Fresh raspberries and white chocolate chunks are the stars in this Raspberry and White Chocolate Loaf Cake. This easy quick bread recipe is perfect for tea time or coffee break!
This loaf cake is delicious! The sweetness of the white chocolate, combined with the tartness of the raspberries is a spectacular flavour combination.
The white chocolate glaze over top is a must and it takes this sweet bread to a whole new level! Every other bite has chunks of creamy white chocolate that melts into the batter.
This tender cake has moist crumbs and stays nice and moist for a few days. It's our family's favorite white chocolate loaf cake. Please let me know how you like it in the comments at the bottom of the page!
If you love the combination of raspberry and white chocolate, my raspberry and white chocolate bundt cake is a must to try!
ingredients
You can find a full list of ingredients and quantities needed on the recipe card at the bottom of this page. I've added a few specific notes below:
- raspberries - I like to use fresh berries or you can use frozen. Allow them to thaw a little, then toss in a few teaspoons of flour before adding to the flour mixture.
- white chocolate - high quality white chocolate cut into chunks is what I like to use in this recipe. You can also use white chocolate chips and they're equally tasty.
- eggs - large eggs at room temperature. Take them out of the fridge 30 to 60 minutes before you start the recipe.
- orange juice - good quality store-bought orange juice or freshly squeezed orange juice is perfect for this recipe.
step by step instructions
No need to use an electric mixer! This recipe can be made entirely by hand with just a few simple steps.
Grease a standard loaf tin and set aside.Alternatively, line a loaf pan with parchment paper. Preheat oven to 350°F.
In a large mixing bowl combine all-purpose flour, baking powder, baking soda and sugar.
If using frozen raspberries, toss them in a small bowl with a few teaspoons of flour. If using fresh berries, add them to the dry ingredients and stir gently just until they are mixed in.
In a large bowl, whisk egg, then add in melted butter and orange juice.
Add dry ingredients to the wet ingredients and stir just until combined, stirring gently to avoid crushing the raspberries. Stir in white chocolate.
Transfer cake batter to prepared loaf pan. Bake in 350°F oven for 45 to 50 minutes until a cake tested inserted into the centre comes out clean.
Cool in loaf pan for 5 minutes, then remove from loaf pan and turn out onto a wire cooling rack.
White chocolate glaze:
Melt white chocolate in microwave, stirring every 30 seconds. Depending on the strength of your microwave, this should take less than one minute.
Drizzle melted chocolate over loaf. Allow to set 30 minutes before serving.
storage instructions
Wrap cooled loaf in plastic wrap or store in airtight container at room temperature for a few days.
variations
I enjoyed this recipe without vanilla extract but tested it with one teaspoon and it was really good too and you could taste the vanilla combined with the white chocolate flavours quite nicely.
For a change, use dark chocolate chips/dark chocolate chunks and drizzle dark chocolate on top.
If you have an abundance of raspberries, try these raspberry white chocolate muffins. Raspberries are ideal for baking, enjoying plain or adding to your morning breakfast cereal. They make a great healthy snack. Raspberries may be frozen to be enjoyed at a later time.
The easiest way to melt white chocolate is by placing the white chocolate in a microwave-safe glass bowl and melting it in the microwave 15 to 30 seconds at a time, checking and stirring in 15 second intervals.
Use a cake tester, skewer or wooden toothpick and insert it into the middle of the loaf. There should be no moist crumbs on the tester when you poke it in and out of the loaf.
other quick bread recipes you might enjoy
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Raspberry and White Chocolate Loaf Cake
- Total Time: 55 minutes
- Yield: 1 loaf cake
Description
Fresh raspberries and white chocolate chunks are the stars in this Raspberry and White Chocolate Loaf Cake. This easy loaf cake is perfect for tea time or coffee break!
Ingredients
2 cups all purpose flour
1 and ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
1 cup of raspberries
1 large egg, beaten
¼ cup melted butter
1 cup orange juice
½ cup chopped white chocolate
Glaze:
¾ cup white chocolate, melted
Instructions
- Grease a standard loaf pan. Alternatively, line it with parchment paper. Preheat oven to 350°F.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Combine thoroughly.
- Stir in raspberries just until combined.
- In a large bowl, beat egg then add in melted butter and orange juice.
- Add dry ingredients to wet ingredients and stir just until combined, then stir in white chocolate.
- Turn cake batter into prepared loaf pan.
- Bake in 350°F oven for 45 to 50 minutes or until cake tested inserted into the centre comes out clean.
- Cool in pan for five minutes, then turn out onto a wire cooling rack. Allow to cool 15 minutes.
- For Glaze: Melt white chocolate in microwave, stirring every 30 seconds. Depending on the strength of your microwave, this should take less than one minute.
- Drizzle melted chocolate over loaf. Allow to set 30 minutes before serving.
Notes
Storage & Freezing Instructions - Wrap cooled loaf in plastic wrap or store in airtight container at room temperature for a few days.
This loaf freezes well. Wrap well in plastic wrap, then foil paper and freeze for up to three months. Let thaw completely at room temperature before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35.2 g
- Sodium: 150.3 mg
- Fat: 12.3 g
- Saturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 56.5 g
- Fiber: 1.6 g
- Protein: 4.8 g
- Cholesterol: 35.3 mg
Keywords: Raspberry and White Chocolate Loaf Cake
Karen Kasberg
Just wanted to say thank you for providing me with this wonderful recipe in the Roundup Palooza Facebook Group to use in my Spring recipe round-up post. The post just went live this evening. Here is the link: https://balancingmidlife.com/spring-desserts/
Sandra
Hi Karen, Thanks for including my recipe! I saved it to Pinterest. The roundup looks great!
Angela
Oh my goodness, this is absolutely divine! The raspberries make the bread so moist and the white chocolate is the perfect addition!
★★★★★
Carrie Robinson
I am just loving this flavor combo! Wish I had a slice of this right now. 🙂
★★★★★
Wanda
Now I know what I'm doing with all the frozen berries I need to use up. This cake looks fabulous!
★★★★★
Nic
This was absolutely delicious and so easy to make! I love white chocolate and raspberry together. I'm not a huge fan of baked raspberries, so I used freeze dried and LOVED IT. Thanks for a great recipe.
★★★★★
Sandra
So happy to hear that you enjoyed the loaf!
Anjali
This loaf cake was so moist, sweet and delicious! It was the perfect snack to pair with my afternoon tea today!
★★★★★
Vanessa
What a fantastic loaf cake! I'm going to have to make another one since it disappeared so fast.
★★★★★
Sandra
Yay!! So great to hear that! Thanks for the comment 🙂 Sandra
Eva Ely
Can I make this with dark chocolate? Not a fan of white chocolate.
Sandra
Yes, you could certainly try it with dark chocolate!
Tim
Another recipe where your picture looks so good we had to try it. Glad we did it is a delicious loaf. Raspberries and white chocolate is always a winning combination!!
★★★★★