Raspberry and white chocolate loaf cake
This Raspberry and white chocolate loaf cake is a buttery, tender cake filled with luscious raspberries and chunks of white chocolate. It is topped with white chocolate icing to enhance the flavor and elegance of this delicious loaf cake.
Equipment
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon diamond crystal kosher salt (3 grams) for table salt, use about half as much volume or the same weight.
- 2 large eggs
- 1 cup granulated sugar (200 grams)
- 1/2 cup 1 stick butter melted (113 grams)
- 1/2 cup sour cream (120 grams)
- 1 1/2 teaspoons pure vanilla extract
- ½ cup chopped white chocolate (2.4 oz)
- 1 1/4 cups frozen raspberries (150 grams)
Icing
- 1/2 cup (2 oz.) white chocolate bar broken into pieces
- 1 tablespoon soft unsalted butter (67 degrees)
- 1 cup confectioner’s sugar (125 grams)
- ¼ teaspoon diamond crystal kosher salt (1 gram)
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
- Whisk all-purpose flour, baking powder, baking soda, and salt in a large bowl until combined.
- Whisk eggs, and granulated sugar in a medium bowl until well combined about 35 seconds. Add melted butter, sour cream, and vanilla; mix well.
- Pour the wet ingredients into the dry ingredients and gently whisk until dry ingredients are moistened. The batter will be thick.
- Gently fold in the chopped white chocolate and raspberries.
- Pour batter into prepared loaf pan and even out with a spatula.
- Bake for 60-70 minutes, or until toothpick comes out clean. Baking times vary so keep an eye on it. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
White chocolate icing
- When the cake is cool, make the white chocolate icing. Place white chocolate chunks or white chocolate bar broken into pieces into a microwave-safe bowl. Heat no more than 20 seconds at a time. Each time you heat the chocolate, take it out of the microwave and stir. Continue to heat and stir until the white chocolate is fully melted, it is easy to burn white chocolate. Stir until white chocolate is smooth. Add butter and mix with a whisk until combined. Add the powdered sugar, salt, vanilla, and milk. Whisk until smooth. Drizzle the white chocolate icing over the cooled loaf cake. Cut into slices and serve.
Notes
Cover leftovers tightly and store cake (with or without icing) at room temperature for 2 days or in the refrigerator for up to 5 days. I personally put this cake in the refrigerator because I think it eats better chilled.
Freezing Instructions: Frosted or plain cake freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. Or, cut into slices and put individual slices down on a sheet pan with parchment paper. Place the sheet pan in the freezer and freeze for one hour. Take the slices out and place them in a freezer bag and put them back in the freezer. This makes it easy to grab a slice at a time to have every day with your afternoon tea or coffee.
The 4.4 oz Lindt White Chocolate bar is the perfect size for this recipe as I used 2.4 oz of it for the loaf and the rest for the icing.
If the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.