Raspberry and White Chocolate Loaf Cake – When you were a kid, you would ask Santa for a chocolate cake. Well, I did that and got an entire white chocolate cake, but I didn’t know about the raspberry thing until recently.
I love cake, raspberries, and white chocolate, so when I saw this recipe for a white chocolate raspberry loaf cake, I knew it was the one.
The best part is that I didn’t even have to bake it! I mixed all the ingredients, poured the batter into a loaf pan, and put it in the freezer for 10 minutes.
Then I sliced it up, put it back in the freezer for another 10 minutes, and voila! A loaf of white chocolate raspberry cake!
I’m not saying it’s the healthiest recipe, but I think it’s pretty tasty.
It’s a nice, light dessert that’s easy to make and can serve as a snack or dessert.
If you love raspberries and white chocolate, give this recipe a try!
Baking Instructions
Ingredients:
- 1 cup (250ml) milk
- 1/2 cup (125ml) vegetable oil
- 3Threeeggs
- 1 1/4 cups (300g) white sugar
- 2Twoteaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (125g) self-raising flour
- Raspberry Filling:
- 150g fresh raspberries
- 1/2 cup (125g) icing sugar
Preheat oven to 180°C (350°F). Grease and line a loaf tin with greaseproof paper.
Melt butter in a saucepan over medium heat. Add milk and bring to a simmer. Add egg yolks and stir until smooth. Gradually add sugar, stirring constantly until dissolved. Whisk in vanilla and mix well.
Sift in dry ingredients and fold into mthe mixture until combined. Pour into the prepared tin and bake for 40 minutes or until the cake comes away from the sides of the tin.
While the cake is still hot, make the raspberry filling by pulsing the berries in a food processor. Pour the raspberry mixture into a piping bag.
Slice the cake in half horizontally and spread the raspberry mixture into the middle. Put back together and serve.
White chocolate and raspberry combination
To make the base of the cake, you’ll need:
• 1 cup white chocolate chips
• 2 cups all-purpose flour
• one teaspoon baking powder
• 1/2 cup vegetable oil
• two eggs
• two teaspoons vanilla extract
• 1 cup sugar
• three tablespoons milk
Put the flour, baking powder, and salt into a medium bowl and stir with a whisk to combine.
Put the white chocolate chips into a microwave-safe dish. Heat them on high for 1 minute. Stir them and heat on high for 30 seconds. Stir them and repeat this process until they are completely melted. Set them aside.
Whisk the oil, eggs, vanilla, and sugar in a large mixing bowl.
Add the flour mixture to the wet ingredients and stir until just combined. Add the milk and stir again until everything is mixed.
Cover the bowl with plastic wrap and place it in the refrigerator for about 1 hour to cool.
Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.
When the batter has cooled, pour it into the loaf pan. Put the loaf pan into the oven and bake it for 40 minutes. Let it cool for 10 minutes, remove it from the loaf pan, and transfer it to a cooling rack.
Now you’re ready to make the icing. Put the white chocolate chips into a microwave-safe bowl. Heat them on high for 1 minute. Stir them and heat on high for 30 seconds. Stir them and repeat this process until they are completely melted.
Put the white chocolate into a mixing bowl. Sift in the powdered sugar and whisk everything together until it’s completely smooth. Spread the icing over the top of the cake and serve it to your family.
Raspberry and White Chocolate Loaf Cake
Cake Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 cup Sugar
- 3/4 cup Powdered Sugar
- 2Twoeggs
- 1Oneteaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup raspberry jam
- One teaspoon of vanilla extract
- Cream Cheese Frosting
- 3/4 cup sugar
- 1Onetablespoon lemon juice
- 2Twosticks (16 oz.) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees. Line a loaf pan with parchment paper, greasing the sides.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the butter and milk until well combined. Add the jam and vanilla and beat well. Add the egg and mix well. Stir in the dry ingredients, alternating between the dry and wet mixture. Pour batter into prepared pan.
Bake the cake for 30 minutes. Reduce temperature to 300 degrees and bake for 50-60 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack and let cool completely.
For the frosting, stir together the sugar and lemon juice in a small bowl. Beat the butter at high speed for 5 minutes or until it is light and fluffy. Beat in the sugar mixture. Beat in the cream, almond extract, and salt quickly until smooth. Beat in the confectioners’ sugar in 3 batches, alternating with the whipped cream, beginning and ending with the confectioners’ sugar.
To assemble: Using a serrated knife, cut the cake into nine slices. Place each slice on a serving plate and spread with frosting. Top with the remaining slices of cake. Serve immediately.
Frequently Ask Questions (FAQs)
Q: How does it feel to be chosen for Raspberry and White Chocolate Loaf Cake?
A: It feels great! I’ve always dreamed of being in a baking video, and it’s an honor to be part of the team behind this cake.
Q: What is Raspberry and White Chocolate Loaf Cake?
A: It’s my interpretation of raspberry white chocolate cake. It has white chocolate, raspberry filling, and raspberry swirl on top. It’s very moist, and it’s really easy to make!
Q: What are your top 3 tips for making Raspberry and White Chocolate Loaf Cake?
A: The first tip is to mix the cake batter well since it’s very moist.
Myths About Raspberry and White Chocolate Loaf Cake
You will dnjoy this delicious cake. The frosting is a fluffy whipped cream topping that goes well with the cake. The cake is very moist and dense, so thatit will last flong
A delicious and classic cake recipe is a treat for any occasion. This one is even better if you add white chocolate chips.
There’s nothing wrong with baking bread at home, but the time and hassle required can be a deterrent.
My Raspberry and White Chocolate Loaf Cake is made with fresh raspberries and white chocolate. It’s a rich and creamy dessert with a crunchy biscuit base and a creamy filling.
This loaf cake recipe makes a delicious dessert perfect for holiday celebrations. It is a perfect blend of two flavors meant to go together.
Conclusion
This recipe for Raspberry and White Chocolate Loaf Cake is a favorite in our home. It is easy to make, and the combination of raspberries and white chocolate is delicious
What makes this cake unique is the addition of white chocolate chips to the batter. This gives the cake a little extra texture and flavor without removing the raspberry taste.
This is a simple recipe, and you can use fresh or frozen raspberries. This is a delicious dessert that is sure to please.
