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!
Raspberry and white chocolate are a match made in heaven. This Raspberry and White Chocolate Loaf Cake is a delicious, moist, and rich.
It’s perfect for any occasion and is sure to delight your guests, but also a classic combination that’s great for the holidays.
This loaf cake is sweet but not too heavy. It has a subtle tartness from the raspberries and a nice hit of sweetness from the white chocolate — not to mention it looks pretty impressive when served!
Serve it with a scoop of ice-cream or for an afternoon tea party with friends!
Ingredients and Variations
The Dry Ingredients: You will need flour (cake or AP), baking powder, baking soda and salt.
Raspberries: You can use fresh or frozen raspberries. Do not thaw frozen raspberries, but use straight out of the freezer.
Sugar: Use granulated or caster sugar.
Butter: Use unsalted butter softened (room temperature)
Eggs: For structure and binding.
Vanilla Extract: Optional, for flavor.
Chocolate Chips: Use your favourite white chocolate chips.
Milk: Use semi-skimmed or whole dairy milk or a neutral-flavored plant-based milk such as oat milk or rice milk.
For the glaze, you will need white chocolate (you can use a bar or chocolate chips) and coconut oil. Coconut oil is optional but will thin the glaze, making it easier to spread!
How to Make Raspberry and White Chocolate Loaf Cake
Preheat the oven to 175°C (350F).
Line a 9x5" loaf pan with parchment paper (you can also use a silicone loaf pan).
Make the Batter
Sift and mix the dry ingredients (flour, salt, baking powder, baking soda) and set aside.
To make the batter, use a stand mixer fitted with the paddle attachment or a handheld mixer.
Cream the butter and sugar in a large mixing bowl for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
Add the vanilla extract and eggs, one by one, and mix well after each addition.
Add the dry ingredients, alternating with the milk, and mix until just combined. Do not overmix!
Fold in the raspberries and white chocolate chips using a spatula.
Transfer the batter into the prepared loaf tin. Top with extra raspberries as desired.
Bake for 45-60 minutes or until a skewer inserted into the center comes out clean.
Cool & Glaze
Let the cake cool for 5-10 minutes in the loaf tin, then transfer to a wire rack to finish off cooling.
Melt white chocolate in a microwave safe bowl at 30 second increments, stirring well between each heat cycle. Stir in 1 tablespoon of coconut oil to thin the chocolate, if desired.
Drizzle over cooled cake, leave to set for 20-30 minutes, slice, and serve!
Tips for the Perfect Loaf Cake
- Use room temperature eggs, milk, butter, and flour.
- If using frozen raspberries, do not thaw, but add them to the batter straight from the freezer.
- Weigh your ingredients using digital kitchen scales - avoid using cups because these are not accurate!
- Do not overmix the batter once you add in the dry ingredients
- When cutting out parchment/baking paper, make sure to cut out some extra length for the sides. This will make it easier to pull out the cake from the loaf tin once baked.
How to Serve
This White Chocolate Raspberry Loaf Cake is a delicious way to celebrate spring and summer. With its fresh, fruity and white chocolate flavors, it’s perfect for breakfast, brunch, or dessert!
Making Ahead and Storing
This cake keeps well when stored in an airtight container in the refrigerator for 4-5 days.
Yes, you can. Just make sure to add frozen raspberries to the batter straight out of the freezer (you don't need to thaw them)?
Yes. 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.
Other Loaf Cake Recipes
Raspberry and White Chocolate Loaf Cake
Raspberry White Chocolate Cake
- 225 g cake flour (1¾ cups)
- 1½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 150 g granulated sugar (¾ cup)
- 112 g unsalted butter softened (½ cup)
- 2 medium-sized eggs
- ½ tsp. vanilla extract
- 100 mL milk semi-skimmed, whole, or plant-based (approx. ½ cup minus 1 tbsp.)
- 80 g white chocolate chips (approx ½ cup)
- 125 g raspberries fresh or frozen (1 cup)
White Chocolate Glaze
- 150 g white chocolate bar or chocolate chips (approx. 1 cup)
- 1 tbsp. coconut oil optional
- Preheat the oven to 175°C (350F). Line a 9x5" loaf pan with parchment paper (you can also use a silicone loaf pan).
- Sift and mix flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
- Place butter and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment. You can also use a handheld mixer. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add vanilla extract and eggs, mixing well after each addition (1-2 minutes).
- Add the dry ingredients, alternating with milk, in two additions and mix until just combined. Do not overmix.
- Fold in the raspberries and white chocolate chips using a spatula.
- Pour batter into prepared loaf pan and add a few raspberries as desired.
- Bake for 45-60 minute or until a skewer inserted into the center comes out clean. Let the cake cool for 5 minutes in the loaf pan, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, place chocolate in a microwave-safe bowl and heat at 20-30 second increments, stirring well with a fork at each pause. Stir in 1 tbsp. coconut oil to thin the glaze so that is spreads more easily.
- Drizzle over cooled cake, leave to set for 20-30 minutes, slice, and serve.