White Chocolate Raspberry Loaf Cake Recipes
Smooth and delicious, this white chocolate raspberry bundt cake recipe will make you an addict to this combination! The flavors are subtle and deep at the same time, the crumb is dense and tender and the cake lasts for several days.
Prep Tìme : 10 mìnutes
Cook Tìme : 1 hour
Decorating Time :20 minute
Total Tìme : 1 hour 30 mìnutes
Yìeld : 10 slices
Ingredients
Cake
- 200 g Unsalted Butter/Stork
- 4 Medium Eggs
- 200 g Raspberries
- 200 g Caster Sugar
- 200 g Self Raising Flour
- 150 g White Chocolate Chips/Chunks
Decoration
- 125 g Unsalted Butter (room temp)
- 250 g Icing Sugar
- 125 g White Chocolate
- Raspberries
- Freeze Dried Raspberries
- White Chocolate Chips
Instructions
For the Cake 6
- Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
- Beat together your Butter and Sugar until light and fluffy.
- Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!
- Fold through your Raspberries and White Chocolate!
- Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
- Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!
For the Decoration 6
- Melt your White Chocolate until smooth, and leave to cool.
- Beat your Butter in a mixer for a few minutes so it's really smooth.
- Add in your Icing Sugar and beat again till smooth!
- Add in the White Chocolate and beat again.
- Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!
- Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!
For more recìpes vìsìt : @ White Chocolate Raspberry Loaf Cake Recipes
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