Desserts | Recipes

Raspberry and White Chocolate Loaf Cake

This white chocolate raspberry loaf cake recipe is a delicious cake recipe that can be made with a few simple steps. The sweet white chocolate and juicy raspberries make this one of the best simple bake cakes you’ll ever have.

The color palette just catches your eye every time you look at them. The Raspberry and white chocolate mix is just beautiful. The tartness of the berries tempers the sweetness and creaminess of white chocolate into a perfect blend of flavors.

Tea time is savored in my family and we couldn’t wait to try this sweet treats with the tasty white chocolate flavor. Whenever I wanted my picky and fussy eaters to finish their dinner, I would advertise a delicious dessert to them.

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It always worked out, especially when I made our favorite raspberry and white chocolate loaf cake. This decadent cake takes a short time to be prepared and baked. Next time you’re in a grocery store please pick two packets of fresh berries and a bar white chocolate.

This loaf cake recipes are beautiful and extremely delicious. It fits in a loaf tin making it so easy to carry. Why not put a smile at a lonely heart that lives down the street and has no one to celebrate the season with? Wrap the cake in a cling film before you pour the white chocolate on top of the cake. This way you can send it as a perfect present.

Let’s talk about the simple ingredients used to create this delicious loaf, a perfect dessert or coffee cake!

Ingredients And Substitutions

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Encountering a raspberry and creamy white chocolate as you eat this loaf cake is unforgettable to your taste buds, yummy yumminess !!

All-purpose flour is the regular flour that you need for this recipe. You can substitute gluten free flour.

Raspberry these sweet and tangy berries blend so beautifully with white chocolate, they are tossed into the cake batter and used to garnish too.

Eggs: large eggs are at room temperature and are the best ones weighing average 50 to 60 grams. Eggs add moisture and create air pockets in the batter that make the cake rise during baking.

Sour cream is essential in the recipe as it adds moisture into the batter. Sour cream contains lots of fats compared to milk and this equates to a higher amount of moisture. This ingredient gives you a moist cake and one loaded with flavors from the fermented cream.

White Chocolate chips, so creamy and sweet. White chocolate adds depth of sweetness and delicate flavors in the loaf cake batter.

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Equipment

  • Mixing bowls
  • Rubber spatula
  • Electric hand mixer or Stand mixer
  • Kitchen weighing scale
  • Measuring cups
  • Bundt pan
  • Cooling rack
  • Parchment paper
  • Wooden skewers
  • Oven

FAQ

Why is the Raspberry White Chocolate cake too dense?

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The trick is not to over-mix the cake batter. As soon as all the ingredients are combined, resist the urge to mix. Over-mixing makes a very dense cake interior at risk of getting soggy, especially with the floured raspberries tossed in the cake batter.

Can I use other types of berries in the recipe?

Why not?! Blueberries, strawberries, can still work in this recipe.

Can I use dark chocolate in this recipe

Hmm.. I would not substitute white chocolate in this recipe. Dark chocolate blends well with sweeter fruits. Raspberries have some tartness that will not blend well with dark chocolate that has a bitter undertone.

How do I store my Raspberries and White Chocolate Loaf Cake? This moist cake contains fresh fruits in the batter. It might go bad quicker than a regular cake if left at room temperature for a long time.

Please place it in an airtight container or tightly wrap with a plastic wrap and refrigerate for about three to four days.

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Pro Tips

● We want our raspberries to be evenly distributed in the cake batter and not sink. For the best result, remember to flour raspberries by tossing them in flour. This flour coating absorbs juices released by the berries during the baking thus preventing sogginess too.

● Please do not over-mix the pound cake; the recipe itself produces a rich, battery-dense pound cake. Over-mixing will make the cake too dense, chewy, and tough.

Recipe Card

This easy recipe makes a moist, delicious Raspberry and White Chocolate cake.

Toppings

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Sweet White Chocolate glaze

  • Ingredients
  • 1 cup of heavy cream
  • 1 cup of white chocolate chips
  • 1 teaspoon of vanilla extract
  • A handful of fresh raspberries

How to make it

In a water bath, melt the chunks of white chocolate. Add in the cream and vanilla extract and stir until thoroughly mixed. You can use a microwave to melt the butter using a medium bowl. Let the glaze cool slightly.

Drizzle it on top of the cooled Raspberry and White cake. Serve, invite, enjoy or deliver it as a gift or a special treat. Happy baking.

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Raspberry and White Chocolate Loaf Cake

Prep Time 15 mins
Cook Time 2 hrs
Resting time 30 mins
Total Time 2 hrs 45 mins
Course Cake
Cuisine American
Servings 12

Equipment

  • Mixing bowls
  • Rubber Spatula
  • Electric hand mixer or Stand mixer
  • Kitchen weighing scale
  • Measuring cups
  • Bundt pan
  • Cooling rack
  • Parchment paper
  • Wooden skewers
  • Oven

Ingredients
  

  • 1 ½ cups Unsalted Butter
  • 1 cup Sour cream
  • 1 cup Granulated sugar
  • 3 cups All purpose flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 4 large Eggs
  • 1 cup Fresh Raspberries
  • ½ cup White chocolate chips or small chunks
  • 2 teaspoon Lemon juice

Instructions
 

  • Preheat the oven to 150F; grease the loaf pan with butter, lightly flour the loaf pan.
  • Sift the fry ingredients (flour, baking powder, and salt) into a large mixing bowl and set aside.
  • In the large bowl of a stand mixer with the paddle attachment, cream the butter until light. Add in the sugar and mix at medium speed until it's fluffy.
    Add an egg at a time, beating at high speed until all ingredients are thoroughly combined. This step whips air into the pound batter, making the cake rise during baking.
  • Reduce to medium speed and add one cup of the flour mixture at a time; scraping the sides of the bowl, then continue to beat until all the flour is fully combined.
    Fold in the floured coated raspberries with a rubber spatula. Be careful not to overmix at this point.
  • Pour the Raspberry and White Chocolate Cake Batter into a prepared loaf pan and bake in the preheated oven for 45 minutes till a skewer inserted in the center of the cake comes out clean.
  • Let the cake cool in a sheet pan on the wire rack for 10 minutes. Remove it from the loaf tin pan and cool it on the wire rack.
Keyword Raspberry and white chocolate loaf cake

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