White Chocolate Raspberry Cake

This white chocolate raspberry loaf is my go-to when I want something sweet and impressive, whether it’s a lazy Sunday or a little party. That creamy white chocolate together with bright, zingy raspberries is just dreamy. It’s soft, really easy, and always gets folks talking without making you sweat in the kitchen.

I’ll never forget bringing it along to a picnic with my family—everyone grabbed a slice before I could even sit down, and it tasted just like the best days of summer. Nowadays, I’ve baked this for chill weekends, birthdays, and brunches, and it’s always a hit.

Dreamy Ingredients

• Unsalted butter: grab a quality one so both your loaf and the topping taste really amazing
• Caster sugar: keeps things light and not overly grainy
• Self-raising flour: lets you skip extra steps for a fluffy loaf, stick with a trusted brand
• Medium eggs: leave these out to come to room temp—they’ll blend and puff up just right
• Fresh raspberries: look for ones that aren’t too soft or mushy so you get real tart bites
• White chocolate chips or chunks: splurge on a white chocolate with good cocoa butter so it melts up nicely
• Icing sugar: sift it first if you want smooth icing that’s easy to spread
• White chocolate for topping: melt it gently—don’t rush or it might seize up
• Fresh raspberries for garnish: for lots of color and little zings of fresh flavor
• Freeze-dried raspberries: scatter these for crunchy, tangy bursts on top
• White chocolate chips for finishing: adds crunch and looks great on top

Simple How-To

Add the Toppings and Decor:

Once the loaf is totally cool, squeeze some frosting on in squiggly lines or whatever you like. Toss on fresh raspberries, extra chocolate chips, and a dusting of freeze-dried raspberries. Go wild with it.

Make the Icing:

Melt white chocolate gently and let it cool off. Beat up soft butter in a big bowl, toss in icing sugar and whip again. Stir in the now-cooled melted chocolate and keep mixing until it’s creamy and smooth.

Cool Off the Cake:

Once it’s baked, leave your loaf in the tin for ten minutes, then flip it to a wire rack. Don’t rush; let it get nice and cool before you decorate so nothing melts or gets messy.

Bake the Loaf:

Pour your batter into the paper-lined tin. Give the top a little smooth and bake between fifty-five and sixty-five minutes. You’ll know it’s ready if a toothpick poked in the middle comes out clean.

Mix in White Chocolate and Berries:

Plop in your raspberries and chocolate next. Gently fold them through the batter—don’t stir too much or crush the fruit. You want it to stay pretty and not all stained pink.

Combine Batter:

Add eggs and self-raising flour into the fluffed-up butter and sugar. Blend just enough—overmixing can make the loaf tough.

Cream Butter with Sugar:

Grab your mixer and beat butter with caster sugar until it’s pale and fluffy. This step makes the cake base really soft and light. Give it about four minutes and you’re good.

Get the Tin Ready and Turn on the Oven:

Line a two-pound tin with parchment, covering the whole thing so you can lift your cake out. Switch your oven on and bring it up to temp so it bakes evenly.

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Fresh raspberries really make this loaf special for me. They add that bright pop and remind me of those happy days picking berries as a kid. Every time I fold them into the batter, I think of sunshine and old family routines.

How to Store

If there’s any left, keep it in an airtight box at room temp for a couple days before icing. Once topped, move it to the fridge. When you’re ready to eat, let slices warm up a bit so they’re soft and tasty again. You can also freeze it (without icing) for up to two months—just wrap it tight and frost later.

Swaps You Can Use

No self-raising flour? Just mix baking powder with plain flour to make your own. Fresh raspberries hard to find? Use frozen—don’t thaw, just add straight in so juice doesn’t run. If you do dairy-free, plant-based butters bake up just fine in this loaf.

Fun Ways to Serve

Cut big, chunky slices for dessert or dice into small bits for tea time. It’s lovely with hot coffee or a strong cup of tea. Some days I zap a slice in the microwave and drop on a scoop of vanilla ice cream for a little treat.

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Backstory

The mix of white chocolate and raspberries is a favorite in all sorts of modern bakes. That sweet chocolate matches so well with the tart bite of raspberry. Loaf cakes have been a cozy English teatime thing forever, but this version adds a colorful, fruity spin on it.

Frequently Asked Questions

→ How do I keep raspberries from dropping to the bottom?

Give your berries a quick toss with a spoonful of flour before you mix them in. That helps keep them spread out in the loaf as it bakes.

→ Could I swap in frozen raspberries?

You can, but don’t let them thaw or they’ll bleed color. Just fold them in straight from the freezer carefully.

→ How do I get my white chocolate buttercream super smooth?

Let the melted white chocolate cool off first. Then beat it in well so it’s creamy and you don’t get any lumps.

→ When can I tell my loaf's ready to take out?

Try poking the middle with a toothpick. You want it to come out just with a couple moist crumbs or totally clean.

→ Is it okay to make this ahead of time?

Yep, just cool it and keep it sealed up. Add toppings close to serving so it’s nice and fresh.

→ How should I store what’s left?

Pop leftovers in a sealed container on the counter for up to two days. If it’s got frosting, put it in the fridge.