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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / White Chocolate Raspberry Loaf Cake

White Chocolate Raspberry Loaf Cake

Published January 26, 2023. Last updated February 11, 2023 by Lauren Vavala

Thanks for sharing!

A white chocolate raspberry loaf cake with a couple of slices taken out of it on a white serving plate and fresh raspberries around it with text overlay.
A slice of white chocolate raspberry loaf cake on a plate with a second serving and remaining loaf in the background with text overlay.
A white chocolate raspberry loaf cake with a couple of slices taken out of it on a white serving plate and fresh raspberries around it with text overlay.
A white chocolate raspberry loaf cake with a couple of slices taken out of it on a white serving plate and fresh raspberries around it with text overlay.

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.

Slices of white chocolate raspberry loaf cake on a serving tray with raspberries.

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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

Ingredients needed to make a white chocolate raspberry loaf cake on a marble background with text overlay.

  • 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 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!

Flour mixture in a bowl with other ingredients around it.

Mix together the flour, baking powder and salt in a small bowl. Set aside.

Sugar and butter mixed together in a silver bowl.

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.

Butter, sugar, eggs and vanilla extract in a silver mixing bowl.

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.

Vanilla cake batter in a silver mixing bowl.

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.

Vanilla cake batter with white chocolate chips and raspberries and a spatula in it.

Gently fold in the white chocolate chips and raspberries.

A loaf pan with white chocolate raspberry cake batter in it.

Pour the cake batter into the prepared loaf pan.

A bake white chocolate raspberry loaf cake still in the 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.

White chocolate being drizzled over a loaf cake on a cooling rack.

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!

A slice of white chocolate raspberry loaf cake on a white plate with a second serving and the remainder of the cake in the background.

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

Raspberry Muffins
Raspberry Muffins are super moist with a burst of sweetness in every bite. This easy-to-make recipe is  perfect for breakfast or dessert.
Get The Recipe
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Raspberry Sauce
This homemade Raspberry Syrup recipe is versatile, delicious, and a natural sweetener for dishes such as pancakes, parfaits, and oatmeal. This syrup is easy and quick to prepare with fresh raspberries and a few simple ingredients.
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Chocolate Raspberry Filled Cupcakes
Rich, moist chocolate cupcakes are filled with raspberry jam and topped with an easy-to-make chocolate ganache frosting. These Chocolate Raspberry Cupcakes are perfect for all occasions, especially Valentine's Day.
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Love this White Chocolate Raspberry Loaf Cake recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Slices of white chocolate raspberry loaf cake on a serving tray with raspberries.
Print

White Chocolate Raspberry Loaf Cake

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 420kcal
Author Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 178mg | Potassium: 164mg | Fiber: 2g | Sugar: 33g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

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Filed Under: *Featured*, Cakes & Cupcakes, Desserts, Recipes

Comments

  1. Alex says

    February 5, 2023 at 3:25 pm

    Raspberries and white chocolate is my favorite so I had to try this! I’m so glad I did. It was so dreamy, thanks!

    Reply
  2. Erin says

    February 5, 2023 at 1:59 pm

    This cake was so delightful! It had the perfect texture and was so spring-y. Just what I need with this awful weather!

    Reply
  3. Danielle says

    February 4, 2023 at 8:15 pm

    This white chocolate raspberry loaf was not only easy to make, it also was beautiful to look at and the perfect center piece for afternoon tea. It was moist and flavorful

    Reply
  4. Liz says

    February 4, 2023 at 5:42 pm

    This is so good! I’m making it for a galentine’s day party and I know it’s going to be a hit!

    Reply
  5. Ann says

    February 3, 2023 at 1:01 pm

    I love making these types of breads! A great option for breakfast, a snack, or even dessert! Excited to give this bread recipe a try!

    Reply
  6. Jessica says

    February 3, 2023 at 10:37 am

    Loaf cakes are my favorite for when I have ingredients that need to be used up! I’m always left with some squishy raspberries in the container 😉 And what a great combo with the white chocolate! Thanks for the recipe!!!

    Reply
  7. LaKita says

    February 2, 2023 at 3:13 pm

    I whipped this beauty up yesterday in minutes and everyone absolutely loved it!! So delicious and paired well with my cup of morning coffee 😉

    Reply
  8. LaKita says

    February 2, 2023 at 3:12 pm

    I whip this beauty up yesterday in minutes and everyone absolutely loved it!! So delicious and paired well with my cup of morning coffee 😉

    Reply
  9. Sean says

    February 2, 2023 at 8:59 am

    This was a wonderful cake. I love the fresh raspberries and was perfect with my cup of coffee.

    Reply
  10. Kathryn says

    February 1, 2023 at 10:48 am

    This white chocolate raspberry bread we so moist and made a delicious breakfast snack! I want to make this again this weekend because we all ate it so fast!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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