Elevate the classic loaf cake with the additions of white chocolate and fresh raspberries. This simple white chocolate raspberry loaf cake is easy to make and perfect for any occasion.
While I make variations of this cake throughout the year, the raspberry and white chocolate combination is perfect for Valentine’s Day. The tartness of the berries complements the sweet, buttery flavor of the white chocolate. When things are stressful, as they have been this past year, nothing is more comforting than an easy cake that’s irresistible for everyone in the family.
This loaf cake is just that. It’s a basic cake recipe that yields a tender and moist crumb, thanks to the addition of buttermilk or sour cream. For this white chocolate raspberry loaf cake recipe, I’ve added in fresh raspberries and white chocolate to put some of my favorite flavors into the cake. The resulting cake is a buttery, tender white chocolate cake full of tart berries in every bite.
Loaf Cake Tips
I have many loaf cake recipes on my site, which means I’ve spent a lot of time baking these cakes and picking up some helpful tips to share with you before you get in the kitchen.
- Cream your butter well: You will want to beat the butter and sugar for at least 3-4 minutes, until it is light and fluffy. I often stop the mixer several times during this process, scraping down the sides to make sure everything is incorporated. This step is crucial to get that perfectly tender, and not too dense crumb in the white chocolate and raspberry cake.
- Alternate dry and wet ingredients: Rather than combining the dry and wet ingredients all at once, in this loaf cake recipe I like to alternate between the two, starting and ending with the flour. This means adding the flour in three additions, and the buttermilk/sour cream in two. This prevents you from overtaxing the batter.
- Optional lemon zest: I add in the zest of a lemon, which doesn’t make the raspberry cake taste like lemon but adds some extra brightness. It really complements the raspberry white chocolate flavor combination!
How to Make White Chocolate Raspberry Loaf Cake
Start by preheating your oven to 350ºF/180ºC and greasing a 9×5-inch loaf pan. Doing this now means everything will be ready to go once you’re done making the cake batter.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside. In a mixer, beat the butter and sugar on medium speed until light and fluffy, which will take about 3-4 minutes. Scrape down the sides occasionally, making sure to incorporate all the ingredients.
Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract and lemon zest, if using. Turn the mixer down to low, adding in the flour mixture and buttermilk/sour cream in alternating additions. Start and end with the flour, which means you will add the flour in three times and the buttermilk/sour cream twice. Using a spatula, fold in the fresh raspberries and white chocolate, being careful not to overmix the batter.
Scrape the batter into the pan and smooth down the top. Bake for 45-60 minutes, or until a skewer inserted into the center comes out clean. The cake may begin to brown too quickly, so if that’s the case just cover the pan loosely with some aluminum foil. Let the cake cool completely at room temperature before slicing into and enjoying.
Other loaf cake recipes:
- 1 1/2 cups (210g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- zest from 1 small lemon , optional
- 1/2 cup (120 ml) buttermilk or sour cream
- 1 1/4 cups raspberries (I use fresh, if using frozen don’t thaw before use)
- 3/4 cup (130g) white chocolate chips or chunks cut from chocolate bar
- Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan.
- In a medium bowl whisk together flour, baking powder, and salt.
In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and lemon zest, if using. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk/sour cream in 2 additions, starting and ending with the flour. Do not overmix. Fold in raspberries and white chocolate.
- Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool completely at room temperature.
- Store cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.