Dessert cake – Feasting Is Fun

Hello lovely readers, welcome to my blog, where each recipe I create is a feast and we have fun while cooking and baking. And today’s recipe is most definitely a feast, both for the eyes and tastebuds. Welcome to my Raspberry White Chocolate Loaf Cake. A vanilla flavoured cake, studded with ruby red raspberries and topped with a white chocolate drizzle. Finally, fresh and freeze dried raspberries are sprinkled on top, creating a delicious, dessert cake.

Fresh berry and vanilla sponge. — Raspberry White Chocolate Loaf Cake

Since I first thought up the idea for this cake I have wanted to bake it and share it with you. White chocolate and raspberries are a classic, flavour combination. While the vanilla flavoured chocolate melts into and flavours the cake, bursts of semi-tart, jammy raspberries create a flavour explosion in your mouth. And I get super excited every time those words “flavour explosion” are written in a sentence. Because, it means something must taste sensational. And this cake does!

Overhead image of a fresh berry sponge, decorated with raspberries. — Raspberry White Chocolate Loaf Cake

Lockdown Ingredients

Since we are currently in lockdown, here in the U.K. due to the Coronavirus, creating new recipes requires a whole new approach. As well as coming up with new recipe ideas, other things have to also be considered now. Currently, the most important aspect is ingredient availability. And even then, that can vary from region to region. So, with this recipe I have kept to ingredients that are generally either store cupboard staples, or are fairly easy to get hold of.

I always have a stash of berries in the freezer and a quick scout round supermarket websites showed good availability. Using frozen raspberries in this recipe may result in a longer bake time, however, they are much easier to mix into the cake batter without breaking up. And, although white chocolate is added to the batter, it melts into the cake while baking, enhancing the vanilla flavour. So don’t expect to find chunks of it in the finished cake!

Recipe: Raspberry White Chocolate Loaf Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter – at room temperature.

225g/8oz Caster Sugar – regular sugar can be used see *note regarding mixing

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Bean Paste – alternatively use vanilla bean extract

4 Large Free Range Eggs

275g/9.5oz Plain Flour – if using self raising flour leave out the additional baking powder

1 tsp Baking Powder

150g/5oz Frozen Raspberries – fresh raspberries can be used see ** note during baking times

100g/4oz White Chocolate cut into small chunks

For decorating the cake:

100g/4oz White Chocolate – cut into small chunks

2 tbsp Freeze Dried Raspberries – also known as GRIT available from Craic

also available from Waitrose – alternatively use some red or pink edible cake sprinkles

100g/4oz Fresh Raspberries

Making The Raspberry White Chocolate Cake Batter

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

First of all, butter and line the base with baking parchment of a 2lb loaf tin – 24.5cm x 14.5cm x 7cm (10in x 6in x 3in).
Into a large bowl add the butter, sugar and salt.
Whisk or beat until the mixture is pale and creamy. *If using regular sugar whisk the mixture for longer to obtain the same creamy consistency.
Crack each of the four eggs into a jug and lightly beat with a fork to mix them. Pour the eggs into the bowl with the butter mixture.
Add the vanilla bean paste.
Sift the flour and baking powder into the same bowl.
Whisk all the ingredients together until smooth. Take care not to over mix, as this can cause the cake to become heavy.
Add the raspberries and chopped white chocolate into the bowl and fold into the cake batter. The cake batter will firm up due to the frozen raspberries, don’t worry!

Spoon the cake batter into the prepared loaf tin, pressing down with the spoon to ensure there are no air gaps, due to the colder, thicker, cake batter. Smooth the top of the cake using the back of a spoon.

Baking The Cake

Place the cake into the centre of a preheated oven and bake for 1 hour 30-45 minutes.
The cake is baked when a skewer inserted into the centre of the cake comes out clean. My cake took 1 hour 40 minutes to fully bake, initially I tested at 1 hour 30 minutes. Due to the variability of ovens and in this recipe, size of the frozen fruit and also size of loaf tin used to bake the cake, it seemed more appropriate to give a range, rather than specific bake time. **Also, if using fresh raspberries the baking time will be reduced to approximately 1 hour.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Leave the cake to cool completely in the tin.
As soon as the cake is cooled it can be turned out of the tin. Run a palette knife between the cake and tin. Turn out the cake and carefully remove the baking parchment.

Decorating The Raspberry White Chocolate Loaf Cake

Place the cooled cake on to the plate or board used for serving.
Put the chopped white chocolate into a heatproof, microwaveable bowl. Zap on medium power for 20 second intervals, stirring between. As soon as the chocolate starts to melt continue stirring until fully liquid.
Either use a spoon or small piping bag to drizzle the melted chocolate over the cake.
While the chocolate is still unset sprinkle over the freeze dried raspberries.
Gently press fresh raspberries on to the chocolate, which acts as an edible glue and will hold them in place on top of the cake.
Finally, scatter fresh and freeze dried raspberries around the cake.
Place the cake somewhere cool to set. In warmer weather refrigerate.

The ultimate dessert cake!

As soon as the chocolate is set the cake is ready to serve.

However you serve this cake, with morning coffee, afternoon tea, after dinner as dessert, remember to share it. Because, it really is too good to keep to yourself and why miss an opportunity to make your family and neighbours smile!

Store in an airtight container in the fridge and eat within three days.

If you have enjoyed this recipe for Raspberry White Chocolate Loaf Cake you may also like these:

Raspberry Drizzle Loaf Cake

Rich Raspberry Chocolate Fudge Brownies

Iced Cherry Coconut Loaf Cake

So far, my experience of lockdown isn’t very different to my usual daily life. Because of chronic health conditions I rarely leave our house (see here). I do, however, have wonderful relationships with our neighbours. And seeing the smile on our next door neighbour’s face as I stood two metres away and watched her pick up the cake I’d left in her porch, lit me up inside. I always feel that sharing is a completely selfish activity, because the giver gets far more out of it than the receiver.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

I adore the variety and abundance of fresh fruit available during the warmer months of the year. So, if I can restrain myself from simply eating them as they are I love to use them in recipes. And here in my Summer Mixed Berry Sponge Cake they are given centre stage. Freshly made raspberry and blueberry jam sandwiched between the two sponges with fresh raspberry whipped cream covering the entire cake. Finally topped with more fresh blueberries and strawberries this cake is a celebration of summer fruit.

FF Summer Mixed Berry Sponge Cake — Summer Mixed Berry Sponge Cake

Since not everyone here at Feasting headquarters is a fan of sweet frosting, I decided to use something different to cover this cake. And fresh raspberries added to whipped cream are utterly delicious. While the raspberries are tart, when whipped into the cream they lend a sweetness and very light raspberry flavour. Also, as the cream is used between the sponges and to cover the cake it adds a very pretty pink colour to the finished creation.

Seasonal fruits

Finally the cake it topped with a tumble of seasonal strawberries and blueberries. Alternatively switch up and swap around the fruits according to what is abundant, available and in season. Since I have blackberry, raspberry, tayberry, redcurrant, blackcurrant, strawberries AND a cherry tree in our garden I will have different choices as the season progresses. Also I am sure that strings of redcurrants dripping over the side of this cake will look really pretty.

A guide for changing up the fruit is to keep at least one ‘sweet’ fruit for the top. Also I would be careful about adding strawberries to the whipped cream. Since they can be quite watery and may cause it to split. If in doubt, scoop a spoonful of whipped cream on to a plate and mash in a small amount whichever fruit you want to use. And the fruit should mix easily into the cream. Alternatively, if the mixture splits try a different fruit.

Recipe: Summer Mixed Berry Sponge Cake serves 8-10

For the sponge cakes:

275g/10oz Unsalted Butter at room temperature – plus a little extra to grease the cake tins

275g/10oz Caster Sugar

1 tsp Vanilla Extract – I use Nielsen-Massey

1/4 tsp Sea Salt Flakes – halve if using free flowing

5 Large Free Range Eggs

275g/10oz Plain White Flour

3 tsp Baking Powder

1 Large Lemon – scrubbed and finely zested

To fill and cover:

225g/8oz Fresh Fruit Jam – to make fresh raspberry jam please see the recipe on Victoria Sponge Cake substitute half of the raspberries for blueberries for the jam I used here

450ml/1 pint Double Cream (heavy cream)

100g/4oz Fresh Raspberries

25g/1oz Caster Sugar

1 tsp Vanilla Extract

To decorate:

150g/5oz Fresh Blueberries – alternatively use blackberries

225g/8oz Fresh Strawberries – alternatively use raspberries

Optional – 1 tsp Icing Sugar to dust

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

You will need two 20cm/8in sandwich tins, buttered and the base lined with baking parchment.

Making and baking the sponge cakes

First of all, into a large mixing bowl add the butter, sugar and salt. Whisk everything together until pale and creamy.
Now add 2 eggs, vanilla extract and half of the flour. And whisk until just combined.
Finally add the remaining flour and baking powder, 3 eggs and the lemon zest. Whisk together until everything is just combined. Over mixing will cause the cake to be dense.

Divide the cake batter evenly between the sandwich tins.
Place into the centre of the oven and bake for 35-40 minutes.
The sponge cakes are baked when golden in colour and firm to a light touch. Also an inserted skewer will come out clean.

As soon as the cakes are baked remove from the oven and place the tins on to a cooling rack.
Leave the cakes to cool in the tin for 10 minutes, then turn the cake out carefully removing the baking parchment.
Allow the cakes to fully cool on the rack.

Making the raspberry whipped cream

As soon as the cakes have cooled make the raspberry whipped cream.
Place the fresh raspberries on to a plate and mash with a fork.
Pour the cream, vanilla extract and sugar into a bowl and whisk until thickened but still floppy, not stiff.
Add the mashed raspberries to the cream and continue to whisk until the cream has thickened and holds it’s shape.

Filling and decorating the cake

Place the first sponge, flat side up on to a plate or board.
Spoon jam on to the sponge and spread to almost the edge. Leaving a small gap around the rim of the sponge.
Now spoon some of the raspberry cream on top of the jam. Spread the cream to the edge of the cake.
Place the other sponge, flat side down, on top of the bottom sponge.
Spoon plenty of raspberry cream on to the top of the cake. Using a palette knife push the cream on to the side of the cake. See photos above.
Once all of the cake is covered with raspberry cream smooth the top and sides using a palette knife.
Finally, with a clean piece of kitchen towel, wipe around the base of the cake, removing any excess cream.

To finish the cake add fruit to the top. Importantly aim for a little height in the centre.
Finally dust the top of the cake with icing sugar if desired.
Place the finished cake into the fridge to chill for one hour.

As soon as the cake is chilled it can be sliced and served. Also a useful tip is to wipe the cutting knife with kitchen paper after each cut. Since doing so keeps the cake slices clean.

Three layer sponge cake sandwiched together with jam and raspberry whipped cream and topped with fresh berries. — Summer Mixed Berry Sponge Cake

While the sponges can be made one day ahead and stored in an airtight container. Ideally this cake is best eaten the day it is assembled. Store leftover cake in an airtight container in the fridge and eat within 3 days.

If you have enjoyed this recipe for Summer Mixed Berry Sponge Cake you may also like these:

White Chocolate Drizzle Strawberry Cream Cake

Fresh Raspberry Frosted Lemon Cupcakes

Raspberry Vanilla Naked Celebration Cake

Raspberry Vanilla Semi Naked Cake — Raspberry Vanilla Naked Celebration Cake

Sharing this cake with friends and family gives me a real buzz. Because I do not sell anything that is made for this blog it also helps to keep our family healthy. While I can see how people may think we eat cake all of the time. We don’t! As a family cakes are treats for us too.

So, whatever you are making, baking and creating in your kitchens, I hope you have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.