Description
This White Chocolate Raspberry Loaf Cake is a delightful balance of sweet white chocolate and tart raspberries, baked into a moist, fluffy loaf. Perfect for afternoon tea or a sweet snack, this recipe combines creamy butter, fresh raspberries, and luscious white chocolate topping for an irresistible treat.
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 (for melting chocolate)
Flavorings and 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 and set it aside to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy and pale in color. Add the granulated sugar and continue beating until the mixture is fluffy and light, about 3 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then add the vanilla extract and mix until fully combined.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients on low speed until partially combined. Pour in the milk and continue mixing until the batter is smooth but be careful not to overmix to avoid tough cake texture.
- Fold in Raspberries: Gently fold the raspberries into the batter using a spatula to evenly distribute them. Avoid overmixing to prevent the raspberry juices from bleeding too much into the batter.
- Fill the Pan: Transfer the prepared batter into the lined loaf pan and smooth the surface with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs but no wet batter. Allow the loaf to cool in the pan on a wire rack for at least 30 minutes. Use an offset spatula to loosen any edges not lined with parchment. Then, lift the cake out using the parchment paper “wings” and let it cool completely on the rack before frosting.
- Melt White Chocolate Topping: In a small pan over very low heat, gently melt the white chocolate with the tablespoon of oil, stirring occasionally until smooth and spreadable. Alternatively, melt in the microwave in 20-second bursts, stirring after each interval to avoid burning.
- Frost and Garnish: Spread the melted white chocolate evenly over the cooled loaf cake using a spatula. Optionally, garnish with freeze-dried raspberries or fresh raspberries for a decorative touch. Slice and serve.
Notes
- For best texture, ensure butter and eggs are at room temperature before mixing.
- Use fresh or frozen raspberries; if frozen, do not thaw before folding in to reduce bleeding into the batter.
- Do not overmix the batter once the flour is added to keep the loaf tender.
- The white chocolate topping can be kept slightly warm to maintain spreadability during frosting.
- Serve this loaf cake slightly warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
