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
Units
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- 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.
Find it online: https://tastyera.com/raspberry-white-chocolate-loaf-cake/