Raspberry and white chocolate is one of those classic combinations that everyone loves. The perfect balance between the tartness of the fruits and the sweetness of the white chocolate is pretty much perfect.
This raspberry and white chocolate loaf cake is definitely a popular recipe, I am so glad for how easy it is. Less time slaving over the oven means more time to enjoy with loved ones.
For the white chocolate I like to use baking chocolate, in particular Dr Oatker’s one. I grate mine so that it incorporates well and can be tasted in every bite; but if you’re feeling lazy you can just use chocolate chips.
This cake is pretty straight forward, and just like loaf cakes in general, easy to make. One thing I like to do is add the eggs one at the time. This is just so they are mixed well and it gives the cake a fluffier texture. You don’t need fancy equipment, a hand mixer is all it takes. I like to use my Russel Hobbs ones as it’s lightweight and easy to use.
For decoration you can pretty much do whatever you want, I went for a white chocolate buttercream with some pink dye, while raspberries and white chocolate shavings. I think the pink colour would be particularly nice for Valentine’s Day! If you are short on time you can use good old glacé icing and use the raspberry juice to colour it, like in my blueberry and coconut loaf.
Raspberry and White Chocolate Loaf
Equipment
- loaf tin
Ingredients
- 200 g Unsalted Butter At room temperature
- 200 g Granulated Sugar
- 1/2 tsp Vanilla Extract
- 200 g Self Raising Flour
- 150 g Fresh Raspberries
- 90 g White chocolate Grated
- 4 Large Eggs
Buttercream and Decorations
- 150 g Unsalted butter At room temperature
- 200 g Icing Sugar sifted
- 1/2 tsp Vanilla Extract
- 30 g Melted white chocolate
- 150 g Fresh raspberries
- 20 g White chocolate shavings
- 2 Tbsp Milk
Instructions
- Preheat the oven to 200degrees
- Beat the butter and sugar for 1-2 minutes
- Add eggs one by one and mix well after each addition. Add the vanilla with the last egg.
- Add in the flour and mix well
- In a separate bowl cover the raspberries with a table spoon of flour and fold them in the mixture
- Fold in the chocolate
- Pour into tin and bake for 55-60 minutes
Buttercream
- In a clean bowl beat the butter for 3-4 minutes
- Add the sugar in 3 parts and beat well
- Add the milk melted chocolate and beat well
- Add 3 drops of food colouring and mix with a spoon, add more colouring as desired
- Once the cake has cooled down cover it with buttercream and decorate with the raspberries and whites chocolate shavings
I love how easy this to make and this flavour combination is one of my all-time favourites! Can’t wait to make this.
Thanks! I hope you like it x
Oh my! This recipe is divine. Moist, flavorful, and gorgeous! Thanks so much for sharing.
Thank you!
This looks awesome! Raspberry and white chocolate are my husband’s top favourite food.. 🙂
Thank you! We love them in our house too
Perfect for Valentine’s Day! I love anything with raspberries and this cake looks so light yet moist!
Thank you so much. It’s absolutely perfect for Valentines day
This is best for my sweet tooth cravings. This dessert looks tempting and the berries yum.
Thank you so much Veena!