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Raspberry White Chocolate Loaf Cake Recipe for Moist Dessert

This easy Raspberry and white chocolate loaf cake is moist, fruity and can be made without a mixer.
Raspberries and white chocolate pair beautifully to create a cake that’s both decadent and fresh.
Served warm, it’s perfect for a relaxed Sunday afternoon.

Close up image of a raspberry and white chocolate cake sat on a white plate showing the texture of the cake. There is the rest of the cake in the background out of focus.

There are two whole punnets of raspberries plus raspberry yogurt in this loaf — plenty of berry flavour in every slice.

🔪 How to make a Raspberry & White Chocolate Cake

Full recipe with detailed steps is in the recipe card at the end of this post.

  1. Preheat the oven to 170°C (340°F) fan assisted and line a 2 lb loaf tin with baking parchment, leaving enough overhang to lift the cake out.
  2. Beat the egg and sugar together in a large bowl, then stir in the oil, vanilla and raspberry yogurt.
  3. Whisk the flour and baking soda together, then fold into the wet ingredients until just combined.
  4. Gently fold in three-quarters of the raspberries (dusted in a tablespoon of flour to stop them sinking), reserving the rest for the top.
  5. Pour two-thirds of the batter into the lined tin, scatter the remaining raspberries over it and spoon the rest of the batter on top.
  6. Bake for 50–70 minutes, or until a skewer inserted in the centre comes out clean. Check after 50 minutes and cover with foil if the top is browning too quickly.
  7. Leave the cake to cool in the tin for 10 minutes, then lift it out and transfer to a rack to cool further.
  8. Drizzle melted white chocolate over the top before serving. Serve slightly warm with extra fresh raspberries if you like.

👩‍🍳PRO TIP Dust the raspberries in 1 tbsp of flour before folding them into the batter to help prevent them from sinking.

Collage of 8 images showing the process of making raspberry and white chocolate cake.

👩‍🍳PRO TIP After the first 50 minutes check every 5–10 minutes. If the cake is getting too dark, tent a piece of aluminium foil over it.

I use a light drizzle of white chocolate, but you can double or triple it for a more indulgent finish.

overhead image showing a raspberry cake drizzled with melted white chocolate on a white background with a bowl of fresh raspberries in the corner.

Serve slightly warm with a few extra raspberries — a simple, comforting cake to enjoy with tea.

📺 Watch how to make it

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close up picture of a raspberry and white chocolate cake showing the internal fluffy texture of the cake.

Raspberry and White Chocolate Loaf Cake Recipe

A moist and fruity Raspberry and white chocolate loaf cake with no mixer required.

Ingredients

  • 1 large egg
  • 200 g (1 cup) golden caster sugar
  • 120 ml (1/2 cup) oil
  • 1 tsp vanilla extract
  • 180 ml (3/4 cup) raspberry yogurt
  • 290 g plain (all-purpose) flour
  • 1 tsp baking soda
  • 300 g fresh raspberries (dredged in 1 tbsp flour)
  • 50 g chopped white chocolate, melted

Instructions

  • Preheat the oven to 170°C/340°F fan and line a 2 lb loaf tin with baking parchment. Set aside.
  • Mix the egg and sugar in a large bowl, then add the oil and stir.
  • Stir in the vanilla and raspberry yogurt.
  • Combine the flour and baking soda, then fold into the wet ingredients until just mixed.
  • Carefully fold in three-quarters of the raspberries (dusted in flour).
  • Spoon two-thirds of the batter into the prepared tin, add the remaining raspberries, then top with the rest of the batter.
  • Bake for 50–70 minutes until a skewer comes out clean. Check after 50 minutes and cover with foil if needed to prevent over-browning.
  • Cool in the tin for 10 minutes, then transfer to a cooling rack. Drizzle with melted white chocolate before serving.

Notes

Nutritional information is an estimate and can vary depending on the ingredients you use.

Nutrition

Calories: 355kcal | Carbohydrates: 52g | Protein: 5g

Nutrition information is automatically calculated and should be used as an approximation.

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This recipe was first published in November 2015 and updated in August 2021 with additional information and a video.

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