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Cocoa gives this simple butter loaf a dark crumb, with soft raspberry pockets running through each slice. Cooling before cutting keeps the tender loaf from crumbling around the fruit.
Ingredients
- 180 g plain flour
- 35 g cocoa powder
- 1½ tsp baking powder
- ¼ tsp salt
- 120 g softened butter
- 150 g caster sugar
- 2 large eggs
- 120 ml milk
- 1 tsp vanilla extract
- 150 g raspberries
Method
- Heat the oven to 175°C. Grease and line a 23 × 13 cm loaf pan with baking paper, leaving overhang on the long sides.
- Whisk flour, cocoa, baking powder and salt together until no cocoa lumps remain.
- Beat butter and sugar until pale and creamy. Beat in eggs one at a time, then vanilla. Scrape the sides of the bowl.
- Fold the dry mixture into the butter mixture in two additions, alternating with milk. Fold just until no dry patches remain. Gently fold in raspberries without crushing them.
- Spoon into the pan and level. Bake 50–60 minutes until a skewer inserted in the center comes out with a few moist crumbs but no raw batter. Test away from a raspberry pocket.
- Cool in the pan for 15 minutes, then lift onto a rack and cool at least 45 minutes more before slicing into 10 pieces.
- Refrigerate cooled leftovers in a covered container within two hours for up to three days. Let slices stand briefly at room temperature before serving, or freeze separately wrapped slices for up to two months.
Fold the berries gently
Use intact berries and only a few turns of the spatula. Crushing them changes the batter texture and hides the bright fruit pockets.
Check the cake, not a berry
A skewer touching fruit will look wet even when the crumb is baked. Test a second spot near the center if needed.
Wait before slicing
The crumb firms as it cools. Use a serrated knife and light strokes rather than pressing down.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan for 15 minutes, then lift onto a rack and cool at least 45 minutes more before slicing into 10 pieces.
- How should I store leftovers?
Refrigerate cooled leftovers in a covered container within two hours for up to three days. Let slices stand briefly at room temperature before serving, or freeze separately wrapped slices for up to two months.
