Hey guys! A simple and delicious bake for you today, White Chocolate Raspberry Loaf Cake! A winning combo, classic Madeira sponge packed with juicy raspberries and topped with white chocolate.
These loaf cakes are such a beautiful and easy bake that is a perfect celebration bake or if you’re just looking for a treat. Slices up into portions straight away and looks incredible. You can play around with the decorations.
I used a 2 pound loaf tin to make this recipe but it will work in any size tin! Feel free to even make this recipe into cupcakes and bake them for approximately 18 minutes or until a toothpick comes out clean.
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this White Chocolate Raspberry Loaf Cake.
White Chocolate Raspberry Loaf
Equipment
- Loaf tin
- Weighing scales
- Bowls
- Baking paper
- Spatula
- Electric whisk
Ingredients
- 225 grams Butter
- 225 grams Caster Sugar
- 4 Eggs
- 1 tsp Vanilla
- Zest Half a lemon
- 225 grams Self raising flour
- 100 grams Raspberries (Fresh or frozen) Tossed in 1 tbsp flour
- 100 grams Melted white chocolate
Decoration
- Handful Fresh raspberries
- 1 tbsp Shaved white chocolate
Instructions
- Preheat your oven to 180C/160 C Fan. Grease your loaf tin and line with parchment.
- In a mixing bowl, Cream butter and sugar together until pale and fluffy.
- Mix in eggs one at a time until combined.
- Mix in your vanilla and lemon.
- Add in your sieved flour and mix till combined.
- Carefully fold through your raspberries.
- Put cake mix into your loaf tin and bake for 50-55 minutes until a toothpick comes out clean.
- Once cool drizzle with your melted chocolate.
- Leave to cool completely.
- Decorate with some more raspberries and shaved chocolate if you like.
- Enjoy!!!
