This white chocolate raspberry loaf cake is stunningly gorgeous and tastes amazing. The combination of white chocolate and juicy raspberries is irresistibly delicious! Plus, it’s easy to make and perfect for any occasion.
While I make lots of loaf cakes throughout the year, this raspberry white chocolate loaf cake is one of my all-time favorites. The juicy and zesty berries complement the sweetness of moist, tender white chocolate cake, making it a perfect dessert any time of year!
This loaf cake recipe yields a tender and moist crumb, thanks to the addition of buttermilk or sour cream. I’ve added two of my favorite flavors, fresh raspberries and white chocolate, resulting in a buttery, tender white chocolate cake full of tart berries in every bite.
Tips for making raspberry white chocolate loaf cake
- 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, not too dense crumb in the white chocolate and raspberry cake.
- Use fresh raspberries. While you can use frozen raspberries in this loaf cake, they contain more liquid and can increase the time it takes for the cake to bake. Also, I find that the flavor is much better when made with fresh raspberries. However, if you do use frozen, make sure to add them to the batter while still frozen to reduce the amount of liquid added.
- Don’t overmix the batter. Once the flour is added, overmixing will result in a tougher, more dense cake. Mix the dry and wet ingredients into the batter just until everything is incorporated.
- Optional lemon zest: I like to add in the zest of one lemon, which adds some extra brightness to the cake. It really complements the raspberry white chocolate flavor combo!
How to make white chocolate raspberry loaf cake
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
- Cream the butter and sugar together. Beat the butter and sugar on medium speed until light and fluffy, 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.
- Alternate adding the dry and wet ingredients. 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.
- Bake. Scrape the batter into a prepared loaf pan. I like to spray my pan well with cooking spray and line it with a piece of parchment paper with some overhang over the top so it’s easy to remove from the pan. Bake for 45-60 minutes, or until a skewer inserted into the center comes out clean. If the cake browns completely before the inside is finished baking, cover the pan loosely with some aluminum foil. Let the cake cool completely at room temperature before slicing into and enjoying.
More of my favorite loaf cake recipes:
- Chocolate Chip Cake: Moist, buttery vanilla cake combined with loads of chocolate chips.
- Coffee Loaf Cake: Get your morning pick me up in cake form.
- Orange Cake: Bursting with orange flavor, this rich and decadent cake is simply perfect.
- Sticky Pistachio Cake: This rich, nutty cake is topped with a sticky, lemony glaze.
- Pumpkin Banana Bread: Banana bread with a twist! This pumpkin banana bread is bursting with autumn spices and perfect for chilly fall months.
Soft, buttery vanilla cake combined with juicy raspberries and rich, creamy white chocolate.
- 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.