White Chocolate and Raspberry Loaf Cake

Moist white chocolate and raspberry loaf cake recipe, with chocolate on the inside and the outside! One of our favorite bakes this summer! Perfect with a cup of coffee.

Loaf cakes are perfect for any occasion, and this white chocolate and raspberry loaf cake is no exception. It’s moist, sweet yet tart due to the berries, super easy to make, and seems to suit anybody’s taste. At least I’ve never met anyone who didn’t love it.

And if you are into tender cakes as much as we are, try the Fresh Cherry Loaf Cake, the Lime Drizzle Cake, Orange Drizzle Cake, and the Breadcrumb Cake (with Chocolate), or the Rhubarb Loaf Cake with Blackberries.

Or try our Raspberry and White Chocolate Cake, the White Chocolate and Raspberry Muffins, or the Raspberry Tartlets.

You can make this easy loaf cake for any celebration; it looks stunning with that white glaze and the jewel-like tart raspberries on top. You can bake it for a quick dessert/ snack for the family and sprinkle it with some icing sugar instead of glazing it.

You can also bring it to a potluck; it’s easy to transport, you can eat it by hand, and, unlike a cake with cream or layers of buttercream, it’s less weather-sensitive. Of course, that doesn’t mean you can leave it in the sun for hours, but it won’t melt or go bad within half an hour, either.

Recipe ingredients

Raspberries:

• Fresh or frozen raspberries. I tend to use frozen ones to put inside the batter (they are cheaper) and fresh ones for decoration (they are beautiful and much plumper than frozen and thawed ones).
• You don’t have to thaw the frozen berries; add them to the batter as they are.
• If you cannot get any fresh berries for the decoration, leave them out. Instead, glaze the cake and sprinkle it with freeze-dried berries (if you happen to have those), lemon zest, or a small handful of coconut flakes or sprinkles.

White chocolate:

• Use a sort you enjoy eating as it is. It doesn’t have to be something expensive, but don’t choose the cheapest kind either. You will notice the taste, especially when it comes to the glaze.

Oil:

• Neutral-tasting vegetable oil, like canola. I love any cake or muffin made with oil. It’s easier to work with than with butter (no need for creaming or remembering to remove the butter from the fridge in time), and the crumb is moister! And I also believe that oil keeps the leftovers moist for longer.

Other ingredients: eggs, granulated sugar, buttermilk, all-purpose flour, corn starch, a pinch of salt, and baking powder.

Ingredients for the topping: more chocolate, heavy cream, and fresh berries for decorating.

How to make it?

How to make the batter?

Just a few simple steps, and you will have a delicious tender cake for tea time.

• Preheat the oven and prepare the baking tin. Grease it well with butter, sprinkle it with flour, and shake the pan to distribute the flour all over evenly. Alternatively, grease and line the tin with parchment paper.
• Chop the chocolate needed for the batter, and set it aside. Or use white chocolate chips or chunks; chop them lightly if they are too large.
• Cream the eggs and the sugar in a medium bowl until light and thick. A simple electric mixer is fine; there is no need for a stand mixer. (1)
• Add the oil and buttermilk, and mix thoroughly. (2)
• Mix the dry ingredients - flour, cornstarch, baking powder, and salt - in a separate bowl.
• Add the flour mixture to the wet ingredients together with the chocolate. Mix until just combined. (3)
• Fold in the frozen berries as well. (4)
• Pour the cake batter into the prepared pan.
• Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Let rest in the tin for about 10 minutes. Then, remove it and let it cool on a wire rack.

How to make the ganache?

• Chop the chocolate very finely. I prefer to do it in the food processor; it gets finer, which helps it melt more quickly. Then, place it into a small bowl.
• Pour the heavy cream into a small saucepan and heat on low heat. Make sure it’s hot but don’t let it come to a bubble.
• Pour over the chocolate and let sit for 1 minute.
• Stir well until the mixture is smooth. If there are still some clumps in the ganache, microwave the mixture for 5 seconds and stir well again. If there are still clumps, repeat the procedure until the ganache is completely smooth.
• Let cool slightly until it thickens, but it’s still pourable.

How to decorate?

• Place the cooling rack with the raspberry loaf on a baking tray (lined with parchment paper for quick cleaning). Pour the chocolate mixture on top of the loaf.
• Arrange the fresh berries on top. Add some mint or lemon balm leaves if you have any.
• Leave to set, for about 15 minutes. Slice and serve.

FAQs

How to store?

Leftovers keep very well for several days in an airtight container at room temperature. However, you might want to remove the fresh raspberries used for the decoration after one day or so; they don’t keep so well. When refrigerated, the white chocolate raspberry loaf cake keeps well for up to 1 week.

You can also freeze the leftovers for up to 2-3 months. You can either freeze the whole loaf or what’s left of it or individual slices for easy removal.

More raspberry cakes: