I am so excited about this Raspberry Loaf Cake. It’s a simple recipe, but is the most flavorful cake. Plus, the raspberries add such a beautiful bright pop of color to each slice. This cake has a delicious yogurt base and is studded with tart raspberries. It’s tender, sweet, and really highlights the flavor of the raspberries. I hope you enjoy it as much as I do!
Tips for the Best Raspberry Loaf Cake
Making the Batter
This batter is an easy one to make, and only requires one bowl! First, mix the yogurt, oil, and sugar in a large mixing bowl. Then stir in the vanilla and eggs. Next, measure in the dry ingredients – the baking powder and the all purpose flour. Mix until just combined and avoid over mixing to keep the cake as tender as possible.
Filling the Pan
Filling the loaf pan is an important step of this recipe because it is where the raspberries are mixed in and distributed. I recommend using frozen raspberries because the berries break evenly into smaller pieces and are softer than fresh raspberries once defrosted. If you are unable to use frozen raspberries, fresh ones will work too! Prep and grease a standard loaf pan with parchment paper. Add one third of the batter to the bottom of the pan. Next, layer in one third of the berries. Repeat twice until the remaining batter and berries have been incorporated. Using a skewer or butter knife, swirl the dough gently so that the raspberries are distributed evenly.
Baking the Loaf Cake
This cake takes approximately 1 hour and 20 minutes to bake through the center. I noticed that the top of my cake was browning more than I wanted it to while still not cooked through in the center. To prevent the top of the cake from browning too much while the center cooks fully, check the cake at the one hour mark. If the top is already browned, cover the cake with foil while it finishes cooking through. This will allow the center to continue to bake while preventing the top from browning further. If the top is not browned, continue to cook without the foil. I recommend cooling this cake completely before slicing so that it does not fall apart.
This Raspberry Loaf Cake is delicious. I’ve enjoyed a slice as breakfast, for dessert, and with a cup of tea for an afternoon snack. Luckily for me, my husband is not fond of raspberries, so I’ve had this cake all to myself. If you love raspberries, this is the cake for you!
If you liked this Raspberry Loaf Cake, check out my Marble Loaf Cake for another easy loaf cake recipe!
Raspberry Loaf Cake
Ingredients
- ½ cup vegetable oil
- ⅔ cup plain Greek yogurt approx. 1 small 5-oz container
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 2 cups all purpose flour
- 2 cups frozen raspberries
Instructions
- Preheat oven to 350°F. Prep loaf pan by greasing the pan and lining it with parchment paper.
- Pour 2 cups of frozen raspberries into a small bowl. Set aside to defrost while making the batter.
- In a large mixing bowl, stir together oil, yogurt, and sugar until combined.
- Add the vanilla and eggs. Mix until ingredients are combined.
- Add baking powder and flour. Stir into the wet ingredients until just combined. Do not over mix.
- Pour a third of the batter into the bottom of the loaf pan. Spoon on a layer of raspberries. Repeat 2x with the remaining batter and raspberries.
- Using a knife or skewer, gently swirl the batter a few times to evenly distribute the raspberries.
- Bake the loaf cake at 350°F for approximately 1 hour and 20 minutes, or until a tester inserted into the center comes out clean. Note: It may be necessary to cover the cake with foil for the last 20 minutes or so to prevent the top from becoming too brown while the center cooks.
Delicious! Sugar dusted sweets has the best recipes!
I’m so happy you like them! Thank you!!