White chocolate wasn't legally chocolate until 2002—before then, it was classified as confectionery because it contains zero cocoa solids.
White Chocolate Raspberry Loaf Cake
Indulge in a luscious White Chocolate Raspberry Loaf Cake that perfectly balances the tangy burst of fresh raspberries with a silky white chocolate glaze. This delightfully soft cake is a showstopper for any occasion, especially Valentine’s Day! Whip it up using simple ingredients and techniques for a sweet treat that’s sure to impress your loved ones!
The Story
This American bakery staple actually descended from British tea cakes that 18th-century colonists bastardized when they couldn't get proper currants—New England housewives swapped them for local raspberries, then 1980s California pastry chefs added white chocolate because apparently everything needed to be more decadent, creating this transatlantic mongrel that somehow works brilliantly.
Regional Twist
In Quebec's Saguenay region, they replace half the white chocolate with local maple sugar and toss the raspberries in flour before folding, creating a distinctly Canadian twist.
Prep
30
min
Cook
70
min
Serves
8
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 eggs
- 185 g milk
- 150 g raspberries
- 100 g white chocolate
- 65 g yogurt
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- baking soda (to taste)
- 160 g butter
- 240 g flour
- oil (to taste)
- salt (to taste)
- 180 g sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Line a 9x5 loaf pan and preheat oven to 350°F.
- 2
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 3
In another bowl, combine milk and Greek yogurt. Set aside.
- 4
In a large bowl, cream the softened butter, then add sugar and beat until fluffy.
- 5
Add vanilla extract and eggs, and beat again.
- 6
Mix in half of the flour mixture and half of the milk mixture, then add the remaining flour and milk and mix again.
- 7
Fold in the raspberries gently with a spatula.
- 8
Pour the batter into the lined loaf pan and bake for 1 hour and 10 minutes, checking around the hour mark.
- 9
Cool for 30 minutes to 1 hour.
- 10
To make the glaze, melt white chocolate and oil in a bowl in the microwave, stirring every 20 seconds until smooth.
- 11
Pour the white chocolate glaze over the cooled loaf, frost, and slice.
💡 Pro Tips
- ✓Toss raspberries in 1-2 tablespoons of flour before folding into batter to prevent them from sinking during baking, as the flour coating increases surface friction and helps berries maintain position in the batter structure.technique1-2 tablespoons flour coating
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until mixture increases in volume by 50% and becomes pale yellow, as proper aeration creates the cake's tender crumb structure.timing3-5 minutes, 50% volume increase
- ✓Use Greek yogurt at room temperature (68-72°F) because cold dairy can cause the butter mixture to seize and create dense pockets in the finished cake.ingredient68-72°F
- ✓Mix flour additions only until just combined (10-15 gentle folds) because overmixing develops gluten strands that create a tough, chewy texture instead of tender crumb.technique10-15 gentle folds
- ✓Test doneness at 65 minutes with a toothpick inserted 2 inches from the center rather than dead center, as loaf cakes finish cooking from outside in and the center may appear underdone while edges overcook.timing65 minutes, 2 inches from center
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