Raspberry and White Chocolate Loaf Cake

This quick, easy, moist, and absolutely irresistible raspberry and white chocolate loaf cake is the only cake you need to bake this spring! Bursting with bright, fruity flavour and the rich sweetness of white chocolate, this loaf is as stunning to look at as it is to eat. Whether you're baking for a weekend brunch, an afternoon tea, or simply treating yourself on a lazy spring afternoon, this cake delivers every single time — and with minimal effort too.

Prep Time 15

Cook Time 50

Total Time 1 5

servings10 slices

saltyginger.comAngie Dixon

Equipment

1 Loaf Pan (9x5 Inch - 23x13cm)

Ingredients

100 grams white granulated sugar (caster/granulated)
2 large eggs (medium/large/size 6)
75 grams butter (melted)
125 grams milk
2 teaspoons vanilla extract
220 grams plain flour (all-purpose/standard grade)
2½ teaspoons baking powder
¼ teaspoon table salt
120 grams white chocolate (roughly chopped)
120 grams raspberries (frozen)
1 tablespoon cornstarch (Maizena)
2 tablespoons raw sugar (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 white granulated sugar
Pour in the melted butter, vanilla and milk, and whisk until well combined.
75 grams butter, 125 grams milk, 2 teaspoons vanilla extract
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 plain flour, 2½ teaspoons baking powder, ¼ teaspoon table 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 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 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.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

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