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Victoria Plum Cake with White Chocolate

Victoria Plum Cake with White Chocolate

Autumn, Traybakes | 15th September 2013 | By

A quick and simple traybake, this Victoria plum cake with white chocolate is light, moist and flavoursome. Tart plums contrast deliciously with caramelised white chocolate and a spicy waft of cinnamon.

Last week’s foraging expedition in my mother’s garden yielded a handful of Victoria plums amongst other things. Initially, I was going to make a plum tart with them, but then I saw Ren Behan’s easy English plum cake recipe and thought I would adapt that instead.

Victoria Plum and White Chocolate Cake

I had to get chocolate in there of course and white seemed like the best bet to go with plums. I used my usual mix of half white and half wholemeal flour and made a couple of other minor adjustments.

The cake rose beautifully producing a light and moist sponge. The chunks of white chocolate caramelised giving a delicious occasional nugget of sweetness. What a gorgeous contrast to the tart plums. Unfortunately they sank along with the chocolate. I’d been expecting them to be visible from the top giving added interest and a nice colourful appearance. The best laid plans. Next time, I’ll lay them gently on the top and not press them into the batter at all.

Victoria plum cake with white chocolate.

The cinnamon topping was a stroke of genius on Ren’s part. It gives a gorgeous spicy scent as well as an additional flavour and it works particularly well. This is such a simple and quick cake to put together with such good results, I must remember to use it again.

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Victoria Plum Cake. PIN IT.

Victoria Plum Cake with White Chocolate

Victoria Plum and White Chocolate Cake – The Recipe

Victoria Plum Cake with White Chocolate
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Victoria Plum and White Chocolate Cake

A quick and simple traybake, this Victoria plum cake is light, moist and flavoursome. Tart plums contrast deliciously with caramelised white chocolate and a spicy waft of cinnamon.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cake, cinnamon, plums, traybake, white chocolate
Servings: 16 squares


  • 4 medium eggs
  • 240 ml sunflower oil
  • 225 g golden caster sugar (I used cardamom sugar)
  • 1 organic orange - zest
  • 130 g wholemeal flour
  • 130 g plain flour (or use more wholemeal)
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50 g vanillary white chocolate (I used Green & Black's) - finely chopped
  • 8 Victoria plums - halved and stoned
  • 1 tsp ground cinnamon
  • 2 tsp icing sugar


  • Whisk the eggs with the oil, sugar and the grated orange zest with electric beaters for a couple of minutes until thick and creamy.
  • Sift in the flour, baking powder and bicarbonate of soda. Fold in until just combined.
  • Stir in the chocolate.
  • Scrape the batter into a 22cm (9″ sq) silicone cake mould or lined tin then place the plum halves, skin side up, on top.
  • Bake at 180℃ (350℉, Gas 4) for 35 minutes when the cake is well risen and an inserted skewer comes out more or less clean.
  • Allow to cool in the tin. Then mix the cinnamon and icing sugar and sift over the top.
  • Cut into 16 squares.


Ren Behan has entered her English plum cake into a competition whereby she needs people to bake her cake and then upload a photo of it to Cook’d. Do try it if you can. There might even be prizes for those taking part.

This month’s One Ingredient is plums. It was chosen by Nazima of Franglais Kitchen. I didn’t manage to enter last month’s cucumber challenge, so I was keen to get in there with my Victoria plum traybake this month.

I’m also sending this plummy bake over to Bookmarked Recipes run by Jac of Tinned Tomatoes.


  1. belleau kitchen

    15th September 2013 at 11:56 am

    oooh, that does look very good and a proper puddingy cake… I bought a HUGE box of Victoria Plums yesterday with an idea to bake but I seem to have eaten my way through most of them instead! xx

  2. Angie Schneider

    15th September 2013 at 1:28 pm

    The cake looks so light and moist…and I love the add of white chocolate.

  3. The Caked Crusader

    15th September 2013 at 4:08 pm

    I do love a plum cake – it’s a fruit that works so well in baking.

  4. Baking Addict

    15th September 2013 at 4:12 pm

    ooh looks good and I love the addition of chocolate. Yum!

  5. laura@howtocookgoodfood

    15th September 2013 at 6:06 pm

    I know the feeling when fruit seems to sink to the bottom of a sponge. Happens to me with blackberries and raspberries and dried fruit too sometimes. But hardly matters when it tastes as good as this sounds. The cinnamon topping must really make it. A lovely entry for One Ingredient!

  6. thelittleloaf

    16th September 2013 at 12:46 pm

    Yum to plum cake! And yes to the addition of chocolate, always 🙂

  7. Katharine

    16th September 2013 at 4:26 pm

    That looks gorgeous, I love these kind of cakes. Interesting that it uses oil not butter, bet that keeps it deliciously moist too.

  8. Kalyan Panja

    17th September 2013 at 5:22 am

    Just mouthwatering…looks delicious!

  9. Jayne

    17th September 2013 at 9:58 am

    This looks lovely! I’ve given up trying to figure out how to stop fruit from sinking to the bottom, it still tastes as good! Great cake!

  10. Shu Han

    17th September 2013 at 10:38 am

    I saw this on Ren’s too and have bookmarked it for baking- just can’t get the time to! But will have to now that I see you’ve made it too and it looks wonderful! Love plums this time of the year 🙂

  11. Ren Behan

    18th September 2013 at 1:49 pm

    Thank you so much for baking it to my recipe. I love the additions and substitutions you made, I hope it tasted as good as it looks! No idea why the plums sank, I usually don’t push them in too much and they stay just visible at the top. But hey ho, I’m sure they tasted delicious inside the cake – especially with the white chocolate! xx

  12. Charlene F

    18th September 2013 at 5:14 pm

    This looks beautiful a lovely combination of an Autumn fruit, and of course, chocolate x

  13. Nazima, Franglais Kitchen

    19th September 2013 at 9:08 am

    A lovely recipe, and your adaptation sounds super. Am sure it tasted just as good plums at top or in the cake itself!

  14. Christian Halfmann

    19th September 2013 at 4:15 pm

    Oh, a lovely cake … yet another suggestion of what to do with my 1000 kg of plums. This week I’m having plums all over.


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