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Raspberry and white chocolate loaf cake on a white surface.
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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!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
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
  • 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.

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