Decadent White Chocolate Raspberry Cake Recipe

Why make this White Chocolate Raspberry Loaf Cake?

There are a few reasons I love this loaf: fresh raspberries are irresistible and often bought in excess, and this cake is an easy, fast way to use them. It’s straightforward to prepare but impressive to serve. White chocolate is often overlooked in baking; here it melts into pockets of creamy sweetness that complement the tart berries. The recipe is flexible—swap in other berries or omit them for a simple white chocolate loaf.

Ingredients

All ingredients are common pantry staples. Read the notes below for substitutions and tips.

• Unbleached all-purpose flour — preferred, but bleached all-purpose will work if that’s what you have.
• Baking powder and baking soda.
• Full-fat sour cream, at room temperature — contributes richness and tenderness. You can substitute full-fat buttermilk or full-fat Greek yogurt (see substitutions).
• Vanilla extract.
• Unsalted butter, softened to room temperature — butter adds flavor and structure; I don’t recommend replacing it with oil in this recipe.
• Granulated sugar.
• Eggs, at room temperature.
• Fresh raspberries (or a mix of berries). If you use frozen, thaw and drain excess liquid before adding.

For the white chocolate ganache

• Chopped white chocolate.
• Heavy cream.

Substitutions and variations

• Sour cream: Use the same amount of full-fat buttermilk or full-fat Greek yogurt if preferred.
• Raspberries: Frozen raspberries are fine—thaw, drain, and toss with a little flour to keep them from bleeding into the batter.
• Use other berries such as strawberries, blueberries, or blackberries, or a mixed-berry combination (keep the total berry volume similar).
• White chocolate chips can replace chopped blocks; for best results use real white chocolate made with cocoa butter for a smooth, melty texture.
• To make a plain white chocolate loaf, omit the berries and increase the white chocolate to about 3/4 cup (120 g).

How to make this white chocolate and raspberry loaf cake

A quick overview follows; a detailed recipe card is below with exact measurements and times.

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl sift or whisk together the flour, baking powder, and baking soda. Set aside.
3. In a separate bowl, mix the sour cream and vanilla until smooth.
4. In a stand mixer or with an electric mixer, beat the softened butter and sugar on medium-high until light and fluffy, about 4–5 minutes. Scrape the bowl as needed.
5. Add the eggs one at a time, beating until each is incorporated and scraping the bowl between additions.
6. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the flour. Mix only until combined.
7. Fold in the chopped white chocolate and the raspberries gently with a rubber spatula so the fruit remains intact.
8. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out with a few moist crumbs. Depending on your oven and pan, this may take approximately 40–65 minutes—start checking at 40 minutes.
9. Cool the loaf in the pan for 20 minutes, then transfer to a wire rack to cool completely.

To make the ganache

The loaf is delicious without a glaze, but a white chocolate ganache makes a pretty, indulgent finish.

1. Place chopped white chocolate in a bowl.
2. Bring heavy cream to a simmer, pour it over the chocolate, and let sit for a few minutes to soften the chocolate.
3. Stir gently until smooth, then let the ganache cool and thicken slightly.
4. Spread the ganache over the cooled loaf with a spoon or offset spatula just before serving.

Expert tips

Read these tips before baking—small adjustments make a big difference in texture and appearance.

• Bring all ingredients to room temperature so they blend evenly and the cake stays tender.
• Because white chocolate melts in the oven, a skewer may hit melted chocolate rather than uncooked batter. Test in several spots near the center before deciding it’s done.
• After removing the loaf from the oven, cover it loosely with a kitchen towel for a few minutes to retain steam, then allow it to rest in the pan for 20 minutes so it firms up before unmolding.
• If your batter is unusually thin (for example, if you used buttermilk), toss the berries with 1 tablespoon of flour to keep them suspended in the batter.
• Use real white chocolate made with cocoa butter for the best melt and flavor. Some cheaper “white chips” contain vegetable fats and won’t melt as smoothly.
• Pan size affects baking time: fill the pan only about 3/4 full. A larger or shallower pan will bake faster.
• If the raspberries show a greenish-blue color after baking, it can indicate excessive contact with baking soda or uneven mixing—make sure leaveners are measured correctly and combined well with the dry ingredients.

Storing

This loaf is best within the first 48 hours. Keep it covered at room temperature up to 2 days. To freeze, wrap tightly in plastic, then foil, and store in a freezer bag for up to 2 months.

Did you try this recipe?

If you make this Raspberry and White Chocolate Loaf Cake, please rate and leave a comment on the recipe card below. Your feedback and questions are appreciated. Tag @OneSarcasticBaker on Instagram if you share a photo—I love seeing your baking!

More berry recipes you might enjoy

• Blackberry lemon cake
• Blueberry pie muffins
• Classic mixed berry pie
• Blackberry chocolate cupcakes