Imagine a slice of pure bliss that combines the tangy burst of fresh raspberries with the creamy decadence of white chocolate, all nestled in a perfectly moist and tender cake. This Raspberry White Chocolate Loaf Cake isn't just a dessert—it's a culinary experience that will transform your ordinary afternoon into an extraordinary moment of pure indulgence. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that looks as incredible as it tastes!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in half of the fresh raspberries and white chocolate chips, reserving the rest for topping.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining raspberries and white chocolate chips on top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with melted white chocolate for extra decoration.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and avoid a tough crumb.
- Prevent Raspberry Sinking: Lightly coat raspberries in a bit of flour before folding into the batter to help them stay suspended in the cake.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay—they indicate a moist cake.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and help flavors meld.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
