Raspberry and White Chocolate Loaf Cake Recipe

This is one of my favourite recipes so far this summer! For this one, we combine the tangy sweetness of tart raspberries with the creamy richness of white chocolate to create a mouthwatering Raspberry and White Chocolate Loaf Cake. This easy dessert is a testament to the beauty of simple ingredients coming together to create a symphony of flavors that will leave your taste buds singing.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to bring joy to your baking experience. Let’s dive into why this chocolate raspberry loaf will become your next favorite treat! Find the recipe card at the bottom of this post!

Why You’ll Love This Easy Dessert

The combination of fresh raspberries or frozen raspberries with the sweetness of white chocolate chips creates a perfect balance of tartness and creaminess in every bite. It’s a match made in dessert heaven.

This easy loaf cake recipe requires basic ingredients that you probably already have in your kitchen. A large mixing bowl and minimal prep work are all you need to whip up this delectable treat.

Whether you’re serving it at a summer garden party, this white chocolate cake is a sweet addition to your afternoon tea, or just indulging in a midnight snack, this chocolate loaf with juicy raspberries fits every occasion.

Thanks to the addition of Greek yogurt, this raspberry loaf cake recipe turns out incredibly moist and tender. Each slice is a delightful melt-in-your-mouth experience with moist crumbs.

Ingredients: White Chocolate and Raspberry Loaf Cake

• 1 and ½ cups of all-purpose flour
• 1 and ½ teaspoons baking powder
• 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

How to Make Raspberry and White Chocolate Loaf Cake

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan or line with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set the flour mixture aside.
3. 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.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the yogurt and vanilla extract until smooth.
6. 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.
7. Gently fold in the white chocolate chips and fresh or frozen raspberries into the batter.
8. Pour the cake batter into the prepared loaf tin and spread it evenly.
9. 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.
10. Once baked, let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Tips for the Perfect Loaf Cake

Here are some simple steps to ensure your Raspberry White Chocolate Loaf Cake, or any other loaf cake, turns out perfectly:

1. Measure Ingredients Accurately: Baking is a science, so precise measurements matter. Use dry ingredient measuring cups for dry ingredients like flour and sugar, and liquid measuring cups for wet ingredients like oil and milk.
2. Use Room Temperature Ingredients: Make sure your butter, eggs, and other dairy ingredients like sour cream are at room temperature. This ensures proper mixing and even distribution of ingredients in the batter.
3. Proper Mixing Technique: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tough texture in the final cake. Use a gentle folding motion to incorporate ingredients like chocolate chips or raspberries.
4. Preheat the Oven: Always preheat your oven to the specified temperature before placing the cake inside. This ensures even baking from the beginning.
5. Use the Right Pan: Use the recommended loaf pan size for the recipe. Using a pan that’s too small can cause the batter to overflow, while a larger pan can lead to uneven baking.
6. Don’t Peek Too Soon: While it’s tempting to check on your cake, avoid opening the oven door during the first two-thirds of the baking time. Sudden temperature changes can cause the cake to collapse.
7. Test for Doneness: Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with a few crumbs clinging to it (not wet batter), your cake is done.
8. Cooling Matters: Allow your cake to cool in the pan for about 10-15 minutes before transferring it to a cooling rack. This helps prevent the cake from sticking to the pan and breaking apart.
9. Storage: To keep your loaf cake moist, store it in an airtight container. You can also wrap it in plastic wrap before storing it in the container. If it’s frosted, ensure the frosting is set before wrapping.
10. Flavor Development: Some cakes, including loaf cakes, actually taste better a day or two after baking as the flavors have had time to meld. So, don’t hesitate to enjoy your loaf cake after it’s had a chance to sit.
11. Experiment with Add-Ins: Don’t hesitate to get creative with add-ins like different types of chocolate chips, nuts, or even different fruits. Just ensure they’re well-distributed in the batter.
12. Follow the Recipe: While it’s fun to experiment, for your first attempt, it’s best to follow the recipe closely. Baking is a precise science, and once you’re familiar with the base recipe, you can start customizing it.

Remember, practice makes perfect, so don’t get discouraged if your first attempt isn’t flawless. Each baking experience is a learning opportunity, and soon enough, you’ll be creating loaf cakes that are not only visually appealing but also irresistibly delicious.

How to Store the Loaf Cake

Storing your Raspberry and White Chocolate Loaf Cake properly will help maintain its freshness and flavor. Here’s how to store it as well as how to freeze it for longer storage:

Storing the Loaf Cake

Room Temperature

If you plan to consume the loaf cake within 2-3 days, you can store it at room temperature. Place the cooled loaf cake in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight.

In the fridge

If your kitchen is warm or humid, it’s safer to store the loaf cake in the refrigerator. Again, use an airtight container or plastic wrap. Before serving, let it come to room temperature for the best flavor and texture.

Can I Freeze This White Chocolate Raspberry Loaf Cake

Freezing your Raspberry and White Chocolate Loaf Cake is a great way to extend its shelf life. Follow these steps:

1. Preparation: Ensure the loaf cake has cooled completely after baking. If you plan to freeze the entire cake, you can do so with or without the chocolate glaze.
2. Wrap in Plastic Wrap: If you’re freezing the entire cake, wrap it tightly in several layers of plastic wrap. This helps prevent freezer burn and maintains moisture.
3. Aluminum Foil or Freezer Bag: Once wrapped in plastic wrap, place the loaf cake in an airtight freezer-safe bag or wrap it in aluminum foil. Label the packaging with the date to keep track of how long it’s been frozen.
4. Slices: Alternatively, you can slice the loaf cake into individual portions before freezing. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container or a resealable freezer bag.

How to Thaw a Loaf Cake

When you’re ready to enjoy the frozen loaf cake, transfer it from the freezer to the refrigerator. Allow it to thaw gradually in the refrigerator for several hours or overnight. This prevents condensation from forming on the surface, which can affect the texture.