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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Why you’ll love this recipe
If you want a quick, easy, and delicious dessert, this white chocolate poppy seed loaf cake with honey butter is one you can make in no time and share with friends and family…or not. It has the perfect soft texture with pockets of melted white chocolate and a delicate nutty flavor from the poppy seeds.
This recipe can easily be made as individual portions, mini cakes, or muffins. If you want to make a layer cake, white chocolate frosting or whipped white chocolate ganache will be perfect as a filling or frosting. Don’t skip the honey butter, it’s made with only two ingredients, but it adds another layer of deliciousness.
Ingredients notes
Granulated brown sugar. Adds more flavor to the cake.
Yogurt. Makes the cake tender, and the tanginess complements the sweetness of the cake.
White chocolate. Adds another layer of sweetness particular to white chocolate.
Poppy seeds. Their nuttiness complements the sweetness, plus they add extra texture.
How to make white chocolate poppy seed loaf cake with honey butter
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Whisk the eggs and sugars until foamy. Add the yogurt, milk, oil, vanilla, poppy seeds, and melted butter to the egg/sugar mixture and whisk until combined.
Step 2: Whisk the flour, baking soda, baking powder, and salt. Mix the wet and dry ingredients until no dry flour remains.
Step 3: Add the chopped chocolate and mix it into the batter.
Step 4: Wet and crinkle parchment paper. Line the baking dish with the parchment paper.
Step 5: Transfer the batter to the baking dish and bake until a toothpick comes out clean.
Step 6: Make the honey butter.
Serve and enjoy every bite.
Additions and substitutions
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.
Storage and reheating
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.
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White chocolate poppy seed loaf cake
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
- Preheat the oven to 350F(180C).
- 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
- 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
- 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
- Add the dry to the wet mixture and fold until no dry flour remains.
- Fold in the chopped chocolate.100 grams white chocolate, chopped
- Line a baking dish with parchment paper.
- Transfer the batter to the baking dish.
- 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.