A Raspberry and White Chocolate Loaf Cake is a delightful combination of tart raspberries and sweet white chocolate, baked into a moist and tender cake. This loaf cake is perfect for any occasion, from casual family gatherings to elegant afternoon teas. The balance of flavors and the simplicity of the recipe make it a must-try for anyone who loves baking.
Baking has always been a way for me to connect with my family, especially during the weekends when we all gather around for a slice of something sweet. This Raspberry and White Chocolate Loaf Cake is one of those recipes that never fails to impress. As a seasoned recipe developer with over 10 years of experience, I’ve refined this recipe to be both foolproof and absolutely delicious. My goal is to help you fall in love with baking through simple, yet elevated recipes that highlight the best of seasonal ingredients.
Ingredients for This White Chocolate Raspberry Loaf Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries
How to Make This White Chocolate Raspberry Loaf Cake
Preheat and Prep
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Loaf Pan: Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Mixing the Batter
- Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, beat the vegetable oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt and vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the batter light and fluffy.
- Add Mix-Ins: Gently fold in the white chocolate chips and raspberries, ensuring they are evenly distributed throughout the batter.
Baking the Cake
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for the Perfect Loaf Cake
Check the Raspberries: If using frozen raspberries, keep them frozen until you fold them into the batter to prevent them from bleeding into the cake.
Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature to help the batter mix more smoothly and evenly.
Don’t Overmix: Overmixing the batter can result in a dense cake, so mix just until the ingredients are combined.
Variations and Serving Suggestions
- Add Lemon Zest: For a zesty twist, add the zest of one lemon to the batter.
- Serve with Fresh Berries: Serve slices of the loaf with a handful of fresh raspberries for a burst of color and flavor.
- Drizzle with White Chocolate: Melt some extra white chocolate and drizzle it over the cooled loaf for an elegant finish.
Storing and Freezing
Freezing: To freeze, wrap the loaf tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.
Storing: Store the cooled loaf in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries. There’s no need to thaw them before adding to the batter; just fold them in gently to avoid breaking them up.
How do I prevent the white chocolate chips from sinking?
To prevent sinking, toss the white chocolate chips in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the cake.
What’s the best way to ensure a moist loaf cake?
Using Greek yogurt in the batter helps keep the cake moist. Additionally, avoid overbaking, which can dry out the cake.
Final Thoughts
This Raspberry and White Chocolate Loaf Cake is a perfect balance of sweet and tart flavors, with a tender crumb that’s sure to become a favorite. Whether you’re an experienced baker or just starting out, this recipe is straightforward and yields consistently delicious results. As a dedicated recipe developer, I’m thrilled to share this recipe with you, and I hope it brings as much joy to your kitchen as it does to mine.
If you try this recipe, I’d love to hear your thoughts in the comments below. Happy baking!
Raspberry and White Chocolate Loaf Cake
Indulge in the perfect blend of raspberries and white chocolate. Try our easy recipe for a moist and flavorful Raspberry & White Chocolate Loaf Cake!
Ingredients
- 1 and ½ cups of all-purpose flour
- 1 and ½ teaspoons baking soda
- 1/4 teaspoon salt
- 2 tsp baking powder
- 1/2 cup of vegetable oil
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set the flour mixture aside.
- In another bowl, using a stand mixer fitted with the paddle attachment, cream together the oil and sugar until light and fluffy at medium speed.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the yogurt and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix at low speed until just combined. Make sure to scrape down the sides of the bowl.
- Gently fold in the white chocolate chips and fresh or frozen raspberries into the batter.
- Pour the cake batter into the prepared loaf tin and spread it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top of the cake is golden brown.
- Once baked, let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
