips for texture, flavor, and visual appeal.
Notes
- Ensure the butter for the buttercream is at room temperature for a smooth consistency.
- Be gentle when folding in raspberries to avoid breaking them and discoloring the batter.
- If white chocolate is not available in chips, chop a white chocolate bar into small chunks.
- Check the cake at 55 minutes to avoid over-baking; oven temperatures can vary.
- Allow the cake to cool completely before decorating to prevent the buttercream from melting.
- Freeze dried raspberries add a pleasant crunch and intense tartness complementing the sweet white chocolate.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: white chocolate raspberry loaf, white chocolate cake, raspberry cake, loaf cake, buttercream frosting, homemade cake
