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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Raspberry and White Chocolate Loaf Cake

    Published: Nov 25, 2022 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Raspberry White Chocolate Loaf Cake Pin

    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.

    A raspberry white chocolate loaf cake with white chocolate and raspberries on top.

    White chocolate raspberry cake is a simple dessert that is perfect for so many occassions. Because it is a loaf cake, it doesn't require extra fillings or decorations.

    You can drizzle a white chocolate glaze over the top for extra sweetness. However, it is perfect as is for a snack or dessert! If you like the flavor combination of my Raspberry and White Chocolate Blondies, you're going to love this cake version!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make This Easy Loaf Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    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

    Ingredients needed to make raspberry white chocolate loaf cake.
    • 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 activiate 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

    Tossing frozen raspberries into dry cake ingredients.

    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.

    Whisking eggs, buttermilk, vegetable oil, and vanilla extract in a bowl.

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

    Mixing raspberry white chocolate cake batter in a bowl with a spatula.

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

    White chocolate raspberry cake batter in a parchment paper lined loaf pan.

    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.

    Pouring melted white chocolate on top of a raspberry loaf cake.

    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

    What size loaf pan should I use?

    A standard 9x5 or 8.5x4.5 loaf pan will work. I love using my USA Pan 1 pound loaf pan for this recipe. If you happen to make two mini loaves, the bake time may need to be reduced significantly.

    How do I melt white chocolate?

    Place white chocolate chips in a microwave safe bowl and microwave in 20 second increments, mixing in between, until melted.

    Why is my raspberry loaf cake tough?

    This is likely from overmixing the batter. Gluten develops more and more as you mix, so make sure to stop mixing as soon as there are no more streaks of flour.

    Is a pound cake the same as a loaf cake?

    Pound cake got its name from the recipe using 1 pound of 4 main ingredients. A loaf cake gets its name from the vessel it is baked in. This loaf cake is not a pound cake.

    A slice of raspberry white chocolate loaf cake on a plate with a fork cutting into it.

    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!

    More Recipes You'll Love

    • Raspberry and White Chocolate Blondies
    • Easy Raspberry Cream Cheese Danish Recipe
    • The Best Lemon Raspberry Muffins
    • Cheesecake Stuffed Raspberry Cookies

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    A raspberry white chocolate loaf cake with white chocolate and raspberries on top.

    Raspberry and White Chocolate Loaf Cake

    Kayla Burton
    This easy loaf cake recipe is filled with fresh or frozen tangy raspberries and sweet white chocolate chips!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 300 kcal

    Equipment

    • Loaf pan 8.5x4.5 or 9x5 inches
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula

    Ingredients
     
     

    • 2¼ cups all-purpose flour weighed in grams or spooned and leveled
    • ¾ cup granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 heaping cup raspberries frozen (recommended) or fresh
    • ⅔ cup white chocolate chips
    • 2 large eggs room temperature
    • 1 cup buttermilk room temperature
    • ½ cup vegetable oil or other neutral oil
    • 2 teaspoons vanilla extract
    • ¼ cup white chocolate chips or coating wafers melted, for topping (optional)

    Instructions
     

    • Preheat oven to 350°F. Grease and line a loaf pan with parchment paper hanging over the sides.
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Gently toss the raspberries and white chocolate chips into the dry ingredients.
    • In a medium bowl, break up the eggs with a whisk and then mix in the buttermilk, oil, and vanilla extract.
    • Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
    • Pour the batter into the prepared loaf pan and bake until a toothpick comes out of the center clean (about 55-70 minutes).
    • Let the cake cool in the pan for 10-20 minutes, then transfer it to a wire rack to finish cooling. Drizzle melted chocolate and sprinkle extra raspberries on top if desired.

    Notes

    Storage: Store cooled raspberry white chocolate loaf cake in an airtight container at room temperature for 3-5 days, or slice and freeze for 3 months.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 300kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 35mgSodium: 245mgPotassium: 109mgFiber: 1gSugar: 20gVitamin A: 84IUVitamin C: 3mgCalcium: 113mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
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