Description
This White Chocolate Raspberry Loaf Cake is a luscious and moist treat perfect for dessert or afternoon tea. Featuring fresh or frozen raspberries folded into a tender vanilla-infused batter and studded with creamy white chocolate chunks, this loaf cake offers a perfect balance of sweet and tart flavors. Baked to golden perfection, it’s an impressive yet simple homemade cake that’s sure to delight.
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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)
- 1 tablespoon oil
Add-ins
- 170 g raspberries (fresh or frozen)
- 200 g white chocolate, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, ensuring the paper extends over the edges for easy cake removal. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter using an electric hand mixer until it becomes very creamy and pale in color. Gradually add the granulated sugar and continue beating for about 3 minutes until the mixture is fluffy and light.
- Add Eggs and Vanilla: Crack in one egg at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract and mix until everything is evenly combined.
- Combine Batter: Add the dry flour mixture to the wet ingredients and mix on low speed just until half combined. Pour in the milk and continue mixing briefly until the batter becomes smooth and cohesive. Avoid overmixing to keep the cake tender.
- Fold in Raspberries and White Chocolate: Gently fold the raspberries into the batter using a spatula to avoid breaking them and causing bleeding of juices. Also fold in the roughly chopped white chocolate chunks carefully to distribute throughout the batter.
- Transfer to Pan: Pour and scrape the batter into your prepared loaf pan. Smooth the top evenly with a spatula to ensure an even bake.
- Bake: Place the loaf pan in the preheated oven and bake for 65-70 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs, but not wet batter.
- Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. Run an offset spatula around the sides to loosen the cake if necessary, then carefully lift out using the parchment paper edges. Allow the loaf cake to cool completely on the wire rack before serving or adding any frosting.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Fresh raspberries can be substituted with frozen raspberries; if using frozen, do not thaw to prevent color bleed.
- Handle the batter gently after adding raspberries to keep the fruit intact and prevent bleeding that would color the batter pink.
- Ensure your white chocolate chunks are roughly chopped to distribute flavor throughout without sinking drastically.
- The baking time may vary depending on your oven, so start checking for doneness around 60 minutes.
- Allow the cake to cool fully before slicing for best texture and presentation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
