This Raspberry and White Chocolate Loaf Cake is a delicious and easy dessert to make. The cake is moist and tender, with a subtly sweet flavor from the raspberries and white chocolate. It's perfect for serving at parties or gatherings, or just enjoying as a sweet treat at home.
For other delicious quick loaf cakes, see our Maui Banana Nut Bread, and our Pumpkin Cream Cheese Loaf cake.
Why You Will Love This Recipe
The rich flavors of raspberry and white chocolate are complemented by the light and fluffy texture of the cake. It's a perfect dessert to make for any occasion. Plus, it's super quick and easy to make!
If you love raspberries, be sure to see our Summer Berry Salad, and our Crescent Roll Raspberry Danish also!
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Ingredients
- All Purpose Flour
- Sugar
- Baking powder
- Salt
- Butter
- Eggs
- Lemon juice
- Lemon Zest
- Vanilla extract
- Sour Cream
- Milk
- Fresh Raspberries
- Powdered sugar for the glaze
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make this Loaf Cake
To make this Raspberry and White Chocolate Loaf Cake you will first preheat your oven to 350 F and prepare a 4.5 x 8.5 loaf pan. Then, blend the dry ingredients in one mixing bowl, and the wet ingredients in a larger bowl.
Add the dry ingredient mixture in portions to the bowl of wet ingredients. Stir in the white chocolate chips. Last, using a spatula, fold in the fresh raspberries so that you don't break them up or mash them too much.
Step 1. Make the Cake Batter
After mixing the batter and stirring in the white chocolate chips, fold in the raspberries. Reserve a few raspberries for garnishing.
Spoon the thick batter into a 4.5 x 8.5 loaf pan that you have previously sprayed with non stick spray. Bake at 350 F for 55 to 60 minutes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Make the Cake Glaze Icing
While your loaf cake is baking, prepare the icing glaze.
Mix lemon juice into the powdered sugar until you get a thick fluid icing.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Glaze the Loaf Cake
Once your loaf cake has baked, remove and let cool. Remove from the pan after 5 minutes. Let the loaf cake cool completely.
Coat the top of the cake with the icing glaze, letting it drizzle over the edges. Decorate with some reserved raspberries.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
This lovely loaf cake is easy to slice up, and is a marvelous addition to a Mother's Day tea or a Valentine treat. Since raspberries are generally always in the produce department, it can even be an any day cake! It would be a perfect ending to a dinner of Sous Vide Ribeye steak!
For other delicious quick loaf cakes, see our Maui Banana Nut Bread, and our Pumpkin Cream Cheese Loaf cake.
Variations
We've got a few suggestions for great variations on this loaf cake. Just change the fruit and the flavor of the chips! Here are three variations:
- Blackberry & White Chocolate Loaf Cake - swap the raspberries for blackberries.
- Strawberry & Chocolate Loaf Cake - instead of raspberries, dice up some strawberries and use chocolate chips.
- Banana & Chocolate Loaf Cake - cube up one banana and use either dark or milk chocolate chips.
Equipment
You want the right equipment for the job when baking. That is what helps get the best results. Below are some of the tools I used to make this loaf cake.
Storage
This Raspberry and White Chocolate Loaf Cake freezes well, just wrap it up in aluminum foil whole, or slice it and cover with plastic wrap. Freeze up to 6 months.
Tips for Success
- To keep your blackberries from sinking to the bottom of the loaf pan, coat them in 1 tablespoons of flour.
- If you glaze when the cake is still warm, the glaze will be more translucent and sink into the cake. You can drizzle instead of glaze also.
- If raspberries are not available, you can also use blackberries.
Frequently Asked Questions
You can, but I would still split the batter into two bowl for folding in the berries, that way they won't get smashed.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Raspberry and White Chocolate Loaf Cake
Equipment
Ingredients
- 1¾ cup all purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs
- 2 tablespoon lemon zest for the cake batter
- 2 tablespoon lemon juice for the cake batter
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries
- ¾ cup white chocolate chips
For the Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
For the Loaf Cake
- Preheat the oven to 350° F. Spray a 4.5 x 8.5 loaf pan with non stick spray. Set aside.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.1¾ cup all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, cream the sugar and butter. Add the eggs and mix well after each. Add the lemon juice, lemon zest, vanilla extract, sour cream, and milk. Mix well.1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 2 tablespoon lemon zest, 2 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ cup sour cream, ½ cup milk
- Add the flour mixture to the bowl of wet ingredients in three portions, mixing well after each addition. Stir in the white chocolate chips with a spatula.¾ cup white chocolate chips
- Using a spatula, fold in the fresh raspberries, then spoon batter into the prepared loaf pan. Bake at 350° F for 55 to 60 minutes, or until a toothpick comes out clean.1 cup fresh raspberries
- Cool for 5 minutes before tipping out of the pan and set on a rack to cool.
For the Glaze
- Measure the powdered sugar into a smaller mixing bowl.1 cup powdered sugar
- Add the lemon juice and lemon zest and mix well.2 tablespoon lemon juice, 1 teaspoon lemon zest
- When the loaf cake is cool, spread the glaze over the top of the cake. Serve and enjoy.
Notes
- To keep your blackberries from sinking to the bottom of the loaf pan, coat them in 1 tablespoons of flour.
- If you glaze when the cake is still warm, the glaze will be more translucent and sink into the cake. You can drizzle instead of glaze also.
- If raspberries are not available, you can also use blackberries.
Nutrition
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