White Chocolate and Raspberry Loaf Cake

White Chocolate and Raspberry Loaf Cake - Delicious, soft and tender cake with fresh raspberries and white chocolate dotted throughout. This recipe comes together quickly and is ready to bake in under 20 minutes!

If you are a fan of Loaf cakes, why not try Lemon Syrup Loaf Cake, Lime and Coconut Drizzle Loaf Cake  or Pistachio Loaf Cake.

Raspberry White Chocolate Loaf Cake

In this White Chocolate and Raspberry Loaf Cake, the tartness of the berries and the sweetness of White Chocolate complement each other perfectly.

If you are a fan of the divine combination of White Chocolate and Raspberries, why not try Easy White Chocolate and Raspberry Blondies.

As with most loaf cake recipes, this recipe takes a while to bake because of the depth of the batter but the batter comes together quickly.

Ingredient Notes and Substitutes

Here are the full list of ingredients and notes to keep in mind:

Dry Ingredients

Flour

We use Plain Flour/All Purpose Flour in this recipe. 

White Chocolate Chips

I used mini chocolate chips, that way they didn’t sink to the bottom of the cake. You could also use a chopped up white chocolate bar instead.

Salt

Just a pinch, to bring it all together.

Baking Powder

This adds some lift to the cake. If you are using Self Raising Flour, you can skip the Baking Powder.

Wet Ingredients

Eggs

Free range fresh Eggs. Use the best you can find.

Vanilla

I add little Vanilla Extract to bring everything together.

Lemon

We use Lemon Zest and Juice. It adds flavour and really complements the raspberry and white chocolate flavor in this cake.

Sugar

I use Caster Sugar in this recipe. You can use Granulated sugar, Golden Caster Sugar or even Light Brown Sugar.

Icing Sugar

Yes, Sugar is considered a wet ingredient! I drizzle over some pink icing but this can be skipped as the cake is delicious anyway.

Butter

I use Unsalted Butter in this recipe and then add a pinch of salt to bring everything together.

Yogurt

I use full fat Greek Yogurt or Plain Yoghurt in this recipe. You can also use Sour Cream, Double/Heavy Cream or Buttermilk.

Raspberries

I prefer to use fresh berries, but you could also use frozen or even freeze dried raspberries. I toss them in some of the Flour first to stop them from sinking.

White Chocolate Chunks

Chocolate Chips or chopped White Chocolate. I use Chocolate chips.

How to make this EASY Loaf Cake

Detailed instructions can be found in the printable recipe card at the bottom of the page.

Preheat your oven to 200 C/Gas Mark 6.

Grease and line a 2 lb Loaf tin with baking/parchment paper (24.37 x 14.36 x 6.93 cm). 

Add the raspberries and 2 tablespoon of Flour to a small bowl and toss together. 

Add Butter and Sugar to a medium bowl or a stand mixer with a paddle attachment. Then beat together on medium speed with either the paddle or an electric mixer for 3-4 minutes until pale and fluffy. 

Add the Eggs one by one, beating in between each addition. Scrape down the sides of the bowl to make sure everything is mixing evenly.

Stir in Vanilla, Lemon Juice and Zest. Beat together for 30 seconds. 

Add half the Flour, all the Salt and all the Baking Powder and mix on low speed until fully incorporated. Then add the remaining Flour. Mix on low for 1 minute.

Add the Yoghurt and beat until combined. 

Fold in the juicy Raspberries and White Chocolate. 

Pour the cake batter into the prepared loaf tin and smooth out the top.

Bake for 50 - 60 minutes or until a skewer inserted into the middle comes out clean. There should be no moist crumbs left on the skewer.

Note - This cake browns very quickly so when there are 15 minutes left, I tend to cover it with foil to stop it browning too much. 

Let it cool in the tin for 15 minutes before removing to a cooling rack and allowing it to cool completely on a wire rack.

Blend Raspberries to a puree. You can then sieve them to remove the seeds but I don't. Then stir into the Icing Sugar until combined.

Leave to cool for 1 hour and then drizzle the icing over the top of the cake.

Recipe Tips and Tricks

Room Temperature Ingredients

Make sure all of your ingredients are at room temperature before making the batter so that the mixture doesn’t curdle. 

Aluminum Foil Hat

This loaf cake needs a foil hat. When there are 15 minutes left, cover the tin with foil. 

Toss Raspberries with some of the Flour

We toss the Raspberries in some flour to stop them from sinking. 

Use a cake skewer to see if the Cake is done  

Insert a metal or wooden skewer into the centre of the cake. It should come out clean if it is baked all the way through.

How to serve

This raspberry loaf cake recipe tastes great as it is, but you can also:

Serve with a cup of tea!

Serve with a drizzle of Cream.

Serve with a glass of milk.

Variations

Use Milk Chocolate Chips instead for a different flavour profile.

Use freeze dried or Frozen Raspberries.

Add Nuts into the batter to add some texture.

Top with a White Chocolate ganache.

Storage

This cake keeps well in an airtight container for up to 4 days. As it has fresh fruit in it, I would suggest keeping it in the fridge.

More EASY Cake Recipes:

Rasmalai Milk Cake

San Sebastian Cheesecake with Condensed Milk

Biscoff Cake with Cream Cheese frosting

Carrot and Walnut Cake

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