Eggnog cupcakes are soft and fluffy with the perfect amount of spice! Make them a little boozy with the butter rum frosting. Or make them without alcohol; either way you'll enjoy this cupcake recipe with a classic Christmas flavor.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Christmas and the holiday season have flavors that just put you in the holiday spirit. So the ever popular eggnog is getting a chance to shine in this easy cupcake recipe.

These eggnog cupcakes are the ultimate holiday treat! With a soft, spiced crumb and topped with a silky rum buttercream; these cupcakes are sure to become a holiday favorite.

If you are looking for other popular holiday flavors; try my gingerbread snack cake, shortbread peppermint bark, and raspberry hazelnut cookies.

why you will love this holiday cupcake

• Soft and tender ~ the crumb on this cupcake is so moist and fluffy!
• Flavorful ~ perfectly spiced without being too rich.
• Easy rum buttercream ~ my not-too-sweet American buttercream gets spiked with some rum for a slightly boozy frosting.

what is eggnog?

Eggnog is a classic milk and egg drink that typically gets served during the holiday season. It's traditionally topped with warm spices like cinnamon and nutmeg. Eggnog is often served with a shot of rum or bourbon, although it has also gained a lot of popularity in coffee as well.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ brings structure to the cake. Cake flour can also be used, see the recipe card for the correct amount.
• Cornstarch ~ adds softness to the finished cake. If you substitute cake flour, leave the cornstarch out.
• Kosher salt ~ helps to balance the flavors. Use half the amount if you only have table salt.
• Baking powder ~ adds height to the cupcakes.
• Nutmeg ~ brings the classic holiday flavor to these eggnog cupcakes.
• Unsalted butter ~ the butter should be room temperature. I like to pull the butter out at least two hours prior to baking a cake or cupcakes as I like it a little on the softer side.
• Granulated sugar ~ brings sweetness to the cupcakes.
• Eggs ~ 1 large egg plus one large egg white are needed. They should be at room temperature. I like to set mine out at least two hours prior to baking. Pro tip ~ separate the egg yolk from the white while it's cold.
• Vanilla ~ just a little for flavor.
• Eggnog extract ~ adds extra flavor. If you can't find it at your market, you can buy it online.
• Eggnog ~ adds richness and tenderness to the cupcakes. This should be room temperature so pull it out with the butter and eggs.

how to make this easy cupcake recipe

Start by preheating the oven to 350°F and line a 12-well muffin or cupcake pan with liners.

Sift the flour, cornstarch, baking powder, nutmeg and kosher salt together in a medium bowl and set aside.

In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream the butter and sugar until light and fluffy.

Scrape up and down the bowl and add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract and vanilla and mix for another 2 minutes.

With the mixer on low, alternate adding the flour mixture and the eggnog. Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.

Now divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

want a more boozy cupcake?

This eggnog cupcakes recipe is fabulous without alcohol! I tested the frosting with a rum extract and my taste testers loved it.

But, if you want a more boozy cupcake take a tablespoon or two of rum {or bourbon} and brush it over the tops of the warm cupcakes. This will soak into the crumb and give you a more pronounced "spiked" flavor.

tips for the best eggnog cupcakes

• Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the butter, egg/egg white and eggnog about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
• Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
• Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
• Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
• Allow the cupcakes to cool completely before frosting with the rum buttercream. If the cupcakes are still warm the frosting will just melt off. If you want a trick on how to cool them quickly, see this white chocolate cupcake post.
• I used a Wilton 2D for the look of the buttercream swirl in these photos. But you can also spoon the frosting on or use an offset spatula.

can this cupcake recipe be baked as a cake?

Yes! These eggnog cupcakes can also be baked as a snack cake. Line an 8x8 baking pan with parchment paper and bake for about 25-30 minutes or until a cake tester comes out with just a few moist crumbs.  Allow to cool in the pan on a wire cooling rack.

how to store

Store cupcakes in an airtight container at room temperature for 2-3 days.

The cupcakes also freeze well for up to 3 months. Store the cupcakes in an airtight container and allow to come to room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make these Eggnog Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more holiday desserts to enjoy

• Cookie Butter Cake
• Peppermint Hot Cocoa Cookies
• Gingerbread Snack Cake
• Tom and Jerry Tiramisu
• Frosted Peppermint Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 cupcakes

Eggnog Cupcakes

Print

Eggnog cupcakes are soft and fluffy with the perfect amount of spice.

Prep Time 25 minutes

Bake Time 20 minutes

Total Time 45 minutes

Ingredients

eggnog cupcakes

• 1 ¼ cups all-purpose flour* (156g)
• 3 tablespoons cornstarch (24g)
• 1 ½ teaspoons baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 2 teaspoons eggnog extract**
• ½ teaspoon pure vanilla extract
• ⅔ cup eggnog, room temperature (160mL)

rum buttercream

• ¾ cup unsalted butter, room temperature (170g)
• 1 ½ cups confectioners’ sugar (180g)
• 2 tablespoons heavy whipping cream
• ½ teaspoon pure vanilla bean paste (or extract)
• 1 tablespoon rum***
• Pinch of salt

Instructions

1. Preheat the oven to 350°F and line a 12 well muffin/cupcake pan with liners.
2. Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons), nutmeg (½ teaspoon) and kosher salt (½ teaspoon) together in a medium bowl and set aside.
3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light and fluffy, about 2-3 minutes. Scrape up and down the bowl and add the whole egg (1 large), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract (2 teaspoons) and vanilla (½ teaspoon) and mix for another 2 minutes.
4. With the mixer on low, alternate adding the flour mixture and the eggnog (⅔ cup/160mL). (⅓ flour mixture, ½ eggnog, ⅓ flour mixture, ½ eggnog, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.
5. Divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
6. Decorate as desired once completely cool.
7. Rum buttercream: Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl.
8. Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons) and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla bean paste (½ teaspoon), rum (1 tablespoon) and a pinch of salt and beat 2 minutes more.
9. Spoon or pipe the buttercream onto the top of each cupcake, dust with nutmeg if desired.
   

Notes

*If you would like to substitute cake flour, omit the cornstarch and use 1 ½ cups cake flour/173g.

**I highly recommend using eggnog extract for the best flavor, but you can leave it out.

***If you prefer buttercream without alcohol, use 1 teaspoon of rum extract instead of rum.

If you'd like a more prounounced rum flavor; take a tablespoon or two of rum {or bourbon} and brush it over the tops of the warm cupcakes.

Can also be baked in an 8x8 parchment lined pan. Bake for about 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

Store cupcakes in an airtight container at room temperature for 2-3 days.

The cupcakes also freeze well for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 149mgCarbohydrates: 40gFiber: 0gSugar: 27gProtein: 3g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Orange cranberry cake has a moist and flavorful crumb. With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm always up for a slice of cake! Especially when it's one that is easy to make. No layers, no fancy decorating. Just a simple cake that can be a breakfast cake {my favorite!}, dessert cake or afternoon snack cake.

This orange cranberry cake bakes up dense {like a pound cake}. The texture is rich, buttery and incredibly moist, like my blueberry ricotta cake. So whether you bake this for the Thanksgiving holiday, during the Christmas season or just because I know you're going to love it.

For more sweet and tart cranberry recipes be sure to check out my orange cranberry sugar cookie bars , lemon cranberry bars or white chocolate cranberry tart.

why you will love this Italian inspired pound cake

• Flavor ~ a nice balance of sweet and tart with bright seasonal flavors.
• Moist crumb ~ the addition of ricotta cheese adds lovely moisture to this ricotta cake.
• Quick and easy ~ the batter mixes up quickly and the cake gets baked in a loaf pan. Drizzle the orange glaze with cream cheese over the top for easy decorating.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ brings structure to the cake. Cake flour can be used, see the recipe card for how to substitute it. I have not tested this loaf recipe with gluten free flour, but suspect using a 1 to 1 baking flour substitute should work.
• Cornstarch ~ adds softness to the crumb. Leave it out if using cake flour.
• Baking powder ~ adds some lift to the cake.
• Kosher salt ~ helps to balance the flavors.
• Granulated sugar ~ adds sweetness and structure.
• Orange zest ~ brings orange flavor to the cake. I use the zest of one orange. You can then juice the orange for the orange glaze. The orange zest can be substituted with lemon.
• Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
• Butter ~ I use unsalted butter. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
• Eggs ~ three large eggs are needed. They should also be at room temperature so pull them out with the butter and ricotta.
• Vanilla ~ adds flavor.
• Almond extract ~ almond extract brings just a little something special to the orange cranberry cake. If you don't like almond or don't have it, just substitute with an equal amount of vanilla.
• Cranberries ~ this recipe was tested with both fresh cranberries and frozen cranberries. Either works. If using frozen cranberries do not thaw them first.
• Confectioners' sugar, cream cheese, orange juice {not shown} ~ a simple icing with cream cheese and orange juice for drizzling over the cooled cake. Makes decorating super easy!

how to make this orange cranberry ricotta cake

This orange cranberry cake is quite similar to my ricotta bundt cake. I tested it with a few different methods and found this one baked up how I wanted it to.

Don't be alarmed if your batter looks clumpy! When I creamed the batter in a more traditional manner for a fluffy batter, the cake kept sinking on me.

Start by preheating the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.

Then sift together the dry ingredients. You will save aside a little bit of flour to toss with the cranberries.

In a stand mixer fitted with the paddle attachment, cream together the butter, ricotta, sugar and orange zest.  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!

Now beat in the eggs, one at a time, scraping up and down the bowl after each addition.  Add the almond and vanilla extract. Again, the mixture may look very curdled or clumpy at this point.

Next add the flour mixture. 

Take the couple tablespoons of flour that you held aside and toss it with the cranberries; then gently fold in the cranberries to the batter. Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.

Finally, place the cake into the oven to bake.

orange cream cheese glaze

This cake recipe is actually fantastic without the glaze. If icing isn't really your thing, just leave it off. Or if you only like a little glaze, feel free to make half the amount and just drizzle it over the top of the cake.

But, if you are #teamicingforlife like me, then be sure to add the orange glaze!

The easy icing recipe is made by mixing confectioners' sugar with cream cheese. Then adding fresh orange juice to thin it to a glaze consistency. If you really want the orange flavor to pop, add some more orange zest to the glaze.

tips for the best loaf cake

• Line your loaf pan with parchment paper to make removing from the pan easy.
• Room temperature ingredients blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and ricotta cheese ahead too.
• Once the orange cranberry cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• Loaf cakes take a long time to bake. This cake usually takes between 50 - 65 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
• The cake should be cool before adding the orange cream cheese glaze.

can this cake be baked in different sizes?

Yes! You can bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

I haven't tested this cake in a square or round baking pan, but it should work just fine. The bake time will also be reduced; I would check it at 30 minutes and adjust as needed.

how to store

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

Can I freeze this cake?

Yes, the cake also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Orange Cranberry Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more holiday recipes to make

• Coconut Jam Thumbprint Cookies
• Orange Sugar Cookies
• Peppermint Hot Cocoa Cookies
• Lemon Cranberry Bars
• Frosted Peppermint Brownies
• White Chocolate Cranberry Tart

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10-12 servings

Cranberry Orange Cake

Print

With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

Prep Time 20 minutes

Bake Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

orange cranberry cake

• 1 ⅓ cups all-purpose flour* (167g)
• 3 tablespoons cornstarch* (24g)
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup unsalted butter, room temperature (170g)
• 1 ½ cups granulated sugar (300g)
• 1 orange**, zested and juiced
• 1 cup whole milk ricotta, room temperature (220g)
• 3 large eggs, room temperature
• ½ teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 1 cup cranberries*** (100g)

orange glaze

• 1 ½ cups confectioners’ sugar (180g)
• 2 tablespoons cream cheese, room temperature (28g)
• 1 - 3 tablespoons orange juice (15-45mL)

garnish {if desired}

• Fresh cranberries
• Orange zest

Instructions

1. For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.
2. Once you've measured the flour (1 ⅓ cups/167g), take out a couple tablespoons and set them aside (you'll use it to toss with the cranberries). In a medium bowl, sift together the flour, cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons) and kosher salt (1 teaspoon).  Set aside.
3. In a stand mixer fitted with the paddle attachment, cream together the butter (¾ cup/170g), sugar (1 ½ cups/300g) orange zest and ricotta (1 cup/220g) for 2 minutes on medium speed (6 on a KitchenAid mixer).  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!
4. Scrape up and down the bowl and beat in the eggs (3 large), one at a time, scraping up and down the bowl after each addition.  Use speed 4 on your KitchenAid mixer and mix each egg until just combined, about 15-20 seconds per egg. Add the almond (½ teaspoon) and vanilla extract (1 teaspoon) and beat another 30 seconds. Again, the mixture may look very curdled or clumpy at this point.
5. Scrape up and down the bowl and add the flour mixture.  Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. Take the couple tablespoons of flour that you held aside and toss it with the cranberries (1 cup/100g); then gently fold in the cranberries to the batter.
6. Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.
7. Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 40-50 minutes more. Check the cake at the 40 minute mark and lightly tent with aluminum foil if it's browning more than you'd like.
8. Remove the cake from the oven and allow it to sit in the pan on a wire cooling rack for 15 minutes. Then use the parchment paper to remove the cake from the pan and allow the cake to cool completely on a metal cooling rack.  
9. For the orange cream cheese glaze:  place confectioners’ sugar (1 ½ cups/180g) in a bowl and add the cream cheese (2 tablespoons/28g). Do your best to mix the cream cheese evenly into the confectioners' sugar. Then add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a super runny glaze.  Spoon it over the cooled cake.  Garnish with orange zest and fresh (or sugared) cranberries, if desired.

Notes

*You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.

**Any type of orange can be used. Lemon can also be substituted.

***Fresh or frozen cranberries can be used. If using frozen cranberries, do not thaw before adding them.

If you don't like or don't have almond extract, you can substitute it with an equal amount of vanilla.

You can also bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

The cake also freezes well, with or without the glaze. (If you know you are freezing the cake, I would wait to glaze it until you defrost it). Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 390Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 211mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 6g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Take the classic pound cake to the next level with this easy raspberry white chocolate loaf cake. The cake is super moist thanks to the butter, oil and sour cream in the batter mixed with a raspberry filling. Top it with an easy white chocolate ganache icing for the best loaf cake!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Raspberry and white chocolate is one of those flavor combos that was just meant for one another. The sweet combination gets me every time!

This moist vanilla cake is swirled with a raspberry filling and is decorated with an easy white chocolate ganache icing.

If you are looking for a white chocolate and raspberry layer cake; try my homemade raspberry cake.

why you will love this loaf cake recipe

• Easy ~ a simple cake batter gets swirled with raspberry jam.
• Soft and moist ~ the crumb on this cake stays tender and moist for days.
• Perfect for any occasion ~ whether for dessert, brunch or breakfast; this raspberry and white chocolate cake is sure to please. A slice would be perfect with a cup of tea or coffee for an afternoon {or midnight!} snack.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ the amount of flour can make or break a cake. I prefer using a scale to measure the flour. If you don't have a food scale, fluff the flour and then spoon and level the flour into your measuring cup. I have not tested this cake with a gluten free 1 to 1 flour, but suspect it should work fine.
• Baking powder ~ helps the cake to rise.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, start with half the amount.
• Unsalted butter ~ you want the butter nice and soft. Pull the butter out of the refrigerator at least 2 hours prior to baking.
• Granulated sugar ~ provides sweetness for the raspberry white chocolate loaf cake.
• Oil ~ canola or vegetable oil can be used. Brings additional moisture to the cake.
• Eggs ~ three large eggs needed. Pull the eggs out when you pull the butter out.
• Vanilla ~ I prefer pure vanilla extract.
• Almond extract ~ just a little to bring a little "something, something" to the cake. You can substitute the almond extract with an equal amount of vanilla if prefered.
• Sour cream ~ brings lots of moisture to the loaf cake. Pull the sour cream out when you pull out the butter and eggs.
• Raspberry jam ~ use your favorite brand. Pull the jam out with the butter, eggs and sour cream. This loaf cake would also be delicious with blackberry jam or strawberry jam in the middle. If you have homemade jam, that should work too!
• White chocolate {not shown} ~ used for the white chocolate icing. A baking white chocolate bar will give you the best results.
• Milk {not shown} ~ just a tiny bit for the icing.

how to make raspberry white chocolate loaf cake

Start by lining a 9x5 loaf pan with parchment paper and set aside.  Then preheat the oven to 325°F.

In a bowl, whisk together the flour, baking powder and kosher salt and set aside. In a stand mixer with the paddle attachment, beat the butter and sugar. The butter and sugar will be combined, but not fully fluffy at this point.  {1st photo below}

Scrape up and down the bowl then turn the mixer back on medium and slowly drizzle in the oil and beat another 2-3 minutes until light and fluffy. {2nd photo below}

Once the mixture is light and fluffy, scrape the bowl and add the eggs one at a time, letting each one incorporate before adding the next, about 15 seconds per egg.  Then scrape the bowl and add the sour cream, vanilla and almond extract and mix. 

Add the dry ingredients in two additions on the lowest speed and mix until just a few streaks of flour remain.  Then use a spatula to finish mixing the flour in. {3rd photo below}

Now place about ½ cup of the batter into a small bowl, add the raspberry jam and stir to combine.

Then add a little over half of the plain batter into the prepared loaf pan. 

Next layer the raspberry filling over the top followed by the remaining plain batter. 

Then use an off-set spatula or knife to swirl the layers together. 

Finally bake for 55-75 minutes or until a toothpick comes out with just a few moist crumbs.  Remove the cake from the oven and place on a wire cooling rack to cool for 15 minutes. Then use the parchment to remove the cake from the pan and allow to cool completely on a wire cooling rack.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to decorate a loaf cake

We use a white chocolate ganache icing to decorate this cake and to give it the white chocolate flavor.

The ganache comes together in just a few minutes.

In a double boiler, melt together the white chocolate, milk and butter stirring just until smooth. Remove from the heat and allow it to cool slightly {about 1 minute or so}, then pour over the cake and allow it to set up.

If desired, decorate the top with some fresh raspberries or crumble some freeze dried raspberries over the top {you can see how that looks in this ricotta pound cake recipe}.

You can also just drizzle the icing back and forth over the top of the cake and let it drip down the sides. There is no right or wrong here!

I tested this raspberry and white chocolate loaf cake several times and didn't always put the white chocolate glaze on. The cake is so moist and flavorful even without it! Of course, you'd just have a raspberry loaf cake at that point.😉. So if you prefer a cake without frosting, that works too!

what is the best size loaf pan?

I tested this cake in a standard 9x5 loaf pan, a 10x5 loaf pan and {accidentally} in an 8.5x4.5 loaf pan. The cake does best in the 9x5 pan.

If you go with a larger loaf pan, the baking time will decrease and the cake is shorter and flatter along the top.

If you only have a small loaf pan, the cake will likely spill out over the sides during baking. {and it does create some lovely crunchy and addictive edges!}. I also recommend placing a sheet pan underneath the small pan to catch any dripping batter.

baking tips

• Line your loaf pan with parchment paper to make removing the cake from the pan easy peasy.
• Room temperature ingredients blend together better and help to create a silky batter. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs, sour cream and raspberry jam ahead too.
• Once the raspberry white chocolate loaf cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• Loaf cakes take a long time to bake. This cake usually takes between 70 - 75 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
• The cake should be cool before adding the white chocolate ganache icing.

how to tell when a loaf cake is done

I tend to be impatient and often pull a loaf cake a few minutes before it is fully baked, which can cause the center to sink. In my opinion, a slightly under baked cake is always better than one that is over baked.

You can tell if a cake is fully baked with a few different methods ~

• The top and sides of the cake should be lightly golden.
• The edges of the cake should just slightly be pulling away from the sides of the pan.
• A toothpick should come out clean or with just a few moist crumbs attached.
• The top of the cake should spring back when lightly pressed on.
• You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.

how to store

The raspberry white chocolate loaf cake can be stored covered or in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.

If stored in the refrigerator, I recommend letting the cake come to room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Raspberry White Chocolate Loaf Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more from scratch cake recipes to try

• Homemade Raspberry Cake
• Lemon White Chocolate Cake
• Vanilla Snack Cake
• Chocolate Malt Cake
• Raspberry Opera Cake

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Yield: 8-10 servings

Raspberry and White Chocolate Loaf Cake

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The cake is super moist thanks to the butter, oil and sour cream in the batter mixed with a raspberry filling. Top it with an easy white chocolate ganache icing for the best loaf cake!

Prep Time 15 minutes

Bake Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

raspberry loaf cake

• 2 cups all-purpose flour (250g)
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature (113g)
• ¼ cup canola oil (60mL)
• 1 ½ cups granulated sugar (300g)
• 3 large eggs, room temperature
• ½ cup sour cream, room temperature (120g)
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• ⅓ cup raspberry jam, room temperature (100g)

white chocolate glaze

• 5 ounces white chocolate, chopped small (142g)
• 2 tablespoons milk (60mL)
• 1 ½ tablespoons butter (21g)

Instructions

1. Start by lining a 9x5 loaf pan with parchment paper and set aside.  Preheat the oven to 325°F.
2. In a bowl, whisk together the flour (2 cups/250g), baking powder (1 ½ teaspoons) and kosher salt (½ teaspoon) and set aside.
3. In a stand mixer with the paddle attachment, beat the butter (½ cup/113g) and sugar (1 ½ cups/300g) on med-high (speed 6 on a KitchenAid) for 2 minutes.  The butter and sugar will be combined, but not fully fluffy at this point.  Scrape up and down the bowl then turn the mixer back on medium (speed 4) and slowly drizzle in the oil (¼ cup/60mL) and beat another 2-3 minutes until light and fluffy.
4. Once the mixture is light and fluffy, scrape the bowl and add the eggs one at a time (3 large eggs) on medium (speed 4), letting each one incorporate before adding the next, about 15 seconds per egg.  Then scrape the bowl and add the sour cream (½ cup/120g), vanilla (1 teaspoon) and almond extract (½ teaspoon) and mix another minute on medium-low (speed 2).  The mixture may look slightly curdled after adding the sour cream, but don’t let it bother you.
5. Add the dry ingredients in two additions on the lowest speed and mix until just a few streaks of flour remain.  Then use a spatula to finish mixing the flour in.
6. Place ½ cup of the batter into a small bowl and add the raspberry jam (⅓ cup/100g) and stir to combine.
7. Then add a little over half of the plain batter into the prepared loaf pan.  Next layer the raspberry batter over the top followed by the remaining plain batter.  Then use a knife to swirl the layers together.  Bake for 55-75 minutes or until a toothpick comes out with just a few moist crumbs.  You can check the cake at 40 minutes into baking and tent with foil if the top is browning too quickly.  Remove the cake from the oven and place on a wire cooling rack to cool for 15 minutes. Then use the parchment to remove the cake from the pan and allow to cool completely on the wire cooling rack.
8. To make the white chocolate glaze:  In a double boiler, melt together the white chocolate (5 ounces/142g), milk (2 tablespoons/60mL) and butter (1 ½ tablespoons/21g) stirring until smooth. Remove from the heat and allow to cool slightly (about 1-2 minutes), then pour over the cake and allow it to set up.

Notes

Vegetable or canola oil can be used.

The almond extract can be substituted with an equal amount of vanilla.

The cake can be stored covered or in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 95mgSodium: 194mgCarbohydrates: 66gFiber: 1gSugar: 44gProtein: 6g

The nutrition information is an estimate only and may not be entirely accurate.

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