If you’re looking to impress your guests or simply indulge in a luxurious dessert, this White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries is the perfect choice. This cake combines the tartness of raspberries with the sweetness of white chocolate, creating a harmonious blend of flavors. Topped with a rich white chocolate buttercream and adorned with fresh and freeze-dried raspberries, this loaf cake is as beautiful as it is delicious. Let’s explore how to create this delectable dessert that’s sure to become a favorite.
Ingredients
For the Cake:
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self-raising flour
- 4 medium eggs
- 200 g raspberries
- 150 g white chocolate chips or chunks
For Decoration:
- 125 g unsalted butter (room temperature)
- 250 g icing sugar
- 125 g white chocolate
- Fresh raspberries
- Freeze-dried raspberries
- White chocolate chips
Instructions
1. Prepare the Cake Batter: Preheat your oven to 180°C (350°F). Line a baking mold with grease and baking paper. In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition to ensure that each egg is completely blended in gently and thoroughly for the next.
2. Add the Dry Ingredients: Fold in the self-raising flour gently until the mixture is well combined. Make sure that you don’t overblend, as this will make the whole cake thicker.
3. Incorporate Raspberries and Chocolate: Gently fold in the raspberries and white chocolate chips or chunks, distributing them evenly throughout the batter.
4. Bake the Cake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave the cake to completely chill in the pan for 10 minutes and then remove to a cooling rack to allow it to become completely soft.
5. Prepare the Buttercream Frosting: While the cake is cooling, melt the white chocolate for the frosting and set it aside to cool slightly. In a separate bowl, beat the unsalted butter until creamy. Gradually add the icing sugar, beating until smooth and fluffy. Finally, mix in the melted white chocolate until well combined.
6. Decorate the Cake: Once the cake is completely cool, spread the white chocolate buttercream frosting evenly over the top. Decorate with fresh raspberries, sprinkle freeze-dried raspberries, and scatter a few white chocolate chips for an extra touch of elegance.
Conclusion
This White Chocolate Raspberry Loaf Cake is a show-stopping dessert that combines the tartness of fresh raspberries with the sweet creaminess of white chocolate. The rich buttercream frosting adds a luxurious finish, making this cake perfect for any special occasion or as a delightful treat for yourself. Easy to make and visually stunning, this cake is sure to impress and satisfy anyone who tries it.