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White chocolate and raspberry loaf cake on a bread board cut into slices.

White Chocolate and Raspberry Loaf Cake

White chocolate and raspberry loaf cake is a delicious and simple to make recipe that's perfect for sharing.
Course Home Baking
Cuisine British
Keyword white chocolate raspberry cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 15 slices
Calories 121kcal
Author Neil


  • 200 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100 g caster sugar
  • 2 medium eggs lightly whisked
  • 50 ml Greek yogurt
  • 50 ml sunflower oil
  • 1 tsp vanilla extract
  • 100 g raspberries
  • 80 g white chocolate chips


  • Preheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin.
  • Sift all the dry ingredients the flour, baking powder, bicarbonate of soda and caster sugar into a large bowl
  • In a separate bowl, add the wet ingredients the eggs, yogurt, oil and vanilla extract. Mix together.
  • Gradually pour the wet ingredients into the larger bowl with the dry ingredients. Fold all the ingredients together using a spatula. Then gently fold in the raspberries and white chocolate chips
  • Spoon cake mixture into loaf tin and bake for 30 - 40 minutes until risen and golden brown.
  • Check the loaf has cooked by inserting a wooden skewer / cocktail stick into the centre which should come out clean if cooked then remove from the oven.
  • Allow to cool slightly in the tin before removing and transferring to a wire baking rack.
  • Slice into 15 slices and store in an air tight container.


Loaf cake will last about 3-4 days stored in an air tight container.


Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 118mg | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 0.3mg