Raspberry Loaf Cake
A tender, buttery raspberry loaf cake bursting with juicy raspberries, baked until golden and soft. Tart raspberries melt into the crumb, streaking it with pops of ruby, while a silky white chocolate icing drapes over the top. Sweet, creamy, and just rich enough to balance the fruit!!
Every slice is moist, lightly tangy, and finished with a smooth, glossy glaze.
why you should make this viral cake
- Bright, tart raspberries balance the sweetness perfectly
- Super moist and buttery texture
- Easy to make but looks bakery-quality
- Perfect for breakfast, snack, or dessert
- Pairs amazingly with coffee or tea
- Feels light and fresh, not too heavy
- Great way to use fresh or frozen raspberries
- Crowd-pleasing and easy to share
- Makes your kitchen smell amazing while baking
raspberry loaf cake
Ingredients
loaf cake
- 240 g all-purpose flour
- 1 tsp baking powder
- ½ teaspoon baking soda
- pinch of salt
- 160 g unsalted butter softened to room temperature
- 180 g granulated sugar
- 2 large eggs room temp
- 1 teaspoon vanilla extract
- 185 ml whole milk
- 65 g greek yogurt
- 150 g raspberries fresh or frozen, I used frozen
white chocolate glaze
- 100 g white chocolate
- 1 tsp any neutral oil
Instructions
- Line a 9×5 loaf pan and preheat oven to 350 f degrees. Set aside.
- In a bowl, add in the flour, baking powder,baking soda and pinch of salt. Whisk and set aside.
- In another small bowl, add in the milk and greek yogurt. Set aside.
- In a big bowl, add in the butter and cream it. Then add in the sugar and use a hand mixer to beat until fluffy.
- Add in vanilla extract and the 2 eggs and beat again.
- Add in half of the flour mixture and half of the milk mixture and mix. Then add in the rest of the flour and milk and mix again.
- Coat the raspberries in flour to prevent sinking !! Then add in the raspberries to the batter.
- Fold everything together with a spatula and pour the batter into the lined loaf pan
- Bake for 1 hour and 10 minutes!
- Check around the hour mark to see if your loaf is ready.
- Cool for about 30 Min- 1 hour
- While it cools, melt the white chocolate glaze.
- Add chopped white chocolate & oil into a small bowl and microwave 20 sec intervals. Stir every time you microwave it.
- Mixture should be nice and smooth
- Pour the white chocolate topping on top of the loaf!
