This white chocolate raspberry loaf cake is incredibly soft and fluffy with tart raspberries and white chocolate icing on top. It's a delicious combination of tart and fruity raspberries with rich and sweet white chocolate.
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Why you'll love this recipe
- Soft and fluffy loaf cake. This white chocolate raspberry loaf cake is unbelievably soft with a delicate, tender crumb. We didn't even use cake flour!
- Tart and fruity raspberries. Juicy raspberries are always a hit in baked goods and you can use fresh or frozen raspberries for convenience.
- White chocolate topping. The sweet and milky flavour of white chocolate complements the tart raspberries for a well-balanced cake.
Tools
- 9x5" loaf pan - This recipe is scaled for a standard 9x5" loaf pan. You can also bake this in a slightly smaller 8.5x4.5" loaf pan which will result in a taller loaf (which I love the look of). Be sure to only fill the pan about โ full and you may need to bake it for slightly longer due to the taller loaf.
- Electric hand mixer - You'll need a hand mixer to cream the butter and sugar together. This is by far the handiest kitchen tool for any recipes that involve a creaming method. If you bake often, I'd highly recommend picking one up to make your life easier.
Ingredients
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter - You'll be creaming the butter with sugar so make sure your butter is softened to room temperature.
- Granulated sugar
- Eggs - These should also be at room temperature to prevent the batter from curdling.
- Vanilla extract
- Milk -ย Use any dairy or non-dairy milk. I used oat milk because I usually have it on hand. It should also be at room temperature or you can even heat it in the microwave until it's slightly warm (not hot) before adding it to the batter for a super silky batter.
- Raspberries -ย You can use fresh or frozen raspberries (I used frozen!). If using fresh raspberries, make sure to thoroughly pat them dry after rinsing them. If using frozen raspberries, don't thaw them. Add them straight from the freezer and don't let the batter sit around after adding them - bake it right away. If in doubt, toss the raspberries in a tablespoon of flour to soak up any excess liquid.
- White chocolate -ย Roughly chop the white chocolate for faster and even melting. White chocolate burns and seizes easily so always use low heat with it.
- Oil - This thins out the chocolate so that it's easily spreadable and reduces the chances of it seizing.
How to make a white chocolate raspberry loaf cake
Skip ahead to the recipe card for ingredient amounts and instructions.
Prep -ย Preheat oven to 350ยฐF. Line a 9x5" loaf pan with parchment paper and set aside.
Mix dry ingredients -ย In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar -ย To a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy and pale in colour. Add the sugar and beat together until creamy and fluffy, about 3 minutes.
Mix in eggs -ย Add one egg at a time, mixing after each addition. Add the vanilla extract and mix until combined.
Finish the batter -ย Add the flour mixture and mix on low speed until it's half combined. Pour in the milk and continue mixing until the batter is smooth. Don't overmix.
Fold in raspberries -ย Add the raspberries and gently fold them into the batter with a spatula just enough to distribute them. Don't overmix or the raspberry juices will bleed into the batter.
Fill pan -ย Transfer the batter to your lined pan and smooth the surface with a spatula.
Bake -ย Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean and not too wet. Let the pan cool on a wire rack for at least 30 minutes. Run an offset spatula around any edges of the pan that weren't lined with parchment paper, if needed. Lift the cake out of the pan with the parchment paper wings and let it cool completely on a wire rack before adding the frosting.
Melt chocolate -ย In a small pan, slowly melt white chocolate and oil on very low heat, stirring occasionally, until it's smooth and spreadable. You can also use the microwave: microwave the white chocolate and oil for 20-second intervals, stirring after each interval.
Frost loaf cake -ย Spread the white chocolate on top of the loaf cake with a spatula. Garnish the top with freeze-dried raspberry or fresh raspberries (optional) and cut the loaf into slices.
Storage
This white chocolate raspberry loaf cake has the best texture freshly baked or on the same day that it's baked.
Leftovers can be stored in an airtight container or covered with plastic wrap at room temperature for 1 day or in the fridge for up to 3 days.
If storing in the fridge, let the loaf cake come back to room temperature before eating.
Freezing
Leftover slices can be frozen by placing them in an airtight container or wrapping them well with plastic wrap and freezing for up to 1 month.
Thaw at room temperature for several hours before eating.
Tips for success
- Use room temperature ingredients. This is a key but often overlooked instruction in recipes. Room temperature ingredients mix seamlessly and reduce the chances of the batter curdling, which leads to dense and tough baked goods. Most recipes involving softened or melted butter require other ingredients to be at room temperature because we don't want the butter to solidify into little pieces upon contact with a cold ingredient.
- Don't overmix the raspberries. Only work with the batter just enough to distribute the raspberries in the batter. You only need to fold it about 2-3 times. Messing with it too much will make the juices of the raspberries bleed into the batter and overmixing batter always encourages gluten formation in the flour and leads to dense baked goods.
- Melt the white chocolate low and slow. White chocolate is notorious for seizing (clumping up into a tough and grainy mass) or burning. Always use low heat (short microwave intervals) and make sure it doesn't come into contact with any water that might be leftover on the pan.
Frequently asked questions
This loaf cake is best enjoyed on the day that it's baked but you can certainly make it a day ahead of time and keep it in the fridge before serving if you need to. Bake the batter immediately after mixing it.
Yes, you can! Fold the chocolate chunks into the batter at the same time as the raspberries for bits of white chocolate throughout the cake.
Blue streaks in a raspberry cake are totally normal. The acidic raspberry juices react with the baking soda and turn a blue colour during baking. To minimize the colour, try not to mix the raspberry juices into the batter. Try coating the raspberries in flour before adding them to the batter and carefully incorporate them without mixing too much.
More loaf cake recipes to try
Recipe
White Chocolate Raspberry Loaf Cake
Equipment
Ingredientsย ย
Raspberry Loaf Cake
- 240 g all-purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 175 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 240 g milk, dairy or non-dairy
- 170 g raspberries, fresh or frozen
White Chocolate Topping
- 200 g white chocolate, roughly chopped
- 1 tablespoon oil
Instructionsย
Raspberry Loaf Cake
- Prep: Preheat oven to 350ยฐF. Line a 9x5" loaf pan with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: To a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy and pale in colour. Add the sugar and beat together until creamy and fluffy, about 3 minutes.
- Mix in eggs: Add one egg at a time, mixing after each addition. Add the vanilla extract and mix until combined.
- Finish the batter: Add the flour mixture and mix on low speed until it's half combined. Pour in the milk and continue mixing until the batter is smooth. Don't overmix.
- Fold in raspberries: Add the raspberries and gently fold them into the batter with a spatula just enough to distribute them. Don't overmix or the raspberry juices will bleed into the batter.
- Fill pan: Transfer the batter to your lined pan and smooth the surface with a spatula.
- Bake: Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean and not too wet. Let the pan cool on a wire rack for at least 30 minutes. Run an offset spatula around any edges of the pan that weren't lined with parchment paper, if needed. Lift the cake out of the pan with the parchment paper wings and let it cool completely on a wire rack before adding the frosting.
White Chocolate Topping
- Melt chocolate: In a small pan, slowly melt white chocolate and oil on very low heat, stirring occasionally, until it's smooth and spreadable. You can also use the microwave: microwave the white chocolate and oil for 20-second intervals, stirring after each interval.
- Frost loaf cake: Spread the white chocolate on top of the loaf cake with a spatula. Garnish the top with freeze-dried raspberry or fresh raspberries (optional) and cut the loaf into slices.
Inaya says
really lovely and soft cake! i mixed in my chocolate chunks and added some on top ๐ i did have to bake it in a 9 x 9 dish though as I felt there was too much batter?
Sarah says
Could I double this and bake in a 9x13 cake pan?
Anonymous says
Not too sweet and super moist! Will be making this again ๐
(I recommend putting chopped almonds on top before baking. I just love the extra crunch!)
Mayonezu says
I followed the recipe more or less,, but I realized after I forgot to put in the vanilla extract but I reread it and I think you forgot to include it in the steps
Gail Ng says
Thanks for catching that - fixed!!
Cara says
Just made and it super yummy , fairly easy to make aswell and tastes so good
Sheni says
Hello,
Is the nutrition facts is for one slice or a whole cake?
Thank you.
Gail Ng says
It's for 1 slice. Keep in mind that it's automatically calculated and just an estimate!