This White Chocolate Cranberry loaf cake is the perfect tea cake for those who love to add a touch of oomph to their daily meals. With a little bit of richness of white chocolate coupled with the sharp tang of cranberries, this becomes the perfect tea cake to go with a cup of coffee. I like it when topped with some melted white chocolate, which totally gives the white Christmas vibe to this, otherwise simple white chocolate cranberry bread.
In this cranberry and white chocolate cake recipe, simply dump everything in a bowl, like chopped white chocolate, cranberries along with the dry & wet ingredients to get a beautiful and delicious loaf cake. For those who are new to baking, This white chocolate cranberry cake may sound daunting, but trust me, this is perhaps the easiest of all dessert recipes out there. You just cannot go wrong here! In this blog post, you will find the recipe laid out in detail, however, if you are in a hurry you can click “Jump to the Recipe’ and read a more concise version of it.
Why you will love this easy White Chocolate Cranberry Cake recipe
- Dump-and-Go. This cranberry and white chocolate cake is a simple, one-bowl loaf cake that anyone can bake. Just take a big mixing bowl and dump the ingredients in. Give it a gentle mix before pouring in a loaf tin and plopping it in the oven.
- Budget-friendly. No fancy ingredients, just somethings that might already have in your pantry. If cranberries aren’t in-season, you can also use the dried ones. They just soften up perfectly in the cake while baking and add just the right amount of tang to this delicious loaf cake
- Perfect kid’s snack. A slice of this white chocolate cranberry bread is always a good idea for the kiddie lunch box
- Wonderful to entertain guests over brunch. Fancy looking yet easy loaf cake which is perfect for entertaining friends and family
If you are looking for ways to use up white chocolate ‘coz nobody eats them, then this cranberry & white chocolate loaf cake is the perfect way to use them up. In fact, people might make a beeline for this one! Chop them up and add to the batter, and melt the rest to top the cake, you can never have too much chocolate in a cake, can you?
How to make Cranberry and White Chocolate Cake – Ingredients list
- White Chocolate Compound
- Cranberries – fresh or dried, both works
- All-purpose Flour
- Sugar
- Eggs
- Refined Neutral Oil
- Milk
- Baking Powder & Baking Soda
- Vanilla Extract
I have made this loaf cake recipe innumerable times, mostly because I love baking with cranberries. That too the dried ones. The dried cranberries soften up during baking and give the perfect tang to the cake, always just perfectly breaking the sweet monotony of the cake bite.
Step-by-step instructions on how to make a White Chocolate Cranberry Loaf Cake
- To Prepare the cake tin for baking. In case you are using non-stick tins then there is no need to do anything extra to it. To make the unmoulding of the cake easier, you can line it with parchment paper.
If you are using regular baking tins, then you can either line it with parchment paper. Or, brush it with some oil and then sprinkle some flour on it to coat it uniformly. - Pre-heat the oven at 180C
- Take a mixing bowl and mix all the dry ingredients together. Sieve them through and keep this aside
- Now, in another mixing bowl, whisk the eggs with a pinch of salt till light and almost twice in its volume
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy
- Now we are going to incorporate the wet ingredients into dry ingredient mix. For that we are going to add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing. Some time over-mixing leads to hardened cakes.
- Now, pour half of the batter into the prepared cake tin. Mix half a cup of chopped white chocolate & Cranberries in the rest of the batter and pour it into the loaf tin.
- Bake the cake for 30-35 minutes. Since every oven is different, keep an eye on it once it crosses the mark of 30 minutes. You will know that the cake is done when the sides are pulling back from the edges
- Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
- Melt the chocolate and pour it over the cake. Spread it with the back of the spoon and allow it to cool and harden up a bit before serving.
How to make an Eggless White Chocolate Loaf Cake?
Simply follow this formula where I replace 1 Egg with 5 tbsp Milk + 1 tsp Oil + 1/2 tsp Baking Powder
Equipments in use
Mixing Bowl | Cake Loaf Tin
Few more quick & easy Loaf Cake recipes from my Blog
Have you tried this recipe? I would love to hear about it.
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This White Chocolate and Cranberry loaf cake is the perfect tea cake for those who love to add a touch of oomph to their daily meals. With a little bit of richness of white chocolate coupled with the sharp tang of cranberries, this becomes the perfect tea cake to go with a cup of coffee. I like it when topped with some melted white chocolate, which totally gives the white Christmas vibe to this, otherwise simple white chocolate cranberry bread.
- ½ cup White Chocolate Compound + 1/2 cup for Glaze
- ¼ cup Cranberries fresh or dried both works
- 1 cup All-purpose Flour
- ⅓ cup Sugar
- 2 Eggs
- ½ cup Refined Neutral Oil
- ⅓ cup Milk
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Vanilla Extract
-
To Prepare the cake tin for baking. In case you are using non-stick tins then there is no need to do anything extra to it. To make the unmoulding of the cake easier, you can line it with parchment paper.
-
If you are using regular baking tins, then you can either line it with parchment paper. Or, brush it with some oil and then sprinkle some flour on it to coat it uniformly.
-
Pre-heat the oven at 180C
-
Take a mixing bowl and mix all the dry ingredients together. Sieve them through and keep this aside
-
Now, in another mixing bowl, whisk the eggs with a pinch of salt till light and almost twice in its volume
-
Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy
-
Now we are going to incorporate the wet ingredients into dry ingredient mix. For that we are going to add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing. Some time over-mixing leads to hardened cakes.
-
Now, pour half of the batter in the prepared cake tin. Mix half cup of chopped white chocolate & Cranberries in the rest of batter and pour it in the loaf tin.
-
Bake the cake for 30-35 minutes. Since every oven is different, keep an eye on it once it crosses the mark of 30 minutes. You will know that the cake is done when the sides are pulling back from the edges
-
Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
-
Melt the chocolate and pour it over the cake. Spread it with the back of the spoon and allow it to cool and harden up a bit before serving.
How to make an Eggless White Chocolate Loaf Cake?
Simply follow this formula where I replace 1 Egg with 5 tbsp Milk + 1 tsp Oil + 1/2 tsp Baking Powder. Follow the rest of the recipe as mentioned above.
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