White chocolate raspberry loaf cake

    1 hour 5 min

    Easy to make and even easier to eat. Let white chocolate take the centre stage in this moist and satisfying raspberry loaf cake.


    18 people made this

    Makes: 1 white chocolate raspberry loaf cake

    • For the cake
    • 225g butter, at room temperature
    • 225g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 225g self raising flour
    • 1 teaspoon baking powder
    • 350g chopped fresh raspberries
    • 200g white chocolate, finely chopped
    • To decorate
    • 110g white chocolate
    • 110g raspberries, pureed

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

      For the cake:

    1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
    2. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one a time, beating well after each addition until the mixture is thick and creamy. Mix in the vanilla extract. Sift in the flour and baking powder and fold in until well mixed. Lastly, gently stir in the raspberries and white chocolate. Pour into the prepared cake tin and smooth the top.
    3. Bake in the preheated oven for 50 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
    4. To decorate:

    5. Spread the puréed raspberries over the top of the cake then drizzle the white chocolate over. Slice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Although it does taste pretty good - there is a lot of oily substance left on the plate. Next time I would try and use a lot less butter, maybe even half the butter.  -  07 Mar 2018


    The cake was very moreish! These quantities made a 2lb AND a 1lb loaf.  -  22 Aug 2014