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Raspberry and White Chocolate Loaf Cake

April 8, 2022 by rogalsgirl Leave a Comment

raspberry and white chocolate loaf cake

Last Sunday night Amelia came down with a yucky (though thankfully short lived) stomach bug. I thought we’d made it through the season sans-sickness, but alas. It made the rounds through our entire house Tuesday, Wednesday, Thursday, Friday, and Saturday hitting each of us one at a time. I’m not sure what’s worse- the entire family getting sick at once, or one person right after another. It’s a lot of laundry and makeshift meals (chicken broth with soft carrots and noodles). Now that we’ve come out of it on the other side, I’m making up for lost baking time by making this delicious raspberry and white chocolate loaf cake. Interested?

White chocolate isn’t something I use in my kitchen very often. In fact, I’m not sure I’ve ever used it at all. I have been wanting to do a simple cake with raspberries and… something. I actually thought about this for quite some time. Vanilla? Cardamom? Dark chocolate? I finally settled on the idea of a raspberry and white chocolate loaf cake. If you know me at all, you’ll know that I’m admittedly a food snob and don’t consider white chocolate to be real chocolate. (It’s not, okay?) Of course, that doesn’t mean it isn’t good. There’s a time and a place for it, and this raspberry and white chocolate loaf cake is pretty much it. Maybe even exclusively. (Got a killer white chocolate recipe? Prove me wrong and share it in the comments. Or email it to me.)

raspberry and white chocolate loaf cake

Raspberry and White Chocolate Loaf Cake Ingredients

All Purpose Flour– If you want to go gluten free, you can substitute substitute your favorite gluten free flour, or brown rice flour.

Baking Powder– This helps keep the cake light.

Granulated Sugar– Obviously this is to add sweetness to the cake. I don’t add too much sugar in this recipe, because white chocolate chips add quite a bit of sweetness on their own.

Milk– You only need a little and it adds a little bit of moistness to the cake. You could also substitute the same amount of creme fraiche or sour cream.

Eggs– We’ll use three eggs for this recipe.

Vanilla– You know I don’t bake without vanilla! This adds a nice, subtle hint of flavor.

Salt– Necessary, of course, so our cake doesn’t turn out bland.

Raspberries– I like to use frozen, because they are less expensive, and easier to keep on hand. If you are making this seasonally, definitely use fresh!

White chocolate chips– The first time I made this raspberry and white chocolate loaf cake, I actually used Ghiradelli white chocolate wafers, which I don’t recommend. White chocolate melts very easily and the larger chips leave bigger pools of oil when the cake is hot. The second time I used the regular white chocolate baking chips (these) and they worked much better.

Raspberry and White Chocolate Loaf Cake

The tartness of the raspberries paired with the sweetness of white chocolate is perfection!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 Slices
Calories 270 kcal

Ingredients
  

  • 1 1/2 Cups Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 12 Tbsp Butter (1 1/2 Sticks), Softened
  • 3/4 Cup Sugar
  • 3 Eggs
  • 1 Tsp Vanilla
  • 1/4 Cup Milk (Lukewarm)
  • 1 Cup White chocolate baking chips
  • 1 Cup Fresh or frozen raspberries

Instructions
 

Make the cake

  • Preheat the oven to 350˚F and brush oil on a 9" x 5" loaf pan. Dust it lightly with flour after oiling it, and tap out any excess flour.
  • Since the milk should be lukewarm when added to the batter, begin by warming up the milk slightly. Pour it in a small saucepan and turn it on low heat for about 1 minute- just enough to warm it up. Then turn off the heat and set the milk aside.
  • In a small mixing bowl, whisk together the dry ingredients: flour, baking powder and salt.
  • In a larger mixing bowl with a batter attachment or using a handheld mixer, cream together the butter and the sugar until fluffy and evenly combined, about 2-3 minutes.
  • Add the eggs to the butter and sugar mixture, one at a time, mixing well before each addition.
  • Add both the vanilla and milk and mix another minute or so.
  • Finally, add the dry ingredient mixture and mix until everything is just combined (do not over mix!)
  • Gently fold in the raspberries and white chocolate chips at the same time until they're evenly distributed throughout the cake batter.
  • Gently scoop the batter into the cake pan, making sure that it is even along all sides of the pan.
  • Set the cake in the oven to bake for about one hour- or until golden brown, and a toothpick comes out clean.
  • Allow the cake to cool for about 15-20 minutes before removing it from the pan. After removing it from the cake pan allow it to cool another 45 minutes-1 hour before cutting and serving.
Keyword cake, raspberry, simple, white chocolate

Filed Under: Baking with Kids, Desserts, Recipes

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Welcome!

Amber Rogals with daughter

Downeats is a journal that shares food stories and recipes, and photography. It is devoted to home cooking, gathering with loved ones, living slow and imperfectly. The name Downeats is a foodie play on the Downeast region of the coast of Maine- so everything is New England inspired.

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amberrogals

Are you team pasta salad or team potato salad??
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I grew up on my Opa’s German potato salad, which was incredibly delicious every single summer and has certainly made me team potato salad. Since my mid 20s I’ve played around with a lot of different versions of potato salad (there are sooo many) but the past few years have found myself pretty loyal to this veggie one. The kids love it, too, so… bonus. 
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Now that warm weather is finally here, this is a great recipe to keep in your back pocket. The fresh herbs are really key, don’t be afraid to go heavy on them! Here’s the recipe:
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3 Lbs Red Potatoes, chopped into one inch cubes
4-5 Pickle spears, diced
2-3 Stalks Celery, diced
1/4 Cup Red Onion, diced
2-3 Carrots, grated and then chopped
1/4 Cup Mayonnaise
1 Large Handful Fresh Dill
1 Large Handful Fresh Parsley
Salt + Pepper
INSTRUCTIONS
 
Blanch the potatoes by boiling them about 7-10 minutes (until just tender, but don't overcook them so they fall apart) and immediately rinse with cold water or plunge into a pot of cold water after straining. Set them back in the strainer to dry for 10-15 minutes.
Meanwhile, prepare the additional vegetables as listed above. Most of these vegetables are diced. For the carrots, grate them with a cheese grater or food processor, and then roughly chop into smaller pieces.
Chop the fresh dill and parsley, and set aside.
Once the potatoes have cooled to at least room temperature, combine all of vegetables and herbs in a large mixing bowl. Add the mayonnaise and mix well to coat everything lightly with mayo.
Add salt and pepper to taste (I start with approximately 2-3 tsp salt, and several good shakes of pepper)
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Enjoy! It’s soooo good.

#potatosalad #potatosaladrecipe #potatoes #recipes #recipeshare #f52grams #f52community #delicious #eatyourveggies #summervibes #summerfood #summerrecipes #saladideas #slowliving #slowlivingforlife #foodphotography #foodstyling #maine #newengland #thewaylifeshouldbe #eatmaine #momlife #momchef
Years ago there was a blog I read regularly that w Years ago there was a blog I read regularly that would post a cake recipe on Sunday called Sunday’s Cake. I always loved it because I love weekend baking with the kids. Plus you have a yummy cake to enjoy throughout the week (though let's be real, with now 6 of us the cake lasts more like one day, ha)
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On June 1st, I'm finally getting my weekly newsletter off the ground and out into the world: The Slow Living Supper Club. I’ll be sharing seasonally inspired family recipes, thoughts on motherhood, slow living lifestyle tips, and of course, a cake recipe every weekend. A few recipes to come:
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And lots more! Interested in joining the Slow Living Supper Club? The link to join is in my bio!

#foodie #maine #downeast #eatmaine #newengland #cake #slowliving #supperclub #newsletter #communityfirst #midcoastmaine #thewaylifeshouldbe #foodblogger #foodporn #foodphotography #foodstyling #foodstagram #instafood #f52community #eatcaptureshare #yum #bananacake
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You are amazing. You are needed. You are appreciated. You are loved. I see you out there killing it- even on the days it feels like you're not. Motherhood is difficult! I'll be the first to admit the mistakes I've made on this journey. Silly mistakes, bad mistakes, embarrassing mistakes, funny mistakes... and some painful mistakes. But motherhood IS a journey, and there is no way to venture through it and get everything right on your first try (or second, or third...!)
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What would it take for you to give yourself a little more grace? What would it take to focus on how far you've come, instead of the times you didn't have it all together? We HAVE to give ourselves (and each other) grace as mothers, because it's the only way to truly move forward. I am not a perfect mother and I will NEVER claim to be (so far from it, ahaha). But I am a great mother for my children, and I'm certain that you are a great one for yours. ❤️
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Happy Mothers Day 🌹
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#mothersday #happymothersday #momlife #momblogger #wahm #momboss #momgoals #parenthood
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-Exercise 5x per week. I mix it up with long walks and yoga.
-Meditation. Not daily, but a few times per week.
-Water!! I drink water daily, and rotate through essences by @freedomfloweressence which I’m basically obsessed with. Call it woo woo if you want, but it has worked wonders for me. I’m taking their Confidence one currently!
-Talking with a therapist once a month (highly recommend @elizabeth.ritual if you’re looking!)
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I know how easy it is to not prioritize mental health or even not take it seriously, but in my experience it truly can take a toll on physical health, relationships, life goals, etc. Do you prioritize mental health? Share one of your non-negotiables 👇👇
I started my business, Downeats, a year ago after I started my business, Downeats, a year ago after spending 2021 building my skills as a food photographer. Downeats is a play on the word “Downeast”- a way to pay homage to Maine which has shaped the majority of my experience with food. I wanted to work with amazing food brands doing food and lifestyle photography and styling, and build an online blog/community that provided people with simple, beautiful and seasonally inspired recipes.
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@MainePieCo
@ChoomiNaturals
@EdibleMaine
@MaineCrisp
@GneissSpice
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Now, a year later, I have worked with all of them on the list- and it’s been truly amazing. Some days it feels surreal to be working with such wonderful people who have also built their brands from the ground up. It’s surreal to have people value my work, my opinion, and my perspective. Pictured here is my second published piece for @EdibleMaine
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#dreambig #maine #foodphotography #toast #lox #foodie #maineeats #eatmaine #seafood #newengland #ediblemagazine #foodstyling #foodphotographer #gutsoverfear #nofear #liveyourdreams
Fresh spring rolls are quickly becoming my happy p Fresh spring rolls are quickly becoming my happy place ✨😍 

#springroll #springrolls #freshspringrolls #eatyourveggies #eattherainbow #veggielover #healthyrecipes #cleaneating #slowliving #foodie #f52grams #f52community #delicious #eatcaptureshare #foodstagram #fresh
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-Embrace rest
-Practice yoga
-Catch up on some reading
-Bake a cake
-Call a loved one
-Get outside

I will be attempting all of the above.
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Happy weekend 💕
Favorite breakfast, basically. #breakfastideas #m Favorite breakfast, basically.

#breakfastideas #morning #breakfast #foodphotography #foodstyling #ricebowl #foodie #f52community #f52grams #delicious #nomnom #slowliving #foodstylist

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