Raspberry and White Chocolate Loaf Cake

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.

Ingredient Notes

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