Raspberry and White Chocolate Loaf Cake

5 from 4 votes

Raspberry and White Chocolate Loaf Cake

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 fresh raspberries, this raspberry loaf cake is both easy to make and utterly delicious.

Prep Time30

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 333kcal

Author: Amanda Smallwood

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

Storage:

Refrigerator: You can store the loaf cake 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.

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