White Chocolate Raspberry Loaf Cake (Print Version)

# Ingredients:

→ Cake

01 - 200 grams unsalted butter
02 - 200 grams caster sugar
03 - 200 grams self-raising flour
04 - 4 medium eggs
05 - 200 grams fresh raspberries
06 - 150 grams white chocolate chips or chunks

→ Decoration

07 - 125 grams unsalted butter, softened
08 - 250 grams icing sugar
09 - 125 grams white chocolate
10 - Fresh raspberries, for topping
11 - Freeze-dried raspberries, for garnish
12 - White chocolate chips, for garnish

# Instructions:

01 - Preheat oven to 180°C (350°F) or 160°C (320°F) fan. Line a 2lb loaf tin with parchment paper.
02 - Beat unsalted butter and caster sugar together until pale and fluffy using a stand mixer or electric hand whisk.
03 - Add self-raising flour and eggs to the mixture. Beat until a smooth batter forms.
04 - Gently fold in raspberries and white chocolate chips or chunks, taking care not to crush the berries.
05 - Pour the batter into the prepared loaf tin and bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
06 - Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Gently melt white chocolate for the frosting, stirring until smooth. Set aside to cool.
08 - In a bowl, beat softened butter for several minutes until smooth. Add icing sugar and beat again until combined.
09 - Add cooled melted white chocolate to the butter mixture and beat until the frosting is smooth and creamy.
10 - Transfer the buttercream to a piping bag fitted with a nozzle. Pipe frosting over the cooled cake as desired.
11 - Top with fresh raspberries, a sprinkle of freeze-dried raspberries, and additional white chocolate chips.

# Notes:

01 - Ensure the cake is fully cooled before decorating to prevent the buttercream from melting.

Back