There’s something magical about a chocolate raspberry loaf cake. The deep, rich cocoa flavour paired with tart raspberries creates the perfect balance, while the smooth chocolate buttercream swirls make it feel extra special. I love the way the swirls bring everything together—it’s simple yet looks like a masterpiece.
This chocolate raspberry loaf cake is one of those bakes that’s effortlessly impressive. It’s moist, easy to make, and requires just one bowl—mix, bake, and decorate! If you love bold flavours, you might also enjoy my Yogurt, Raspberry & Halawa Loaf, which brings a Middle Eastern twist to a classic loaf.
To me, this is what a celebration looks like—no fuss, just great flavour and a beautiful finish. Whether you’re making it for a special occasion or a weekend treat, this cake is guaranteed to impress.
Step 1. Prepare the Batter
Preheat your oven to 160°C fan forced (180°C no fan). Line a 23 x 13 x 7cm loaf tin with baking paper.
In a large bowl, whisk together the flour, sugars, cocoa powder, cinnamon, cardamom, and salt. In a separate bowl, mash the raspberries with a fork, then stir in the evaporated milk, melted butter, eggs, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently fold until fully combined, ensuring there are no dry patches.
Step 2. Bake the Loaf
Transfer the batter to the lined tin and smooth the top. Bake for 45-50 minutes, checking for doneness with a skewer. If the skewer comes out with wet batter, bake for another 5 minutes and check again. Let the loaf cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Step 3. Make the Buttercream
Using a stand mixer or hand mixer, beat the butter on medium speed for 2-3 minutes until pale and creamy. Add the vanilla extract and icing sugar, beating on low speed at first, then increasing to medium until fully incorporated. Melt the dark chocolate in the microwave, let it cool slightly, then slowly mix it into the buttercream. Add a splash of orange blossom (if using) Beat for another 1-2 minutes until smooth.
Step 4. Garnish and Serve
Using a piping bag fitted with an open nozzle, pipe the buttercream over the cooled loaf in zigzags or swirls. Decorate with fresh raspberries, dark chocolate shavings, freeze-dried raspberries, and crushed pistachios
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.
