Bake a rich Milkybar loaf cake—soft, buttery sponge infused with creamy white chocolate. A dreamy treat for tea time, birthdays, or gifting!
Ingredients You’ll Need
One of the best things about making a Milkybar Loaf Cake is how approachable the ingredients list is. Each component plays its part in building a cake that’s rich in flavor and gorgeous in every bite, so don’t be tempted to skip or swap too much. Let’s walk through what you’ll need for that signature flavor and texture.
- Margarine or Unsalted Butter (220g): Choose high quality for a rich, moist crumb; room temperature makes for easier mixing and a smoother batter.
- Caster Sugar (220g): The fine texture dissolves beautifully, giving your sponge a delicate sweetness and lightness.
- Self-raising Flour (220g): This pre-leavened flour ensures the cake rises evenly and stays fluffy—no extra baking powder needed!
- Large Eggs (4, room temperature): The key to structure and a tender crumb, and room temperature makes sure everything blends smoothly.
- Vanilla Extract (1 tsp): Adds warmth and rounds out the richness of the white chocolate; pure extract makes all the difference.
- Unsalted Butter, for Buttercream (100g): Softened butter creates that creamy, whipped frosting we all love.
- Icing Sugar, sifted (250g): Guarantees a lump-free, velvety smooth buttercream that’s sweet but not gritty.
- Milk (25ml): Helps loosen the buttercream, making it light, fluffy, and easy to spread.
- White Chocolate, for Buttercream (100g, melted and cooled): Brings all the Milkybar vibes right into your frosting; don’t skip cooling it a touch before mixing in!
- White Chocolate, for Drip (100g): This is where your loaf cake transforms into a showstopper; pick your favorite good-quality white chocolate.
- Double Cream (30ml): Makes the white chocolate drip ultra-smooth and glossy.
- Milkybar Pieces, to decorate (optional): For a final flourish of crunch and nostalgic white chocolate flavor. Don’t be shy with them!
How to Make Milkybar Loaf Cake
Step 1: Prepare Your Tin and Oven
Set yourself up for loaf cake success by preheating your oven to 160°C (fan). Grease and line an 8.5×5-inch loaf tin with baking parchment, making sure there’s a little overhang on the long sides for easy removal later. This step ensures your Milkybar Loaf Cake comes out perfectly golden and never sticks.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the margarine (or butter) with the caster sugar until the mix turns pale and fluffy. Take your time here—a hand mixer or stand mixer works wonders, but elbow grease and a sturdy spoon will do the job, too. Aeration at this stage is the secret to a light and tender crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. This gradual method prevents curdling and results in a luxuriously smooth batter. Stir in that precious teaspoon of vanilla extract, letting the aromatic sweetness shine through.
Step 4: Fold in the Flour
Sift in the self-raising flour and gently fold with a spatula or large metal spoon. You want to keep as much air as possible in the batter, so stop folding as soon as the flour disappears. Resist the urge to over-mix—a few small streaks are better than a dense cake.
Step 5: Bake to Perfection
Pour your batter into the loaf tin, smoothing out the top with the back of a spoon. Slide it into the oven and bake for 55 to 60 minutes. The Milkybar Loaf Cake is done when a toothpick inserted into the center comes out clean or with a few tender crumbs. Let the cake cool completely in the tin before moving on—this helps the texture set and makes decorating a breeze.
Step 6: Make the White Chocolate Buttercream
Beat the softened butter until pale and creamy, then gradually add sifted icing sugar, beating until smooth and fluffy. Pour in the milk to loosen the mix, then gently stir in the melted (and slightly cooled) white chocolate. This buttercream is smooth, sweet, and positively divine—perfect for your loaf cake.
Step 7: Create the White Chocolate Drip
Melt 100g of white chocolate and stir in the double cream until you have a glossy, pourable ganache. Allow it to cool for a few minutes until it thickens slightly—this gives you that prized drip effect without running everywhere.
Step 8: Assemble and Decorate
Once your cake is completely cool, spread the white chocolate buttercream evenly over the top. Gently spoon or pipe the white chocolate ganache around the edges, letting it drip artistically down the sides. Finish with a scattering of Milkybar pieces for a cake that’s as joyful to look at as it is to eat.
How to Serve Milkybar Loaf Cake
Garnishes
Give your Milkybar Loaf Cake that signature look with a crown of Milkybar pieces. You can add a shower of white chocolate curls or sprinkle on some freeze-dried raspberries for a pop of color and flavor. Edible flowers or gold leaf can take your cake from homestyle to high-tea glamour in seconds.
Side Dishes
Pair a generous slice of Milkybar Loaf Cake with a cup of strong coffee or a delicate pot of Earl Grey tea. If you want to echo the white chocolate theme, a scoop of vanilla bean ice cream or a swirl of whipped cream turns your cake into a true dessert course.
Creative Ways to Present
Cut thick slices and serve on pastel plates for a whimsical tea party, or go all-in with a dessert platter featuring fresh berries and extra white chocolate shards. Want to make it even more fun? Pack up individual slices in parchment wrappings for picnic treats or edible gifts—Milkybar magic to go!
Make Ahead and Storage
Storing Leftovers
Store any leftover Milkybar Loaf Cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, keep it in the fridge to maintain the buttercream’s texture. Just be sure the container is well-sealed to keep your cake soft and fresh.
Freezing
This cake freezes surprisingly well! Wrap slices or the whole loaf securely in plastic wrap, followed by a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving for that fresh-baked feel.
Reheating
If you want to revive that just-baked warmth, gently microwave a slice of Milkybar Loaf Cake for 10–15 seconds. The buttercream will soften and the chocolate aromas will bloom—just watch carefully so the icing doesn’t melt away completely.
FAQs
Can I use plain flour instead of self-raising flour?
Absolutely! Use plain flour and add 2 teaspoons of baking powder to achieve the same lift and lightness as self-raising flour. Mix the baking powder evenly into the flour before folding into the batter.
Is there a non-dairy version of Milkybar Loaf Cake?
You can swap the butter and milk for your favorite plant-based alternatives, and use a dairy-free white chocolate. The texture will be slightly different, but the cake will still be delicious and allergen-friendly.
Can I double the recipe for a larger loaf or cake?
Definitely! Double the ingredients and bake in a large loaf pan (or even a 9×13-inch tray, for squares). Keep an eye on the baking time—a larger cake may need up to 15 minutes extra in the oven.
How do I prevent the buttercream from splitting?
To keep your white chocolate buttercream silky smooth, make sure the melted chocolate has cooled to room temperature before mixing in, and beat the butter thoroughly before adding sugar. If it starts to split, a splash of milk and continued beating usually brings it back together.
Can I make Milkybar Loaf Cake ahead for a party?
Yes! Bake and cool the loaf a day ahead, then wrap tightly and decorate the next day for ultimate freshness. The flavors meld beautifully overnight, making it an excellent make-ahead showpiece dessert.
Final Thoughts
Give this Milkybar Loaf Cake a try and you’ll see why it’s a favorite for birthdays, bake sales, and anytime you’re craving a touch of white chocolate whimsy. Don’t be surprised if it disappears faster than you’d planned—one slice is never enough!
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Milkybar Loaf Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Bake a rich Milkybar loaf cake—soft, buttery sponge infused with creamy white chocolate. A dreamy treat for tea time, birthdays, or gifting!
Ingredients
For the Vanilla Sponge
- 220g margarine or unsalted butter, room temperature
- 220g caster sugar
- 220g self-raising flour
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
For the White Chocolate Buttercream
- 100g unsalted butter, softened
- 250g icing sugar, sifted
- 25ml milk
- 100g white chocolate, melted and slightly cooled
For the White Chocolate Drip
- 100g white chocolate
- 30ml double cream
Optional Topping
- Milkybar pieces, to decorate
Instructions
- Prepare the Oven & Tin – Preheat your oven to 160°C (fan). Grease and line an 8.5×5-inch loaf tin with baking parchment to prevent sticking and allow for easy removal.
- Cream the Butter & Sugar – In a large mixing bowl, beat the margarine (or butter) and caster sugar together until pale and fluffy. This helps create a light, airy sponge.
- Add Eggs & Vanilla – Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until thoroughly combined.
- Incorporate the Flour – Sift in the self-raising flour, folding it gently into the wet mixture just until no streaks remain. Be careful not to overmix, which could toughen the cake.
- Bake the Sponge – Pour the batter into your prepared tin, smoothing the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the tin before removing.
- Make the Buttercream – In a bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, continuing to beat until light and fluffy. Pour in the milk, mix, then stir in the melted white chocolate until the buttercream is silky and smooth.
- Make the White Chocolate Drip – Melt the white chocolate and stir in the double cream until smooth and glossy. Let the mixture cool slightly to thicken—this will ensure a perfect drip effect.
- Decorate the Loaf Cake – Spread the buttercream evenly over the top of the cooled loaf cake. Spoon or pipe the white chocolate ganache around the edge, allowing drips to form over the sides. Garnish with Milkybar pieces as desired and serve.
Notes
- Let the cake cool fully before icing to prevent the buttercream from melting.
- Ensure the white chocolate for ganache is only slightly cooled before dripping to achieve a gorgeous drip effect.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to keep fresh longer.
- If you don’t have Milkybar, any good white chocolate will work for decoration.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 39g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0.6g
- Protein: 5g
- Cholesterol: 85mg