• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • Recipes
  • About Me
  • Collaborate
  • Portfolio
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Collaborate
    • Portfolio
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home | Cakes and Cupcakes

    Jul 22, 2022 · Modified: Jul 22, 2022 by Mary-Lou · This post may contain affiliate links ·

    Raspberry and White Chocolate Loaf Cake

    108 shares
    • Yummly
    • Facebook
    • Twitter
    • Reddit
    • Tumblr
    • Email
    Jump to Recipe Print Recipe
    Slice of raspberry and white chocolate loaf cake.

    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.

    Slice of raspberry and white chocolate loaf cake.
    Jump to:
    • Ingredients
    • How to Make a Raspberry and White Chocolate Loaf Cake
    • Pro Tips for this Recipe
    • Storage
    • Raspberry and White Chocolate Loaf Cake FAQ
    • Pin for Later
    • 📋 Recipe
    • Raspberry and White Chocolate Loaf Cake

    Ingredients

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Raspberry and white chocolate loaf cake ingredients.
    • 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.

    Eggs, milk, melted butter whisked together.

    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.

    Vanilla cake batter in a bowl.

    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.

    Raspberry and white chocolate cake batter in a bowl.
    Cake batter topped with raspberries and sugar.

    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.

    Slice of raspberry and white chocolate loaf cake.

    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

    Do raspberry and chocolate go together?

    Yes! The combination of juicy tartness with the sweet silky smoothness of chocolate goes hand-in-hand with any dessert combination.

    What is the best white chocolate for raspberry cake?

    A good bar of white chocolate. Something you would eat by itself. My favourite in New Zealand is Whittakers.

    What berries can I use instead of raspberries?

    Blueberries, boysenberries, blackberries or chopped strawberries would also work well in this recipe.

    Is it really necessary to toss the berries and chocolate in cornstarch?

    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.

    Can I make this raspberry and white chocolate cake ahead of time?

    Yes, this cake can be made the day before an event. Store the completely cooled cake in an airtight container before serving.

    Pin for Later

    Raspberry and white chocolate loaf cake sliced.

    Don't forget to tag me @marylou_saltyginger on Instagram, #saltygingerblog with your renditions of these recipes!

    If you made this recipe, please leave a star rating! It gives me and my readers helpful feedback. If you want more recipes you can subscribe to my newsletter, and follow me on Instagram, Twitter, Pinterest and Facebook!

    📋 Recipe

    Slice of raspberry and white chocolate loaf cake.

    Raspberry and White Chocolate Loaf Cake

    This quick, easy, moist and super delicious raspberry and white chocolate loaf cake is the cake to bake this spring!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 mins
    Cook Time: 50 mins
    Servings: 10 slices
    Calories: 271kcal
    Author: Mary-Lou
    Prevent your screen from going dark

    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
    Metric - US Customary

    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

    Serving: 1slice | Calories: 271kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 243mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 1mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

    Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
    Course :Dessert
    Cuisine :Global
    Keyword :blueberry and white chocolate muffins, loaf cake, raspberries

    More Cakes and Cupcakes

    • Chocolate Tray Bake
    • Easy Vanilla Tray Bake
    • Lotus Biscoff Cheesecake
    • Chocolate Bundt Cake with Dulce de Leche
    108 shares
    • Yummly
    • Facebook
    • Twitter
    • Reddit
    • Tumblr
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman holding a large mixing bowl.
    Hi, I’m Mary-Lou, the author, recipe developer, photographer and videographer behind Salty Ginger!

    More about me →

    Subscribe Here Link.

    Trending on Salty Ginger

    • Condensed Milk Biscuits
    • Best Ever Cocoa Chocolate Brownies

    Popular South African Recipes

    • Peppermint Crisp Tart
    • Buttermilk Rusks (Karringmelk Beskuit)


    Collage of recipes for Father's Day.

    Follow us:

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Search the blog

    Web stories link.

    Footer

    ↑ back to top

    ABOUT ME

    FOOD PHOTOGRAPHY

    Collaboration

    Portfolio

    Client Enquiry

    Recipe Index

    Contact

    Subscribe

    Products I Use

    Web Stories

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    COPYRIGHT © 2022 SALTY GINGER | ALL RIGHTS RESERVED