Raspberry white chocolate loaf cake is a moist and tender loaf cake filled with tart fresh raspberries and bits of sweet white chocolate. Topped with a sweet white chocolate glaze.
Raspberry white chocolate loaf cake is a perfectly sweet and simple cake that can be made without a mixer, and it sure to impress any. It’s soft, buttery and bursting with flavor.
If you’re looking for other load cakes to try you should definitely try my Blackberry Lemon Loaf, my Apple Fritter Bread, or my Grapefruit Poppyseed Loaf Cake.
WHY YOU WILL LOVE THIS
SWEET & TART- The tart raspberries and the sweet white chocolate are a perfect balance of flavors.
SIMPLE TO MAKE- This loaf cake requires no mixer and barely any mixing required.
PERFECT FOR BREAKFAST OR DESSERT- I always love a simple bake that can easily be served for a breakfast or brunch, but can also be enjoyed for dessert. There is no wrong time to enjoy this cake!
INGREDIENT NOTES-
- Oil- I used coconut oil, but any neutral oil or melted butter will work great.
- Buttermilk- Make sure this is room temperature before using. Can sub with greek yogurt or sour cream.
- Eggs- Make sure they are room temperature.
- Almond Extract- I love the flavor of almond in here, but just omit if you are not a fan.
- White Chocolate- I always prefer to use a chopped white chocolate bar, but using chips is great too.
- Raspberries- Fresh berries is best because they won’t bleed and turn the loaf a pink hue. If using frozen, use them right from the freezer without thawing.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
STEP TWO: In a large bowl, combine the flour, sugar, baking powder and salt. Set aside.
STEP THREE: In a medium bowl whisk together oil, buttermilk, eggs, vanilla and almond extract. Pour wet ingredients into dry ingredients and mix until just combined.
STEP FOUR: Toss raspberries in 1 tsp flour. Carefully fold raspberries and white chocolate into batter.
STEP FIVE: Pour batter into prepared loaf pan and top with a few more raspberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
STEP SIX: In a small microwave safe bowl, place white chocolate with 1 tbsp of milk. Microwave on high for 30 seconds, and then 15 second intervals after, until chocolate is completely melted. Stir in powdered sugar and a little more milk if needed for desired consistency. Pour over cooled loaf cake. Let the glaze set for 15 minutes before serving.
EXPERT BAKING TIPS
Using room temperature ingredients is important when making any kind of cake. This will help ensure your ingredients mix properly and allow for a better rise.
This is my favorite basic loaf cake recipe that can easily become interchangeable with other berries and or chocolate.
When making the glaze, make sure that the white chocolate is completely smooth and melted before adding in the powdered sugar or it will end up with lumps.
FAQ
The best way to tell if a loaf cake is done baking is to stick a toothpick into it,somewhere in the middle where a crack has formed, and make sure the toothpick comes out clean, or with crumbs, but not batter.
Yes, you can make raspberry white chocolate muffins with this recipe. Just bake for about 18-20 minutes, or until they are a light golden brown all along the top.
The reason most loaf cakes come out dry is because either too much flour was added to the batter, or it was over cooked. Weighing your flour is such a helpful way to make sure you don’t have a dry or dense cake.
STORING AND FREEZING
Raspberry white chocolate loaf cake may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
FREEZING
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go breakfast or snack.
POPULAR BRUNCH RECIPES TO TRY
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Raspberry White Chocolate Loaf Cake
Ingredients
Bread:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup oil I used coconut
- ¾ cup buttermilk, or greek yogurt room temp
- 2 large eggs room temp
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup white chocolate chunks
- 4 ounces fresh raspberries
- 1 tsp flour toss with raspberries
Glaze:
- ½ cup white chocolate chips or bar chopped
- 1-2 tbsp milk
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
- In a large bowl, combine the flour, sugar, baking powder and salt. Set aside.
- In a medium bowl whisk together oil, buttermilk, eggs, vanilla and almond extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Toss raspberries in 1 tsp flour. Carefully fold raspberries and white chocolate into batter.
- Pour batter into prepared loaf pan and top with a few more raspberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- In a small microwave safe bowl, place white chocolate with 1 tbsp of milk. Microwave on high for 30 seconds, and then 15 second intervals after, until chocolate is completely melted. Stir in powdered sugar and a little more milk if needed for desired consistency. Pour over cooled loaf cake. Let the glaze set for 15 minutes before serving.
Wow, I’m definitely going to try this. I love raspberries. Can’t wait
Made this for my family the other night and it was amazing! My husband and kids keep asking when I’m going to make it again (especially my oldest who is not easy to impress lol)
I love those kind of successes with the family! Thank you so much!!