Raspberry heart loaf cake recipe

Raspberry heart loaf cake

Surprise and delight with a hidden wonder inside this delightful cake. Oh, and you'll be able to teach the kids classic baking skills too.

Prep time: 5 minutes

Cook time: 65 minutes

Servings: 14 people


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin and a 900g 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 raspberries with a fork. Put in a bowl with 400g 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.
  4. 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 cutter.
  5. 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. 
  6. Bake for 40-45 mins until cooked through and risen. Cool for 10 mins, then remove from the tin to cool completely. 
  7. 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. 


  1. 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.


  1. 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.



Shop ingredients Shop ingredients