1- Getting started with this Raspberry White Chocolate Loaf Cake is as easy as preheating your oven. Begin by setting it to 350°F and preparing a 9 x 5 loaf pan with cooking spray for a smooth release. This first step ensures your cake bakes evenly and comes out without sticking.

2- Next, whisk the dry ingredients together in a bowl: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. This mix forms the base that gives the cake its structure and rise. In another bowl, combine the wet ingredients: 3/4 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well blended.

3- Slowly add the wet mixture to the dry one, stirring just until combined to keep the batter light. Gently fold in 1/4 cup chopped white chocolate and 1 cup raspberries that you’ve tossed in 1 tablespoon of flour. This helps prevent the berries from sinking and keeps the cake moist and flavorful.

4- Pour the batter into your prepared pan and smooth the top with a spatula for an even bake. Pop it into the oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, cover it with aluminum foil to finish baking without burning.

5- Once done, let the cake cool in the pan for 15 minutes, then loosen the sides with a knife and transfer it to a wire rack. For the glaze, melt 3/4 cup chopped white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Drizzle it over the cooled cake and let it set before slicing.