Packed with juicy raspberries and chunks of white chocolate, this raspberry and white chocolate loaf cake is moist and light. Taking just 10 minutes to prepare, it is delicious for afternoon tea or picnics! Top with a drizzle of melted white chocolate or leave plain.
We love using fresh fruit in cakes! From Italian inspired yogurt plum cake to this gluten free cherry and almond cake, the sharp bursts of cooked fruit in between the sweet vanilla sponge cake are a delicious addition. Raspberries and white chocolate are one of our favourite combinations, both in cakes and in these white chocolate and raspberry blondies.
Why we love this recipe
- Adding Greek yogurt to the batter and using oil instead of butter makes this a light yet moist cake which doesn’t dry out as quickly as cakes made with butter – it tastes just as delicious the days after as it does fresh out of the oven.
- You don’t need a mixer to make this loaf cake – just one bowl, whisk the wet ingredients, stir in the dry ingredients, fold in raspberries and white chocolate and pour into a loaf tin!
Ingredients notes and substitutions
- Plain flour – all purpose flour.
- Greek yogurt – full fat Greek yogurt, or any other plain unsweetened yogurt. This adds flavour and texture to the cake batter.
- Oil – a neutral oil such as canola, vegetable oil or sunflower oil (or mild olive oil for a hint of pepper!) – using oil in cakes helps provide that wonderful soft texture and moistness.
- Lemon – lemon and raspberries go so well together, and the lemon adds a delicate flavour to the cake.
- Vanilla – essence, vanilla extract or vanilla bean paste. Vanilla is another classic flavour pairing to raspberries and white chocolate, and I love the background flavour that using both fresh lemon zest and vanilla provides to the cake.
- Raspberries – you can make this cake with fresh raspberries and frozen raspberries. If you use frozen raspberries the cake will take slightly longer to cook.
- White sugar – granulated sugar. I have used less sugar than many loaf cake recipes, as I find the raspberry cake sweet enough, especially with the addition of white chocolate.
- White chocolate – I like to use white chocolate bars and roughly chop them, but you can use white chocolate chips if you prefer.
How to make this recipe
- Line a loaf tin with baking paper / parchment.
- In a large mixing bowl add the Greek yogurt, white sugar, eggs, vanilla extract, lemon zest and oil, and whisk together until well combined.
- Sift in the flour and baking powder and mix until the flour is incorporated. There will be lumps – don’t worry! Leave them in!
- Add fresh raspberries and chopped white chocolate or white chocolate chips and lightly stir until they are just mixed in.
- Pour the batter in to the prepared loaf tin and place in the oven to bake.
Yes you can put frozen raspberries in a cake. No need to defrost them first, just fold in to the cake batter. The cake may take 5-10 minutes longer to cook when using frozen raspberries instead of fresh raspberries.
Raspberries are heavy and can sink to the bottom of the cake. If you are finding your raspberries sink, take a spoonful of flour and toss them in to coat before adding to the cake. With this white chocolate and raspberry cake however, I never have any trouble with the raspberries sinking.
My recipe tips
- The loaf pan I like to use for this white chocolate raspberry cake is quite a small loaf tin, this makes a tall cake. If you have a larger loaf tin you can use that, but the cake will be flatter.
- The batter will be lumpy – this is OK! If you try to beat out all the lumps the cake will end up tough.
- If you use frozen raspberries, the cake will take slightly longer to cook.
- Leave the raspberries whole, if you chop them they can leak juice in to the cake and cause the cake to become soggy.
- For a pretty presentation, I like to keep 4-5 raspberries aside then dot them on the top, lightly pressing them down.
- Check the cake halfway through cooking to make sure it isn’t browning on the top too quickly. If it is place a sheet of foil lightly over it and continue to cook.
- This raspberry white chocolate loaf cake will keep in an airtight container at room temperature for up to 4-5 days. If however you make it when it is hot and sunny then I recommend storing it in the fridge.
- Freeze – you can freeze the cake for up to 2 months. Cool completely then wrap will in clingfilm / cling wrap. I like to cut it in to slices first and wrap them individually then I can take out as many as I need at a time, and they are quicker to defrost than a whole cake.
- You can make this chocolate raspberry loaf cake with other fresh or frozen fruits like blueberries, blackberries or strawberries. Leave the blueberries and blackberries whole, but roughly chop the strawberries to they are a similar size to raspberries.
- Make it in to a drizzle cake! You can add a lemon drizzle, lime drizzle, or orange drizzle to the cake. Drizzle over the syrup whilst the cake is still warm.
- Add some nuts – I love the combination of raspberry and almond! Sprinkle a couple of tablespoons of nibbed or flaked almonds over the cake before you place it in the oven, or sprinkle over some roughly chopped hazelnuts.
More summer bakes and desserts
Raspberry and White Chocolate Loaf Cake
- 250g (1 c) Greek Yogurt unsweetened, full fat
- 170g (¾ c) white sugar
- 3 eggs size large
- 120ml (½ c ) neutral oil canola, vegetable, or sunflower oil
- 1 lemon zested
- 1 teaspoon vanilla extract
- 225g (1¾ c ) plain flour or all purpose flour
- 2 teaspoons baking powder
- 200g (7 oz) raspberries left whole
- 125g (4½ oz) white chocolate roughly chopped
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
- Line a 21 x 11 x 7cm (8 x 4 x 3") loaf tin with baking paper / parchment.
- In a large mixing bowl, whisk the Greek yogurt, sugar, eggs, oil, lemon zest and vanilla extract together with a balloon whisk or spoon until well combined.
- Sift in the flour and baking powder and gently mix to combine. The mixture will be lumpy! Lumps are OK! Don't try to beat the lumps out otherwise your cake will become tough.
- Gently fold in the raspberries and white chocolate chunks until just combined.
- Pour in to the prepared tin and place in the preheated oven.
- Bake for 55 minutes to 65 minutes, until a skewer inserted in to the middle of the cake comes out clean. Half way through check the top of the cake isn't browning too quickly, if it is looking dark, cover with a piece of foil.
- Cool in the tin for 10 minutes then turn out on a wire rack and leave to cool completely.
- Dust with icing sugar / confectioners sugar or drizzle with a little melted white chocolate.
- Store in an airtight container at room temperature for 4-5 days, or freeze once cold.