This raspberry and white chocolate loaf cake is soft and moist! You can make this delicious and easy treat for brunch or as a perfect tea-time dessert! No mixer needed!
Today I am sharing my refreshing loaf cake recipe with little tart raspberries and sweet white chocolate.
It takes only 10 minutes to prepare the batter and almost 55 minutes to bake!
You can have this loaf as is or drizzle white chocolate on top or even white chocolate ganache. I’ll give the ratio for the ganache in the recipe card below.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour which gives structure to this cake.
- Baking powder-It works as a leavener.
- Sugar-As I use white chocolate, I don’t use too much sugar.
- Eggs-They give structure as well.
- Butter-I use melted butter for moisture.
- Milk-It gives moisture.
- Vanilla extract-It adds flavor.
- Raspberries-I use fresh raspberries with a little flour to avoid them sinking at the bottom of the cake. You can use frozen raspberries if you like, no need to thaw.
- White Chocolate-I use roughly chopped white chocolate but if you like you can use white chocolate chips.
Step by step instructions
First I put the flour, baking powder and salt(optional) in a medium bowl and stir with a whisk. I set the bowl aside.
Next, I place the sugar and eggs into a large bowl and stir with a whisk.
Then I add the melted butter, milk, and vanilla extract and stir until combined.
I add the flour mixture and stir with a whisk until combined.
Before I add the raspberries into the batter, I add 1 tablespoon of flour on top of the raspberries that are placed in a medium bowl and I shake the bowl a couple of times to let all the raspberries be covered with flour.
Then I add the white chocolate and raspberries into the batter and stir with a spoon.
I spoon the batter into a loaf pan. You can pour it from the bowl but when I spoon it I can control how well raspberries are distributed.
I bake for almost 55 minutes or until the toothpick inserted into the center comes out clean.
After I remove the pan from the oven, I let the cake cool in the pan for an hour and then let it cool on a wire rack.
Enjoy!
You can store this raspberry white chocolate cake in an airtight container for up to 2 days at room temperature, for a week in the fridge, or for 2 months in the freezer.
Other cake loaf recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Raspberry and White Chocolate Loaf Cake
Ingredients
- 220 grams (1 and ½ cup and 1 tablespoon) all purpose flour
- 2 and ½ teaspoons baking powder
- ⅛ teaspoon salt, optional
- 140 grams (⅔ cup) granulated sugar
- 2 large eggs, room temperature
- 75 grams (⅓ cup) butter, melted
- 180 grams (¾ cup) milk
- 1 teaspoon vanilla extract
- 175 grams (1 and ⅓ cup) raspberries
- 130 grams (4.5 oz) white chocolate, roughly chopped, or white chocolate chips
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Place the flour (210 grams – 1 and ½ cup), baking powder and salt(optional) in a medium bowl and stir with a whisk. Set aside.
- Put the sugar and eggs into a large bowl and stir with a whisk.
- Stir in the melted butter, milk, and vanilla extract.
- Pour the wet ingredients over the flour mixture and stir with a whisk until combined.
- Place the raspberries into a medium bowl and add 1 tablespoon of flour (you can use the bowl that you used for the flour mixture) and shake the bowl a couple of times to let flour cover all the raspberries. If the raspberries are too big, you can cut them into two before adding the flour to avoid them sinking to the bottom once baked.
- Add the white chocolate and raspberries into the batter and gently fold with spoon/spatula.
- Spoon the batter into a loaf pan. When you spoon it instead of pouring, you can see how well raspberries are distributed.
- Bake for almost 55 minutes or until the toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for an hour and then let it cool on a wire rack.
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