WHITE CHOCOLATE

RASPBERRY LOAF CAKE

Author: Gail Ng

Soft and tender raspberry loaf cake complemented with a

white chocolate frosting on top

5 from 3 votes

SAVE RECIPE

Prep Time 30 mins

Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins

Yield 8 slices
Category Dessert
Cuisine American

EQUIPMENT

1 9x5" loaf pan

1 electric hand mixer

INGREDIENTS

RASPBERRY LOAF CAKE

240 g all-purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
 1/2 teaspoon salt
175 g unsalted butter, softened to room temperature
200 g granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
240 g milk, dairy or non-dairy
170 g raspberries, fresh or frozen

WHITE CHOCOLATE TOPPING

200 g white chocolate, roughly chopped
1 tablespoon oil

INSTRUCTIONS

RASPBERRY LOAF CAKE

1 Prep: Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper and set
aside.

2 Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking
soda, and salt. Set aside.

3 Cream butter and sugar: To a large mixing bowl, add the softened butter. Use an
electric hand mixer to beat the butter until it becomes very creamy and pale in
colour. Add the sugar and beat together until creamy and fluffy, about 3 minutes.
4 Mix in eggs: Add one egg at a time, mixing after each addition. Add the vanilla
extract and mix until combined.

5 Finish the batter: Add the flour mixture and mix on low speed until it's half
combined. Pour in the milk and continue mixing until the batter is smooth. Don't
overmix.

6 Fold in raspberries: Add the raspberries and gently fold them into the batter with
a spatula just enough to distribute them. Don't overmix or the raspberry juices will
 bleed into the batter.

7 Fill pan: Transfer the batter to your lined pan and smooth the surface with a
spatula.

8 Bake: Bake for 65-70 minutes or until a toothpick inserted in the middle comes out
clean and not too wet. Let the pan cool on a wire rack for at least 30 minutes. Run
an offset spatula around any edges of the pan that weren't lined with parchment
paper, if needed. Lift the cake out of the pan with the parchment paper wings and
let it cool completely on a wire rack before adding the frosting.

WHITE CHOCOLATE TOPPING

9 Melt chocolate: In a small pan, slowly melt white chocolate and oil on very low
heat, stirring occasionally, until it's smooth and spreadable. You can also use the
microwave: microwave the white chocolate and oil for 20-second intervals, stirring
after each interval.
10 Frost loaf cake: Spread the white chocolate on top of the loaf cake with a spatula.
Garnish the top with freeze-dried raspberry or fresh raspberries (optional) and cut
the loaf into slices.

NUTRITION

Calories: 556kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 18g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium:
320mg | Potassium: 203mg | Fiber: 2g | Sugar: 42g | Vitamin A: 713IU | Vitamin C: 6mg | Calcium:
138mg | Iron: 2mg

KEYWORDS
raspberry loaf cake, raspberry pound cake, white chocolate raspberry loaf cake

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