This soft and moist raspberry and white chocolate loaf cake is loaded up with fresh raspberries and white chocolate chips! This simple loaf cake only takes 20 minutes to prepare, plus you only need 9 ingredients.
Loaf cakes are some of my favorite recipes to make! Just like this marble loaf cake, chocolate chip loaf cake and blackberry and lemon bread, this white chocolate raspberry loaf cake is made with simple ingredients and is so easy to make. Looking for a bundt cake version of this? Check out my raspberry white chocolate bundt cake!
This recipe was originally published in May 2021, it has since been updated with new images.
Why you’ll love this raspberry and white chocolate loaf cake!
- You only need 9 ingredients for this easy loaf cake, plus you probably already have everything you need in your kitchen.
- This homemade loaf cake is super soft and moist because of the full fat yogurt in the batter.
- I used mini white chocolate chips in this pound cake, the smaller size means they’re less likely to sink to the bottom.
- The tartness of the berries goes perfectly with the sweet white chocolate, though you could substitute it for dark chocolate if you prefer.
- Drizzle white chocolate on top of the loaf and decorate with white chocolate curls and fresh berries.
Flour: I have only tested this recipe with all purpose flour, but let me know if you’ve tried it with gluten free flour!
Sugar: this pound cake is made with just granulated sugar.
White Chocolate Chips: I used mini chocolate chips, that way they didn’t sink to the bottom of the cake. You could also use a chopped up white chocolate bar instead.
Raspberries: I used fresh juicy raspberries, but you could also use frozen raspberries.
Butter: I always use unsalted butter in my recipes. I recommend using European style butter as it is much richer and creamier!
Yogurt: be sure to use full-fat yogurt! If you don’t have yogurt, you could substitute it for sour cream.
How to make this recipe
Step One: Preheat your oven to 350 degrees, then grease and line a 8.5×4.5 inch loaf pan with parchment paper. Whisk together your flour and salt in a medium bowl and set aside.
Step Two: Chop up your larger raspberries and toss with a tablespoon of flour. This will help prevent them from sinking!
Step Three: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand held electric mixer, cream your butter for 1 minute until smooth. Pour in your sugar, and beat on medium-high speed for 3-4 minutes until light and airy. Add your vanilla extract and beat once more.
Step Four: Add your eggs one at a time, beating on medium speed between each addition. Make sure you scrape the sides of the bowl as well as the bottom so all the batter is thoroughly mixed!
Step Five: Add a third of your dry ingredients and mix on low speed, followed by half of your yogurt. Repeat once more, and end with the final third of your flour mixture. Make sure there are no more streaks of flour. Fold in your white chocolate chips and raspberries gently, so you don’t break up the raspberries too much as they can be delicate.
Step Six: Pour the batter into a prepared loaf pan and smooth out the top. Tap on the counter a few times to remove any bubbles. Bake at 350 degrees for 80-90 minutes, a toothpick inserted should come out with just a few crumbs. Let it cool in the pan for 10 minutes before removing and allowing it to cool completely on a wire rack.
Recipe Tips & Tricks
- Measuring Ingredients – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff & Sprinkle the Flour – If you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs or a tender cake.
- Room Temperature – Make sure all of your ingredients, including the yogurt, are at room temperature before you start baking.
- Browning Too Quickly – If your loaf cake is browning too much in the oven, cover it with aluminum foil.
- Toss Raspberries with Flour – to help the raspberries not all sink to the bottom, chop up the larger ones and toss all of the berries with some extra flour.
Frequently Asked Questions
I melted white chocolate in the microwave and drizzled that over the loaf. I then scattered some fresh raspberries on top! You could also try out my berry glaze in this recipe, just substitute in raspberries for blackberries.
Wrap up the loaf tightly with plastic wrap or keep in an airtight container and keep for up to 5 days.
Try these loaf cake recipes next!
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 chips
- 1 cup raspberries fresh or frozen
- 1 tablespoon flour for tossing the raspberries in
- Preheat your oven to 350°F/175°C. Grease and line a 8.5×4.5 inch loaf pan.
- Chop any of the larger raspberries and then toss all of them in 1 tablespoon of flour. This will help them not sink!
- 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 chips and raspberries gently, so the raspberries don't break apart.
- 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.
- Bake for 80-90 minutes. Check on the cake to make sure it isn't browning too much, if it is, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.
- Melt over extra white chocolate and pour over the cooled loaf! You can also decorate it with fresh raspberries and white chocolate curls.
- 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.