Enjoy this white chocolate and raspberry loaf cake for dessert or as a snack. Tart raspberries complement creamy white chocolate perfectly. Top with a sweet and simple glaze — and fresh fruit!
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One of my favorite activities to do with my kids on the weekend is — you guessed it — cooking and baking.
Homemade desserts are usually on the menu, and they love helping me out in the kitchen. We gather all of our materials and ingredients and get right to work.
We’ve made these no spread sugar cookies (great for decorating), 3 ingredient peanut butter balls (so easy!), and these white chocolate and raspberry cookies.
I was inspired by that last one for today’s recipe. Some flavor combinations just work, which is why I decided to create this raspberry and white chocolate loaf cake!
Spoiler alert: my kids loved making it and eating it.
I like to keep treats like this around the house for both snacking and dessert. It’s a wonderful afternoon pick-me-up and perfect for sweet tooth cravings after dinner.
Moist, tart, and creamy all at the same time, this white chocolate and raspberry loaf cake has quickly become one of my go-to recipes!
Here’s what I’m going to teach you in this post:
- The ingredients you’ll need to make this raspberry and white chocolate loaf cake.
- Instructions on how to assemble the cake, plus how to layer the fruit in the cake for the best results in terms of flavor and appearance.
- Answers to frequently asked questions that may come up when you make your own loaf cake at home.
This white chocolate and raspberry loaf cake is moist, rich, and fruity.
Not to mention, the simple and sugary glaze that goes on top works wonderfully with fresh and tart raspberries. It’s truly a treat!
How To Make Rasberry and White Chocolate Loaf Cake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and apply a nonstick baking spray to a 1-lb loaf pan.
STEP TWO: Place the softened butter and granulated sugar into the bowl of a stand mixer that’s fitted with the paddle attachment and beat on medium speed until light and fluffy — make sure to mix for at least 2 minutes.
STEP THREE: Lower the speed to low and add the eggs one at a time. Then, add the vanilla and mix until combined. Don’t forget to scrape the sides of the bowl as you mix.
Next, add the flour and baking powder and mix until the dry ingredients are fully incorporated. Be careful not to overmix.
STEP FOUR: Pour ⅓ of the batter into the loaf pan, then sprinkle in 1 cup of raspberries and ¼ cup of white chocolate chips. P
our another ⅓ of the batter into the pan on top before adding the rest of the berries and white chocolate chips. Top with the rest of the cake batter.
STEP FIVE: Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let your raspberry and white chocolate loaf cake cool in the pan for at least 30 minutes.
STEP SIX: To make the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of milk. Drizzle on top of the cake and add some extra raspberries on top. Enjoy!
Can You Add Frozen Raspberries To Cake Mix?
I typically like to use fresh berries for my raspberry and white chocolate loaf cake, but you can also use frozen.
It’s a great substitution if you can’t find any fresh raspberries at the supermarket or if they’re out of season. Just don’t thaw them first!
Why Do Raspberries Sink In Cakes?
Raspberries are actually pretty heavy on their own, so when you place them directly into cake batter (which is much lighter), they will naturally sink to the bottom.
When you follow my layering instructions for raspberry and white chocolate loaf cake, you won’t have to worry about it!
How Do You Keep Raspberries From Sinking In A Cake?
The key is to add the berries in layers as indicated above and on the recipe card!
Don’t put them directly in the batter, rather separate the loaf batter into thirds and then layer it up along with the white chocolate. This method really does make all the difference!
Do I Have To Use Raspberries?
You can feel free to adapt this raspberry and white chocolate loaf cake recipe to fit your preferences!
I love the combination of white chocolate and raspberry, but you could also use freeze-dried berries instead of fresh, or try substituting blueberries or dark chocolate.
Other Sweet Recipes You’ll Love:
Raspberry and White Chocolate Loaf Cake
Raspberry and white chocolate loaf cake is filled with tart raspberries and creamy white chocolate. It’s rich, buttery, and fruity!
Ingredients
- 2 sticks (1 cup) salted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 2 cups fresh raspberries, plus more for garnish
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350F and grease a 1-lb loaf pan (8.5 x 4.5”) with nonstick baking spray.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– at least 2 minutes!
- With the mixer on low speed, add the eggs one at a time. Add the vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Next, add the flour and baking powder. Mix just until the dry ingredients are fully incorporated– you don’t want to overmix!
- Add ⅓ of the batter to the prepared cake pan and then sprinkle over 1 cup of raspberries and ¼ cup white chocolate chips.
- Add another ⅓ of the batter to the pan on top of the berries. Sprinkle over the remaining berries and white chocolate chips.
- Top with the remaining third of the cake batter and spread it into an even layer.
- Bake the cake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan– about 30 minutes.
- (Optional) Whisk together 1 cup of powdered sugar and 2 tablespoons of milk. Drizzle the glaze over the cooled cake and top with additional raspberries.
- Slice and enjoy. Store any leftover cake in an airtight container in the fridge for up to three days. Microwave for 10-15 seconds or bring to room temperature before enjoying.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 80mgSodium: 121mgCarbohydrates: 59gFiber: 3gSugar: 33gProtein: 7g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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