This is an easy-to-make Raspberry and white chocolate cake that can be made without the need for a mixer.
Raspberries and white chocolate flavours work so well together giving the cake a decadent yet fresh taste.
Served warm this is the perfect Sunday afternoon cake.
There are two whole punnets of raspberries, PLUS raspberry yogurt in this fruity loaf. That's some serious berryness!
🔪 How to make a Raspberry & White Chocolate Cake
Full recipe with detailed steps in the recipe card at the end of this post.
- Preheat your oven to 170C (340F) fan assisted
- Start by mixing the eggs and sugar together then adding in the oil, yoghurt and dry ingredients and most of the fresh raspberries until you have a nice cake batter.
- Pour ⅔rds of the cake batter into a lined loaf tin
- Add the remaining fresh raspberries then top with the remaining cake batter.
- Cook for 50-70 minutes - until an inserted skewer comes out clean.
👩🍳PRO TIP Dust the fresh raspberries in 1 tbsp of flour. This will help stop them from sinking to the bottom of the cake.
👩🍳PRO TIP Check every 5-10 minutes after the first 50 minutes. If the cake is looking too brown, you can cover it with aluminium foil.
I'm only using a drizzle of white chocolate but you could double, or even triple, it up for a more decadent topping.
Serve it up slightly warm with a few extra fresh raspberries, this makes the perfect Sunday afternoon cake.
📺 Watch how to make it
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Raspberry and White Chocolate Loaf Cake Recipe
- 1 large egg
- 200 g (1 cup) golden caster sugar
- 120 ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- 180 ml (¾ cup) raspberry yogurt
- 290 g plain (all-purpose) flour
- 1 tsp baking soda
- 300 g (2 ½ cups cups minus 1 tbsp) fresh raspberries - dredged in 1tbsp flour (to help prevent the raspberries from sinking)
- 50 g (⅓ cup) chopped white chocolate, melted
- Preheat the oven to 170C and line a 2lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.
- Mix the egg and sugar in a large bowl.
- Add the oil and stir.
- Add the vanilla and yogurt and stir again.
- Finally mix together the flour and baking soda and fold into the cake mixture until combined.
- Carefully fold three-quarters of the raspberries into the cake mix.
- Spoon two-thirds of the mixture into the prepared baking tin.
- Place the rest of the raspberries on top of the cake mix, and spoon the remaining cake mix on top (this helps to prevent the raspberries from sinking)
- Place in the oven to cook for 50-70 minutes - until an inserted skewer comes out clean. Check every 5-10 minutes after the first 50 minutes. If the cake is looking too brown, you can cover with aluminium foil.
- Once cooked, take the cake out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling rack.
- Drizzle melted white chocolate over the top before serving.
More Recipes with Raspberries
If you love fresh raspberries like I do then why not take a look at one of my other recipes using that delicious berry.
This recipe was first publised in November 2015, Update August 2021 additional information, improvements to the recipe, a video and for housekeeping reasons.
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