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White Chocolate Raspberry Loaf Cake

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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.

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