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White chocolate poppy seed loaf cake sliced with honey butter on the side.

White chocolate poppy seed loaf cake

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AuthorMilena M
This white chocolate poppy seed loaf cake with honey butter is my new favorite easy cake to make. Perfectly sweet, with a nutty bite, and the honey butter spread on top is a must.
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Prep Time10 minutes
Cook Time50 minutes
Servings1 loaf

Ingredients
  

  • 2 eggs
  • 100 grams granulated sugar, ½ cup
  • 50 grams granulated brown sugar, ¼ cup
  • 100 grams yogurt, or sour cream, ⅓ cup
  • 60 ml milk, ¼ cup
  • 50 ml grapeseed oil, ¼ cup
  • 2 teaspoons vanilla extract
  • 1 tablespoon poppy seeds, 10 grams
  • 56 grams butter, melted, ¼ cup, 4 tablespoons
  • 260 grams all-purpose flour, 2 cups
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 100 grams white chocolate, chopped

Honey butter

  • 70 grams butter, 5 tablespoons
  • 42 grams honey, 2 tablespoons

Instructions

  1. Preheat the oven to 350F(180C).
  2. In a bowl, whisk the eggs and sugars until foamy, about 30-40 seconds.
    2 eggs, 100 grams granulated sugar, 50 grams granulated brown sugar
  3. Add the yogurt, milk, oil, vanilla, poppy seeds, and melted butter to the egg/sugar mixture and whisk until combined.
    100 grams yogurt, or sour cream, 60 ml milk, 50 ml grapeseed oil, 2 teaspoons vanilla extract, 1 tablespoon poppy seeds, 56 grams butter, melted
  4. In another bowl, whisk the flour, baking soda, baking powder, and salt.
    260 grams all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
  5. Add the dry to the wet mixture and fold until no dry flour remains.
  6. Fold in the chopped chocolate.
    100 grams white chocolate, chopped
  7. Line a baking dish with parchment paper.
  8. Transfer the batter to the baking dish.
  9. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
    If the top starts to brown too much before the center is cooked, loosely place a piece of foil on top.

Notes

  • You can use all white granulated sugar if you don't have brown sugar. Substitute white chocolate with dark or milk chocolate or chocolate chips, although the flavor won't be the same.
  • Store the white chocolate poppy seed loaf cake covered in an airtight container or bag at room temperature for up to 4 days. You can also freeze it for up to 2 months. I recommend slicing the bread and placing dividers like parchment paper between each slice so they don't freeze together. Let the bread thaw at room temperature or place it in the oven at 350F(180C) until soft.
    Keep the honey butter at room temperature for up to a day, then transfer it covered to the fridge for up to a month. Let it come to room temperature for easy spreading.