Home Dating Advice BEST Raspberry and White Chocolate Loaf Cake

BEST Raspberry and White Chocolate Loaf Cake

by Ünal Güler

 

 

Fresh raspberries and white chocolate chunks are the stars in this Raspberry and White Chocolate Loaf Cake. This easy quick bread recipe is perfect for tea time or coffee break and would be delightful for a Mother’s Day brunch, Easter or a delicious treat any time! This one is as delicious as my lemon and blackberry loaf cake, cranberry banana loaf and this peach loaf cake with fresh peaches.

 

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This loaf cake is delicious! The sweetness of the white chocolate, combined with the tartness of the raspberries is a spectacular flavour combination.

The white chocolate glaze over top is a must and it takes this sweet bread to a whole new level! Every other bite has chunks of creamy white chocolate that melts into the batter.

This tender cake has moist crumbs and stays nice and moist for a few days. It’s our family’s favorite white chocolate loaf cake. Please let me know how you like it in the comments at the bottom of the page!

If you love the combination of raspberry and white chocolate, my rasberry and white chocolate bundt cake is a winner!

Why you’ll love this white chocolate raspberry loaf cake

  • easy to make and it freezes well for later like my cranberry banana loaf cake.
  • super moist and delicious and the perfect dessert to serve with Mother’s Day brunch.
  • versatile to changing up the type of chocolate and fruit.

ingredients

You can find a full list of ingredients and quantities needed on the recipe card at the bottom of this page. I’ve added a few specific notes below:

  • raspberries – I like to use fresh berries or you can use frozen. Allow them to thaw a little, then toss in a few teaspoons of flour before adding to the flour mixture.
  • white chocolate – high quality white chocolate cut into chunks is what I like to use in this recipe. You can also use white chocolate chips and they’re equally tasty.
  • eggs – large eggs at room temperature. Take them out of the fridge 30 to 60 minutes before you start the recipe.
  • orange juice – good quality store-bought orange juice or freshly squeezed orange juice is perfect for this recipe.

Can I use frozen raspberries in this raspberry loaf?

Yes! If using frozen raspberries, toss them in a small bowl with a few teaspoons of flour.

How to make white chocolate raspberry loaf cake – step by step instructions

No need to use an electric mixer! This recipe can be made entirely by hand with just a few simple steps.

STEP ONE – Grease a standard loaf tin and set aside.Alternatively, line a loaf pan with parchment paper. Preheat oven to 350°F.

Dry ingredient in mixing bowl with wooden spoon.

STEP TWO – In a large mixing bowl combine all-purpose flour, baking powder, baking soda and sugar.

Raspberries are added to dry ingredients in mixing bowl with wooden spoon.

STEP THREE – If using frozen raspberries, toss them in a small bowl with a few teaspoons of flour. If using fresh berries, add them to the dry ingredients and stir gently just until they are mixed in.

Wet ingredients in mixing bowl with wooden spoon.

STEP FOUR – In a large bowl, whisk egg, then add in melted butter and orange juice.

White chocolate chunks are added to the quick bread batter with wooden spoon.

STEP FIVE – Add dry ingredients to the wet ingredients and stir just until combined, stirring gently to avoid crushing the raspberries. Stir in white chocolate.

Cake batter is turned into prepared loaf pan and ready to go into the oven.

STEP SIX – Transfer cake batter to prepared loaf pan. Bake in 350°F oven for 45 to 50 minutes until a cake tested inserted into the centre comes out clean.

STEP SEVEN – Remove from oven and cool in loaf pan for 5 minutes, then remove from loaf pan and turn out onto a wire cooling rack.

Make the White Chocolate Glaze:

STEP EIGHT – Melt white chocolate in microwave, stirring every 30 seconds. Depending on the strength of your microwave, this should take less than one minute.

STEP NINE – Drizzle melted chocolate over loaf. Allow to set 30 minutes before serving.

White chocolate is drizzled on top of loaf cake sitting on parchment paper.

storage instructions

Wrap cooled loaf in plastic wrap or store in airtight container at room temperature for a few days.

Can i freeze white chocolate raspberry loaf cake?

Yes you can freeze white chocolate raspberry loaf cake. Wrap the cooled loaf in plastic wrap, followed by aluminum foil. Freeze for up to two months. Thaw completely at room temperature before serving.

variations

I enjoyed this recipe without vanilla extract but tested it with one teaspoon and it was really good too and you could taste the vanilla combined with the white chocolate flavours quite nicely.

For a change, use dark chocolate chips/dark chocolate chunks and drizzle dark chocolate on top.

What can I do with lots of raspberries?

If you have an abundance of raspberries, try these raspberry white chocolate muffins. Raspberries are ideal for baking, enjoying plain or adding to your morning breakfast cereal. They make a great healthy snack. Raspberries may be frozen to be enjoyed at a later time.

How do I melt white chocolate?

The easiest way to melt white chocolate is by placing the white chocolate in a microwave-safe glass bowl and melting it in the microwave 15 to 30 seconds at a time, checking and stirring in 15 second intervals.

How can I tell if my loaf cake is done baking?

Use a cake tester, skewer or wooden toothpick and insert it into the middle of the loaf. There should be no moist crumbs on the tester when you poke it in and out of the loaf.

Print

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BEST Raspberry and White Chocolate Loaf Cake



  • Author:
    Sandra Flegg
  • Total Time: 1 hour 10 minutes

  • Yield: 12 slices

Description

Fresh raspberries and white chocolate chunks are the stars in this Raspberry and White Chocolate Loaf Cake. Thiseasy quick bread recipe is perfect for tea time or coffee break and would be delightful for a Mother’s Day brunch, Easter or a delicious treat any time!


2 cups all purpose flour

1 and ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

1 cup of raspberries

1 large egg, beaten

¼ cup melted butter

1 cup orange juice

½ cup chopped white chocolate

Glaze:

¾ cup white chocolate, melted


Instructions

  1. Grease a standard loaf tin and set aside.Alternatively, line a loaf pan with parchment paper. Preheat oven to 350°F.
  2. In a large mixing bowl combine all-purpose flour, granulated sugar, baking powder, baking soda and salt.
  3. If using frozen raspberries, toss them in a small bowl with a few teaspoons of flour. If using fresh berries, add them to the dry ingredients and stir gently just until they are mixed in.
  4. In a large bowl, whisk egg, then add in melted butter and orange juice.
  5. Add dry ingredients to the wet ingredients and stir just until combined, stirring gently to avoid crushing the raspberries. Stir in white chocolate.
  6. Transfer cake batter to prepared loaf pan. Bake in 350°F oven for 45 to 50 minutes until a cake tested inserted into the centre comes out clean.
  7. Remove from oven and cool in loaf pan for 5 minutes, then remove from loaf pan and turn out onto a wire cooling rack.
  8. MAKE THE GLAZE: Melt white chocolate in microwave, stirring every 30 seconds. Depending on the strength of your microwave, this should take less than one minute.
  9. Drizzle melted chocolate over loaf. Allow to set 30 minutes before serving.

Notes

Storage: Wrap cooled loaf in plastic wrap or store in airtight container at room temperature for a few days.

  • Prep Time: 15 minutes
  • Cooling Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 loaf
  • Calories: 350
  • Sugar: 35.2 g
  • Sodium: 150.3 mg
  • Fat: 12.3 g
  • Saturated Fat: 7.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 56.5 g
  • Fiber: 1.6 g
  • Protein: 4.8 g
  • Cholesterol: 35.3 mg

Keywords: raspberry white chocolate loaf cake, white chocolate raspberry loaf

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