Raspberry and White Chocolate Loaf Cake
This easy-to-make Raspberry and White Chocolate Loaf Cake is the perfect dessert for summer entertaining. It’s so pretty, comes together with just one bowl and is ready to bake in just 15 minutes.
When berries are ripe, this loaf cake will highlight them beautifully. A soft, tender yogurt loaf cake is combined with the freshest of berries and white chocolate to create a scrumptious snack, breakfast or ending to any meal.
The yogurt/oil batter comes together easily. Simply combine eggs and sugar and whisk until pale. Add the yogurt, oil and vanilla and combine. Sift flour, baking powder and salt over the batter and gently fold it until the flour is barely incorporated.
Toss the raspberries with a tablespoon of flour. This will help them “float” in the batter instead of all dropping to the bottom.
Fold the raspberries and white chocolate into the batter and pour it into the prepared baking pan. I like to add some extra berries to the top of the batter but it’s not necessary.
Bake the cake until it’s golden brown and the top springs back when lightly pushed. After it cools for 10 minutes, remove it from the pan to cool completely.
You can dust the top of the loaf cake with powdered sugar or zigzag melted white chocolate over the top and arrange some raspberries over that.
This deliciously moist raspberry cake will be welcomed at any meal, so get baking now!!
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Raspberry and White Chocolate Loaf Cake
Makes: 10 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 2/3 cup Greek yogurt (or plain natural)
- 1/2 cup plus 1 tbsp vegetable oil (or canola)
- 1 tsp vanilla extract
- 1 & 3/4 cup all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp fine salt
- 2/3 cup fresh raspberries, or frozen raspberries, plus more for decorating
- 1/2 cup white chocolate chips, or chopped chocolate bar, plus more for drizzling if desired
Instructions
Preheat the oven to 350°F. Grease a 2 -pound loaf pan (9 x 5.5-inch) with butter and line the base and sides with parchment paper.
In a large bowl, add the eggs, and sugar, and whisk until pale and light, approximately one minute. Add the yogurt, oil, and vanilla extract and whisk until fully combined.
Add one tablespoon of flour to the raspberries and toss them until coated.
Sift into the mixing bowl the remaining flour, baking powder, and salt and fold together. Stop before it’s fully combined.
Add raspberries and white chocolate and fold gently until a few streaks of flour remain. Small lumps in the batter are totally fine.
Pour batter into the prepared pan and level. Add a couple of extra raspberries on top of the batter if you like), and bake on the center rack for 50-55 minutes until golden brown and the loaf springs back or a toothpick inserted into the center comes out clean. If the cake is browning too quickly then cover it in aluminum foil and continue to bake. Cool on a wire rack for ten minutes, then, using the paper sling, remove from the pan to cool completely.
Serve with a light dusting of powdered icing sugar (optional) or decorate with melted white chocolate, chocolate curls and fresh raspberries.
Store in an airtight container at room temperature for up to 3 days then refrigerate for another 1-2 days.
To Freeze:
The loaf cake can be frozen as a whole wrapped well in plastic wrap or placed in an airtight container. Alternatively, slice, and wrap individual slices in plastic wrap. It can be frozen for up to 2 months. Leave at room temperature to thaw.
Recipe by Emma Duckworth Bakes
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