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Raspberry White Chocolate Loaf Cake 

I love the flavour of raspberries. And what makes it better, is white chocolate and raspberries! The combination of sweet and tart is just chef’s kiss. Once I tried this raspberry white chocolate loaf cake, I was in love!!!! It was in a word DIVINE!!!! 



Raspberry White Chocolate Loaf Cake 


Preparation Time 10 minutes 

Bake Time 60 minutes 

Yield 10 slices 


Ingredients 


200 grams butter- softened 

150 grams sugar 

200 grams flour 

1 heaped teaspoon baking powder 

4 eggs - room temperature 

1 teaspoon vanilla 

1/4 cup sour cream

150 grams white eating chocolate- chopped 

200 grams raspberries 


Topping 


A handful of raspberries 

Chopped white chocolate 



Raspberry White Chocolate Loaf Cake 




Instructions 


  1. Preheat the oven to 180c. Line a 9x5 inch loaf tin with parchment paper. Set it aside. 

  2. Beat the butter and sugar together for 3-4 minutes until light and fluffy. 

  3. Add the eggs one at a time, making sure that one egg is properly mixed in before adding another. Add the vanilla 

  4. Add the dry ingredients and then pour in the sour cream. 

  5. Fold in the chocolate chips and raspberries. 

  6. Pour the batter into the lined loaf tin. Level off the batter then top with additional raspberries and white chocolate chunks. 

  7. Bake the cake in the oven at 180c for 60 minutes until an inserted skewer comes out clean. 

  8. Remove the cake from the oven and set it aside for 10 minutes before removing the cake from the loaf tin. 

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