This site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links.
If you’re someone who will happily gobble up cake for breakfast, snack and dessert, this raspberry and white chocolate loaf cake is perfect for you. It’s a great easy loaf cake for when you want something indulgent without too much effort.
The cake is fluffy, soft, incredibly moist and packed with juicy raspberries and white chocolate chunks. Then, it’s drizzled with a sweet white chocolate ganache for a topping that’s more flavourful than a simple glaze, but equally quick to mix together.
Why you’ll love this cake
- Dreamy soft and moist texture.
- Lots of raspberries and white chocolate.
- Simple to make.
- Easy recipe to scale up or down to fit any loaf pan.
Ingredients
- All-purpose flour: Flour gives the cake structure.
- Baking powder: Baking powder leavens the cake so it’s fluffy.
- Table salt: Salt enhances the flavour of the cake.
- Eggs: Eggs are whipped until fluffy to make the cake light and soft. They also add richness to the cake.
- Granulated sugar: Sugar sweetens and tenderizes the cake. It also prevents the cake from drying out, so don’t reduce the amount of sugar.
- Unsalted butter: Butter adds moisture and flavour.
- Vegetable oil: Oil adds more moisture, ensuring the cake stays soft and moist for days. This is because oil is liquid at room temperature.
- Whole milk: Apart from binding the ingredients, whole milk gives the cake a richer texture and golden brown exterior. You can use lower fat milk, but whole milk is best.
- Vanilla extract: Vanilla enhances the flavour of the cake.
- Raspberries: You can use either fresh or frozen raspberries. If you’re using frozen raspberries, mix the berries in while frozen. If using fresh raspberries, be very gentle while folding so the raspberries don’t all get crushed.
- White chocolate: Feel free to use either chopped white chocolate or white chocolate chips.
- Heavy cream: Cream is used to make the white chocolate ganache.
Variations
- Whipped white chocolate ganache: Cool the white chocolate ganache, then whip it until fluffy. With whipped ganache, you can choose the have a swirly layer of ganache on top or any piped design. The whipped white chocolate ganache has a lighter mouthfeel than regular ganache, so if you don’t like having the shell of chocolate around the loaf, the whipped version is a good option.
- Mini loaf cake: You can make this cake mini by using a 7×3.5 inch loaf pan instead. Just divide all the ingredients by 3 and bake for around an hour until a toothpick comes out clean.
- Mixed berry and chocolate cake: Raspberry and white chocolate is one of my favourite flavour combinations and the one I tested the recipe for. However, I’m sure if you used a different type of berry or chocolate, the cake would taste just as good. If you are using a different type of chocolate for the ganache, you will likely need more heavy cream. The ratio of cream to chocolate for milk chocolate is around 1:1 and for dark chocolate, it’s around 1:2. See ganache troubleshooting in the FAQ below.
Equipment
Baking pan material can affect baking time. A light coloured baking pan will bake quickly and won’t carry-over bake much. A dark coloured baking pan will brown faster than a light coloured pan. If the cake is browning too quickly, cover the cake in a piece of aluminum foil. A glass pan will bake and brown slower than an aluminum pan and continue to bake quite a bit after you take the cake out of the oven, so as soon as it’s close to done, take the cake out of the oven.
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
Store the cooled raspberry and white chocolate loaf cake in an airtight container at room temperature for up to 4 days. I like to put my cake on the lid of the container and use the container itself as a lid so it’s easier to pull out the cake and slice it.
I don’t recommend freezing this cake because the freezing and defrosting of the cake and berries could negatively affect the cake’s texture.
FAQ
Different brands of chocolate can require slightly different ratios of heavy cream to chocolate. If your ganache is thin and dull, add small amounts of chopped chocolate until your ganache is smooth and shiny. If your ganache is oily, add small amounts of cream instead, also until the ganache is smooth and shiny.
The edges of the cake will be golden. When you poke the center of the cake gently, it should bounce back. Also, if you poke the cake with a long skewer, it should come out clean. Don’t use a standard toothpick because it will not reach the bottom half of the cake, so if the top is done and the bottom isn’t fully baked, you won’t know.
Theoretically, you could whip the eggs by hand, but it would take ages and likely still not whip up to the degree a hand mixer or stand mixer could. If you’re still up to make it, make sure your eggs are completely at room temperature so they whip up a bit faster and note that your cake probably won’t be nearly as fluffy.
Let’s bake!
This raspberry white chocolate loaf cake is so delicious and perfect for any time of the year. I love having it with a cup of coffee in the morning for an exceptional breakfast.
When you make this cake, tag me on Instagram @bakewhenitrains so I can admire your beautiful tender cake. Also, please leave a star rating and comment in the comments section below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Raspberry and White Chocolate Loaf Cake
Ingredients
Cake
- 75 grams unsalted butter melted
- 90 grams vegetable oil
- 180 grams whole milk
- 1 tbsp vanilla extract
- 3 large eggs
- 186 grams granulated sugar
- 300 grams all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp table salt
- 300 grams raspberries fresh or frozen
- 340 grams white chocolate chunks or chips
White Chocolate Ganache
- 90 grams white chocolate finely chopped
- 30 grams heavy cream
Instructions
Cake
- Preheat the oven to 350°F. Grease and line a 9×5 loaf pan with parchment paper.
- In a medium bowl, whisk together melted butter, oil, milk and vanilla. Set aside.
- In a large bowl with a hand mixer or stand mixer, whip eggs and sugar until light, pale and doubled in volume.
- Gently fold in the butter mixture.
- Sift in the flour, baking powder and salt. Fold gently until just combined.
- Fold in raspberries and white chocolate until just combined.
- Pour cake batter into the prepared loaf pan and smooth with a spatula.
- Bake for 1 hour and 45 minutes to 2 hours, until a long skewer or cake tester comes out clean. If the cake is browning too quickly, cover with aluminum foil and continue baking.
- Fully cool.
White Chocolate Ganache
- In a medium bowl, combine chocolate and heavy cream.
- Gently heat over a double boiler or in the microwave in 20 second intervals until the chocolate is mostly melted.
- Whisk until smooth and shiny.
- Pour on the cooled cake and spread with a spatula so the ganache covers the top of the entire cake.
- Let the ganache set for an hour before slicing and serving.
Leave a Reply