Raspberry and White Chocolate Loaf Cake Recipe
This delicious Loaf Cake is filled with melted white chocolate and juicy fresh berries. Simple to make for any occasion.
Servings: 10 slices
Calories: 252kcal
Equipment
- 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) or use round cake pans
Ingredients
- 200 g granulated sugar
- 2 large eggs
- 180 g Greek yogurt (or plain natural)
- 120 ml vegetable oil (or canola)
- 1 teaspoon vanilla extract
- 250 g plain flour (all-purpose)
- 1 ½ teaspoon baking powder
- ½ teaspoon fine salt
- 100 g fresh raspberries or frozen raspberries
- 100 g white chocolate chips or chopped chocolate bar
Instructions
- Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
- Whisk eggs & sugar: In a large bowl, add the eggs, and sugar, and whisk until pale and light - this takes approximately one minute.
- Mix in yogurt & oil: Add the yogurt, oil, and vanilla extract and whisk until fully combined.
- Sift in dry ingredients: 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 its 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.
- Bake: 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 centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover it in aluminium 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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: 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.
Bake in a round cake pan: This raspberry cake can easily be baked in a round cake pan. Any size from 17 to 23cm (7 to 9-inch) cake pan. Check the baking time at 35 minutes if baking in a 23cm (9-inch) pan and bake until done.
Tip 1: Toss the raspberries in flour to prevent them from sinking.
Tip 2: Don't over-mix the batter as this will overwork the gluten and lead to a chewy sponge.
Tip 3: Bake until just golden and a toothpick inserted comes out clean. Overbaking leads to a dry sponge.
Nutrition
Calories: 252kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 36mg | Sodium: 211mg | Potassium: 109mg | Fiber: 1g | Sugar: 27g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg