- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, sour cream, plain yogurt, or milk
- 1 cup raspberries, fresh or frozen
- 1 tablespoon flour, for coating raspberries
- ¾ cup white chocolate chips or chopped white chocolate
For the topping
- ¾ cup white chocolate, melted
- 1-2 teaspoons neutral oil, optional
- Fresh or freeze-dried raspberries, optional
First, preheat the oven to 175°C (350°F). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal later.This step may seem small, but it prevents sticking issues that often ruin perfectly baked loaves. Next, toss the raspberries with a tablespoon of flour.This simple trick helps them stay suspended in the batter instead of sinking to the bottom during baking. In a bowl, whisk together flour, baking powder, and salt.Meanwhile, this ensures even distribution, which helps the cake rise consistently instead of forming dense pockets. In a separate bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).At this stage, air is incorporated into the mixture, which later contributes to a softer texture. Then, add eggs one at a time, followed by vanilla extract.If the mixture looks slightly curdled, don’t worry. It will smooth out once the dry ingredients are added. Gradually add the dry mixture, alternating with your chosen dairy ingredient.Importantly, mix only until just combined. Overmixing can lead to a dense loaf. After that, gently fold in raspberries and white chocolate.Use slow folding motions to avoid breaking the berries and to keep the batter airy. Pour the batter into the prepared pan and smooth the top.Bake for 55–70 minutes. If the top browns too quickly, loosely cover with foil while the center continues baking. Once baked, let the loaf rest for 10–15 minutes before transferring it to a wire rack.At this point, patience matters. If you glaze too early, the topping will melt into the cake instead of sitting beautifully on top. Finally, melt white chocolate gently and drizzle over the cooled loaf.For a finishing touch, add raspberries or chocolate curls on top. After that, allow the glaze to set before slicing.
