White Chocolate Raspberry Loaf Cake (Print-Friendly Version)

Soft loaf with raspberries and white chocolate, finished with a luscious creamy topping and fresh berries.

# Ingredients Required:

→ 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 white chocolate 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

# Detailed Directions:

01 - Preheat oven to 180°C or 160°C fan. Line a 2-litre loaf tin with parchment paper.
02 - Using a stand mixer or electric hand whisk, beat unsalted butter and caster sugar until pale and fluffy.
03 - Add self-raising flour and eggs to the mixture. Beat until the batter is smooth and homogenous.
04 - Gently fold fresh raspberries and white chocolate chips or chunks into the batter, being careful not to break the berries.
05 - Transfer the batter to the prepared tin. Bake for 55–65 minutes, or until a skewer inserted into the centre emerges clean.
06 - Allow the cake to cool in the tin for 10 minutes, then remove and leave to cool fully on a wire rack.
07 - Melt white chocolate for the frosting in a heatproof bowl, stirring until smooth. Set aside to cool completely.
08 - In a bowl, beat softened unsalted butter until creamy, then add icing sugar and beat until combined.
09 - Add cooled, melted white chocolate to the butter mixture and continue beating until the frosting is smooth and light.
10 - Transfer the buttercream to a piping bag fitted with a nozzle and pipe over the fully cooled cake as desired.
11 - Top with fresh raspberries, a sprinkle of freeze-dried raspberries and additional white chocolate chips.

# Helpful Advice:

01 - Always decorate only once the cake is fully cooled to prevent the buttercream from melting.

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