White Chocolate Raspberry Loaf Cake
Bake a stunningly beautiful and delicately sweet White Chocolate Raspberry Loaf Cake. Made with fresh raspberries and white chocolate chips, it makes a delicious breakfast or afternoon snack that outshines any coffee shop treat.
Servings: 8 servings
Calories: 420kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup white chocolate chips (plus extra to melt and drizzle on top, if desired)
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F.
- Line an 8.5 x 4.5 inch loaf pan with parchment paper (recommended) or spray with non-stick cooking spray.
- Mix together the flour, baking powder and salt in a small bowl. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.1/2 cup unsalted butter, 1 cup granulated sugar
- Add the eggs, one at a time, then the vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.2 eggs, 1 teaspoon vanilla extract
- Gradually alternate adding the flour mixture and the heavy cream a little at a time and mix until just combined. Be cautious not to over-mix.1/2 cup heavy whipping cream
- Gently fold in the white chocolate chips and raspberries.1/2 cup white chocolate chips, 1 cup fresh raspberries
- Pour the cake batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until lightly golden and cooked through. The cake should spring back when lightly pressed.
- Set the cake aside in the pan to cool completely.
- Once the cake has cooled, transfer it from the baking pan to a serving plate.
- If you want to add a drizzle, you can melt extra white chocolate chips in a microwave safe bowl on increments of 15 seconds until melted or make a basic vanilla glaze (see notes).
- Once the drizzle has set, if adding, slice and serve.
Notes
Tips and Techniques
- A large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
- The cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
- How to make a basic vanilla glaze for drizzling can be found in this recipe for Blueberry Pound Cake.
- Do not slice the cake until you are ready to serve it to prevent it from drying out.
- Store this cake in an airtight container at room temperature. Consume within 3-5 days.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 178mg | Potassium: 164mg | Fiber: 2g | Sugar: 33g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg