Loaf cake recipes really make you feel at home, and this moist 8-ingredient raspberry and white chocolate loaf cake really mean it. Sweet white chocolate paired with tart raspberries create the perfect combination for a sponge that remains beautifully moist and looks stunning too. Did I mention it is also incredibly easy to prepare? Preheat the oven, it's time to bake!
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Every year for Jay's birthday I prepare two types of cupcakes or muffins for him to take to work and share with his colleagues.
As I love baking, but as I also love eating, I know I better get most of them tiny cakes out of my sight as soon as possible, so this is a happy compromise.
A couple of years ago it was these delicious Black Forest Cupcakes, last year chocolate and coconut cupcakes with delicious homemade buttercream, and this year I still prepared some glorious muffins [pistachio!] but I also went down the loaf cake route, and boy, was it worth it!
Choosing raspberry and white chocolate was quite easy, as I wanted a classic berry and chocolate combination [it seems to please most people!], but I didn't want to go down the traditional milk chocolate and blueberries or strawberries.
This loaf cake needs only 8 ingredients, stores well in an airtight container in the fridge, or tightly wrapped in some cling film in the freezer, and it is so pretty it can be served for a baby shower, birthday, or a simple treat or mid-week breakfast.
Raspberry and White Chocolate Loaf Cake Ingredients
- Raspberries: I used fresh ones as they were in season, however, frozen raspberries can be used instead. You can find tips in the below FAQs section.
- White Chocolate: Either go for a good quality white chocolate bar [I used Lindt as it is often on offer if you buy 2 or 3 bars, tastes delicious, and is great quality] or ready-made white chocolate chips.
- Light Brown Sugar: This is a great sugar to use, as I find it helps keep baked goods moist and soft. As it is not as sweet as white sugar, but it has a higher molasses content, it offers a light toffee/caramel back tone, without being as strong as dark brown sugar.
- Self-Raising Flour: This covers two dry ingredients in one, however, should you not have it, you can make your own flour mixture by adding 1 ½ teaspoon of baking powder to a cup of all-purpose flour [plain flour].
- Baking Powder: Although the flour is self-raising, a little extra helps lift the batter which is quite rich with fruit and chocolate.
- Unsalted Butter, and Eggs: These are the wet ingredients for the loaf cake. Ensure you allow enough time for them to reach room temperature before commencing for best results.
- Lemon Zest: It is the best sponge flavoring when added to raspberries and white chocolate!
How To Make Raspberry and White Chocolate Loaf Cake
- Allow the ingredients to reach room temperature by placing them on the counter in advance.
- Preheat the oven to 400*F, 180*C FAN, or 200*C static.
- Wash the fresh raspberries and allow them to continue draining and drying in a colander.
- In a stand mixer or a medium bowl whisk together the light brown sugar and the butter until they reach a creamy consistency.
- Next, add one egg at a time, mixing in between until well incorporated in the butter mixture.
- In a separate bowl, sift the self-raising flour and the baking powder together.
- Start adding the dry ingredients to the wet ingredients, by adding a couple of tablespoons of the flour mixture to the batter at a time. Continue doing so until all the ingredients are well incorporated and a smooth thick batter has been achieved.
- In a medium bowl, toss raspberries with a teaspoon of self-raising flour. While mixing, try not to break or crush the fresh berries.
- If using a white chocolate bar, chop it into medium-sized chunks.
- Next, gently fold the white chocolate chunks, flour-covered raspberries, and lemon zest into the batter.
- Line a loaf pan with a sheet of parchment paper and gently add the raspberry and white chocolate loaf cake batter to it.
- Put the chopped white chocolate raspberry loaf cake on the middle shelf in the preheated oven and bake it for 40-45 minutes, or until a toothpick comes out clean from the center of the loaf [or with moist crumbs, but no wet batter].
- Allow the tender cake to cool on a cooling rack completely before either serving it as it is or decorating it with melted white chocolate and fresh raspberries.
People Also Ask [FAQs]
Using frozen berries instead of fresh ones is absolutely possible, however, there are a four points to keep in mind:
Water Content: Frozen berries are very heavy and full of water, so you may need to add a couple of extra tablespoons of self-raising flour to the raspberry and white chocolate loaf cake batter, as this will help absorb the extra moisture they release.
Baking Time: Frozen fruit will require longer baking time as they start the cooking process from a colder temperature. Because of this, you may need to increase your baking time by 5-10 minutes, depending on the oven and size of the berries.
Color Leak: When raspberries are frozen, the water within them expands, sometimes breaking their skin. This means that, once defrosted, their juice leaks out, possibly tinting the cake batter. Should this not be a problem, then go ahead and use them as they are, if not, you can rinse them for 10 seconds under running water and pat dry them quickly, just before adding them to the flour, and then to the batter.
Frozen: Take the raspberries out of the freezer the moment you need to use them, do not allow them to sit on the counter and start thawing.
How To Prepare The Loaf Pan?
- Take a piece of parchment paper and set it flat on the kitchen counter.
- Place the loaf tin on top of it so that it has on each size enough paper that it could cover its sides.
- Using a pair of scissors, cut the paper on the short sides of the tin, creating a tongue on each side.
- Put the parchment paper inside the loaf tin and fold the long sides so that they follow the shape of the tin while keeping the single 'tongue' in front.
- You can now use the prepared loaf pan.
How To Store Fresh Raspberries and White Chocolate Loaf Cake?
- On The Counter: Allow to cool completely and then place the cake in an airtight container, which will keep it fresh for 2-3 days.
- In The Fridge: During the warmer months [or to store for longer], place the container with the cake in the fridge, where it should keep for around 4 days.
- In The Freezer: Slice the cooled loaf cake into single portions and wrap them tightly using plastic wrap and then place them in a second layer of either tin foil or a ziplock bag. It is important that the slices are completely sealed before freezing to avoid the cake ruining. The white chocolate raspberry loaf can also be frozen whole, but it will take longer to defrost.
Tips & Tricks For The Best Raspberry and White Chocolate Loaf Cake
- Berry Delight: Should you wish, the berries can be swapped or mixed with blueberries, blackberries, or freshly chopped strawberries.
- Taste The Berries: As each batch of raspberries is different, taste them before you start baking, as you will need to balance their tartness with perfectly sweet white chocolate and sugar.
- White Chocolate: Should you like, white chocolate can be swapped for milk or dark chocolate. If using dark chocolate, as raspberries are quite tart, you may want to slightly increase the amount of sugar used or use white granulated sugar instead.
- Butter: It is very important that unsalted butter is used for baking this cake.
- Room Temperature: Having the eggs and butter at room temperature makes it much easier to achieve a smooth thick batter for the raspberry white chocolate loaf cake.
- Lemon Zest: This can be swapped for orange or lime zest, as well as for more warming flavors, such as a teaspoon of vanilla extract.
- Raspberry Cake: This can be turned into a raspberry cake without any changes to the recipe, although the baking time may change depending on the shape and size of the tin.
- Raspberry White Chocolate Muffins: You can follow the same recipe and bake them on the middle shelf of the oven for 15-18 minutes [or until a toothpick comes out clean].
- Decorating: Should you not want a sweet white chocolate glaze, this can be skipped, or swapped for a drizzle top. Simply mix some orange juice [or lemon] with some sugar [granulated sugar or powdered sugar both work well, offering different end results], and pour on top of the hot raspberry white chocolate loaf and then allow it to cool down on a wire rack before serving.
- Baking: If the top browns quicker than the sponge bakes, cover the raspberry white chocolate loaf with a sheet of aluminum foil and allow it to cook thoroughly. This will stop the top from burning. This may occasionally happen with loaf cakes as they take longer to cook thoroughly than cakes.
So, if you are looking for an easy loaf cake recipe [NO melted butter or full-fat greek yogurt to be added!] that is delicious, beautiful, and requires very few ingredients, then this is the one!
Very simple cake batter ingredients are mixed with white chocolate chips, tart raspberries, and a little zest then added to the prepared loaf tin and baked to perfection. How easy is that?
The contrasting white chocolate and sponge cake with the bright red fruit make this the ideal loaf for a baby shower celebration, a bachelorette party, a birthday cake, or a homemade afternoon tea!
GET IN TOUCH! If you have any questions at all, please reach out. Also, if you tried this recipe, please rate and comment below!
🥗 More delicious fruity desserts!
Recipe
Simple and Moist Raspberry and White Chocolate Loaf Cake
Ingredients
Ingredients for the sponge
- 120-150 g Fresh Raspberries
- 100-120 g White Chocolate
- 200 g Light Brown Sugar
- 225 g Self-Raising Flour
- 2 ½ teaspoon Baking Powder
- 225 g Unsalted Butter
- 4 Medium Eggs
- Zest of ½ Unwaxed Lemon
Ingredients for the white chocolate drizzle
- 100 g White Chocolate
- 1 teaspoon Butter Unsalted
Instructions
- Allow the raspberries, butter, and eggs to reach room temperature by placing them on the kitchen counter about an hour in advance. If the weather is very warm, adjust accordingly.
- Preheat the oven to 400*F, 180*C FAN, 200*C static, or Gas Mark 6.
- Wash the fresh raspberries and allow them to continue draining and drying in a colander.
- In a stand mixer or a medium-large bowl, whisk together the light brown sugar and the butter until they reach a creamy consistency.
- Next, add one egg at a time, mixing in between until well incorporated in the butter mixture.
- In a separate large mixing bowl, sift the self-raising flour and the baking powder together.
- Start adding the dry ingredients to the wet ingredients, by adding a couple of tablespoons of the flour mixture to the batter at a time. Continue doing so until all the ingredients are well incorporated and a smooth thick batter has been achieved, without overmixing it.
- In a medium bowl, toss raspberries with a teaspoon of self-raising flour. While mixing, try not to break or crush the fresh berries.
- If using a white chocolate bar, chop it in medium-sized chunks.
- Next, gently fold the white chocolate chunks, flour-covered raspberries, and lemon zest to the cake batter.
- Line a loaf pan with a sheet of parchment paper and gently add the raspberry and white chocolate loaf cake batter to it.
- Put the chopped white chocolate raspberry loaf cake on the middle shelf in the preheated oven and bake it for 40-45 minutes, or until a toothpick comes out clean from the center of the loaf [or with moist crumb, but no wet batter].
- Next, either serve the cake as it is once cool completely, or continue following this recipe to add a chocolate drizzle.
- In a metal mixing bowl on top of a saucepan filled with simmering water, melt white chocolate and butter together until liquid.
- Move the white chocolate and raspberry loaf on top of a wire cooling rack and drizzle the melted white chocolate on top of it.
- Allow the drizzle to cool down, before slicing and enjoying!
Notes
- If using frozen raspberries, use them straight out of the freezer.
- Chocolate chips can be used instead of a chocolate bar.
- Having the eggs and butter at room temperature makes it much easier to achieve a smooth thick batter for the raspberry white chocolate loaf cake.
- If the top browns quicker than the sponge bakes, cover the raspberry white chocolate loaf with a sheet of aluminum foil and allow it to cook thoroughly. This will stop the top from burning.
- Lemon zest can be swapped for vanilla extract for a warmer end result.
- On The Counter: Allow to cool completely and then place the cake in an airtight container, where it will keep for 2-3 days.
- In The Fridge: During the warmer months [or to store for longer], place the container with the cake in the fridge, where it should keep for around 4 days.
- In The Freezer: Slice the cooled loaf cake into single portions and wrap them tightly using plastic wrap and then place them in a second layer of either tin foil or a ziplock bag. It is important that the slices are completely sealed before freezing to avoid the cake ruining. The white chocolate raspberry loaf can also be frozen whole, but it will take longer to defrost.
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