Our white chocolate and raspberry loaf cake is a simple and delicious dessert, perfect for all of your summer celebrations. Topped with a white chocolate glaze and filled with fresh, juicy raspberries, this easy loaf cake is both easy to make and utterly delicious. The sour cream gives the cake a soft, tender crumb with tons of flavor.
This loaf cake recipe is delicious any time of year but it is particularly yummy in the summer time when ripe, red raspberries are locally available. I love to make this loaf cake for summer barbecues and it would also be the perfect addition to your Mother's Day brunch menu. If you are looking for other delicious loaf cakes, be sure to check out our Lemon Raspberry Loaf or our Pumpkin Bread with Cream Cheese Frosting.
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What You'll Love About This Recipe
- the tartness of the raspberries is balanced out by the sweetness of white chocolate creating an absolutely delicious loaf cake
- mix this tender, flavorful cake up in one mixing bowl
- this white chocolate raspberry loaf cake looks like you spent all day in the kitchen baking despite being so simple to make
- the perfect dessert for a weekend celebration or a special treat for Sunday brunch
Key Ingredients
- fresh raspberries - freeze in a single layer on a parchment lined baking sheet - this prevents them from falling apart when you mix them in
- white chocolate - we used a white chocolate bar chopped up - I like to use Ghirardelli or Lindt
- sour cream - adds both flavor and fat to the recipe creating that tender cake texture
- baking soda, baking powder and salt - gives height to the cake and balances the flavors
- vanilla extract - adds sweetness and extra flavor to the cake
- confectioner's sugar - the right consistency to create the white chocolate glaze
How To Make Raspberry and White Chocolate Loaf Cake
Combine dry ingredients in a large bowl. Whisk to combine.
Mix together butter, milk, sour cream and vanilla. Whisk until well combined.
Add the wet ingredients and eggs to the flour mixture. Mix until just combined.
Gently fold in the chopped white chocolate chunks and the frozen fresh recipes.
Transfer batter to a prepared loaf pan. Bake at 350ºF. For 50-60 minutes. The center of the loaf should be rounded and baked through.
Cool cake in the pan for 15-20 minutes. Remove cake from pan and allow to cool completely on a cooling rack. Drizzle white chocolate glaze over the top of the cake and garnish with extra raspberries.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Hint: For best results, freeze your fresh raspberries on a parchment lined sheet pan for 15-20 minutes. This prevents the raspberries from falling apart as you fold them into the cake batter.
Substitutions
- white chocolate bar - if you don't have or don't want to chop up a bar of chocolate, you can use white chocolate chunks or chips instead.
- sour cream - you can use creme fraiche or a plain whole milk yogurt in place of the sour cream.
Amanda's Top Loaf Cake Baking Tips
- Make sure to coat your baking pan with plenty of nonstick cooking spray - even if it's a nonstick pan! This will guarantee that your finished cake slides right out of your baking pan.
- Be sure to give your cake that 15-20 minutes to cool in the pan before removing it. You don't want all of your hard work to fall apart!!
Storage
Refrigerator: Store your raspberry white chocolate loaf cake in an airtight container in the refrigerator for 3-4 days. I like to cut off a chilled slice and warm it up for a few seconds in the microwave.
Freezer: You can also slice the loaf cake and wrap individual slices with parchment paper. Store the wrapped slices in a sealed bag or container in the freezer for 2-3 months. Remove a slice whenever you would like and allow to thaw - again I like to warm the slices up for a few seconds in the microwave.
Raspberry and White Chocolate Loaf Cake FAQs
A pound cake was traditionally made with a pound of each of the main ingredients (butter, sugar, flour, etc.) A loaf cake is simply any cake that is baked in a loaf pan, creating a loaf cake.
Using ingredients that contain fat will keep your loaf cake moist. This is why we use butter, sour cream and whole milk in our recipe. It is also important to properly bake your cake. You want the cake to be baked all the way through but be careful not to over bake your cake as this will dry it out.
I really love the Goldtouch Pro loaf pan from Williams and Sonoma. I used the 1 ½ pound pan for this recipe. I love Cuisinart's Classic Nonstick 9-inch loaf pan. Both pans are great - always make sure to use a nonstick cooking spray even if your baking pan is nonstick.
Other Loaf Cake and Quick Bread Recipes
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Raspberry and White Chocolate Loaf Cake
Equipment
- large mixing bowl
- quarter sheet pan
- measuring cups
- measuring spoons
- glass measuring cup
- whisk
- spatula
- 9 Inch Loaf Pan
- cutting board
- knife
Ingredients
For the Cake
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup sour cream at room temperature
- 2 large eggs at room temperature
- ½ cup whole milk at room temperature
- 2 tablespoons vanilla
- 1 cup fresh raspberries frozen for 20-30 minutes before using
- 1 cup chopped white chocolate
For the White Chocolate Glaze
- ½ cup white chocolate melted
- 3 tablespoons confectioners sugar
- 1 tablespoon whole milk
Instructions
For the Cake
- Preheat the oven to 350°. Prepare a 9 inch loaf pan by coating with melted butter or a non-stick cooking spray.
- In a liquid measuring cup, melt ½ cup of butter. Allow the butter to cool.
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine.
- In a large measuring cup, combine the melted and cooled butter, sour cream, whole milk and vanilla. Whisk until well combined.
- Add liquid ingredients and eggs to the dry ingredients. Mix until the batter just comes together. Be careful not to over mix.
- Gently fold the frozen raspberries and chopped white chocolate into the batter.
- Spread the batter into the prepared loaf pan.
- Bake the loaf cake for 50-60 minutes. Begin checking the cake at 50 minutes. The edges should be golden brown and the middle should be firm and bounce back at you when you poke it gently with your finger.
- Allow the baked cake to cool in the pan for 15-20 minutes. Removing the cake too early may cause it to fall apart. Carefully remove the cake from the baking pan. Allow cake to cool completely and then drizzle with the white chocolate glaze.
For the White Chocolate Glaze
- Combine the melted white chocolate, confectioners sugar and milk in a large measuring cup. Whisk until you have a smooth, pourable glaze. Drizzle glaze over the cooled loaf cake and top with additional fresh raspberries.
Notes
Nutrition
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