This Raspberry Loaf Cake with White Chocolate Drizzle is a delightful combination of tart raspberries and sweet, creamy white chocolate. The soft and moist texture of the cake pairs perfectly with the fruity bursts of fresh raspberries, while the white chocolate drizzle adds a touch of elegance and indulgence. Whether served as a dessert or a teatime treat, this loaf cake is sure to impress.
Why You’ll Love This Recipe
- The perfect balance of sweet and tart flavors.
- A moist and tender crumb that stays fresh for days.
- Simple ingredients and easy-to-follow instructions.
- The white chocolate drizzle adds a beautiful and delicious finishing touch.
- Great for any occasion, from casual gatherings to special celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Fresh raspberries
- White chocolate
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Prepare the dry ingredients by whisking together the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients, alternating with the milk, until a smooth batter forms.
- Gently fold in the raspberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Melt the white chocolate and drizzle it over the cooled loaf.
- Allow the chocolate to set before slicing and serving.
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Lemon Zest Addition: Add a teaspoon of lemon zest to the batter for a fresh citrus twist.
- Chocolate Chips: Fold in white or dark chocolate chips for extra sweetness.
- Nutty Crunch: Sprinkle chopped almonds or pistachios on top for added texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute for a gluten-free version.
- Dairy-Free Alternative: Replace butter with coconut oil and use dairy-free white chocolate.
Storage/Reheating
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: Keep the cake refrigerated for up to a week, ensuring it is well-covered to prevent drying out.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If desired, warm a slice in the microwave for 10–15 seconds before serving.
FAQs
How do I prevent the raspberries from sinking?
Coat the raspberries lightly in flour before folding them into the batter to help them stay evenly distributed.
Can I use frozen raspberries?
Yes, but do not thaw them before adding to the batter, as this can make the cake too wet.
What type of white chocolate should I use?
Use high-quality white chocolate bars rather than chips for a smoother drizzle.
Can I make this loaf cake ahead of time?
Yes, you can bake it a day in advance and store it at room temperature. Drizzle with white chocolate before serving for the best presentation.
How do I make the loaf cake more moist?
Ensure you do not overbake the cake, and consider adding a tablespoon of sour cream or yogurt to the batter for extra moisture.
Can I make this recipe without eggs?
Yes, you can substitute eggs with applesauce or a flaxseed egg alternative.
Why did my cake turn out dense?
Overmixing the batter or using too much flour can result in a dense texture. Measure ingredients carefully and mix just until combined.
How do I get a smooth white chocolate drizzle?
Melt the white chocolate slowly using a double boiler or in short intervals in the microwave, stirring frequently to avoid burning.
Can I add other fruits to this cake?
Yes, blueberries or chopped strawberries can be used alongside or instead of raspberries.
How can I make the loaf cake look more decorative?
Top the cake with extra fresh raspberries and a sprinkle of powdered sugar for a beautiful presentation.
Conclusion
This Raspberry Loaf Cake with White Chocolate Drizzle is a delightful treat that perfectly balances sweetness and tartness. With its soft, moist texture and elegant white chocolate finish, it makes an excellent dessert or snack for any occasion. Whether you follow the classic recipe or try one of the variations, this cake is sure to become a favorite. Enjoy baking and sharing this delicious loaf!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and fluffy raspberry loaf cake is bursting with fresh raspberries and topped with a luscious white chocolate drizzle. A perfect sweet treat for breakfast, dessert, or an afternoon snack!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips (for drizzle)
- 1 tbsp milk (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in the dry ingredients alternately with sour cream until combined.
- Gently fold in raspberries, being careful not to overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool, then melt white chocolate with milk and drizzle over the top.
- Garnish with extra raspberries and a dusting of powdered sugar if desired.
Notes
- For a richer taste, add a touch of lemon zest.
- If using frozen raspberries, do not thaw before adding to the batter
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