White Chocolate Raspberry Loaf Cake

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.

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!

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

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.

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

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.

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

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.

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.

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.

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

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.

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

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

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.

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.

💡 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

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

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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