White Chocolate Raspberry Loaf Cake (2024)

Published: February 28, 2024 | Last Modified: March 30, 2024 by Gail Ng | 5 Comments

This white chocolate raspberry loaf cake is incredibly soft and fluffy with tart raspberries and white chocolate icing on top. It's a delicious combination of tart and fruity raspberries with rich and sweet white chocolate.

Why you'll love this recipe

• Soft and fluffy loaf cake. This white chocolate raspberry loaf cake is unbelievably soft with a delicate, tender crumb. We didn't even use cake flour!
• Tart and fruity raspberries. Juicy raspberries are always a hit in baked goods and you can use fresh or frozen raspberries for convenience.
• White chocolate topping. The sweet and milky flavour of white chocolate complements the tart raspberries for a well-balanced cake.

• 9x5" loaf pan - This recipe is scaled for a standard 9x5" loaf pan. You can also bake this in a slightly smaller 8.5x4.5" loaf pan which will result in a taller loaf (which I love the look of). Be sure to only fill the pan about ⅔ full and you may need to bake it for slightly longer due to the taller loaf.
• Electric hand mixer - You'll need a hand mixer to cream the butter and sugar together. This is by far the handiest kitchen tool for any recipes that involve a creaming method. If you bake often, I'd highly recommend picking one up to make your life easier.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter - You'll be creaming the butter with sugar so make sure your butter is softened to room temperature.
• Granulated sugar
• Eggs - These should also be at room temperature to prevent the batter from curdling.
• Vanilla extract
• Milk -Use any dairy or non-dairy milk. I used oat milk because I usually have it on hand. It should also be at room temperature or you can even heat it in the microwave until it's slightly warm (not hot) before adding it to the batter for a super silky batter.
• Raspberries -You can use fresh or frozen raspberries (I used frozen!). If using fresh raspberries, make sure to thoroughly pat them dry after rinsing them. If using frozen raspberries, don't thaw them. Add them straight from the freezer and don't let the batter sit around after adding them - bake it right away. If in doubt, toss the raspberries in a tablespoon of flour to soak up any excess liquid.
• White chocolate -Roughly chop the white chocolate for faster and even melting. White chocolate burns and seizes easily so always use low heat with it.
• Oil - This thins out the chocolate so that it's easily spreadable and reduces the chances of it seizing.

How to make a white chocolate raspberry loaf cake

Prep -Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper and set aside.

Mix dry ingredients -In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar -To a large mixing bowl, add the softened butter. Use an electric hand mixer to beat the butter until it becomes very creamy and pale in colour. Add the sugar and beat together until creamy and fluffy, about 3 minutes.

Mix in eggs -Add one egg at a time, mixing after each addition. Add the vanilla extract and mix until combined.

Finish the batter -Add the flour mixture and mix on low speed until it's half combined. Pour in the milk and continue mixing until the batter is smooth. Don't overmix.

Fold in raspberries -Add the raspberries and gently fold them into the batter with a spatula just enough to distribute them. Don't overmix or the raspberry juices will bleed into the batter.

Fill pan -Transfer the batter to your lined pan and smooth the surface with a spatula.

Bake -Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean and not too wet. Let the pan cool on a wire rack for at least 30 minutes. Run an offset spatula around any edges of the pan that weren't lined with parchment paper, if needed. Lift the cake out of the pan with the parchment paper wings and let it cool completely on a wire rack before adding the frosting.

Melt chocolate -In a small pan, slowly melt white chocolate and oil on very low heat, stirring occasionally, until it's smooth and spreadable. You can also use the microwave: microwave the white chocolate and oil for 20-second intervals, stirring after each interval.

Frost loaf cake -Spread the white chocolate on top of the loaf cake with a spatula. Garnish the top with freeze-dried raspberry or fresh raspberries (optional) and cut the loaf into slices.

Storage

This white chocolate raspberry loaf cake has the best texture freshly baked or on the same day that it's baked.

Leftovers can be stored in an airtight container or covered with plastic wrap at room temperature for 1 day or in the fridge for up to 3 days.

If storing in the fridge, let the loaf cake come back to room temperature before eating.

Freezing

Leftover slices can be frozen by placing them in an airtight container or wrapping them well with plastic wrap and freezing for up to 1 month.

Thaw at room temperature for several hours before eating.

Tips for success

• Use room temperature ingredients. This is a key but often overlooked instruction in recipes. Room temperature ingredients mix seamlessly and reduce the chances of the batter curdling, which leads to dense and tough baked goods. Most recipes involving softened or melted butter require other ingredients to be at room temperature because we don't want the butter to solidify into little pieces upon contact with a cold ingredient.
• Don't overmix the raspberries. Only work with the batter just enough to distribute the raspberries in the batter. You only need to fold it about 2-3 times. Messing with it too much will make the juices of the raspberries bleed into the batter and overmixing batter always encourages gluten formation in the flour and leads to dense baked goods.
• Melt the white chocolate low and slow. White chocolate is notorious for seizing (clumping up into a tough and grainy mass) or burning. Always use low heat (short microwave intervals) and make sure it doesn't come into contact with any water that might be leftover on the pan.

Frequently asked questions

More loaf cake recipes to try

• Earl Grey Pound Cake
• Cinnamon Streusel Bread

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