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    Home > Cakes, Desserts & Treats

    Raspberry and White Chocolate Loaf Cake

    Published: Aug 6, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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.

    Close up image of a raspberry and white chocolate cake sat on a white plate showing the texture of the cake.  There is the rest of the cake in the background out of focus.
    Jump to:
    • 🔪 How to make a Raspberry & White Chocolate Cake
    • 📺 Watch how to make it
    • 🍲 More fantastic cake recipes
    • Raspberry and White Chocolate Loaf Cake Recipe
    • More Recipes with Raspberries
    • 💬 Reviews

    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.

    1. Preheat your oven to 170C (340F) fan assisted
    2. 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.
    3. Pour ⅔rds of the cake batter into a lined loaf tin
    4. Add the remaining fresh raspberries then top with the remaining cake batter.
    5. 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.

    Collage of 8 images showing the process of making raspberry and white chocolate 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.

    overhead image showing a raspberry cake drizzled with melted white chocolate on a white background with a bowl of fresh raspberries in the corner.

    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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    A close up picture of a raspberry and white chocolate cake showing the internal fluffy texture of the cake.

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    close up picture of a raspberry and white chocolate cake showing the internal fluffy texture of the cake.

    Raspberry and White Chocolate Loaf Cake Recipe

    By: Nicky Corbishley
    A moist and fruity Raspberry and white chocolate loaf cake with no mixer required.
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine British
    Servings 10 -12 servings
    Calories 355 kcal

    Ingredients
     

    • 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

    INSTRUCTIONS
     

    • 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.

    Video

    ✎ Notes

    Nutritional information is per serving and is an estimate.  Nutritional information can change depending on the ingredients you use.

    Nutrition

    Calories: 355kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 131mgPotassium: 130mgFiber: 3gSugar: 27gVitamin A: 41IUVitamin C: 8mgCalcium: 44mgIron: 2mg
    Keywords Loaf Cake, Sunday Afternoon
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

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    • Raspberry Ripple Doughnuts - Golden brown, sugar dusted and served slightly warm - filled with raspberry jam and sweetened cream. Irresistible!
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    • Looking for a breakfast treat? These Raspberry and Almond Croissants, filled and topped with frangipane are the best! A great Christmas breakfast!
      Quick Raspberry and Almond Croissants
    • Bitesize chocolate cakes with fresh raspberry and Nutella centre, drizzled with Nutella.
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    • New Year's Eve Rum Berry Cocktail! With rum, Cointreau, pomegranate juice and ginger beer! Use frozen berries instead of ice cubes to finish the look!
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    • Raspberry and Almond Pithiviers - Golden flaky pastry filled with frangipane and raspberries.
      Raspberry and Almond Pithiviers

    This recipe was first publised in November 2015, Update August 2021 additional information, improvements to the recipe, a video and for housekeeping reasons.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Marian says

      November 11, 2021 at 7:54 am

      Do you have a rasberry (or any other fruit) white chocolate cookie recipe?

      Reply
    2. Marian says

      November 11, 2021 at 7:51 am

      Can you make with any other fruit besides raspberries. They are very expensive here.

      Reply
    3. I’m not saying my name says

      September 04, 2021 at 6:22 pm

      5 stars
      It’s quite hard but it is delicious!

      Reply
    4. Christine says

      August 28, 2021 at 8:01 am

      5 stars
      Loved the raspberry and white chocolate combination, it didn't last very long😋

      Reply
    5. Anne Plumridge says

      August 12, 2021 at 12:02 pm

      Can't wait to try this Nicky . Your recipes are amazing. My hubby and I really enjoying trying your delicious recipes .Thank you !

      Reply
    6. Terry says

      August 07, 2021 at 6:57 pm

      Hi Nicky!
      I ALWAYS read every word of a post - none of this skipping ahead to the recipe for me LOL.

      But - I noticed an "oops". In the recipe itself - in the description just under your name - you have the loaf being mixed WITH a mixer - contrary to the directions.
      Now. Off to the kitchen to make this luscious looking loaf as I serendipitously inherited raspberries yesterday when my neighbor shared his over shipment from the grocery store with me. Maybe - just maybe - I'll actually share with him LOL
      Have a great one!

      Reply
      • Chris Corbishley says

        August 31, 2021 at 6:19 am

        Thanks Terry, I've corrected the recipe card. Hope you enjoyed the raspberry cake 🙂

        Chris & Nicky

        Reply
    7. Saz says

      December 02, 2015 at 9:15 pm

      Ok.. i can't wait to try this one!!
      Do you think I can make this with frozen raspberries ? Since it's not in season anymore.
      ps : It's so nice to actually hear you talk. So very british !

      Reply
      • Nicky Corbishley says

        December 03, 2015 at 10:41 am

        Hi Saz,
        Yes you can use frozen raspberries, but it may take longer to cook (up to 20 minutes longer). So you'd definitely need to cover the cake with foil when it starts getting quite brown.
        Tee hee, yes very british 🙂

        Reply
    8. June @ How to Philosophize with Cake says

      December 01, 2015 at 11:03 am

      What a scrumptious loaf this looks like! White chocolate + raspberry is an awesome combo, bet it works wonderfully in this bread 🙂

      Reply
      • Nicky Corbishley says

        December 03, 2015 at 10:37 am

        Thanks June 🙂

        Reply
    9. Lily says

      November 27, 2015 at 2:38 pm

      Hey Nicky , your raspberry white chocolate loaf looks amazingly delicious and cute video too! Looking forward to seeing more:)

      Reply
      • Nicky Corbishley says

        November 30, 2015 at 4:30 pm

        Thanks Lily 🙂

        Reply
    10. Stacie says

      November 27, 2015 at 1:26 pm

      Looks yummy! And I love the video too! You look great and it's nice to be able to see the person behind the blog 🙂

      Reply
      • Nicky Corbishley says

        November 30, 2015 at 4:30 pm

        Thanks Stacie 🙂

        Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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