This white chocolate and raspberry loaf cake made with fresh raspberries and a creamy white chocolate buttercream is the perfect treat!
This white chocolate and raspberry loaf cake is super simple to make, and delicious.
The cake starts with a soft, light vanilla sponge. The raspberry flavour comes from fresh raspberries baked right into the cake.
Covering the cake is a thick layer of creamy white chocolate buttercream which is topped with more fresh raspberries and some white chocolate pieces, to really bring out the white chocolate and raspberry flavours!
MAKING THE CAKE BATTER
The sponge cake starts with with your basic cake ingredients:
- vanilla extract
- baking powder
You'll likely have these things in the cupboard already, and it only takes a few minutes to make the cake batter.
As every good cake does, start with creaming the butter and sugar together for a few minutes. The creamier the better, because this is the foundation for making a soft cake texture.
Add the eggs, one at a time, then the vanilla extract and beat until it's all combined.
Next, add the flour and baking powder and mix until just combined. This is the cake batter finished!
STOP YOUR RASPBERRIES FROM SINKING
Fresh raspberries are the best for this, so I'd recommend them if you can get them.
To stop your raspberries sinking in your batter, there are a couple of tips that can help:
- pick punnets that have small raspberries - each berry will be less dense so less likely to sink in the batter
- mix the raspberries in a teaspoon of flour until each berry is evenly coated in a thin layer of flour - the flour sticks to the batter, so prevents the raspberries sinking while the cake is baking
BAKING THE VANILLA SPONGE CAKE
Once you've poured your cake batter into the cake tin, it's time to bake it. I love Wilton tins, and use this one for this recipe.
This will take about an hour, depending on your oven. You'll know it done when you insert a cake skewer in the centre and it comes out clean, with no crumbs or cake batter on. The top will also be a really nice golden brown colour, and domed up nicely from rising in the oven.
Once you've taken the cake out of the oven, leave it to cool in the tin for about 20-30 mins. This makes sure the cake doesn't fall apart when you flip it out of the tin!
MAKING A SMOOTH, CREAMY WHITE CHOCOLATE BUTTERCREAM
While the vanilla sponge cake is cooling down, you can make the buttercream for the topping.
Start with the butter. I recommend using butter that comes in blocks, in the foil packets for this. It makes a smoother, creamier buttercream that is also much sturdier in consistency so easier to decorate a cake with.
Beat the butter in a bowl for about 5-6 mins, until it's really pale (almost white) and fluffy.
Add the icing sugar and keep mixing for a few more minutes, until all the icing sugar is combined.
Pour in the melted white chocolate and keep mixing. You'll know it's done because the buttercream will be really smooth and, when you taste it, there won't be any gritty texture from the sugar at all.
Once I've finished mixing the icing sugar and white chocolate in, I take a wooden spoon and, by hand, beat the buttercream for a couple of mins. I find it really helps to just knock all the air out and make the consistency super smooth.
FINISHING OFF THE CAKE
Once your cake has cooled down, and you've piped or spread the buttercream on top, it's time to finish the cake off. Gently press on the fresh raspberries into the buttercream, and then sprinkle the white chocolate pieces over the whole cake.
Now the white chocolate and raspberry loaf cake is ready to serve. Enjoy!Print
This light and delicious white chocolate and raspberry loaf cake is made with fresh raspberries and a creamy white chocolate buttercream.
FOR THE SPONGE CAKE
- 220g butter, unsalted, at room temperature
- 220g caster sugar
- 4 eggs, large, at room temperature
- 2 teaspoon vanilla extract
- 220g plain flour
- 2 teaspoon baking powder
- 200g fresh raspberries
FOR THE WHITE CHOCOLATE BUTTERCREAM
- 125g butter, unsalted, at room temperature
- 350g icing sugar
- 150g white chocolate, melted
FOR THE TOPPING
- 100g raspberries
- 50g white chocolate pieces/chips
- Preheat the oven to 180°C
- Grease and line a loaf tin with greaseproof paper
FOR THE VANILLA CAKE
- In a large bowl, cream the butter from 5 minutes, until light and creamy
- Add the caster sugar and mix until the mixture is light and fluffy (approx. 4-5 minutes)
- Add the eggs one at a time, mixing well after each egg is added. Mix in the vanilla extract
- Mix in the flour and baking powder until fully combined
- In a separate bowl, coat the raspberries in a tablespoon of flour
- Gently mix the raspberries into the cake batter
- Pour the cake batter into the lined loaf tin
- Bake for 55-65 minutes, until golden brown on top and a knife inserted in the middle comes out clean
- Leave to cool in the cake tin for 30 minutes, then remove the cake from the cake tin and leave the cake to cool fully on a cooing rack
FOR THE WHITE CHOCOLATE BUTTERCREAM
- Cream the butter for 5 minutes, until very light and fluffy
- Slowly mix in the icing sugar until combined and smooth
- Pour in the melted white chocolate and mix the buttercream again for another 4-5 minutes, until it's smooth and creamy
TO ASSEMBLE THE CAKE
- Once the cake has cooled, place on a plate or serving tray
- Pipe or spread the white chocolate buttercream evenly over the top of the cake. (I used a Wilton #1A to pipe lines on the cake)
- Gently press the remaining raspberries into the buttercream, then sprinkle over the white chocolate chips/pieces