White Chocolate Raspberry Loaf Cake
Indulge in the perfect balance of fruity freshness and creamy sweetness with this White Chocolate Raspberry Loaf Cake. Each slice offers a delightful combination of tart raspberries and silky white chocolate.
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Equipment you will need
9x5-inch loaf pan
parchment paper
mixing bowls
Electric mixer or hand mixer (optional)
Whisk and spatula
Wire rack for cooling
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup white chocolate chips
- 1 ½ cups fresh raspberries
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Combine Dry Ingredients:
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar:
- In another bowl, use an electric mixer or hand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Add White Chocolate Chips:
- Gently fold in the white chocolate chips into the batter, distributing them evenly.
- Add Raspberries:
- Carefully fold in the fresh raspberries, being gentle to avoid crushing them. Leave a few raspberries to press lightly on top of the batter.
- Transfer to Loaf Pan:
- Pour the batter into the prepared loaf pan and spread it out evenly. Press the reserved raspberries gently on top.
- Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
- Cool and Serve:
- - Allow the loaf cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
Ensure your butter, eggs, and milk are at room temperature for even mixing and a better cake texture.
Be gentle when folding in the raspberries to prevent them from breaking apart.
You can use frozen raspberries, but thaw and drain them before adding to the batter.
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Be gentle when folding in the raspberries to prevent them from breaking apart.
You can use frozen raspberries, but thaw and drain them before adding to the batter.
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
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