Raspberries are one of my favorite fruits to bake with. There’s nothing like the bright tangy burst of flavor in raspberry scones or raspberry lemon cream cheese muffins.
This raspberry white chocolate loaf cake is exactly that! A cake baked in a loaf tin and studded with gorgeous raspberries and creamy white chocolate. You may notice a tinge of bluish color 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.
📋Ingredients
Ingredient Swaps
- You can use white chocolate chips or chopped white chocolate. Milk or dark chocolate would also be great in this recipe.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳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.
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.
Stir the raspberries and white chocolate into the flour and butter mixture until well distributed.
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.
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 aluminum 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.
📝Recipe Notes
- 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 color is actually coming from the white chocolate caramelizing in the oven.
- You may see a tinge of blue color 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 flavor 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 aluminum 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.
More Chocolate Recipes
Did you make these raspberry white chocolate loaf cake? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨 Recipe
Raspberry And White Chocolate Loaf Cake
Equipment
- Standard loaf tin
- Parchment paper
- Aluminium foil
- Measuring cups and spoons or digital kitchen scale
- Liquid measuring cup
- Large mixing bowl
- Electric hand or stand mixer or large whisk
- Rubber spatula or wooden spoon
- Butter knife or offset spatula optional
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons butter, softened, plus extra for greasing the tin
- 1 ½ cups raspberries, fresh or frozen
- ¾ cup white chocolate chips , or chopped white chocolate
- 2 tablespoons vegetable oil
- ¾ cup milk
- 1 large egg
Instructions
- Preheat the oven to 350ºF (180ºC). Lightly grease a standard 9×5-inch (23×13-cm) 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 loaf 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.
- Stir the raspberries and white chocolate into the flour and butter mixture until well distributed. Set aside.
- Add the vegetable oil to a liquid measuring cup. Top the oil with milk to ¾ cup (188 ml). Crack in the egg and whisk well to combine.
- 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.
- Gently dollop the batter into the prepared loaf tin. Once all of the batter is in the tin, use a butter knife or offset spatula to lightly smooth the top. Optional – Add a few extra raspberries and a sprinkle of white chocolate chips to the top of the loaf before baking.
- Place the loaf in the preheated oven and bake it for 40 minutes. Remove the tin 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, slice and serve plain, or topped with a drizzle of icing.
FOODHEAL says
The perfect cake for Xmas. It looks so yummy. Thank you for the step by step images