Milkybar Loaf Cake
A quick and comforting loaf cake featuring creamy white chocolate, perfect for busy weeknights.
Ingredients
For the Cake
- 220 g margarine or unsalted butter, at room temperature
- 220 g caster sugar (superfine sugar)
- 220 g self-raising flour Or 220g plain flour + 1 tsp baking powder
- 4 large eggs, room temperature
- 1 tsp vanilla extract
For the Buttercream
- 100 g unsalted butter, softened
- 250 g icing sugar, sifted
- 25 ml milk
- 100 g white chocolate, melted and cooled slightly
For the Drip
- 100 g white chocolate
- 30 ml double cream
For Decoration
- as desired Milkybar pieces, roughly chopped
Instructions
Preparation
- Preheat the oven to 160°C (fan). Grease and line an 8.5 x 5 inch loaf tin with baking paper.
- In a large mixing bowl, beat 220g margarine or butter with 220g caster sugar until pale and fluffy.
- Crack in 4 large eggs one at a time, beating briefly after each. Stir in 1 tsp vanilla extract.
- Gradually fold in 220g self-raising flour until just combined.
- Spoon the batter into the lined tin and smooth the top. Tap the tin on the counter to remove air bubbles.
Baking
- Bake for 55–60 minutes, or until a toothpick comes out clean. Cover with foil if browning too quickly.
- Allow the cake to cool in the tin for 10–15 minutes, then lift out and cool completely on a rack.
Making Buttercream
- Beat 100g softened butter and 250g icing sugar until smooth. Gradually add 25ml milk until spreadable.
- Stir in 100g melted white chocolate until even.
Making Drip
- Melt 100g white chocolate with 30ml cream in a heatproof bowl or microwave, stirring until smooth and slightly cooled.
Decorating
- Spread the buttercream on the cooled loaf and drizzle with white chocolate drip. Scatter chopped Milkybar pieces on top.
Serving and Storage
- Slice and serve at room temperature. Store covered at room temperature for 2 days, or in the fridge for 5 days.
Notes
Use one bowl for mixing to reduce washing up. Store-bought frosting can replace buttercream for a quicker option.