Raspberry And White Chocolate Loaf Cake

An old-fashioned dessert with a twist, raspberry and white chocolate loaf cake is springy, tender, and loaded with berries and chocolate!

This raspberry and white chocolate loaf cake is an adaptation of an old family friend’s recipe for cranberry orange loaf. Other than the obvious, switching cranberries and orange zest for raspberries and white chocolate chips, I’ve made a few other changes.

The original recipe calls for a small amount of butter, which makes the loaf more dry and bread like. I’ve added a small amount of vegetable oil to give it a more cake-like texture. I’ve also replaced water with milk in the batter for extra tenderness, and reduced the amount of sugar.

Once baked, you may think the loaf looks overdone, however, much of that golden colour is actually coming from the white chocolate caramelizing (you will also see pockets of caramelized white chocolate speckled throughout the loaf). I talk a bit more about caramelized white chocolate here in this recipe for blueberry and white chocolate scones.

You may also notice a tinge of blue colour streaking through the inside crumb of your loaf. This is a natural reaction between the raspberries and baking soda and is nothing to worry about.

To take your raspberry and white chocolate loaf cake to the next level, finish it with a simple powdered sugar glaze, or this luscious whipped cream cheese frosting.

Jump to:

• Ingredients
• Step-By-Step Instructions
• Notes & Tips
• Substitutions
• Recipe

Ingredients

Step-By-Step Instructions

Preheat the oven. Lightly grease a standard loaf tin with butter and line it with parchment paper. Have a large piece of aluminum foil ready to use as a loose cover for the raspberry and white chocolate loaf cake partway through baking.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

Add the softened butter to the flour and continue to whisk the dry ingredients until the butter has broken into small coarse crumbs. Set aside.

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Add the vegetable oil to a glass measuring cup. Top the oil with milk to the ¾ cup (175 ml) line. Crack in the egg and whisk well to combine.

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Stir the raspberries and white chocolate into the flour and butter mixture until well distributed.

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Pour the wet ingredients into the bowl of flour, raspberries, and white chocolate. Fold everything together gently until very few dry bits of flour remain.

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Spoon the raspberry and white chocolate loaf cake batter into the prepared loaf tin.

Once all of the batter is in the tin, use a butter knife or offset spatula to smooth the top.

Optional step – Add a few extra raspberries and a sprinkle of white chocolate chips to the top of the loaf before baking.

Place the raspberry and white chocolate loaf cake in the preheated oven and bake it for 45 minutes. Remove the loaf from the oven, cover it loosely with the large piece of aluminium foil, and return it to the oven for 15 to 20 minutes more. Cool the loaf on a wire rack in the tin for 30 minutes before lifting it out the tin, removing the parchment, and cooling completely. Once cool serve plain, or topped with glaze or frosting.

Notes & Tips

You can use a hand or stand mixer for this recipe, or make it by hand. I like a hand mixer because I can whisk the dry ingredients, break up the butter, and mix the wet ingredients all with the same tool.

Once baked, you may think the raspberry and white chocolate loaf cake looks overdone, however, much of that golden colour is actually coming from the white chocolate caramelizing in the oven (you will also see pockets of caramelized white chocolate speckled throughout the loaf). I talk a bit more about caramelized white chocolate here in this recipe for blueberry and white chocolate scones.

You may also notice a tinge of blue colour streaking through the inside crumb of your loaf. This is a natural reaction between the raspberries and baking soda and is nothing to worry about.

Whisk the zest of one orange into the flour mixture for a beautiful, complimentary flavour to your loaf.

Add 1 to 2 teaspoons of vanilla to the milk and egg mixture if you want.

Slices of raspberry and white chocolate loaf cake are best served fresh, however, they will keep in an airtight container at room temperature for up to four days.

You can freeze a whole loaf, or individual slices, by wrapping gently but tightly in a double layer of aluminium foil. The loaf will keep in the freezer for up to one month. To defrost, simply let it sit, still wrapped, on the counter until thawed through the middle.

Substitutions

Light spelt flour can be substituted for all-purpose if you prefer a whole grain option.

You can use white chocolate chips or chopped white chocolate. Milk or dark chocolate would also be great in this recipe.

More Raspberry Recipes

Raspberry Lemon Cream Cheese Muffins Loaded with raspberries, bright lemon zest, and pockets of tangy cream cheese.

Raspberry Rhubarb Jam (small-batch, no added pectin) Rich ruby colour, reduced sugar, and only 5 ingredients.

Raspberry Financiers A classic petite French almond tea cake.

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