Servings
Font
Back
Raspberry White Chocolate Loaf Cake
4.8 from 99 votes

Raspberry White Chocolate Loaf Cake

The Raspberry White Chocolate Loaf Cake combines tender crumb with bursts of fresh raspberries and creamy white chocolate pieces folded throughout. The buttermilk and oil create a moist texture, while a smooth white chocolate glaze adds an extra layer of sweetness and richness on top. Baking in a loaf pan gives the cake a convenient shape suitable for slicing and serving at tea time or as a sweet snack. This cake balances fruit tartness with sweet white chocolate for a pleasing flavor contrast.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 loaf cake
Course: Dessert, Cake
Cuisine: American, International, Vegetarian

Ingredients

For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup canola oil or vegetable oil
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 1/4 cup white chocolate chopped, Lindt CLASSIC RECIPE brand
  • 1 cup raspberry gently tossed in 1 tablespoon flour
For the White Chocolate Glaze:
  • 3/4 cup white chocolate chopped, Lindt CLASSIC RECIPE brand

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Spray a 9 x 5 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  3. In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently fold in the white chocolate and raspberries. Pour batter into prepared loaf pan and even out with a spatula.
  5. Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. When the cake is cool, make the white chocolate glaze. In a small, microwave safe bowl, melt the white chocolate. Heat for 30 seconds, stir, and heat for 30 more seconds. Stir until white chocolate is smooth. Drizzle the white chocolate glaze over the cooled loaf cake. Let the white chocolate set up. Cut into slices and serve.
  7. Note-if the cake isn’t done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.