Indulge in the combination of raspberries and white chocolate with every luscious bite of this Raspberry and White Chocolate Loaf Cake.
A Raspberry and White Chocolate Loaf Cake is a delightful treat that combines the tangy sweetness of raspberries with the creamy richness of white chocolate. Its moist and tender crumb is sure to captivate your taste buds.
The vibrant red raspberries provide a burst of freshness, while the chunks of smooth white chocolate add a luxurious touch to each bite. This loaf cake offers a delightful contrast of flavors, making it a perfect accompaniment to a cup of tea or coffee. Whether served as a dessert or enjoyed as a snack, this cake is a true indulgence that will satisfy any sweet craving. Its enticing aroma and beautiful presentation make it an irresistible delight for both the eyes and the taste buds.
VIDEO
INGREDIENTS YOU NEED
- 1 1/2 cup all purpose flour or 1:1 gluten free flour with xanthan gum
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk of choice preferably full fat
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup raspberries tossed in 1 cup of your flour
- 3/4 cup white chocolate chopped
Instructions To Make a Raspberry and White Chocolate Loaf Cake
- Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan with non stick spray and set aside.
- In a large bowl, whisk together your flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together your milk, oil, eggs, and vanilla extract.
- Add your wet ingredients in to your flour mixture and stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a rubber spatula.
- Bake for 60-70 minutes, or until a toothpick inserted in to the middle comes out almost clean, there should be a few crumbs on it. Allow to cool in your pan for at least 14 minutes before transferring to a wire cooling rack to cool completely.
- Once your cake has cooled, you can slice and enjoy or optionally top with more melted white chocolate.
Raspberry and White Chocolate Loaf Cake
Ingredients
- 1 1/2 cup all purpose flour or 1:1 gluten free flour with xanthan gum
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk of choice preferably full fat
- 1/2 cup canola oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup raspberries tossed in 1 cup of your flour
- 3/4 cup white chocolate chopped
Instructions
- Preheat your oven to 350 degrees F. Spray a 9×5 loaf pan with non stick spray and set aside.
- In a large bowl, whisk together your flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, whisk together your milk, oil, eggs, and vanilla extract.
- Add your wet ingredients in to your flour mixture and stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a rubber spatula.
- Bake for 60-70 minutes, or until a toothpick inserted in to the middle comes out almost clean, there should be a few crumbs on it. Allow to cool in your pan for at least 14 minutes before transferring to a wire cooling rack to cool completely.
- Once your cake has cooled, you can slice and enjoy or optionally top with more melted white chocolate.
Nutrition
Frequently Asked Questions About a Raspberry and White Chocolate Loaf Cake
Yes, but I do find chopped white chocolate is a bit better.
Yes, freeze in an airtight container.
More Recipes You Might Enjoy:
- Chocolate Chip Loaf Cake
- Gluten Free Lemon Loaf
- 4 Ingredient Banana Bread
- Gluten Free Dairy Free Banana Bread
- Best Ever Moist Gluten Free Sugar Free Chocolate Banana Bread
- Easy Sugar Free Pumpkin Bread
- Keto Cinnamon Bread
- White Chocolate and Raspberry Blondies
- Chocolate Raspberry Tart
- Raspberry Milkshake
- White Chocolate Fudge
- White Chocolate Ice Cream
- White Forest Cake
very delicious and easy to make!
This is seriously one of the most delectable loafs you’ll ever make 😋 follow the recipe to a T and you won’t get it wrong …raspberries and white choc are a match made in heaven! ❤️❤️