Raspberry White Chocolate Cake

Who doesn't love a light, fruity cake that tastes like heaven? This Raspberry and White Chocolate Loaf Cake is the perfect end to any meal or on its own!

INGREDIENTS

– cake flour  – baking powder, baking soda, salt – granulated sugar  – unsalted butter  – eggs – vanilla extract – milk  – white chocolate chips  – raspberries fresh or frozen

Cake

INGREDIENTS

- white chocolate (bar or chips) - coconut oil

Topping

How to Make Raspberry White Chocolate Cake

Step 1  Preheat the oven and line a loaf pan with parchment paper

Step 2  Mix the cake batter using a stand mixer or handheld electric mixer

Step 3  Fold in raspberries and white chocolate chips

Step 4 Bake for 45-60 minutes. Allow to cool slightly, then transfer to a wire rack

Step 5 Make white chocolate glaze: melt white chocolate and coconut oil in microwave and drizzle over cooled cake.

Step 6 Allow to set, slice, and serve!

How to Make Raspberry White Chocolate Cake

FAQs

Can I Use Frozen Raspberries? Yes. Make sure to add frozen raspberries to the batter straight out of the freezer (you don't need to thaw them). Can I Freeze Raspberry White Chocolate Loaf Cake? The cake can be frozen (glazed or unglazed) in a freezer-safe container for up to 2 months. You can also slice the cake and wrap each slice in cling-film before freezing. Thaw the cake at room temperature overnight.