Fresh Raspberry and White Chocolate Loaf Cake
A deliciously moist and vibrant dessert that captures the essence of summer with tart raspberries and creamy white chocolate.
Equipment
- Loaf Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 2 teaspoons Baking powder Leavening agent for light texture.
- 1/2 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 cup Granulated sugar Adds sweetness and moisture.
- 1/2 cup Unsalted butter Adds moisture and flavor, softened.
- 2 large Eggs Bind ingredients and add richness.
- 1/2 cup Whole milk Adds moisture and richness.
- 1 cup Fresh raspberries Provides flavor and color.
- 1 cup White chocolate chips Adds creaminess and sweetness.
- 1 teaspoon Vanilla essence Enhances overall flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x5-inch loaf pan by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together.
- In another bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the milk and vanilla essence, mixing until just combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula.
- Once the batter is almost combined, gently fold in the fresh raspberries and white chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Notes
Store leftovers in an airtight container at room temperature for up to three days.