This easy-to-make, simple Raspberry and White Chocolate Loaf Cake combines a tender soft sponge with white chocolate chips and juicy raspberries. The result is an irresistibly flavourful loaf that's perfect for any occasion.
I've used my foolproof Yogurt Cake Recipe and elevated it with the addition of in-season beautiful raspberries and creamy white chocolate. You can't go wrong with my sponge recipe, made with oil and yogurt, it creates a super tender crumb
The best part is that the batter's prepped in under 15 minutes and in only one bowl. Seriously, it couldn't get any easier.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. No out of the ordinary ingredients here. They're all standard ingredients that you'll have in your fridge or pantry.
- Simple to make. I can't emphasize enough just how easy these are to make. All you need is a bowl, a whisk, and a spatula to make this incredible batter.
- Tastes incredible. This White Chocolate Loaf has the perfect balance of flavour. It's not too sweet but the white chocolate within melts and caramelizes sitting perfectly alongside the flavour of the juicy raspberries. It's utter perfection.
- Makes a bakery-style loaf. Keep this loaf simple with a dusting of sugar or jazz it up to make an elegant loaf that looks fresh out of a bakery with a topping of melted chocolate and fresh raspberries.
- Perfect for every occasion. Make this Raspberry White Chocolate Cake for any occasion such as family gatherings, Mother's Day, picnics, brunch, afternoon tea, and even breakfast (I mean, fruit right!)
🧾 Ingredients Needed
Whilst the list of ingredients is basic, I've made some pointers below relating to a couple of them that are worth a read.
- Eggs - they provide structure and, more importantly, moisture to the sponge. Make sure to whip them for the required time. Use room temperature egg. If you forget to bring them to room temperature, just pop them into a bowl of warm water for ten minutes prior to use.
- Yogurt - I use Greek yogurt as the natural tang cuts through the sweetness. Substitute with plain natural yogurt, sour cream, buttermilk, or créme fraîche.
- Oil - Go for a neutral flavoured oil such as vegetable oil or canola oil.
- Raspberries - I prefer to use fresh raspberries, but you can also use frozen raspberries too. Just don't thaw them before adding to the batter
- White Chocolate - Either white chocolate chips or a chopped-up bar of white chocolate works well in this recipe.
- Add lemon: The combination of lemon and raspberry is magical. Rub the zest of one lemon into the sugar to release the oils before whipping the sugar with the eggs.
- Swap out the white chocolate. This loaf cake is just as delicious made with milk or dark chocolate. You take your pick!
- Decorate the top: Adding decoration for the top of the raspberry loaf is totally optional, but it does look fantastic! I simply melted a ½ cup of white chocolate and smoothed it over, sprinkled some chocolate shavings, and added raspberries. Super simple but very effective!
👩🏻🍳 How to Make
I can't wait for you to see how easy this recipe is to make. I love that it's simultaneously fresh tasting yet decadent. It's such a brilliant combo. Check out my White Chocolate and Raspberry Hand Pies too.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
I found the process of recipe testing this Raspberry and White Chocolate Loaf super interesting. It took 4 attempts to get it just perfect!
As the white chocolate contains more fat than other chocolate, and the raspberries add a lot of moisture to an already moist sponge, the wrong balance of ingredients created a very gummy dense cake. Not what I was after!
But after playing around with the ratios I've developed a light and fluffy sponge that's moist and flavourful with little pockets of melted chocolate and bursts of juicy raspberries. It's a winning recipe!
STEP 1. Prepare your pan—grease the base and sides of a 2lb loaf pan. Line with parchment paper leaving an inch or so of the paper to overhang the sides to form a sling later on. It makes it way easier to lift the loaf cake out once baked.
STEP 2. Whip the eggs, sugar, and vanilla extract. In a large bowl, using a whisk, whip the eggs and sugar until they turn light, pale, and aerated. If doing this by hand don't whisk for less than a minute. We want lots of air in the mixture! This is your arm workout for the day! (Images 1 & 2)
TIP: If you want to use a hand-held electric beater fitted with the whisk attachment then by all means go for it!
STEP 3. Mix in yogurt and oil. Add the yogurt, vegetable oil, and vanilla extract into the mixing bowl and whisk until combined (Images 3 & 4).
STEP 4. Sift in dry ingredients. Keeping a tablespoon of the flour aside, sift the all-purpose flour, baking powder, and salt through a fine-mesh sieve onto the whisked eggs. Fold through but stop before all the flour is combined (Image 5).
Toss the raspberries lightly together with the remaining flour until coated (Image 6) then add them, and the white chocolate chips into the mixing bowl (Image 7).
Fold them together gently. Using a rubber spatula, fold in the raspberries, and white chocolate until just combined and a few flour streaks remain (Image 8). Don't overmix!
STEP 5. Pour into prepared pan and bake. Pour the batter into the prepared loaf pan and level off the top. Add a few extra raspberries onto the top if you aren't going to decorate the loaf in melted chocolate (Image 9). Bake in the preheated oven for 50-55 minutes.
The cake is ready when a toothpick inserted into the centre comes out clean, and the cake is golden brown. Remove from the oven and cool completely (Image 10).
Option: Level up your loaf cake by topping it with melted white chocolate, white chocolate shavings and curls, and extra raspberries.
🥣 How To Serve
You can slice your Raspberry and White Chocolate Loaf Cake when warm and serve it alongside your favourite tea- delicious. Due to the moisture from the yogurt and oil, the cake lasts really well and stays moist at room temperature for quite a few days. (I doubt it'll last that long though!)
💭 Recipe Pro Tips
- Toss the raspberries in flour. This helps prevent them from sinking to the bottom when baking.
- Don't overmix the batter. Overworked batter leads to a thick, dense sponge rather than light and tender.
- Measure out your ingredients with digital scales. I've always been an advocate for baking with scales. It's far more accurate than using cups.
- Use room-temperature eggs and yogurt. The batter emulsifies far better.
- Tent the loaf in foil. If you feel the loaf is browning too quickly then make sure to tent it in foil to prevent the top from over-browning whilst the inside of the loaf is still baking.
📋 Recipe FAQs
The most likely reason is due to adding too much flour to the batter. Weighing using digital scales is the most accurate way to measure out ingredients.
Yes absolutely! Divide the batter between the cupcake cases filling up each case ¾ full. Bake for approximately 12-15 minutes.
Add the chocolate to a microwave-safe bowl and heat in ten-second bursts, stirring between each burst until the chocolate is melted.
❄️ Storage and Freezer Instructions
To Store: The Raspberry and White Chocolate Loaf Cake is best stored in an airtight container at room temperature for up to 3 days. After this, it can be refrigerated for another two days.
To freeze: The loaf is best frozen prior to decorating. Either freeze as a whole wrapped well in plastic wrap or place in an airtight container. Alternatively, slice and wrap individual slices in plastic wrap. Freeze for up to 2 months. Leave at room temperature to thaw overnight.
🍰 More Cake Recipes
If you tried this Raspberry and White Chocolate Loaf Cake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Raspberry and White Chocolate Loaf Cake Recipe
- 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) or use round cake pans
- 200 g granulated sugar
- 2 large eggs
- 180 g Greek yogurt (or plain natural)
- 120 ml vegetable oil (or canola)
- 1 teaspoon vanilla extract
- 250 g plain flour (all-purpose)
- 1 ½ teaspoon baking powder
- ½ teaspoon fine salt
- 100 g fresh raspberries, or frozen raspberries
- 100 g white chocolate chips, or chopped chocolate bar
- Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with parchment paper.
- Whisk eggs & sugar: In a large bowl, add the eggs, and sugar, and whisk until pale and light - this takes approximately one minute.
- Mix in yogurt & oil: Add the yogurt, oil, and vanilla extract and whisk until fully combined.
- Sift in dry ingredients: Add one tablespoon of flour to the raspberries and toss them until coated. Sift into the mixing bowl the remaining flour, baking powder, and salt and fold together - stop before its fully combined. Add raspberries and white chocolate and fold gently until a few streaks of flour remain. Small lumps in the batter are totally fine.
- Bake: Pour batter into the prepared pan and level. Add a couple of extra raspberries on top of the batter if you like), and bake on the centre shelf for 50-55 minutes until golden brown and the sponge springs back or a toothpick inserted into the centre comes out clean. If the cake is browning too quickly then cover it in aluminium foil and continue to bake. Cool on a wire rack for ten minutes, then using the paper sling, remove from the pan to cool completely.Serve with a light dusting of powdered icing sugar (optional) or decorate with melted white chocolate, chocolate curls and fresh raspberries.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.