White Chocolate Raspberry Loaf Recipe

Introduction

This White Chocolate Raspberry Loaf is a delightful blend of sweet white chocolate and tart raspberries, baked into a moist, tender cake. Perfect for teatime or as a special treat, it combines fresh flavors with a glossy vanilla glaze for an impressive finish.

Ingredients

• 125 g (8 tbsp) unsalted butter (1 US stick)
• 3/4 cup caster sugar (superfine sugar)
• 1 cup plain yogurt, room temperature, full fat recommended
• 2 large eggs, room temperature (~50-55g/2 oz each)
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)
• 1 3/4 cups plain flour (all-purpose flour)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cooking salt or kosher salt
• 1 1/2 cups raspberries, fresh or frozen (if frozen, do not thaw)
• 2 tsp flour (to toss raspberries)
• 1/2 cup white chocolate chips
• 6–8 extra raspberries for topping (optional)
• 1 cup icing sugar (powdered sugar), sifted
• 1/2 tsp vanilla extract (for glaze)
• 6 tsp milk, preferably full fat (can use low or 0% fat)
• Pinch of salt (for glaze)

Instructions

1. Step 1: Preheat your oven to 190°C (375°F) or 170°C (340°F) fan-forced. Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inch) loaf pan with baking paper.
2. Step 2: Toss the raspberries with 2 teaspoons of flour to prevent sinking. If using frozen raspberries, keep them in the freezer until ready to use.
3. Step 3: Melt the butter in a heatproof bowl using a microwave and let it cool slightly. Whisk in the caster sugar until combined.
4. Step 4: Add the yogurt, eggs, vanilla extract, and lemon zest to the butter mixture. Whisk everything together until smooth and combined.
5. Step 5: Sprinkle the plain flour, baking powder, baking soda, and salt evenly over the wet ingredients. Fold gently with a rubber spatula to combine. Stop mixing once the flour is just incorporated; some lumps are okay to keep the loaf tender.
6. Step 6: Quickly fold in the white chocolate chips and the floured raspberries, including any leftover flour from the bowl. Be gentle with fresh raspberries to avoid crushing, and work quickly with frozen raspberries so the batter doesn’t chill and thicken.
7. Step 7: Scrape the batter into your prepared loaf pan and roughly level the top. Press any extra raspberries on the surface if you like.
8. Step 8: Bake for 40 minutes, then cover loosely with foil. Continue baking for an additional 35 minutes if using fresh raspberries, or 40 minutes if frozen. The loaf is done when a skewer inserted in the center comes out clean or with just a few crumbs.
9. Step 9: Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
10. Step 10: For the glaze, whisk together the sifted icing sugar, vanilla extract, milk, and a pinch of salt until smooth.
11. Step 11: Place the cooled loaf on a rack set over a tray or plate to catch drips. Drizzle the glaze evenly over the loaf, scraping the plate to collect and reapply any leftover glaze.
12. Step 12: Allow the glaze to set and form a crust for about 20 minutes before slicing into thick pieces and serving.

Tips & Variations

• Use frozen raspberries straight from the freezer to prevent the batter from turning pink and watery.
• Full-fat yogurt yields the best texture, but low-fat varieties will work if needed.
• You can substitute white chocolate chips with chunks of white chocolate for a richer flavor.
• Adding a teaspoon of almond extract can complement the raspberry and white chocolate flavors nicely.

Storage

Store the loaf tightly covered at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a low oven or microwave before serving if desired. The glaze is best fresh but will keep its flavor for a few days when covered.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries without thawing?

Yes, using frozen raspberries without thawing helps keep the batter from becoming too wet and helps the raspberries maintain their shape.

What if I don’t have plain yogurt?

You can substitute sour cream or buttermilk in equal amounts, but the flavor and texture may change slightly.

White Chocolate Raspberry Loaf Recipe

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★★★★★

4.7 from 120 reviews

• Author: Aiden
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Diet: Vegetarian

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Description

This White Chocolate Raspberry Loaf is a luscious, moist cake featuring a perfect balance of sweet white chocolate and tangy raspberries. The loaf boasts a tender crumb thanks to the yogurt and butter, while a simple glaze adds a delightful finishing touch. Ideal as a teatime treat or dessert, it’s an inviting bake that combines fresh fruit with creamy sweetness for a deliciously rewarding experience.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 125 g (8 tbsp/1 US stick) unsalted butter
• 3/4 cup caster sugar (superfine sugar)
• 1 cup plain yogurt, at room temperature (full fat preferred)
• 2 large eggs, at room temperature (~50-55g/2 oz each)
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional)

Dry Ingredients

• 1 3/4 cup plain flour (all-purpose flour)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cooking salt or kosher salt
• 2 tsp flour (for tossing raspberries)

Fruit and Chocolate

• 1 1/2 cups raspberries, fresh or frozen (not thawed)
• 1/2 cup white chocolate chips
• 6 – 8 raspberries (optional, for topping)

Glaze

• 1 cup icing sugar (powdered sugar), sifted
• 1/2 tsp vanilla extract
• 6 tsp milk (preferably full fat, low or 0% fat OK)
• Pinch of salt

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Instructions

1. Preheat Oven: Set your oven to 190°C/375°F (170°C fan-forced). Grease and line a 22 x 12 x 7 cm (8.7 x 4.7 x 2.75 inches) loaf pan with baking paper to prevent sticking.
2. Prepare Raspberries: Toss the raspberries with 2 teaspoons of flour to prevent them from sinking in the batter. If using frozen raspberries, place them immediately into the freezer to keep them from thawing before baking.
3. Mix Wet Ingredients: Melt the butter in a heatproof bowl using a microwave and let it cool slightly. Whisk together the cooled butter and caster sugar until combined. Add yogurt, eggs, vanilla extract, and lemon zest, then whisk again until the mixture is smooth and homogeneous.
4. Incorporate Dry Ingredients: Sprinkle the flour, baking powder, baking soda, and salt evenly over the wet mixture. Gently fold the dry ingredients into the wet using a rubber spatula. Mix just until flour is incorporated; the batter should remain slightly lumpy to avoid developing a tough texture.
5. Add Raspberries and White Chocolate: Quickly fold in the white chocolate chips and the floured raspberries, being careful not to squish fresh berries. The batter will be thick, so mix just enough to distribute the raspberries evenly.
6. Fill Pan and Add Topping: Scrape the thick batter into the prepared loaf pan and level the top roughly with a spatula. Press extra raspberries on top if desired for decoration.
7. Bake: Bake the loaf in the preheated oven for 40 minutes. Then loosely cover with foil and continue baking. For fresh raspberries, bake an additional 35 minutes; for frozen, bake 40 more minutes. Use a skewer inserted in the center to check doneness—it should come out clean or with a few moist crumbs but no raw batter.
8. Cool: Let the loaf cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
9. Prepare Glaze: Combine icing sugar, vanilla extract, milk, and a pinch of salt in a bowl. Whisk until smooth and pourable.
10. Glaze the Loaf: Place the cooled loaf on a wire rack set over a tray or plate to catch drips. Drizzle the glaze evenly over the top of the loaf. Use a spatula to scrape and reapply glaze from the tray if desired.
11. Serve: Allow the glaze to set for about 20 minutes to form a slight crust before slicing the loaf into thick pieces and serving.

Notes

• Unsalted butter is preferred for better control of saltiness in the loaf.
• Using caster sugar ensures the sugar dissolves fully for an even texture.
• Full-fat yogurt adds moisture and richness, but other types will work too.
• Baking soda helps with leavening, especially reacting with the acidic yogurt.
• Do not thaw frozen raspberries before adding; keeping them cold helps preserve their shape in the batter.
• Tossing raspberries in flour prevents them from sinking to the bottom.
• Don’t overmix the batter after adding flour to avoid a dense and tough loaf.
• Covering the loaf with foil mid-way prevents excessive browning while ensuring it cooks through.
• Allow glaze to set fully before slicing to avoid sticky slices.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: white chocolate raspberry loaf, raspberry cake, white chocolate cake, loaf cake, baking recipe, fruity loaf, dessert loaf, easy baking recipe