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photo of inside of loaf cake.

Raspberry and White Chocolate Loaf Cake

This easy Raspberry and White Chocolate Loaf Cake has the perfect blend of sweet and tart in every tender crumb! It is a delicious berry-loaded, chocolate-infused treat you can enjoy as a yummy afternoon snack or decadent dessert. 
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices

Equipment

  • 1 loaf pan 8½ in x 4½ in x 2¾ in
  • parchment paper

Ingredients

  • cup all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup butter room temperature
  • cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk room temperature
  • 1 cup raspberries fresh
  • cup white chocolate chips divided

Instructions

  • Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit for 20 minutes before baking your loaf cake. Spray loaf pan with baking spray and line with parchment paper overhang. Spray parchment paper with baking spray.
  • Combine flour, baking powder, and salt in a bowl and set aside.
  • Cream butter on medium speed for one minute, using a stand mixer fitted with a paddle attachment. Add sugar, and continue to cream on medium speed for 4 minutes.
  • Add eggs, one at a time, mixing on low until incorporated. Add vanilla extract. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
  • With the mixer on low, alternately add the flour mixture and milk in thirds. Mix until just combined.
  • Remove the bowl from the mixture and fold in the raspberries and 1 cup of white chocolate chips by hand.
  • Spread the batter into the loaf pan and bake for 70 -80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean.
  • Allow cake to cool completely on a cooling rack.
  • Melt ½ cup white chocolate chips in the microwave in 30-second intervals, stirring each time until fully melted. Drizzle over cooled loaf cake. Garnish with a handful of raspberries if desired.

Heather's Helpful Hints

  • You can use fresh or frozen raspberries in this recipe. 
  • To prevent raspberries from falling to the bottom of the loaf, coat them in a quarter cup of the flour mixture. 
  • Store cake in an airtight container for up to four days. The cake is best eaten the following day. 

Nutrition

Serving: 1slice | Calories: 413kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 229mg | Potassium: 179mg | Fiber: 1g | Sugar: 39g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!