White Chocolate and Raspberry Loaf Cake

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:

• butter
• sugar
• eggs
• vanilla extract
• flour
• 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!

If you want to see what else you can make by starting with a vanilla sponge cake, check out this recipe, and this one, and even this one!

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!

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