Raspberry and white chocolate loaf

Raspberry and white chocolate loaf is a delicious light buttery cake filled with zingy bursts of raspberry as well as white chocolate. It’s a really easy recipe, making it perfect for kids and beginner bakers alike.

Raspberry and white chocolate loaf is a deliciously simple bake which goes perfectly with a cup of tea. It’s a lovely moist and light loaf filled with bursts of raspberries and white chocolate chips. Best of all, it is really easy to make so it’s perfect for kids.

I love this loaf cake partly because it’s such a simple bake, but also because it’s made with mostly store cupboard ingredients so it’s perfect when you want to rustle up something sweet to go with your afternoon tea or as an after school treat.

Raspberries and white chocolate are also a great flavour combination. The zingy burst of raspberries along with the sweetness from the white chocolate is really divine.

Loaf cakes are a great simple alternative to more complicated, decorative layer cakes. There’s no fancy decoration or piping which makes them great for kids to try. But that doesn’t mean it’s not delicious. The pops of raspberries and white chocolate added to the fluffy cake makes it really deliciously moreish.

How can kids help make a raspberry and white chocolate loaf cake?

This raspberry and white chocolate loaf cake is a great bake for kids. It’s really simple and with no fancy decoration it’s easy enough for kids and beginner bakers to make.

There are lots of things kids can get involved in making this loaf cake. From measuring and mixing everything together to cracking and adding in the eggs (which is an important skill for any young baker).

As a really simple, classic bake, there’s no fancy decorating involved, which means there’s no tricky piping to get to grips with, but your kids can enjoy decorating it with a drizzle of white chocolate and raspberries.

How do you stop the raspberries and white chocolate chips from sinking?

Before adding the raspberries to your mixing bowl, mix them with a spoon of flour. This should stop them sinking to the bottom of your loaf. You can also add a few to the top of the loaf before you bake it.
Larger chocolate chips will also be heavier making it more likely that they will sink to the bottom of your loaf. If you’re using large chocolate chips, swap them to smaller ones and see if that helps the batter hold their weight up.

How long does a raspberry and white chocolate loaf cake keep?

This loaf cake will keep in an air tight container for a few days.

If you want to keep it for longer, you can freeze it for up to three months. To freeze it, wrap it well in cling film and pop it in a freezer bag. Make sure you defrost it fully before you serve it.

Should I use fresh or frozen raspberries?

You can use either fresh or frozen raspberries – frozen raspberries are great if it’s out of season, they also hold together better when you stir them through the batter.

This loaf is delicious though made with fresh raspberries in the summer.

What can I use instead of self raising flour?

If you don’t have any self raising flour, which is common in supermarkets here in the UK you can swap it for an equal amount of plain or all purpose flour and add 1 ½ tea spoons of baking powder and a pinch of salt.

What is baking margarine/baking spread?

Baking margarine or spread, (Stork being a well known brand), is just a non-dairy margarine that’s perfect for baking. It can make cakes and cupcakes lighter and fluffier than if you use butter, which means it’s a great, cheaper alternative.

What size is a 2lb loaf tin?

Dimensions of a 2lb or 900g loaf tin will vary slightly, but are generally about 24cm x 14cm x 6.5cm (9.5 x 5.5 2.5 inches). If you want to check the size of your tin, but don’t have a ruler you can fill it with water then pour the water into a measuring jug. A 2lb tin should hold at least 1.2 litres.

If you only have smaller tins, for this recipe, you’re best to fill each tin with half the mixture and adjust the baking time down.

As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.

Can I make this in a cake tin rather than a loaf tin?

Yes, if you want to make a 8 inch round cake, double the recipe and shorten the baking time to approximately 25-30 minutes.

Similar recipes

If you liked this raspberry loaf cake you might also want to try one of these delicious classic bakes:

Ginger loaf cake
Treacle sponge
Lemon and blueberry loaf
Fruit loaf
Caramel and apple loaf
Lemon drizzle cake
Madeira cake
Apple and blackberry loaf cake
Orange drizzle cake
Carrot loaf cake
Strawberry loaf cake
Marble loaf cake

Or if you have more raspberries needing used up, why not try one of these raspberry based recipes:

Raspberry and white chocolate muffins
Raspberry flapjacks
White chocolate and raspberry blondies
Raspberry sponge cake
Raspberry crumble
Raspberry and white chocolate cupcakes
Raspberry muffins
White chocolate and raspberry cheesecake
Raspberry and white chocolate scones
Raspberry cupcakes
Raspberry sweet rolls

Useful equipment

You might need the following baking tools/gadgets to make this raspberry loaf cake

Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
2 lb loaf tin
Wire rack

As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.

Ingredients

175g (¾ cup) butter or baking spread
150g (2/3 cup) caster sugar
2 eggs
115ml (½ cup) whole milk
1 teaspoon vanilla extract
210g (1 2/3 cups) self raising flour *
150g (¾ cup) white chocolate chips
150-200g raspberries

For the decoration
100g white chocolate
Raspberries / freeze dried raspberries

* If you don’t have self raising flour, swap it for an equal amount of plain/all-purpose flour and add 1 ½ teaspoons of baking powder.

How to make a raspberry and white chocolate loaf cake

Preheat your oven to 170C / 160C Fan / 340F and grease and line a 2 lb loaf tin with baking or parchment paper.

The easiest way to line the tin (unless you have purpose made loaf tin liners) can be to cut a strip of baking paper and add that to the tin in one direction. Then add another one in the other direction. If you leave some baking paper overhanging the edge it will make it easier to remove the loaf once its baked.

Cream the butter and sugar together

Get your kids to measure out the butter, (or baking spread if you’re using it), and the sugar and add them both to a large mixing bowl or a free-standing mixer. The butter needs to be soft enough to mix in so if yours isn’t soft cut it into a few pieces and pop it in the microwave for a few seconds to soften it. Don’t heat it long enough for it to start melting. If you’re using baking spread you can add it straight into your mixing bowl.

Using a hand held mixer, the k-paddle of your mixer, or even wooden spoons, beat the butter and sugar together for a few minutes until they become light and fluffy.

Add the eggs and vanilla

Get your kids to crack the eggs into a small bowl. We typically never add eggs straight in, just in case any shell goes in. If(when) it does we fish it out with a larger piece of shell or a teaspoon as it sticks to that better than it does our fingers.

Add the eggs, one at a time, to your mixing bowl, mixing a little in between each addition.

Measure the milk out, either with a measuring jug or with the ml setting of your digital scales and add that to your mixing bowl.

Get your kids to add the vanilla extract. You might need to hold the teaspoon level while they pour in the vanilla or vice versa.

Mix the eggs and vanilla in. Your mixture will be quite sloppy at this point.

Add the flour

Measure out the flour and add it to your mixing bowl. Gently mix it in until it is well combined and the batter is nice and smooth.

Add the raspberries and white chocolate chips

Finally, get your kids to measure out the raspberries into a small bowl, then add a tablespoon of flour. Mix it in so the raspberries are coated in the flour.

Add the raspberries and white chocolate chips to your mixing bowl.

Gently stir them in with a wooden spoon or spatula until they are well dispersed through the batter.

Bake the raspberry and white chocolate loaf

Spoon or pour the batter into your prepared loaf tin and spread it into each corner with a spatula, the back of a spoon or a small palette knife.

Bake the raspberry and white chocolate loaf cake for 50-55 minutes. It’s ready when it has turned a lovely golden brown colour and a skewer or sharp knife inserted into the middle should come out clean.

If you find the top of the loaf is browning too much before it is ready, loosely cover it in foil for the last 10 minutes or so while it finishes baking.

Remove the raspberry loaf from the oven, leave it to cool in the tin for 10-15 minutes, then turn it out and pop it on a wire rack to cool completely.

Decorate the raspberry and white chocolate loaf cake

Get your kids to measure out the white chocolate, break it up and add it to a heatproof bowl set of a pan of simmering water (a double boiler).

Slowly melt the white chocolate, stirring it until it it is nice and smooth.

Using a small piping bag or just over the back of a spoon drizzle over the white chocolate and add get your kids to add some raspberries to decorate. Leave it until the chocolate has set.

Serve and enjoy.

raspberry and white chocolate loaf on a serving plate.

cookingwithmykids