Raspberry White Chocolate Loaf Cake

Why You’ll Love This Recipe

• The combination of tart raspberries and sweet white chocolate creates an irresistible balance of flavors.
• Simple ingredients come together to make an impressive dessert or snack.
• It’s versatile—enjoy it with tea, as a dessert, or even as a special breakfast treat.
• The recipe includes a rich white chocolate glaze for added decadence.
• Perfect for gatherings, gifting, or just treating yourself!

Ingredients

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

For the Cake

• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• large eggs, at room temperature
• vanilla extract
• sour cream, at room temperature
• whole milk, at room temperature
• fresh raspberries
• white chocolate chips

For the Glaze

• white chocolate chips
• heavy cream
• fresh raspberries (for garnish)

Directions

Prepare the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add Sour Cream and Milk: Stir in the sour cream and milk until combined.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in Raspberries and White Chocolate: Gently fold in the raspberries and white chocolate chips, being careful not to overmix.
8. Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil.
10. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze:

1. Melt White Chocolate: In a small saucepan, melt the white chocolate chips and heavy cream over low heat, stirring constantly until smooth.
2. Drizzle Over Cake: Once the cake has cooled, drizzle the white chocolate glaze over the top.
3. Garnish and Serve: Garnish with fresh raspberries before serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Cooling Time: 30 minutes

Variations

• Berry Swap: Replace raspberries with blueberries, blackberries, or a mix of berries for a different flavor profile.
• Citrus Twist: Add the zest of one lemon to the batter for a bright, zesty note.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix.
• Darker Chocolate: Use dark or milk chocolate chips instead of white chocolate for a richer flavor.
• Nutty Addition: Fold in chopped almonds or pistachios for extra texture.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Enjoy slices at room temperature or warm slightly in the microwave for 10-15 seconds for a freshly baked feel.

FAQs

1. Can I use frozen raspberries?

Yes, you can use frozen raspberries, but don’t thaw them before adding them to the batter to avoid excess moisture.

2. Can I make this cake without a mixer?

Absolutely! A whisk and some elbow grease can replace an electric mixer for creaming the butter and sugar.

3. What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or buttermilk in equal amounts.

4. Can I use almond flour instead of all-purpose flour?

Almond flour may alter the texture and density, so it’s best to use a tested almond flour recipe.

5. How do I prevent the raspberries from sinking?

Toss the raspberries in a bit of flour before folding them into the batter to help suspend them.

6. Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds an extra layer of sweetness.

7. How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.

8. Can I double this recipe?

Yes, you can double the recipe and bake it in two loaf pans. Adjust the baking time as needed.

9. What other garnishes can I use?

Try dusting the cake with powdered sugar or adding slivered almonds on top of the glaze.

10. Can I make this ahead of time?

Yes, the flavors develop even more after a day, so it’s great for prepping in advance.

Conclusion

This Raspberry White Chocolate Loaf Cake is a showstopper with its vibrant bursts of raspberries and smooth white chocolate glaze. Whether you’re baking for a crowd or treating yourself, this recipe is guaranteed to impress. Try it out, and you’ll find it’s as easy to make as it is delicious to eat!

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