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–+ servings
Loaf cake partially sliced on a cooling rack with raspberries on the side.

White Chocolate Raspberry Loaf Cake Recipe

Melissa
This recipe 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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baking, Breakfast, Dessert, Snack
Cuisine Modern
Servings 10 - 12 slices (1 loaf cake)

Ingredients
  

  • 1 ½ cups all-purpose flour + extra 1 tablespoon for dusting raspberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • ½ cup Greek yogurt room temperature
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup milk room temperature
  • 1 cup white chocolate chips divided
  • 1 container fresh raspberries 6 ounces

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9x5 loaf pan with butter or cooking spray.
  • In a large mixing bowl, whisk together dry ingredients – 1 ½ cups of all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk together wet ingredients – Greek yogurt, vegetable oil, eggs, vanilla extract, and milk. 
  • Then add the wet ingredients to the dry, and mix until just incorporated. Fold about ¾ of the white chocolate chips into the batter. Save the remainder of the chips for the top of the cake.  
  • Toss the container of raspberries in about 1 tbsp. of all-purpose flour. Gently fold in raspberries to the batter until evenly distributed. Pour batter into the loaf pan and top with remaining chocolate chips. 
  • Bake for about 60 -75 minutes or until a toothpick is inserted and comes out clean. Allow to cool before removing from pan and slicing. 

Notes

General Tips
  • Make sure to allow proper cooling time. Otherwise, the cake can fall apart if you slice when it is too warm. 
  • 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. Mix just until your dry ingredients have been moistened.
Making Ahead
  • I recommend baking it the day before you need it if you want to make it ahead.
  • 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. 
  • To freeze, wrap the cooled loaf cake in plastic wrap and then add to a freezer ziplock bag for up to 3 months. 
  • To thaw, remove from the freezer bag (but keep it wrapped in plastic wrap) and thaw at room temperature for a few hours.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 374kcalCarbohydrates: 48gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 42mgSodium: 239mgPotassium: 139mgFiber: 2gSugar: 32gVitamin A: 79IUVitamin C: 5mgCalcium: 117mgIron: 1mg
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