Loaf cakes for their simplicity alone hold a special place in my baking heart. But this White Chocolate and Raspberry Loaf Cake takes this simple bake to the next level.
This is the perfect afternoon bake, quick, easy, and ideal for afternoon teas. The tartness of the berries combines so well with sweet white chocolate.
If you love baking loaf cake recipes as much as I do, have a look at this recipe for Classic Banana Bread or this recipe for Peanut Butter and Choc Chip Banana Loaf.
Ingredients
You will need the list of ingredients below to make this White Chocolate Raspberry Loaf Cake. Always make sure you are using fresh room temperature ingredients when baking.
- Unsalted butter
- Sunflower oil
- Extra large eggs
- Granulated sugar
- Cake flour
- Baking powder
- Salt
- Vanilla extract
- Whole milk
- White chocolate
- Raspberries
- Icing sugar, optional
Unsalted butter - always use unsalted butter when baking. This way you are able to control the saltiness of your bakes.
Sunflower oil - if you can't find sunflower oil, choose a neutral-tasting vegetable oil substitute like canola oil.
White chocolate - choose a great-tasting quality white chocolate. For this recipe, I used Nestlé Milkybar and chopped up the slab into small chunks. You can use white chocolate chips.
Raspberries - try to use fresh raspberries for this recipe as they have lower water content and stronger flavor. Frozen raspberries can also be used, however.
See the recipe card for quantities.
Instructions
Follow the simple steps below to make this raspberry loaf cake recipe.
Follow the simple steps below to make this raspberry loaf cake recipe.
STEP 1: Cream butter, oil, and sugar. In a bowl of an electric mixer fitted with a paddle attachment add the butter, oil, and sugar. Beat at medium-high speed until creamed. This can take between 3 - 5 minutes.
STEP 2: Add eggs. Add the eggs to the creamed butter and sugar mixture one at a time. Be sure to wait about a minute between each addition and scrape down the sides of the bowl to ensure the batter is mixing evenly.
STEP 3: Add wet and dry. Sift together the salt, flour, and baking powder into a large bowl and set aside. Add the vanilla to the milk. Add the dry ingredients and wet ingredients to the batter by alternating between the two. Starting with the flour mixture and ending with the milk. Scrape downs the sides of the bowl as you go.
STEP 5: Add chocolate and raspberries. Combine the white chocolate chunks, raspberries, and a tablespoon of flour in a medium bowl. Using a rubber spatula, fold this through the loaf cake batter.
STEP 6: Bake. Pour the batter into a prepared loaf pan and bake in a preheated oven at 180C (350F) for 50 to 55 minutes or until a skewer inserted into the center of the loaf comes out clean. Allow the loaf to cool in its tin for 40 minutes before turning it onto a wire rack to cool completely. Drizzle the top of the loaf with a combination of icing sugar and water and decorate with extra white chocolate, raspberries, and even freeze-dried raspberries.
Hint: Dusting the raspberries and white chocolate in flour before adding them to the batter helps them not sink to the bottom during baking.
Variations
If you can't find raspberries, you can make this loaf cake with other types of berries. Blueberries, blackberries, and pitted cherries will also work well.
Equipment
To cream the butter and sugar together I recommend using a stand mixer or an electric hand mixer. You can do this by hand but it does take time and is difficult.
You will also need a loaf tin 20x10x6cm (8x4x3inch).
Storage
This loaf cake keeps well and can be enjoyed days after baking. Keep it covered in plastic wrap or in an airtight container at room temperature for about 4 days.
You can freeze this loaf cake after baking it, it will keep in the freezer for 2 months. Slice the cake into individual slices and wrap each one in plastic wrap before freezing. Allow the raspberry cake to come to room temperature before eating it.
Top tip
- Use room temperature ingredients.
- Test the temperature of your oven with an oven thermometer.
- Make sure to cream the butter, oil, and eggs for long enough. The mixture must look light in color and fluffy.
- Prepare the loaf tin properly with oil and parchment paper, this way you ensure the loaf won't stick after baking.
- If adding the drizzle, allow the cake to cool otherwise the drizzle will melt off.
This is an easy and delicious recipe; one you should keep handy for when you are in need of a quick tea-time bake! If you make this easy raspberry recipe, please leave a comment and star rating below I would love to know if you liked it as much as I do.
Don't forget to follow me on Instagram where I share videos and extra baking tips @with_love_kitty
Happy Baking
With Love,
Kitty
📖 Recipe
White Chocolate and Raspberry Loaf Cake
Equipment
- 1x loaf tin 20x10x6cm (8x4x3inch)
Ingredients
- 100 grams unsalted butter
- 50 ml sunflower oil
- 170 grams granulated sugar
- 2 extra-large eggs
- 200 grams cake flour, plus 1 tbsp
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 175 ml whole milk
- 80 grams white chocolate
- 160 grams raspberries, plus extra for decorating
- 100 grams icing sugar
- 2 tablespoon water
Instructions
- Preheat the oven to 180°C (350°F) and line a loaf tin 20x10x6cm (8x4x3inch) with oil and parchment paper.
- In a bowl of an electric mixer fitted with a paddle attachment add the butter, oil, and sugar. Beat at medium-high speed until creamed, about 3 to 5 minutes.
- Add the eggs to the creamed butter and sugar mixture one at a time. Be sure to wait about a minute between each addition and scrape down the sides of the bowl to ensure the batter is mixing evenly.
- Sift together the salt, flour, and baking powder into a large bowl and set aside. Add the vanilla to the milk.
- Slowly add the dry ingredients and wet ingredients to the batter by alternating between the two. Starting with the flour mixture and ending with the milk. Scrape downs the sides of the bowl as you go.
- Combine the white chocolate chunks, raspberries, and a tablespoon of flour in a medium bowl. Using a rubber spatula, fold this through the loaf cake batter.
- Pour the batter into a prepared loaf pan and bake in a preheated oven for 50 to 55 minutes or until a skewer inserted into the center of the loaf comes out clean.
- Allow the loaf to cool in its tin for 40 minutes before turning it onto a wire rack to cool completely. Combine the icing sugar and water together and drizzle this over the cooled loaf cake. Decorate with raspberries, and enjoy!
Nutrition
FAQ
Yes, you can substitute raspberries for other fresh berries like blackberries and blueberries.
The thickness of the loaf means that these loaves take a long to bake. To check if they are done insert a skewer into the center of the loaf, when it comes out clean the loaf is ready. If you are using a different-sized loaf pan you will need to adjust the baking time.
Julia says
Loved the combo of raspberries and white chocolate and the cake itself was so tasty, thanks for sharing
Lorraine says
I can't see oven temperature. Am I being dim.
withlovekitty2020 says
Hi Lorraine
Thanks for your comment, my mistake I had it in the text and not the recipe card, all fixed now. Its 180C