Description
This White Chocolate and Raspberry Loaf Cake is a decadent, moist treat that combines the smooth sweetness of white chocolate with the tart freshness of raspberries. The cake has a rich, buttery texture that’s balanced perfectly by the burst of juicy raspberries and the melt-in-your-mouth white chocolate.
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
- 1 tsp almond 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
Instructions
- 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.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Add the sour cream and melted white chocolate: Add the sour cream and melted white chocolate to the wet ingredients and mix until smooth.
- 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.
- 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.
- Fold in the raspberries: Gently fold the raspberries into the batter, being careful not to break them up too much.
- 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.
- 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): 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.
- Drizzle the glaze: Once the cake is completely cool, drizzle the glaze over the top of the loaf cake for a sweet finishing touch.
Notes
- 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: 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.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
