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Raspberry heart loaf cake recipe

Raspberry heart loaf cake recipe

4 ratings

Kids will love making this pink heart loaf cake, topped with fresh raspberries and dusted generously with icing sugar. Not only do you end up with a delicious cake, that includes a lovely hidden surprise, but you'll be able to teach the kids some classic baking skills, too. A special bake for everyone to enjoy as a treat. See method

  • Serves 14
  • 5 mins to prepare and 1 hr 05 mins to cook, 30 mins to cool
  • 275 calories / serving


  • 275g (9oz) butter spread, plus extra for greasing
  • 275g (9oz) caster sugar
  • 4 large eggs
  • 350g (12 1/2oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) raspberries
  • 1 x 10g tube bright red gel food colour
  • 75g (3oz) mascarpone
  • 1 tbsp icing sugar, sifted, plus extra to dust
  • 125g (4 1/2oz) Greek yogurt
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    4g 19%
  • Sugars

    21g 23%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 38.9g Protein 5.1g Fibre 1.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm (8in) square cake tin and a 900g (1 3/4lb) loaf tin (at least 6cm deep) with nonstick baking paper, giving the loaf tin a 1cm collar above the sides.
  2. In a bowl, cream the spread and sugar together with an electric hand whisk until light and fluffy. Add the eggs, one by one, beating between each addition. Sift over the flour and baking powder and fold in with a spoon until smooth.
  3. Crush 25g (1oz) raspberries with a fork. Put in a bowl with 400g (13oz) cake mix. Cover the remaining mix in cling film; set aside. Stir 3/4 of the food colour through the berry cake mix until bright pink. Spoon into the square tin and bake for 18-20 mins. Cool in the tin for 10 mins, then remove from the tin to cool completely. Stamp out 9 hearts with a 5cm (2in) cutter.
  4. Spoon 5 tbsp cake mix into the loaf tin, spreading to cover the base. Place the hearts in the tin, upright and touching each other. Spoon the remaining mix around and over the hearts, ensuring it falls between the hearts and baking paper at both ends of the tin. Leave a gap of at least 1/2cm at the top of the tin.
  5. Bake for 40-45 mins until cooked through and risen. Cool for 10 mins, then remove from the tin to cool completely.
  6. Put the mascarpone and icing sugar in a bowl. Stir in the yogurt, then spread over the top of the cake. Top with the remaining berries, dust with icing sugar and slice. As part of a healthy diet, enjoy this cake for a special occasion or treat.

See more Baking recipes

Safety first: Adults should carry out any steps using sharp knives. Start kids off using small serrated knives, and always supervise them when chopping or grating. Make sure they stop grating before they reach the end of the ingredient. An adult should take things in and out of the oven. Remind kids to wash their hands before and after cooking, and in between tasks, especially if handling raw egg.

Tip: To cream the spread and sugar by hand, beat the spread with a wooden spoon until pale. Add the sugar and mash it into the spread with a fork, then beat with the spoon until light and fluffy.

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