Raspberry White Chocolate Loaf Cake
Updated July 05, 2019
This Raspberry White Chocolate Loaf Cake is dotted with fresh raspberries, white chocolate chunks, and finished with a sweet white chocolate glaze.
This post is sponsored by Lindt.
Raspberries are sooooo good right now. We have been eating them nonstop. Our boys love to put them on all of their fingers and eat them one by one. They race to see who can finish all of the raspberries first. They call it the raspberry hands race! They yell, “Ready, Set, Raspberries!” and eat as fast as they can. It’s pretty stinking cute:)
I love eating raspberries from my fingers too, but I really love eating raspberries in this Raspberry White Chocolate Loaf Cake. Raspberries, Lindt CLASSIC Recipe White Chocolate, and cake…yep, this dessert is a winner!
I love making loaf cakes because they are so easy and there is no decorating involved. Well, this cake has a white chocolate drizzle, but you really can’t mess that up. The more Lindt CLASSIC RECIPE White Chocolate the better!
I also love loaf cakes because they are perfect for any occasion. You can serve this Raspberry White Chocolate Loaf Cake at a birthday party, baby shower, bridal shower, dinner party, take it on a picnic, or even enjoy a slice for breakfast. It’s totally breakfast acceptable because it has raspberries and you need to start your day with fruit:)
The raspberry and white chocolate combo is divine! There are white chocolate chunks and raspberries in the soft, tender cake.
The cake is also finished with a generous drizzle of melted Lindt CLASSIC RECIPE White Chocolate. It is THE icing on the cake! Most people think of the classic dark chocolate raspberry, but I am telling you, white chocolate is the way to go with this cake! It is incredible.
Enjoy raspberries this summer in this simple, yet elegant Raspberry White Chocolate Loaf Cake. It is fabulous!
If you like this Raspberry White Chocolate Loaf Cake, you might also like:
- Lemon Blueberry Loaf Cake
- Coconut Lime Loaf Cake
- Raspberry Coconut Cake with Coconut Streusel
- Lemon Almond Bread
Raspberry White Chocolate Loaf Cake
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 or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped Lindt CLASSIC RECIPE White Chocolate
- 1 cup raspberries gently tossed in 1 tablespoon flour
For the White Chocolate Glaze:
- 3/4 cup chopped Lindt CLASSIC RECIPE White Chocolate
Instructions
- Preheat oven to 350° F. Spray a 9 x 5 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- 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.
- 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.
- 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.
- 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.
Have you tried this recipe?
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Yum! Love raspberries and white chocolate – I could go for a slice right now 🙂
Oh my goodness this look so incredible!! I love white chocolate and raspberries!
I love white chocolate so this sounds great. I may even throw in a handful of blueberries for color.
Love that idea!
This with the blueberries would have been a great red, white, and blue food for the 4th of July!
What kind of buttermilk do you use? What we have here is in powdered form.
Gorgeous shots! Love the white chocolate!!
My husband loved this but I was disappointed with the texture because it wasn’t very cake-like. It looked under baked but a toothpick came out clean from two different locations in the loaf. I followed the recipe exactly except for using white chocolate chips instead of a chopped bar. I baked it in a loaf pan with parchment on the bottom, reducing the temperature to 325 because it was a glass pan.
Dang this looks FAB! And Lindt is my favorite chocolate for melting because it always comes out super smooth. That glaze is perfection!
this white chocolate is my husband’s FAVORITE! Maybe i should be a good wife and make this cake for him, yes?
Raspberries + white chocolate are a match made in HEAVEN!
Yummy I love white chocolate!
Love the combination of raspberries and white chocolate!! This looks like a perfect addition to any Summer brunch!
Can this loaf be frozen?
Would I put icing on after I bring it out?
Yes, you can freeze and add the icing after.
Yummmm… love ‘dessert loaves’.
This loaf cake is calling my name! Love the raspberries and white chocolate combo.
So I made this and I’m so bummed because my loaf sunk which caused the loaf to become really soggy and it looked like the whole thing was glued together. I’m gonna try again…any tips please? I baked for 60 minutes and my toothpick came out clean
Did you overmix the batter? Is your baking powder out of date? I’ve never had the cake sink.
Well I used a mixer, how is the batter supposed to look? I have another question, are you supposed to stir the wet ingredients before adding them to the dry ingredients? I didn’t stir I only combined them as you instructed. And my baking powder is okay because I just bought it. Should i use a mix of baking powder and soda next time and if so then how much. Thanks
I never use a mixer, I just mix by hand. You want to mix until the dry ingredients are just combined. Yes, you combine the wet ingredients with a whisk. You don’t need baking soda in this recipe, just the baking powder. I hope this helps!
Okay I tried everything you said and it turned out so well. I used a whisk instead of the mixer and I was careful not to mix too much. I used blueberries to make a blueberry loaf instead and negated the white chocolate.
Thanks a lot for the recipe and your help.
very inspiring use of raspberries, making me hungry, thank you, beautiful photographs too! Also, nice touch with white chocolate, thank you for all of it
Hundred percent agree- it’s mouthwatering, can’t wait to make it for my kids.
I will make this tomorrow! Thanks x
Made this bread over the weekend and it tastes great! White chocolate and raspberries is a winning combination. Thanks for the recipe!
You are welcome!
Tried these and they are awesome!!
I’ve made this a few times and it is delicious. The recipe is wonderful as written, but I add more raspberries, more chopped white chocolate in the batter and no icing. It’s definitely moist and flavorful either way. Thanks for the great recipe.
I’m wanting to make this recipe can it be made with milk instead of butter milk ?
I made this recipe tonight and the only substitution or change I made is that I used Ghirardelli White Chocolate because my local supermarket did not carry the Lindt chocolate. This recipe is fantastic and I will definitely be making this again soon. Thanks for sharing!
Made this recipe for Food. and volunteers and they loved. I wish I would have added nuts.
My daughter cannot have dairy do you think i could substitute the buttermilk fir almond milk?
Yes!
Can I make this in an 8″ round cake tin as a layered birthday cake for my son. Obviously I would need to make 2
I haven’t tried it! It is a denser cake not light and fluffy. Let me know if you try it!
Did the birthday cake work? I’m looking to make a small 6” and I wondered how it went.
I’m very picky with what I bake because I hate wasting ingredients towards a distasteful end product. But as soon as I saw sample pictures and reviews, I had to make this. I forgot to add vanilla extract but it still came out so yummy!!!! Hands down one of the beat recipes ever, my friends and family loved it. Definitely will be making this again soon. I also used frozen raspberries too! 5/5.
Have you ever made it in mini-loaf pans? I make a variety of breads (orange cranberry, lemon blueberry, banana) at Christmas time to give to neighbors & nurses at my dialysis clinic. This looks so good! Any suggestion on how long to bake? I have a pan that makes 4 mini-loaves.
Sure, you can make mini loaves. Reduce the baking time by half. Check sooner than later to be safe:)
Made this today. Had to substitute a few things to what I had at hand. Plain yogurt for buttermilk and just white button melts but result is fabulous, moist and tastes Devine.
I have two questions about substitutes… Can you substitute the buttermilk with sour cream and also the canola oil with butter? If so would it be the same quantities?
I substituted the 1/2 cup oil with 1 melted butter bar and buttermilk with sour cream. Turned out amazing!
Amazing! Made this substituting the buttermilk for full fat Greek yogurt it’s the best cake loaf I’ve ever made and I’ve made a few! I also chopped up my raspberries into 2-3 pieces and was careful not to over mix these when I folded into the mixture so there were still chunks of Raspberry. I ate way more than I hoped and have another 2 baking now in the oven!
Glad you liked it!
Hi. The cake looks so gorgeous and I would love to try it out. Want to check if instead of Lindt, Callebaut white chocolate callets can be used here?? Also, frozen rasberries??
Look forward to hear from you.
Thanks much
What kind of buttermilk do you use? What we have here is in powdered form. Can I use frozen raspberries? If yes any tips on how to use them in this recipe? Thanks a lot
Hi
This recipe looks great and I cant wait to try it out
Do you think I could use freeze dried raspberry powder in the batter?
Amazing tasting cake. Maybe not spectacular to look at but one of the best tasting cakes I have ever had.
Used frozen raspberries as fresh are too expensive in Australia atm, and made my own buttermilk by adding some vinegar to the milk, but otherwise followed the recipe. Made it for Mothers day, and it was a hit with everybody. Thankyou for sharing.
Thank you so much for posting the tip about using a whisk and not a mixer. The cake turned out fantastic. But I didn’t have any buttermilk and so I was glad to see that another reviewer used Full-fat Greek yogurt. I had full-fat Greek Vanilla yogurt on hand so I used that. Took the cake to work and everyone loved it. They all wanted the recipe too. For Christmas, I will be making this again but in mini loaf pans and use the suggestion about baking time that another reviewer said. Thanks again for posting.
Easy, quick and delicious
Made it for a bake sale. The ingredients are expensive so this is not budget friendly. I substituted the butter milk for regular milk with vinegar which worked perfectly and is more economic.
It looks great and tastes lovely.
Yay!
works as cupcakes as well. cooking time just 30-40 minutes (my oven is slow though).
Glad I came across your recipe! Wanted to use up some white chocolate purchased by mistake (not a fan) and used it here. Cut back on the sugar to a little more than 1/2 cup. Used frozen raspberries. Made “buttermilk” using soy milk and vinegar. Baked up beautifully in 60 mins. Will definitely make again without the white chocolate, just the berries. Thank you!
Glad you loved it!
Just realized I forgot to rate.
Thank you!
I’d love to make this but one person can’t eat gluten. Could I substitute the all-purpose flour for something gluten-free?
You can try all purpose gf flour. I like Cup4Cup.
Thanks for your reply! Sorry another question – the 350F oven temperature, do I reduce that for a fan oven?