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
Scale
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