I have a fierce love for raspberries. No other fruit compares to the exquisite, sweet-tart flavor. Terrific in these raspberry scones, this raspberry rhubarb jam (small-batch), and these lemon raspberry muffins with cream cheese, I recently baked frozen raspberries into a raspberry and white chocolate loaf cake.
The cake itself is essentially a tender, moist pound cake base batter. The raspberries balance out the sweetness, while the addition of white chocolate adds creamy decadence to the crumb. I also like a touch of almond extract to elevate the simple vanilla base.
So is it a loaf or is it a cake? Well, it’s kind of both at the same time! It has the texture of a cake and the shape of a loaf so it’s quite versatile. Enjoy it as a breakfast treat with a cup of coffee or an afternoon pick-me-up with a cup of tea. I like to serve it for after-dinner dessert, warmed slightly with a dollop of whipped cream and a sprinkle of powdered sugar, or topped with this luscious whipped cream cheese frosting.
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💞 Why You’ll Love This Recipe
✔️ The recipe uses frozen raspberries so you can make it year-round.
✔️ It’s easy to make in one bowl.
✔️ Raspberries are a gorgeous contrast to sweet creamy white chocolate.
📋 Ingredients
Ingredient Notes
- Butter—I use salted butter in all of my recipes.
- Vanilla—I often use clear vanilla. Use any kind of vanilla you like or have on hand.
- Sour Cream—For best results, use full-fat sour cream.
- Eggs—I use large eggs in all of my recipes.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- All-Purpose Flour—Cake and pastry flour is a good substitute for all-purpose.
- Sour Cream—Greek yogurt works well in place of sour cream.
- Frozen Raspberries—You can use fresh raspberries in place of frozen ones. The bake time is the same.
- White Chocolate Chips—A chopped white chocolate bar is a good alternative to white chocolate chips
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Raspberry White Chocolate Loaf
STEP 1—Preheat the oven and line a loaf tin with baking spray and parchment paper. Place the butter and sugar in a large mixing bowl.
STEP 2—Use a hand or stand mixer to mix the butter and sugar together until well combined.
STEP 3—Add the eggs, one at a time, mixing well between each addition.
STEP 4—The mixture will be smooth and creamy, almost looking like vanilla pudding.
STEP 5—Add the sour cream and vanilla to the bowl. Mix well.
STEP 6—Sift the flour into the bowl then sprinkle the baking powder, baking soda, and salt evenly over the top. Gently fold the dry ingredients in about halfway.
STEP 7—add the frozen raspberries and white chocolate chips. Continue to gently fold until the flour is just mixed in.
STEP 8—Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle a few extra raspberries and white chocolate chips on top if you like, then cover the tin loosely with foil. Bake the loaf for 40 minutes, then remove the foil and bake for another 25 to 30 minutes. Cool on a wire rack.
🗣 Expert Tips
1. Try zesting a lemon into the butter and sugar. Add the juice of the same lemon to the batter when you add the sour cream.
2. Be careful not to over-mix the batter once the flour is in. Overmixing can result in a tough crumb.
3. For best results, measure ingredients by weight using a kitchen scale.
📝 Recipe Notes
- It’s important to cover the tin loosely with foil before baking so the outside of the loaf doesn’t overbake before it’s cooked through the middle.
- The top of the cake may look overdone after baking, however, much of the golden color actually comes from the white chocolate caramelizing in the oven.
- The cake itself is quite dense and will be quite flat on top, and probably level with the top of the tin.
- You may see a tinge of blue streaking through your loaf’s inside crumb. This is a natural reaction between the raspberries and baking soda and is nothing to worry about.
- Store the white chocolate raspberry loaf cake at room temperature for up to 3 days, wrapped in plastic wrap, or in an airtight container. You can also store the cake in the refrigerator for up to 5 days.
- If you want to freeze the whole cake, wrap it in plastic wrap, and then in aluminum foil—this will help prevent freezer burn. The loaf can be stored in the freezer for up to 2 months. You can also freeze individual slices. Slice the cake then place them in a freezer-safe container or zip-top bag. Store the slices in the freezer for up to 1 month. When you’re ready to eat the cake, let it thaw at room temperature for about 1 hour, or in the refrigerator overnight.
🙋♀️ Recipe FAQ
To keep a loaf cake moist, you can wrap it in plastic wrap or aluminum foil after it has cooled to room temperature. This will help to prevent the cake from drying out. You can also store the cake in an airtight container. To revive a dry cake, you can try wrapping it in foil and heating it in a 300°F oven for about 10 minutes.
You should leave a cake in the pan for about 10-15 minutes after it has come out of the oven. This allows the cake to cool slightly and makes it easier to remove.
Oil is best for making a moist cake but often at the expense of flavor. For the best balance of moistness and flavor, try a 50/50 mix of oil and butter in your cake recipes.
Did you make this raspberry and white chocolate loaf cake? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨 Recipe
Raspberry And White Chocolate Loaf Cake
Equipment
- Standard loaf tin
- Baking spray
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Hand or stand mixer
- Large mixing bowl
- Rubber spatula or wooden spoon
- Aluminium foil
- Wire cooling rack
Ingredients
- ½ cup butter, room temperature to soft
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup sour cream, full-fat
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups raspberries, frozen, plus extra for the top (optional)
- ½ cup white chocolate chips , plus extra for the top (optional)
Instructions
- Preheat the oven to 350°F (180ºC). Lightly spray a 9×5-inch (23×13-cm) standard loaf tin with baking spray and line it with parchment paper. Set aside.
- Use a hand or stand mixer to mix the butter and sugar together on medium-high speed until well combined, about 1 to 2 minutes.
- Add the eggs one at a time, mixing well between each addition.
- Add the sour cream and vanilla and mix.
- Switch to a spatula or wooden spoon. Sift the flour into the bowl then sprinkle the baking powder, baking soda, and salt evenly over the top. Gently fold the dry ingredients in about halfway.
- Add the frozen raspberries and white chocolate chips. Continue to gently fold until the raspberries and chocolate are well distributed and the flour is just mixed in.
- Spoon the batter into the prepared tin and smooth the top. Sprinkle a few extra raspberries and white chocolate chips on top if you like, then cover the tin loosely with foil. Bake the loaf for 40 minutes, then remove the foil and bake for another 25 to 30 minutes, or until the top of the loaf springs back when lightly pressed with a fingertip and the cake is starting to pull away from the sides of the tin. Transfer the tin to a wire rack and cool for 10 minutes. Lift the loaf out of the tin and onto the wire rack to cool completely before icing or slicing.
Notes
- It’s important to cover the tin loosely with foil before baking so the outside of the loaf doesn’t overbake before it’s cooked through the middle.
- The top of the cake may look overdone after baking, however, much of the golden color actually comes from the white chocolate caramelizing in the oven.
- The cake itself is dense and will be flat on top, probably level with the top of the tin.
- You may see a tinge of blue streaking through your loaf’s inside crumb. This is a natural reaction between the raspberries and baking soda and is nothing to worry about.
- Store the white chocolate raspberry loaf cake at room temperature for up to 3 days, wrapped in plastic wrap, or in an airtight container. You can also store the cake in the refrigerator for up to 5 days.
- If you want to freeze the whole cake, wrap it in plastic wrap and aluminum foil—this will help prevent freezer burn. The loaf can be stored in the freezer for up to 2 months. You can also freeze individual slices. Slice the cake then place them in a freezer-safe container or zip-top bag. Store the slices in the freezer for up to 1 month. When you’re ready to eat the cake, let it thaw at room temperature for about 1 hour, or in the refrigerator overnight.
FOODHEAL says
The perfect cake for Xmas. It looks so yummy. Thank you for the step by step images