This soft and moist loaf cake is studded with raspberries and white chocolate chunks! This simple loaf cake only takes 20 minutes to prepare, plus you only need 9 ingredients.
Why you’ll love this recipe!
- Think of your favorite pound cake but jazzed up a bit. This loaf is stuffed with frozen raspberries and chopped white chocolate. Because the batter of this loaf is very thick, you don’t have to worry about the berries all sinking to the bottom.
- You only need 9 ingredients to make this loaf cake – that is it! You probably have most of the things in your pantry already, plus using frozen raspberries means you can make this when it isn’t raspberry season.
- You can make this loaf the day before, because pound cake always tastes better the next day!
- Yogurt: whole milk yogurt is used for this recipe, no fat-free yogurt here! You could also substitute the yogurt for the same amount of sour cream.
- Butter: I use European butter in my recipes, which gives cakes a much creamier texture.
- Raspberries: you can use either fresh or frozen raspberries. I love using frozen berries in my recipes because it makes folding them in a lot easier. Have you ever folded in fresh berries into batter and suddenly the batter turns kind of purpley/grey? You won’t have that problem with frozen berries which won’t break down as easily!
Making the Recipe
One: Preheat your oven to 350 degrees, then grease and line a 9×5 inch loaf pan. In a stand mixer with the paddle attachment, cream the butter and sugar together for 5 minutes. Stop once it gets nice and fluffy.
Two: Add the vanilla, then add the eggs one at a time. Be sure to scrape the bowl well after each addition!
Three: With the speed on low, add a third of your dry ingredients. Add half of your yogurt, then add another third of your dry ingredients. Half the remaining yogurt and finally, the rest of your dry ingredients. Make sure to scrape the bowl after each addition.
Four: Fold in your chopped white chocolate chunks using a rubber spatula.
Five: Fold in half of your frozen raspberries, and use the rubber spatula to fold them in with the white chocolate.
Six: Pour the batter into your lined pan. Use a small offset spatula to make sure the top is even, then scatter the remaining raspberries on top. Bake for 80-90 minutes. Check in half way through baking as you may need to cover the loaf in foil to prevent the raspberries from browning too much.
Frequently Asked Questions
This recipe is for a 9×5 inch pan, and I used a Pullman loaf pan. This type of pan will give you a ‘taller’ loaf, as the sides go straight up rather than at an angle. Use a light colored metal or the bottom and sides will brown too much.
I melted a bite of white chocolate in the microwave and drizzled that over the loaf. I then scattered some fresh raspberries on top!
Wrap up the loaf tightly and keep for up to 5 days.
Make sure your cake is completely cool before slicing!
Other Simple Cakes to Try:
White Chocolate and Raspberry Loaf Cake
- 9×5 inch loaf pan
- 1 ¼ cup all-purpose flour
- ¾ teaspoon kosher salt
- 8 oz unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ cup yogurt room temperature
- ½ cup white chocolate chopped
- 1 cup raspberries fresh or frozen
- Preheat your oven to 350°F/175°C. Grease and line a 9×5 inch loaf pan.
- Whisk together your flour and salt in a small bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute.
- Pour in your sugar and cream the butter and sugar together on medium-high speed for 5 minutes, until light and airy.
- Add in your vanilla extract and continue mixing on medium-high speed.
- Add in your eggs one at a time, beating well and scraping the bowl after each addition.
- With the mixer on low, add in one third of your flour mixture. Add half of the yogurt. Repeat, with another third of the dry ingredients, then adding in your yogurt. Finally, add in the final third of your dry ingredients. Make sure you scrape the bowl well after each addition.
- Fold in your white chocolate and half of your raspberries.
- Pour the batter into your prepared loaf pan, and use an off-set spatula to make sure you have an even surface. Tap the pan on your counter to remove air bubbles. Scatter over your remaining raspberries.
- Bake for 80-90 minutes. Check on the cake to make sure the raspberries on top are not browning too much, if they are, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.
- If you’re in the UK, please note that UK and US cup sizes are different. I am using US cups in this recipe.
- I am using European style butter in this recipe
- If you do not have kosher salt, just half the amount of salt listed in the recipe (1 teaspoon kosher salt = ½ teaspoon fine salt)
- You can use frozen or fresh raspberries in this recipe. I found that frozen ones don’t break up in the batter as easily and prefer to use them.