Raspberry White Chocolate Loaf Cake
This Raspberry White Chocolate Loaf Cake is a moist, flavorful delight combining tart raspberries with creamy white chocolate for a perfect treat any time of year.
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped Lindt CLASSIC RECIPE White Chocolate
- 1 cup raspberries gently tossed in 1 tablespoon flour
- 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix together the buttermilk, canola oil, eggs, and vanilla extract. Whisk until you achieve a smooth consistency.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the raspberries and the chopped Lindt CLASSIC RECIPE White Chocolate. Make sure they are evenly distributed throughout the batter.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- To prevent raspberries from sinking, toss them in flour before folding into the batter.
- Do not overmix the batter to keep the loaf light and tender.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use frozen raspberries without thawing to avoid excess moisture.
- For a different flavor, substitute canola oil with melted coconut oil.