Raspberry Cream Cheese Loaf Cake
Yield: 8–10 slices
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling Time: 1 hour
Total Time: About 2 hours 20 minutes
Difficulty: Easy
Ingredients
For the Cake
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 oz (115 g) cream cheese, softened
- ¼ cup (60 ml) milk
- 1 cup (125 g) fresh or frozen raspberries
Raspberry Swirl
- ½ cup (60 g) raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon raspberry puree (optional, for the pink swirl)
Equipment
- 9 × 5-inch (23 × 13 cm) loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Small saucepan
- Toothpick or skewer
- Cooling rack
Instructions
Step 1: Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper.
Step 2: Make the Raspberry Swirl
- Combine raspberries, sugar, cornstarch, and water in a small saucepan.
- Cook over medium heat for 4–5 minutes until thickened.
- Cool completely.
Step 3: Mix the Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 4: Make the Batter
- Beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time.
- Mix in vanilla.
- Beat in softened cream cheese until smooth.
- Add the flour mixture alternately with the milk, beginning and ending with the flour.
- Fold in the raspberries gently.
Step 5: Assemble
- Spread half the batter into the prepared pan.
- Spoon half of the raspberry swirl over the batter.
- Add the remaining batter.
- Dot the top with the remaining raspberry swirl.
- Use a knife or skewer to gently swirl the raspberry mixture through the batter.
Step 6: Bake
Bake for 50–60 minutes, or until:
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
- The top is lightly golden.
If the loaf browns too quickly, loosely cover it with foil during the last 15–20 minutes.
Step 7: Cool
- Cool in the pan for 10–15 minutes.
- Transfer to a wire rack and cool completely before glazing.
Step 8: Make the Glaze
Beat together:
- Cream cheese
- Powdered sugar
- Milk
- Vanilla
If desired, mix the raspberry puree into a small portion of the glaze.
Spread the white glaze over the cooled loaf, then swirl in the pink glaze with a knife.
Nutrition Information
Approximate per slice (10 slices):
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 23 g |
| Sodium | 170 mg |
Nutrition values are estimates and vary depending on the ingredients used.
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 2 months (freeze without the glaze for best results).
Tips for Success
- Bring butter, cream cheese, eggs, and milk to room temperature before mixing.
- Fold the raspberries in gently to keep them from breaking apart.
- Let the loaf cool completely before adding the glaze.
- For neat slices, chill the glazed loaf for about 30 minutes before cutting.
Flavor Variations
- Blueberry Cream Cheese Loaf
- Strawberry Cream Cheese Loaf
- Blackberry Lemon Loaf
- Raspberry White Chocolate Loaf
- Lemon Raspberry Loaf (add 1 tablespoon lemon zest)
- Mixed Berry Cream Cheese Loaf
Frequently Asked Questions (Q&A)
Can I use frozen raspberries?
Yes. Use them straight from the freezer without thawing to minimize excess moisture.
Can I use jam instead of homemade raspberry swirl?
Yes. Swirl in about ⅓ cup of raspberry jam for a quicker version.
Can I make this in a muffin pan?
Yes. Divide the batter among 12 muffin cups and bake at 350°F (175°C) for 20–25 minutes.
Why did my loaf sink in the middle?
This can happen if the loaf is underbaked, the oven door is opened too early, or the batter is overmixed.
Can I make it ahead of time?
Yes. Bake the loaf a day in advance, store it covered, and add the glaze before serving for the freshest appearance.
Can I reduce the sugar?
Yes. You can reduce the granulated sugar in the cake by about ¼ cup (50 g). The loaf will be a little less sweet and slightly less moist.
Can I add nuts?
Yes. Fold in ½ cup (60 g) chopped pecans, walnuts, or sliced almonds for added crunch. Omit them if you need a nut-free version.
