Bake a stunningly beautiful and delicately sweet White Chocolate Raspberry Loaf Cake. Made with fresh raspberries and white chocolate chips, it makes a delicious breakfast or afternoon snack that outshines any coffee shop treat.
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Whether you need something you can show off or you just want to bake up something fun for yourself, this sweet White Chocolate Raspberry Loaf Cake is the perfect treat.
The tart flavors from the fresh raspberries stand out against the sweet white chocolate chips.
It’s an easy recipe that always comes out perfectly every time. This beautiful sweet bread has both a tender crumb and moist texture.
If you enjoy this flavor combination, be sure to also try these White Chocolate Raspberry Scones – a reader favorite!
Why This Recipe Works
This is a super simple recipe that you can mix together in just a few minutes. White chocolate and raspberries make the most delicious flavor combination.
The bright red berries and sweet white chocolate drizzle make it perfect for entertaining. Serve it at all of your spring celebrations. Easter, bridal showers, baby showers, and birthdays are the perfect events to enjoy this cake.
It pairs perfectly with a cup of coffee as a sweet breakfast treat or afternoon dessert.
Step-By-Step Instructions
Ingredients
- 1 1/2 cups all-purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup white chocolate chips (plus extra to melt and drizzle on top, if desired)
- 1 cup raspberries: use fresh raspberries for the best results.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat oven to 350°F.
Line an 8.5 x 4.5 inch loaf pan with parchment paper (recommended) or spray with non-stick cooking spray.
Create!
Mix together the flour, baking powder and salt in a small bowl. Set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes.
Chef’s Tip: a large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
Add the eggs, one at a time, then the vanilla extract and beat until well combined, scraping down the sides of the bowl as necessary.
Gradually alternate adding the flour mixture and the heavy cream a little at a time and mix until just combined. Be cautious not to over-mix.
Gently fold in the white chocolate chips and raspberries.
Pour the cake batter into the prepared loaf pan.
Bake for 50-60 minutes, or until lightly golden and cooked through. Set aside.
Chef’s Tip: the cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
Set the cake aside in the pan to cool completely.
Once the cake has cooled, transfer it from the baking pan to a serving plate.
If you want to add a drizzle, you can melt extra white chocolate chips in a microwave safe bowl in increments of 15 seconds until melted or make a glaze. How to make a basic glaze for drizzling can be found in this recipe for Blueberry Pound Cake.
Present!
Once the drizzle has set, if added, slice and serve.
Chef’s Tip: it is best to wait to slice the cake until you are ready to serve it so that it doesn’t dry out.
Tips and Techniques
- A large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
- The cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
- Do not slice the cake until you are ready to serve it to prevent it from drying out.
- Store this cake in an airtight container at room temperature. Consume within 3-5 days.
FAQ’s
Can You Use Frozen Raspberries In Cake?
Frozen raspberries can be used, but due their extra moisture the bake time may need to be increased some. The best flavor will come from using fresh raspberries.
Why Did My Cake Sink In The Middle?
Cakes sinking in the center is usually due to opening the oven door too early or too often while the cake is baking, or by removing it from the oven before the center is baked through.
Always check your cake for spring-back when lightly pressed or by inserting a toothpick into the center to see if it comes out clean to ensure it’s baked through before removing it from the oven.
Can You Freeze A White Chocolate Raspberry Loaf Cake?
This cake is suitable for freezing. Freeze, either sliced or whole, in an airtight container for up to 3 months. Defrost the cake at room temperature before enjoying.
More Raspberry Recipes
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White Chocolate Raspberry Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup white chocolate chips (plus extra to melt and drizzle on top, if desired)
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F.
- Line an 8.5 x 4.5 inch loaf pan with parchment paper (recommended) or spray with non-stick cooking spray.
- Mix together the flour, baking powder and salt in a small bowl. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.1/2 cup unsalted butter, 1 cup granulated sugar
- Add the eggs, one at a time, then the vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.2 eggs, 1 teaspoon vanilla extract
- Gradually alternate adding the flour mixture and the heavy cream a little at a time and mix until just combined. Be cautious not to over-mix.1/2 cup heavy whipping cream
- Gently fold in the white chocolate chips and raspberries.1/2 cup white chocolate chips, 1 cup fresh raspberries
- Pour the cake batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until lightly golden and cooked through. The cake should spring back when lightly pressed.
- Set the cake aside in the pan to cool completely.
- Once the cake has cooled, transfer it from the baking pan to a serving plate.
- If you want to add a drizzle, you can melt extra white chocolate chips in a microwave safe bowl on increments of 15 seconds until melted or make a basic vanilla glaze (see notes).
- Once the drizzle has set, if adding, slice and serve.
Notes
Tips and Techniques
- A large mixing bowl and electric hand held beaters can be used in place of the stand mixer.
- The cake is cooked through when it springs back when lightly touched. This can also be checked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is cooked through.
- How to make a basic vanilla glaze for drizzling can be found in this recipe for Blueberry Pound Cake.
- Do not slice the cake until you are ready to serve it to prevent it from drying out.
- Store this cake in an airtight container at room temperature. Consume within 3-5 days.
