This quick, easy, moist and super delicious raspberry and white chocolate loaf cake is the cake to bake this spring!
This loaf is dotted with delicious tart raspberries and every so slightly caramelised chunk of white chocolate and finished off with a sprinkling of sugar.
Yip, that's right, the perfect cake with a "built-in" frosting not only makes this super easy to throw together but really time efficient as well!
TBH - it's been dark and rainy here in Christchurch and I need a little something summery and cheerful. Nothing says cheerful and sunny like delicious berries. And there is something utterly delightful about baked white chocolate, especially when using a chocolate bar.
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Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Raspberries - I used frozen raspberries, do not defrost! Blueberries, boysenberries, blackberries or chopped strawberries would also work well in this recipe.
- White chocolate - Highly recommend using a good bar of white chocolate and roughly chopping it. This gives a nice compliment to small white chocolate pieces that melt into the cake batter and chocolate chunks that become slightly caramelised.
- Flour - plain, all-purpose, standard grade or cake flour (South Africa)
- Caster sugar - for the cake mix, granulated white sugar can also be used.
- Baking powder to give the cake lift.
- Vanilla extract
- Butter for a nice rich flavour to compliment the white chocolate.
- Eggs
- Milk
- Cornstarch (Maizena in South Africa) coats the white chocolate and raspberries to prevent them from all sinking to the bottom of the cake.
- Granulated or raw sugar to coat the top of the cake.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Room Temperature Ingredients
Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.
Weighing Ingredients
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. For accurate measuring, invest in a set to ensure you add the correct ingredients. When in doubt - always use a level spoon or cup measure.
How to Make a Raspberry and White Chocolate Loaf Cake
Step 1 - Allow the eggs and milk to come to room temperature. Preheat the oven to 170°C/340F. Grease and line a loaf tin.
Step 2 - Beat the eggs and sugar until light, fluffy and doubled in size. About 3 to 5 minutes using an electric hand whisk/stand mixer.
Step 3 - Pour in the melted butter, vanilla and milk, and whisk until well combined.
Step 4 - Whisk together the flour, salt and baking powder, or sift in over the egg mixture. Whisk until just combined and the batter is nice and smooth.
Step 5 - Keep aside 8-10 raspberries. Combine the rest of the raspberries and chopped white chocolate and corn starch in a bowl. Toss the berries and white chocolate until evenly coated.
Step 6 - Add the berries and white chocolate to the cake mix and fold until just combined. Spoon the cake batter into the prepared loaf tin. Toss the rest of the raspberries on top of the cake. Sprinkle the granulated or raw sugar over the top.
Step 7 - Bake for 45-55 minutes or until a cake tester comes out mostly clean. Allow the cake to cool in the tin for 10 minutes before lifting it out and placing it on a wire cooling rack. Allow the cake to cool completely before slicing and serving.
Pro Tips for this Recipe
If the weather is really warm, keep the raspberries in the freezer right up until they are needed. Then toss in the cornstarch and add to the batter.
Gently fold in the berries and white chocolate, do not overmix! This will break up the delicate berries.
Ovens
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.
Bakeware
Metal bakeware is superior when baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Storage
This cake will keep for several days in an airtight container at room temperature.
Raspberry and White Chocolate Loaf Cake FAQ
Yes! The combination of juicy tartness with the sweet silky smoothness of chocolate goes hand-in-hand with any dessert combination.
A good bar of white chocolate. Something you would eat by itself. My favourite in New Zealand is Whittakers.
Blueberries, boysenberries, blackberries or chopped strawberries would also work well in this recipe.
This stops the berries and chocolate from all sinking to the bottom of the cake, which is really necessary during the long baking time for this recipe.
Yes, this cake can be made the day before an event. Store the completely cooled cake in an airtight container before serving.
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📋 Recipe
Raspberry and White Chocolate Loaf Cake
Equipment
- 1 loaf tin
Ingredients
- 100 grams caster sugar
- 2 large eggs
- 75 grams butter melted
- 125 grams milk
- 2 teaspoons vanilla
- 220 grams flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 120 grams white chocolate roughly chopped
- 120 grams frozen raspberries
- 1 tablespoon cornstarch Maizena
- 2 tablespoons raw or granulated sugar
Instructions
- Allow the eggs and milk to come to room temperature. Preheat the oven to 170°C/340F. Grease and line a loaf tin.
- Beat the eggs and sugar until light, fluffy and doubled in size. About 3 to 5 minutes using an electric hand whisk/stand mixer.2 large eggs, 100 grams caster sugar
- Pour in the melted butter, vanilla and milk, and whisk until well combined.75 grams butter, 125 grams milk, 2 teaspoons vanilla
- Whisk together the flour, salt and baking powder, or sift in over the egg mixture. Whisk until just combined and the batter is nice and smooth.220 grams flour, 2½ teaspoons baking powder, ¼ teaspoon salt
- Keep aside 8-10 raspberries. Combine the rest of the raspberries and chopped white chocolate and corn starch in a bowl. Toss the berries and white chocolate until evenly coated.120 grams white chocolate, 120 grams frozen raspberries, 1 tablespoon cornstarch
- Add the berries and white chocolate to the cake mix and fold until just combined. Spoon the cake batter into the prepared loaf tin. Toss the rest of the raspberries on top of the cake. Sprinkle the granulated or raw sugar over the top.2 tablespoons raw or granulated sugar
- Bake for 45-55 minutes or until a cake tester comes out mostly clean. Allow the cake to cool in the tin for 10 minutes before lifting it out and placing it on a wire cooling rack. Allow the cake to cool completely before slicing and serving.
Notes
- Raspberries - I used frozen raspberries, do not defrost! Blueberries, boysenberries, blackberries or chopped strawberries would also work well in this recipe.
- White chocolate - Highly recommend using a good bar of white chocolate and roughly chopping it. This gives a nice compliment to small white chocolate pieces that melt into the cake batter and chocolate chunks that become slightly caramelised.
- Gently fold in the berries and white chocolate, the berries are delicate and need to be treated as such.
- If the weather is really warm, keep the raspberries in the freezer right up until they are needed to be tossed with the corn starch.
- This cake will keep for several days in an airtight container at room temperature.
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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