This easy Raspberry and White Chocolate Loaf Cake has the perfect blend of sweet and tart in every tender crumb! It is a delicious berry-loaded, chocolate-infused treat you can enjoy as a yummy afternoon snack or decadent dessert. You won't believe how easy it is to make!
Raspberries and white chocolate—a match made in culinary heaven! Nothing spells heavenly indulgence more than a pairing of tart, juicy raspberries, and sweet, silky white chocolate in cake form. I love how the tartness of the berries blends so well with the sweetness of white chocolate. It is so addicting, you'll never stop with just one slice! Also, try my raspberry chocolate crumble bars for a similar recipe!
Why you'll love this recipe
- Easier to make than you think! All it takes is a few mixing bowls, a hand mixer, and 15 minutes to get the batter ready for the oven. The most challenging part is patiently waiting for the oven to do its magic!
- Make it all year round. Though nothing beats fresh, juicy, sun-ripened raspberries, you can also use frozen ones to make this any time of the year! You can also use my homemade raspberry compote for the batter and as a topping for your cake!
- Perfect for any occasion. This heavenly cake makes any occasion extra special! Make it for Valentine's Day, Mother's day, birthdays, and anniversaries! It would also be ideal for potlucks and summer parties.
- Make it double. Since it is super easy and yummy, making two loaves is a breeze! Just double the ingredient measurement, and you will have plenty to share or store for future cravings.
Key ingredients and why we use them
This recipe uses common ingredients like all-purpose flour, baking powder, eggs, sugar, butter, milk, salt, and sugar. All you need to grab are berries, chocolate, and vanilla extract!
Raspberries: Use fresh, ripe berries if you can, but thawed frozen ones will also do. Leave a few pieces for garnishing if you can. I think it adds a nice finishing touch!
White Chocolate Chips: Use high-quality, real white chocolate for the best results. Don't use candy melts or almond bark for this recipe. While they look the same, they will not work well in this recipe.
Vanilla Extract: This will give the cake a pleasant aroma and taste without overshadowing the berry and chocolate flavors! Use these substitutes if you don't have any on hand.
Milk: I use whole milk when baking, but half-and-half would be a fine alternative. You can always freeze extra half-and-half for use in recipes later.
Frequently asked questions
Absolutely! Feel free to use blueberries, cranberries, strawberries, and even cherries. If your fruit is larger, make sure you give them a rough chop before adding it to the cake batter.
It is possible that you over-creamed the butter. Use only medium speed and a paddle attachment to prevent this from happening.
There are two possible reasons for this. First, you could have over-baked the loaf. The second reason is that you measured your flour incorrectly and added too much to the batter. I recommend using the scoop and level method when measuring your flour.
Heather's helpful hints
You'll be well on your way to recipe success with my top tips below!
- Use room temperature ingredients. This will allow you to mix the batter easier and result in a smoother batter.
- To prevent raspberries from falling to the bottom of the loaf, coat them in a quarter cup of the flour mixture before adding them to the batter. This will also prevent the raspberries from bleeding, resulting in a soggy cake.
- Baking time varies on factors like the oven you are using and the loaf pan size. I always use the toothpick method to determine if my cake is fully baked. All you have to do is stick the toothpick in the middle. If it comes out clean, you can take the cake out of the oven.
- Let the cake cool completely before adding the white chocolate glaze. If you add it while still hot or warm, the chocolate will melt into the cake and become soggy and sticky.
Making this raspberry and white chocolate loaf cake is very easy, following the steps below.
1. Make the batter. Cream the butter and sugar. Add eggs one at a time, and alternately add the flour mixture and milk in thirds.
2. Add white chocolate + raspberries. Remove the bowl from the mixture and fold in the raspberries and 1 cup of white chocolate chips by hand.
3. Add batter to pan and bake. Spread the batter into the loaf pan and bake for 70 -80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean.
4. Cool, drizzle, and ENJOY! Melt ½ cup white chocolate chips in the microwave in 30-second intervals, stirring each time until fully melted. Drizzle over cooled loaf cake. Garnish with a handful of raspberries if desired.
Make ahead and storage
This raspberry and white chocolate loaf cake is make-ahead-friendly and can be stored in the fridge for up to 4 days. It is best eaten the following day, so refrigerating it overnight is a great idea. You can tightly wrap and freeze the cake for up to three months. Defrost in the refrigerator overnight and bring up to room temperature before serving.
If you serve this the same day you baked it, let the cake cool completely before garnishing it with the glaze and fresh berry toppings. If you like to spruce your loaf cake up, you can also top it with cream cheese frosting. It will go great served with hot tea or coffee!
If you are looking for more berry-filled sweet treats, try these too!
- Almond Cranberry Cake - A quick and easy dessert that is perfect for the holiday season.
- Lemon Blueberry Cake - Sweet berries and tart lemons pair together perfectly to create a delicious cake worthy of any picnic or BBQ.
- French Strawberry Tart - A homemade pastry rich in butter, a creamy custard filling, and a glazed strawberry topping.
Raspberry and White Chocolate Loaf Cake
- 1 loaf pan 8½ in x 4½ in x 2¾ in
- parchment paper
- 1¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk room temperature
- 1 cup raspberries fresh
- 1½ cup white chocolate chips divided
- Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit for 20 minutes before baking your loaf cake. Spray loaf pan with baking spray and line with parchment paper overhang. Spray parchment paper with baking spray.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Cream butter on medium speed for one minute, using a stand mixer fitted with a paddle attachment. Add sugar, and continue to cream on medium speed for 4 minutes.
- Add eggs, one at a time, mixing on low until incorporated. Add vanilla extract. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
- With the mixer on low, alternately add the flour mixture and milk in thirds. Mix until just combined.
- Remove the bowl from the mixture and fold in the raspberries and 1 cup of white chocolate chips by hand.
- Spread the batter into the loaf pan and bake for 70 -80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean.
- Allow cake to cool completely on a cooling rack.
- Melt ½ cup white chocolate chips in the microwave in 30-second intervals, stirring each time until fully melted. Drizzle over cooled loaf cake. Garnish with a handful of raspberries if desired.
Notes and Tips
- You can use fresh or frozen raspberries in this recipe.
- To prevent raspberries from falling to the bottom of the loaf, coat them in a quarter cup of the flour mixture.
- Store cake in an airtight container for up to four days. The cake is best eaten the following day.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!