Raspberry and White Chocolate Loaf Cake

This Raspberry and White Chocolate Loaf Cake is a moist, tender buttermilk cake filled with fresh raspberries and white chocolate chips! This easy loaf cake has bright tangy flavors from the buttermilk and raspberries which pair perfectly with sweet, creamy white chocolate inside and as a glaze drizzled on top.

Why You'll Love This Recipe

• It's perfectly tart and sweet from the raspberries and white chocolate.
• This easy white chocolate loaf cake recipe only requires a handful of ingredients and no special ingredients or techniques required. You don't even need a mixer!
• The texture is tender with surprise bites of raspberry and melty white chocolate.
• The white chocolate glaze over top is simple and delicious.

Ingredients

• This raspberry loaf cake uses several pantry staples including all purpose flour, granulated sugar, and salt.
• Buttermilk adds a tang, helps keep the texture of the cake tender, and also helps activate the baking powder for some lift.
• To keep the raspberry bread moist for days after baking, this recipe uses a neutral oil instead of butter. Canola oil and vegetable oil are great options.
• Raspberries bring a bright zing to this cake. I recommend using frozen raspberries, but fresh ones can also be used!
• Use good quality white chocolate chips (like Guittard or Ghirardelli) or a bar of white chocolate cut into small chunks. Chocolate coating wafers can be melted and used to drizzle over the top!

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• If you prefer a more bitter chocolate, substitute dark or semi-sweet chocolate for the white chocolate in the batter.
• Make your own buttermilk in a pinch by adding a splash of vinegar to 1 cup of whole milk and allow to sit for 5 minutes. Or, use plain whole milk kefir instead!
• Swap in blueberries or blackberries for another berry variation on this raspberry and white chocolate cake.
• For a delicious twist, try adding ¼ teaspoon almond extract or 1 teaspoon lemon zest to the cake batter.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make This Easy Loaf Cake

Step 1: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, salt, and baking powder. Toss in the raspberries and white chocolate chips to lightly coat them in the dry ingredients.

Step 2: In a separate bowl, gently whisk the eggs, then stir in the buttermilk, oil, and vanilla extract. 

Step 3: Fold the wet ingredients into the dry ingredients until just combined.

Step 4: Pour the batter into a parchment paper lined loaf pan and bake at 350°F until a toothpick comes out of the center clean. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Step 5 (Optional): Melt white chocolate chips or candy coating and drizzle over the cooled cake.

Expert Baking Tips

1. Tossing the raspberries and white chocolate chips in the dry ingredients helps keep them evenly distributed in your cake instead of sinking to the bottom! Watch out for pockets of flour getting caught inside of the raspberries, though.
2. Weigh your dry ingredients with a food scale. Measuring flour in grams is accurate and helps prevent a dry, dense cake!
3. Make a parchment paper sling, leaving a few inches of overhang on the long sides of your loaf pan, to easily remove the cake from the pan.

Recipe FAQs

Storage

Room Temperature

Store white chocolate raspberry loaf in an airtight container on the counter for 3-5 days. Make sure it's cooled completely before storing.

Freezing Instructions

Store fully cooled cake in an airtight container for up to 3 months. You can also wrap individual slices of cake in plastic wrap before placing in an airtight container so you can have a piece at a time whenever you want!

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