Short Description
This Raspberry White Chocolate Loaf Cake is a delightful combination of tart raspberries and creamy white chocolate, all baked into a soft and moist loaf. Perfect for breakfast, an afternoon treat, or dessert, this cake strikes the ideal balance between sweetness and freshness. The juicy raspberries complement the richness of the white chocolate, making each bite irresistibly delicious.
Why You’ll Love This Recipe
- The combination of tart raspberries and sweet white chocolate creates a perfect balance of flavors.
- The loaf cake is moist, tender, and packed with fruity goodness.
- Simple to make with basic ingredients, yet impressive enough for special occasions.
- Perfect for breakfast, tea time, or dessert.
- Can be easily customized with different berries or add-ins.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Fresh or frozen raspberries
- White chocolate chips or chopped white chocolate
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.
- Gently fold in the raspberries and white chocolate chips, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Berry Swap: Replace raspberries with blueberries, blackberries, or chopped strawberries.
- Nutty Addition: Add chopped almonds or pistachios for a crunchy texture.
- Citrus Zest: Enhance the flavor with a bit of lemon or orange zest.
- Gluten-Free: Use a gluten-free flour blend to make it suitable for dietary needs.
- Extra Chocolatey: Drizzle melted white chocolate over the cooled loaf for an extra indulgent touch.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slices slightly before serving.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs
How do I prevent raspberries from sinking to the bottom?
Toss the raspberries in a little flour before folding them into the batter. This helps distribute them evenly throughout the cake.
Can I use frozen raspberries instead of fresh?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
Can I make this loaf cake dairy-free?
Yes, use plant-based butter, dairy-free milk, and dairy-free white chocolate.
Can I use dark or milk chocolate instead of white chocolate?
Yes, but white chocolate pairs best with raspberries due to its creamy sweetness.
How do I know when the loaf cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few dry crumbs, the cake is ready.
Can I make this in a different pan?
Yes, you can bake it in a muffin tin for cupcakes or a square pan for bars. Adjust baking time accordingly.
Why is my cake too dry?
Overbaking or using too much flour can result in a dry cake. Measure ingredients carefully and check for doneness at the lower end of the baking time.
Can I add a glaze on top?
Absolutely! A simple powdered sugar and lemon juice glaze would complement the flavors well.
How should I serve this cake?
It’s delicious on its own, but you can serve it with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Can I add nuts to the batter?
Yes, chopped almonds, pecans, or pistachios would add a delightful crunch.
Conclusion
This Raspberry White Chocolate Loaf Cake is a delightful treat that brings together fruity freshness and creamy sweetness in every bite. Whether served as a morning indulgence or an after-dinner dessert, it is sure to impress. With easy variations and simple storage options, this loaf cake is a must-try for any baking enthusiast. Try it today and enjoy the perfect harmony of raspberries and white chocolate.
Print
This Raspberry White Chocolate Loaf Cake is a moist and flavorful dessert packed with juicy raspberries and topped with a creamy white chocolate drizzle!
- Prep Time: Prep Time:
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips (for drizzle)
- 1 tbsp powdered sugar (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar, then beat in eggs and vanilla.
- Alternate adding flour mixture and milk to the wet ingredients.
- Gently fold in raspberries.
- Pour batter into the loaf pan and bake for 45-50 minutes.
- Melt white chocolate and drizzle over cooled cake.
- Sprinkle with powdered sugar and serve.
Notes
- Frozen raspberries work but may bleed into the batter.
- Let the cake cool before drizzling the chocolate.