Raspberry and White Chocolate Loaf Cake

5 from 1 vote

This easy recipe makes a moist, delicious Raspberry and White Chocolate cake.

Prep Time15

Cook Time2

Resting time30

Total Time2 45

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 723kcal

Preheat the oven to 150F; grease the loaf pan with butter, lightly flour the loaf pan.
Sift the fry ingredients (flour, baking powder, and salt) into a large mixing bowl and set aside.
In the large bowl of a stand mixer with the paddle attachment, cream the butter until light. Add in the sugar and mix at medium speed until it's fluffy.
Add an egg at a time, beating at high speed until all ingredients are thoroughly combined. This step whips air into the pound batter, making the cake rise during baking.
Reduce to medium speed and add one cup of the flour mixture at a time; scraping the sides of the bowl, then continue to beat until all the flour is fully combined.
Fold in the floured coated raspberries with a rubber spatula. Be careful not to overmix at this point.
Pour the Raspberry and White Chocolate Cake Batter into a prepared loaf pan and bake in the preheated oven for 45 minutes till a skewer inserted in the center of the cake comes out clean.
Let the cake cool in a sheet pan on the wire rack for 10 minutes. Remove it from the loaf tin pan and cool it on the wire rack.