Raspberry white chocolate loaf cake is a moist, tender quick bread studded with tart fresh raspberries and sweet white chocolate. A simple white chocolate glaze finishes the loaf for an elegant, craveable slice—perfect for breakfast, brunch or dessert.
This loaf comes together quickly and does not require a mixer. The crumb is soft and buttery, with bright pops of raspberry and pockets of creamy white chocolate. It holds up well sliced and makes a lovely addition to a coffee table or a weekend brunch spread.
Other loaf cakes to try include Blackberry Lemon Loaf, Apple Fritter Bread, and Grapefruit Poppyseed Loaf Cake — variations that use the same basic batter with different fruit and flavor additions.
WHY YOU WILL LOVE THIS
- Balanced flavor: Tart raspberries and sweet white chocolate create a pleasing contrast.
- Easy to make: No stand mixer required and minimal mixing keeps the crumb tender.
- Versatile: Great for breakfast, brunch, an afternoon snack or a simple dessert.
INGREDIENT NOTES
- Oil: Coconut oil was used here, but any neutral oil or melted butter works well.
- Buttermilk: Use room-temperature buttermilk for best results. You can substitute plain Greek yogurt or sour cream if needed.
- Eggs: Room-temperature eggs blend more easily into the batter and help create a lighter texture.
- Almond extract: Adds a delicate, complementary note; omit if you prefer a more straightforward vanilla flavor.
- White chocolate: Chopped white chocolate bars melt into pockets in the loaf; white chocolate chips are a convenient alternative.
- Raspberries: Fresh raspberries are preferred because they keep their shape and color. If using frozen, fold them in while still frozen to limit bleeding.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat the oven to 350°F (175°C). Grease an 8½ × 4-inch loaf pan with non-stick spray or line it with parchment and set aside.
STEP TWO: In a large bowl whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder and salt. Set aside.
STEP THREE: In a separate bowl whisk the wet ingredients: oil, room-temperature buttermilk, eggs, vanilla and almond extract (if using). Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
STEP FOUR: Toss the raspberries with 1 teaspoon of flour to help prevent them from sinking. Gently fold the raspberries and the white chocolate chunks into the batter.
STEP FIVE: Transfer the batter to the prepared loaf pan and, if you like, tuck a few extra raspberries on top. Bake until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, about 55–60 minutes. Remove from the oven and let the loaf rest in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
STEP SIX — GLAZE: In a small microwave-safe bowl combine ½ cup white chocolate chips or chopped white chocolate with 1 tablespoon milk. Heat in 30-second bursts, stirring in 15-second intervals, until fully melted and smooth. Stir in ¼ cup powdered sugar and add a touch more milk if needed to reach a pourable glaze consistency. Drizzle over the cooled loaf and allow the glaze to set for about 15 minutes before slicing.
EXPERT BAKING TIPS
- Bring wet ingredients to room temperature for even mixing and a better rise.
- This batter adapts easily to other berries and different chocolates—try blueberries with lemon or mixed berries with dark chocolate.
- When making the glaze, ensure the white chocolate is completely melted and smooth before adding powdered sugar to prevent lumps.
FAQ
Insert a toothpick into the center where a crack has formed. It should come out clean or with a few dry crumbs but no wet batter.
Can I make this recipe as muffins instead?
Yes. Spoon the batter into a muffin tin and bake for 18–20 minutes, or until a toothpick comes out clean and the tops are lightly golden.
Why did my loaf come out dry?
Dry loaf cakes are usually the result of too much flour or overbaking. Weighing flour or spooning and leveling it into the measuring cup helps avoid adding too much.
STORING AND FREEZING
Store the loaf at room temperature in an airtight container for up to several days. Wrapping it in foil helps protect the glaze from becoming sticky.
FREEZING
The cake freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a sealed freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving.
POPULAR BRUNCH RECIPES TO TRY
- Oreo Cinnamon Rolls
- Baked Funfetti Donuts
- Easy Strawberry Turnovers
Follow the creator on Instagram @thesaltedsweets and feel free to tag and share photos if you make the loaf. If you try this recipe, please leave a star review below.
Raspberry White Chocolate Loaf Cake
Author: Brooke Homec
Summary: A moist loaf studded with fresh raspberries and white chocolate, finished with a white chocolate glaze.
Prep time: 15 mins • Cook time: 55–60 mins • Resting time: 15 mins • Servings: 12
Ingredients
- 1½ cups (210 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (112 g) oil (coconut or neutral oil)
- ¾ cup (150 g) buttermilk or Greek yogurt, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup (90 g) white chocolate chunks or chips
- 4 oz (113 g) fresh raspberries
- 1 tsp flour (to toss with raspberries)
Glaze
- ½ cup (90 g) white chocolate chips or chopped white chocolate
- 1–2 tbsp milk
- ¼ cup (30 g) powdered sugar
Instructions
- Preheat oven to 350°F and prepare an 8½ × 4-inch loaf pan.
- Mix the dry ingredients in a large bowl.
- Whisk the wet ingredients in another bowl, then combine with the dry ingredients until just mixed.
- Toss raspberries with 1 tsp flour; fold raspberries and white chocolate into the batter.
- Pour into the pan and bake 55–60 minutes, until a toothpick comes out clean. Cool on a rack.
- Melt white chocolate with milk, stir in powdered sugar to desired consistency, and drizzle over cooled loaf. Let set before slicing.
Notes
- Any berries can be substituted.
- Store in an airtight container. Freeze up to 3 months.
- To make muffins, bake 18–20 minutes.
Nutrition (per serving)
Approximately 321 kcal, 42 g carbs, 15 g fat, 4 g protein.