White Chocolate and Raspberry Loaf Cake

Why You’ll Love This Recipe

• Balanced sweetness: The white chocolate adds a creamy sweetness, while the raspberries give a tart contrast, creating the perfect balance of flavors.

• Moist and tender: The loaf cake is incredibly moist, thanks to a combination of butter and sour cream, making every slice a delight.

• Beautiful presentation: The vibrant raspberries peek through the crumb, adding a pop of color and texture, making this cake a showstopper at any event.

• Easy to make: With simple ingredients and straightforward steps, this loaf cake is a perfect treat for both beginners and experienced bakers.

Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream (or Greek yogurt)

• ½ cup white chocolate chips, melted (or chopped white chocolate)

• 1 cup fresh raspberries (or frozen, thawed and drained)

• 2 tbsp all-purpose flour (for tossing the raspberries)

For the glaze (optional):

• ½ cup powdered sugar

• 1-2 tbsp milk

• ½ tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

4. Add the eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

5. Add the sour cream and melted white chocolate: Add the sour cream and melted white chocolate to the wet ingredients and mix until smooth.

6. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

7. Prepare the raspberries: In a small bowl, toss the raspberries with 2 tablespoons of flour to coat them lightly. This will help prevent them from sinking to the bottom of the cake.

8. Fold in the raspberries: Gently fold the raspberries into the batter, being careful not to break them up too much.

9. Bake the cake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.

10. Cool: Let the loaf cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze (optional):

1. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and runny. If the glaze is too thick, add a little more milk until you reach your desired consistency.

2. Drizzle the glaze: Once the cake is completely cool, drizzle the glaze over the top of the loaf cake for a sweet finishing touch.

Servings and Timing

• Servings: 10-12 slices

• Prep Time: 15 minutes

• Cook Time: 55-65 minutes

• Total Time: 1 hour 30 minutes

Variations

• White chocolate chunks: For extra chunks of white chocolate throughout the cake, substitute the white chocolate chips with chopped white chocolate.

• Mixed berries: If you don’t have raspberries, you can swap them with other berries such as blueberries, blackberries, or strawberries.

• Nuts: Add chopped almonds, pistachios, or hazelnuts to the batter for a bit of crunch that pairs beautifully with the soft, moist texture of the cake.

• Vegan version: To make this loaf cake vegan, substitute the butter with a plant-based butter, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water for each egg), and use non-dairy milk and yogurt in place of sour cream.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and flavorful.

• Freezing: This loaf cake freezes well. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To thaw, leave it at room temperature for a few hours or overnight.

• Reheating: To reheat, slice the cake and microwave it for 10-15 seconds for a warm, cozy treat.

FAQs

Can I use frozen raspberries in this cake?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them thoroughly before adding them to the batter. Toss them with flour as directed to prevent them from sinking to the bottom of the cake.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors have time to meld. Make it a day or two ahead, and store it covered at room temperature.

Can I make this cake without the glaze?

Yes, the glaze is optional. The cake is delicious on its own, and the white chocolate provides plenty of sweetness. If you prefer, you can skip the glaze or top it with a dusting of powdered sugar instead.

Can I use other types of chocolate in this recipe?

Yes, you can substitute white chocolate with milk or dark chocolate if you prefer. However, the cake will have a slightly different flavor profile, with milk or dark chocolate providing a richer, less sweet taste.

Can I add more fruit to the cake?

Yes, you can add additional fruits like blueberries or blackberries. Just be sure to adjust the amount of flour to balance the moisture content.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is golden and the edges pull away slightly from the pan, it’s also a good sign that it’s ready.

How can I make the cake more moist?

If you want an extra-moist cake, you can replace half of the sour cream with Greek yogurt or buttermilk. Both will help retain moisture and provide a slight tanginess that complements the sweetness of the cake.

Conclusion

This White Chocolate and Raspberry Loaf Cake is the perfect combination of rich, creamy white chocolate and the tart, juicy burst of raspberries. Its soft, moist texture makes each bite feel like a special indulgence, while the sweet glaze adds a beautiful finishing touch. Whether you’re enjoying it with a cup of tea or serving it at a special occasion, this loaf cake is sure to be a crowd-pleaser.