White Chocolate Raspberry Loaf Cake

This White Chocolate Raspberry Loaf Cake is the perfect easy dessert that you can make at the drop of a hat. The caramelized white chocolate paired with the tart sweetness of the raspberries makes this recipe a keeper!

Why You’ll Love This Recipe

Easy – Loaf cakes are some of the easiest and fool-proof ways to bake. Banana bread, zucchini bread, and loaf cakes are some of my favorite things to bake. They require very few utensils, you just pop it in a loaf pan, and can walk away for about an hour. 

Simple – This White Chocolate Raspberry Loaf Cake doesn’t require any sort of icing to be delicious. I topped it with extra white chocolate chips, which formed this super delicious caramelized crust on top. I think it might be my favorite part of this dessert!

Great for so many occasions – It’s perfect for everything from holidays, like Valentine’s Day to Mother’s Day, to an average weeknight. It’s also great as a Spring or Summer dessert.

Ingredient Notes & Substitutions 

All-purpose flour: This is obviously the base of the cake. Not only was the flour used for the base of the cake, but I also used a little bit to dust the raspberries before adding them to the batter. This helps to too many of the raspberries dropping to the bottom.

Baking powder: Make sure it’s fresh and not expired, or you might end up with a flat cake.

Salt: The salt in baked goods gives the sweetness a little more sharpness because of the contrasting flavor.

Sugar: I used plain, white granulated sugar. I don’t recommend anything else for this recipe as most other sweeteners (like brown sugar, maple syrup, honey, etc.) would alter the cake’s moisture ratios causing it to potentially fall apart.

Greek yogurt: Getting Greek-style yogurt is important because of its consistency and adds a touch of tang much like buttermilk does in baking recipes. I used non-fat, but you can use whatever you like as long as it is Greek-style. You can also use sour cream in place of the yogurt.

Vanilla extract: You can use the liquid or paste forms.

Milk: I needed just a little bit of milk for the consistency of the batter. I recommend using whole or 2% cow’s milk.

White Chocolate: You can use mini or regular-sized chips. The recipe is for regular-sized chips. If you use the mini chips, I would cut the amount back to ½ cup or so.

Raspberries: I used fresh but you can use frozen raspberries if you want. Don’t let them thaw before using them. Keep in mind that you may have to add a bit more baking time since it chills the batter.

Step-by-Step Instructions

Step 1: Mix the dry ingredients together in a small bowl.

Step 2: Whisk the wet ingredients in a separate bowl, then mix in the dry ingredients in a large bowl with the wet to form a cake batter.

Step 3: Fold in ¾ of the white chocolate chips into the batter with a spatula and save the remaining for the top of the loaf cake. Toss the fresh raspberries in about 1 tablespoon or so of flour. Just enough to coat the berries. Then, fold those into the batter too.

Step 4: Pour the batter into a prepared loaf pan, top with the remaining white chocolate, and bake a preheated oven for about 1 hour. Allow to cool before slicing.

Expert Tips

Toss your berries in a bit of flour before adding to the batter. This will help absorb excess water, especially if you use frozen berries. It can also help prevent some of the berries from sinking to the bottom of the pan.

Make sure to allow proper cooling time. Otherwise, the cake can fall apart if you slice when it is too warm. I know, it’s hard. I tend to want to dive right in myself.

If you use frozen raspberries, you may need to add a little bit more bake time as it will chill the batter a touch.

Use room temperature yogurt, eggs, and milk to ensure best mixing. 

Don’t overmix the batter, which can cause a tougher or rubbery texture. Mix just until your dry ingredients have been moistened.

Making Ahead

If you want to make this White Chocolate Raspberry Loaf Cake recipe in advance, I recommend baking it the day before you need it. Allow it to cool completely and store at room temperature in an airtight container or wrapped in plastic wrap.

Storage & Freezing Tips

Store the fully cooled cake at room temperature in an airtight container or plastic wrap for up to 1 week. For longer freshness, keep it in the fridge. 

To freeze, wrap the cooled loaf cake in plastic wrap and then add to a freezer ziplock bag. You can keep it in the freezer for up to 3 months. You can also freeze individual slices stored in the same manner – just make sure to wrap each slice individually. 

To thaw frozen loaf cake, remove from the freezer bag (but keep it wrapped in plastic wrap) and thaw at room temperature. Depending how much you are defrosting, it should be thawed within 4 hours.