Raspberry White Chocolate Loaf Cake

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This Raspberry White Chocolate Loaf Cake is dotted with fresh raspberries, white chocolate chunks, and finished with a sweet white chocolate glaze. 

Raspberry White Chocolate Loaf Cake with fresh raspberries, white chocolate chunks, and 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!

Raspberry White Chocolate Loaf Cake is dotted with fresh raspberries, white chocolate chunks, and finished with a sweet white chocolate glaze.

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!

Raspberry White Chocolate Loaf Cake Recipe

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:)

Raspberry White Chocolate Loaf Cake with fresh raspberries, white chocolate chunks, and a sweet white chocolate glaze. An easy summer dessert!

The raspberry and white chocolate combo is divine! There are white chocolate chunks and raspberries in the soft, tender cake.

Raspberry White Chocolate Loaf Cake is an easy summer dessert

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!

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Raspberry White Chocolate Loaf Cake is a great summer dessert!

Raspberry White Chocolate Loaf Cake

This simple, yet elegant Raspberry White Chocolate Loaf Cake is a great dessert for any occasion.
5 from 5 votes
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Servings
1 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

  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.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Love the combination of raspberries and white chocolate!! This looks like a perfect addition to any Summer brunch!

  2. 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

    1. Did you overmix the batter? Is your baking powder out of date? I’ve never had the cake sink.

    2. 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

    3. 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!

    4. 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.

  3. 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


  4. Made this bread over the weekend and it tastes great! White chocolate and raspberries is a winning combination. Thanks for the recipe!


  5. 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.


  6. 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!

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