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    Susan Brings Dessert » Recipes » Loaves

    White Chocolate Raspberry Loaf Cake

    Published: May 19, 2022 · Modified: Oct 29, 2024 by Susan Gravatt · This post may contain affiliate links · 2 Comments

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    Jump to Recipe

    This white chocolate raspberry loaf cake is perfect for breakfast or dessert, combining the tartness of fresh raspberries with the sweetness of white chocolate. This easy recipe requires only about 15 minutes of active prep in the kitchen and you don't need a mixer to make it! Topped with a marbled white chocolate and raspberry ganache, it's as delish as it is simple to make.

    White chocolate raspberry loaf cake, sitting on a piece of white parchment paper, glazed and surrounded by fresh raspberries.
    Jump to:
    • Why You'll Love this Recipe
    • 📋 Key Ingredients
    • Best Results: Baking in Grams
    • Recipe Substitutions and Variations
    • 📖 Prep and Baking Instructions for this White Chocolate Raspberry Loaf Cake
    • Glazing your Loaf
    • 💡 Pro Tips for this Raspberry Loaf Cake Recipe
    • ❓ Recipe FAQ and Troubleshooting
    • How to Store, Refrigerate, and Freeze
    • 🎉 Party and Serving Ideas
    • More Tips for Making this Raspberry Loaf Cake Recipe
    • Related Recipes for Fruit Lovers
    • White Chocolate Raspberry Loaf Cake

    In the cake and cupcake recipes on my site, you'll find a range of desserts with fruity flavors.

    Raspberry is one of my favorites. Unlike other berries, it's got a slightly tangy kick to it that helps balance out sweeter flavors in desserts.

    If you're a raspberry fan, too, do yourself a favor and give these options a try, too:

    • Raspberry chocolate Bundt cake - Not only is this cake recipe easy to make (no mixer needed!), the tart yet sweet raspberry icing gives it a pretty color and look.
    • Raspberry cream cheese frosting - Reasons to love it: creamy texture, simple steps, and naturally pretty in pink, thanks to raspberries.
    • Raspberry almond cupcakes - With a raspberry jam center and vibrant pink frosting on top, these cupcakes have raspberry in every bite!
    Pink and white glazed loaf cake, sliced so the fresh raspberries inside are visible.

    Why You'll Love this Recipe

    • Raspberry and white chocolate combo: The tartness of the berries balances out the sweetness of white chocolate.
    • Perfectly moist: The oil and Greek yogurt make the loaf tender.
    • Easy to make - no mixer needed: Simple steps lead to a professional-looking loaf with minimal effort. While you're welcome to make this recipe in a stand mixer with a paddle attachment, you can just as easily whip it up by hand. The latter is my personal preference here for ease of baking and cleanup, but you do you.
    • Versatile: Enjoy this easy loaf cake for breakfast or as a dessert with a cup of coffee or tea.

    📋 Key Ingredients

    Ingredients for white chocolate raspberry loaf cake.

    The recipe card contains the full list of ingredients for this raspberry white chocolate loaf cake, but below are a few key items that bring flavor and color to this recipe. 

    • Canola oil or vegetable oil: Canola oil adds moisture and tenderness to the loaf without imparting a strong flavor (like olive oil). Using a neutral oil like canola or vegetable also helps keep the loaf soft, especially when paired with Greek yogurt.
    • Full-fat Greek yogurt, room temperature: The yogurt adds richness and tang while also helping to tenderize the loaf. The fat content in the yogurt contributes to a richer flavor and more tender cake crumb.
    • Fresh raspberries: Fresh berries provide a burst of tartness that counterbalances the sweetness of the white chocolate. They also add a pop of color throughout the loaf.
    • Chopped white chocolate bar: The white chocolate pairs nicely with the tart raspberries, creating a unique flavor contrast in every bite. And while you can toss the white chocolate chips into the batter with no problem, I don't recommend using them for the glaze. For the ganache on top, white chocolate chunks from a bar will melt much more easily and be less prone to burning. Because of this, I suggest using a bar of white chocolate throughout the recipe for best results.

    For the glaze:

    • Finely ground freeze-dried raspberries: Freeze-dried raspberries add an extra layer of tart flavor and give the glaze a beautiful pink hue. I typically buy freeze dried fruits from either Target or Trader Joe's, though many stores carry them (or you can order online). I tend to see these ingredients in the same aisle as raisins, other dehydrated fruits, and nuts.

    Best Results: Baking in Grams

    If you’re not already, use a kitchen scale for accuracy in baking.

    While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

    I highly recommend investing $30 or less in a kitchen scale.

    Recipe Substitutions and Variations

    • Instead of Greek yogurt, try sour cream for similar moisture, or swap white chocolate for milk chocolate for a twist. The base of this recipe is pretty forgiving and flexible.
    • For more texture and a different flavor, you could add some nuts into the loaf batter instead of white chocolate chips or chunks.
    • You could opt for a different berry in the glaze on top. Try freeze dried blueberry or strawberry powder for a twist.

    📖 Prep and Baking Instructions for this White Chocolate Raspberry Loaf Cake

    About an hour before beginning this recipe, place your refrigerated ingredients out on your kitchen counter so they warm to room temperature. Then preheat your oven to 350°F.

    A prepared loaf pan, greased and ready for batter.

    Prepare your pan - Generously butter and flour your 8.5 x 4.5 inch loaf pan, or coat it with a spray like Baker’s Joy. Alternatively, line a straight-sided loaf pan with parchment paper for easy removal.

    Dry ingredients in a mixing bowl.

    Mix dry ingredients - In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

    Wet ingredients for loaf cake in a glass mixing bowl.

    Beat oil, sugar, and vanilla - In a large bowl, whisk together the oil, vanilla extract, and granulated sugar for about 4 minutes. It'll look similar to the consistency of apple sauce when you're done.

    Bowl of wet ingredients for white chocolate raspberry loaf cake recipe.

    Add eggs and yogurt - Scrape down the sides of the bowl and beat in the eggs one at a time. Then, mix in the Greek yogurt until combined.

    Thick cake batter after combining wet and dry ingredients in a mixing bowl.

    Combine wet and dry ingredients - Add the dry ingredients to the bowl of wet ingredients. Mix on medium-low speed for about 30 seconds, or until just combined. Avoid overmixing.

    Loaf cake batter in a mixing bowl, containing white chocolate chunks and fresh raspberries.

    Fold in raspberries and white chocolate - Using a spatula, gently fold the fresh raspberries and white chocolate pieces into the cake batter.

    Batter for white chocolate raspberry loaf cake in a loaf pan, waiting to be baked.

    Bake - Pour the batter into the prepared loaf pan, smoothing the top. Gently tap the pan on a towel-covered counter to release any air bubbles. Bake for 60-65 minutes, covering the loaf tin with aluminum foil in the last 15 minutes to prevent excessive browning.

    Golden brown loaf cake, sitting in a loaf pan on a wire rack.

    Cool completely - The loaf is done when a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool fully.

    Glazing your Loaf

    Ingredients for white chocolate ganache.

    Heat the cream - In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).

    White chocolate chunks in a mixing bowl with heavy cream.

    Melt the white chocolate - Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let the mixture sit for about 3 minutes, then whisk until smooth. If the chocolate doesn’t fully melt, microwave in 5-second bursts on medium-high heat, stirring between intervals until smooth.

    Cool the white chocolate ganache - Allow the glaze or ganache to cool for 15-20 minutes to thicken. Avoid refrigerating it, as this can change the consistency.

    White chocolate raspberry loaf cake with white glaze on top.

    Glaze the top of the loaf - Pour half of the glaze over the cooled top of the cake. For a marbled effect, stir freeze-dried raspberry powder into the remaining glaze, then drizzle it over the loaf.

    bowl of ingredients for pink raspberry glaze.
    White chocolate raspberry loaf cake, coated in pink and white marbled ganache.

    💡 Pro Tips for this Raspberry Loaf Cake Recipe

    Room temperature ingredients: Make sure your yogurt, eggs, and milk are at room temperature for a smoother batter that mixes together evenly.

    Watch the bake time: Covering the loaf with foil for the last 10 minutes ensures even baking without over-browning.

    ❓ Recipe FAQ and Troubleshooting

    Can I use white chocolate chips instead of a bar?

    For the glaze, use a chopped bar of white chocolate. Chips will not melt as smoothly due to stabilizers in them that help them retain their shape.

    Can I use frozen raspberries instead of fresh?

    Yes, but they may release more liquid, which could affect the texture of the loaf.

    I haven't tested this recipe yet with frozen berries but as a best guess, add them directly to the batter from frozen for best results.

    Why is my glaze grainy?

    Graininess occurs when white chocolate overheats.

    Pour hot cream slowly over the chocolate and let it sit for a few minutes before stirring.

    Do I have to use freeze-dried raspberries?

    Yes, but the freeze-dried raspberries add incredible color and more raspberry flavor. If you leave them out, the glaze will be more of a creamy white.

    How do I know when my loaf is done baking?

    The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

    Avoid over-baking to keep it moist and tender.

    Overhead shot of a a sliced, baked, and glazed loaf cake sitting on a white sheet of parchment paper.

    How to Store, Refrigerate, and Freeze

    Room temperature - If you'll be finishing this loaf in the next day, it'll remain flavorful and safe to eat if you store it in an airtight container.

    Refrigerating - Want to eat it throughout the week? Store the loaf in your refrigerator in an airtight container. When ready to serve, warm individual slices in the microwave for about 10 seconds on low power.

    Freezing - Freezing is a great option, too. Keep in an airtight container, or wrap this unglazed loaf well in wax or parchment paper before placing in the freezer. It'll be freshest within two months, but I have definitely stretched that timeline by a week or two.

    Make and coat with glaze the day you plan to serve it.

    If you aren't sure if your container is airtight, cover it snugly in plastic wrap for added moisture lock.

    🎉 Party and Serving Ideas

    If you're celebrating a special occasion (think: baby showers, birthdays, and bridal events), this pretty loaf would look so sweet alongside other pink treats.

    My pink sugar cookies or mini strawberry Bundt cakes (both made with freeze dried strawberries!), strawberry filled vanilla cupcakes, and 4-inch mini birthday cake would all look great next to this loaf.

    For a varied and fun brunch or breakfast spread, offer this cake alongside small batch chocolate chip muffins, chocolate chip oatmeal banana bread, and blueberry pear crumble.

    More Tips for Making this Raspberry Loaf Cake Recipe

    White chocolate raspberry loaf cake, sliced so the insides are visible.

    Below are some general tips to keep in mind when baking this recipe and any recipe, really:

    1. Periodically check the freshness of your leavening agents. Mix a pinch of baking powder with hot water to see if it reacts. For baking soda, you can mix a pinch of it with a few drops of something acidic, like vinegar or lemon juice. If your leavening agents have no reaction (i.e. you see no fizzing or bubbling), it means they also won’t help your ingredients rise during the baking process. 
    2. Before diving into the recipe, clear your workspace and set out all your ingredients in front of you. This will make it less likely that you’ll forget to leave something important out of your mixing bowl! 

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    Print

    White Chocolate Raspberry Loaf Cake

    Hero shot of pink and white glazed loaf cake.
    Pin Recipe
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    No mixer needed for this tender, moist white chocolate raspberry loaf cake! It's full of fresh berries and glazed in white chocolate ganache.

    • Author: Susan Gravatt
    • Prep Time: 15 minutes
    • Glaze: 10 minutes
    • Cook Time: 60 minutes
    • Total Time: 85 minutes
    • Yield: One loaf cake
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale

    For the loaf:

    • 1 ¾ cup (210 grams) all-purpose flour 
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp salt
    • ½ cup (110 grams) canola oil 
    • ⅔ cup (135 grams) granulated sugar 
    • 2 large eggs, room temperature 
    • 2 tsp vanilla extract 
    • ⅓ cup (80 grams) of whole milk, full-fat Greek yogurt, room temperature
    • 1 ½ cups (around 150 grams) fresh raspberries 
    • ⅓ cup (55 grams) white chocolate chips or chopped pieces

    For the glaze on top:

    • ¼ cup (60 grams) of warmed heavy cream
    • ⅔ cup (110 grams) chopped white chocolate
    • Optional: 1 tablespoon of crushed freeze-dried raspberry powder

    Instructions

    For the white chocolate raspberry loaf cake:

    1. Preheat your oven to 350°F.
    2. Generously butter and flour your 8.5 x 4.5 x 2.5 inch loaf pan or coat it with a spray like Baker’s Joy or homemade equivalent. Alternatively, you may line a straight-sided loaf pan with parchment paper for another easy removal method. 
    3. In a medium-sized mixing bowl, combine flour, baking powder and soda, and salt. Set aside. 
    4. In a larger mixing bowl, whisk together oil, vanilla extract, and sugar together until light and fluffy (about 4 minutes on medium-high).
    5. Scrape down your bowl of wet ingredients and add your eggs, one at a time (mixing in between) followed by your Greek yogurt. 
    6. Add your dry ingredients to the bowl of wet, mixing together by hand or with an electric mixer for about 30 seconds on medium-low. Use a spatula to fold in your raspberries and white chocolate pieces. 
    7. Pour batter into pan and gently tap pan on towel-covered counter to remove air bubbles. 
    8. Bake for 60-65 minutes* (see notes) or until toothpick inserted into the center comes out clean and loaf is beginning to pull away from the sides of the pan. Cool loaf in pan for 10 minutes before inverting on a cooling rack.

    For the white chocolate ganache:

    1. After loaf has cooled, heat heavy cream in a pot over the stove. Once the cream is simmering, pour it over your white chocolate chips in a microwaveable bowl. Let heavy cream and white chocolate sit for about 3 minutes before whisking together until smooth. If your chips aren't melting, pop the bowl into the microwave in 5-second bursts on medium-high heat. Repeat until mixture is smooth.
    2. Let glaze cool for 15-20 minutes. This helps it thicken. I don't recommend putting it in the refrigerator to speed up the process - it can change in consistency and separate. 
    3. Pour half of the white glaze over the loaf. For a marbled look, add the freeze-dried raspberry powder into the bowl and mix before pouring the rest on top of the loaf.  

    Notes

    • In the last 10 or so minutes of baking, I cover my loaf with foil so that the sides are less prone to browning and the baking is more even.
    • The nutritional values are approximate and can vary based on specific ingredient brands and measurements.

    Nutrition

    • Serving Size: 1 slice
    • Calories: 274 kcal
    • Sugar: 17.4 grams
    • Sodium: 163 mg
    • Fat: 15.3 grams
    • Saturated Fat: 5.4 grams
    • Unsaturated Fat: 9.3 grams
    • Carbohydrates: 30.7 grams
    • Fiber: 1.3 grams
    • Protein: 4.2 grams
    • Cholesterol: 37 mg

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

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    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Bharti Navneet

      May 20, 2022 at 2:19 pm

      It's a delicious full of raspberry loaded cake...

      Reply
      • Susan Gravatt

        May 25, 2022 at 2:21 pm

        Hi Bharti,

        Thanks so much for the review, and I'm really glad to read that you enjoyed this raspberry loaf cake!

        Reply

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