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Home » MUFFINS AND CAKES

Raspberry and White Chocolate Loaf Cake

Published: Mar 28, 2022 · Modified: May 12, 2022 by Meymi. This post may contain affiliate links.

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Raspberry and white chocolate loaf cake on a white surface with text overlay..

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! 

Raspberry white chocolate loaf cake on a white surface.

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.

Raspberry and white chocolate cake loaf on a wooden board.

Ingredients you’ll need

​​You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients for raspberry white chocolate cake loaf with text overlay.
  • 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.

Flour, baking powder and salt in a medium glass bowl with a whisk.

Next,  I place the sugar and eggs into a large bowl and stir with a whisk.

Collage of stirring eggs and sugar in a large glass bowl with a whisk.

Then I add the melted butter, milk, and vanilla extract and stir until combined.

Collage of adding milk, melted butter and vanilla extract to the egg mixture.

I add the flour mixture and stir with a whisk until combined.

Collage of adding flour mixture over wet mixture and stirring.

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.

Raspberries that are covered with flour in a bowl.

Then I add the white chocolate and raspberries into the batter and stir with a spoon.

Collage of adding raspberries and white chocolate into the batter and stirring.

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.

Collage of raspberry and white chocolate loaf cake before and after baked.

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!

Stacked raspberry and white chocolate loaf cake slices.
How to store

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!

  • Chocolate Loaf Cake
  • Apple Cake Loaf
  • Carrot Cake Loaf Recipe
  • Orange Cake Loaf
  • Marble Loaf Cake

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 on a white surface.

Raspberry and White Chocolate Loaf Cake

You'll love this raspberry and white chocolate loaf cake recipe that is soft and moist. It is delicious and easy to make!
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 294kcal
Author: Meymi

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
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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.

Notes

White Chocolate Topping: You can melt 90 grams of (½ cup) white chocolate and drizzle on top once the cake is cooled.
White Chocolate Ganache: If you like, you can drizzle ganache once the cake is completely cooled.  You’ll need 60 grams (¼ cup) of heavy cream and 120 grams(4.2 oz) of white chocolate.  Place roughly chopped white chocolate in a medium heat-proof bowl and set aside. Place the heavy cream in a small pan over med-low heat. When the heavy cream scalds-small bubbles appear at the sides of the pan, remove the pan from the heat and pour over white chocolate. Let the cream soften and melt the chocolate for 15-20 seconds without stirring.  Gently stir the mixture with a spoon/spatula until no chocolate pieces remain.  
How to Store: 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.
The calorie information above is an estimate that is provided by an online nutrition calculator.
 

Nutrition

Calories: 294kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 217mg | Potassium: 131mg | Fiber: 2g | Sugar: 23g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 1mg
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