White Chocolate and Raspberry Loaf Cake is scented with fresh lemon, and is packed with sweet delectable flavors. It’s lovely for a brunch dessert, a sweet snack with coffee or tea, and of course an after dinner dessert.
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I usually think of berries for spring and summer treats, but raspberries are typically still in season in the fall. And this White Chocolate and Raspberry Loaf Cake is pretty and festive as we approach the holiday season.
You will find a delicious tangy sweetness in every bite of this White Chocolate and Raspberry Cake. With a touch of lemon, the flavors are bright and fresh.
Every slice will disappear off the serving platter.
What’s in White Chocolate and Raspberry Loaf Cake?
- fresh raspberries
- unsalted butter
- grapeseed oil
- sugar
- salt
- vanilla
- lemon zest
- eggs
- all-purpose flour
- baking powder
- white chocolate
- heavy cream
How to Make White Chocolate Raspberry Loaf Cake
– Toss the raspberries lightly with flour and set them aside.
– Combine the butter with the oil, sugar, salt, vanilla and lemon zest and mix until it’s light and fluffy
– Fold in the flour and baking powder. Then gently fold in the flour-coated raspberries.
– Pour the batter into the prepared pan and spread the top to smooth it. Bake in a 350°F preheated oven for about an hour.
– To make the glaze, add white chocolate and lemon zest to a small bowl. Heat heavy cream in a small saucepan just until you see good-sized bubbles along the edges and then pour it over the chocolate. Let it sit for a few minutes, and then mix until smooth.
– When the cake has cooled to room temperature, drizzle the glaze on top, letting it drip down the sides. Let it sit for about 30 minutes and serve.
(More detailed instructions are below.)
Can you use frozen raspberries?
Fresh raspberries are best for the White Chocolate and Raspberry Loaf Cake— however, you can use frozen raspberries if you have to. Thaw them completely, and then cover a large plate with a couple layers of paper towels. In a single layer, let the raspberries “drain” into the towels for a few minutes. Lightly dab the tops of them with another dry paper towel. Then you can proceed with the recipe.
Without these extra steps the berries might be too juicy and yield a mushy texture in the cake.
Recipe Tips and Substitutions
▪ Feel free to play with all sorts of berries — strawberries, blueberries and blackberries would all also be lovely.
▪ Use a good quality white chocolate or it won’t melt properly. This is what I use for this recipe.
▪ The cake might look like it’s rising too high out of the pan while it’s baking, but don’t worry. It will rise quite a bit, but not overflow, and ultimately will settle right where you want it to.
▪ If the cake is getting darker than you’d like on top, but hasn’t finished baking yet, very loosely cover it with foil until it’s done.
▪ Gluten-free? Substitute the flour in the recipe with Gluten-Free Cup4Cup All -Purpose Flour.
Can you Make White Chocolate and Raspberry Loaf Cake ahead?
Room temperature. The cake will keep well for a couple of days in a tightly sealed container at room temperature.
Refrigerator. It will keep well for about a week in a tightly sealed container in the refrigerator.
Freezer. It will keep well for about two months wrapped tightly in plastic wrap or in a heavy-duty zip-lock bag with all of the air removed in the freezer.
*Glaze the cake a few hours before you want to serve it — not before storing it.
I hope you find this White Chocolate and Raspberry Cake to be as delicious and delightful as I do!
More loaf cake recipes with fresh fruit:
- Strawberry Rosemary Cake
- Peach Cobbler Pound Cake
- Meyer Lemon Olive Oil Cake (Gluten-Free)
- Banana Chocolate Chip Cake (Gluten-Free)
- Blueberry Lemon Pound Cake
White Chocolate and Raspberry Loaf Cake is scented with fresh lemon, and is packed with sweet delectable flavors. It’s lovely for a brunch dessert, a snack with coffee or tea, and of course an after dinner dessert.
- 2 cups fresh raspberries, rinsed and dried
- ¾ cup unsalted butter, softened to room temperature
- 2 tablespoons grapeseed oil (or other neutral oil like vegetable)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest, finely chopped
- 4 large eggs
- 1½ cups plus 1½ tablespoons all-purpose flour, divided
- 1½ teaspoons baking powder
- ½ cup white chocolate, finely chopped
- 1 teaspoon lemon zest
- ¼ cup heavy cream
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Preheat the oven and prepare the pan. Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper (bottom and sides).
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Combine the batter ingredients. Place the raspberries in a mixing bowl and set them aside. In a large mixing bowl, combine the softened butter with the oil, sugar, salt, vanilla and lemon zest. Use an electric mixer on a medium-high speed to mix until light and fluffy, about 2 minutes. Add the eggs and mix until blended. Fold in the 1½ cups of flour and baking powder, and mix only until you no longer see dry spots. Add the remaining 1½ tablespoons of flour to the raspberries and toss them gently. Now carefully fold the flour-coated raspberries into the batter. Pour the batter into the prepared pan and spread the top to smooth it.
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Bake. Put the pan on a baking sheet and place it in the preheated 350°F oven. Bake until it’s golden and when you gently press down on the top, it doesn’t wiggle or sink down, about 1 hour.
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Make the glaze. While the cake is baking, make the glaze. Add the finely chopped white chocolate and lemon zest to a small bowl. Heat the cream in a small saucepan just until you see good-sized bubbles along the edges — it should be very hot, but not boiling. Pour the hot cream over the white chocolate and let it sit for a few minutes. Then mix until smooth.
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Finish the cake. Let the cake cool in the pan for at least 10 minutes. Then lift it out with the parchment paper and peel the edges down. Let it cool on a cooling rack for about an hour. Then carefully remove the parchment paper and place the cooling rack, with the cake, on a baking sheet. Being sure the cake is room temperature, drizzle the glaze on top. It should drip down the edges. Collect any of the glaze that's dripped onto the baking sheet, beneath the rack, and drizzle that as well. Let it set for about 30 minutes and serve.
Calorie count is only an estimate.
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Angie@angiesrecipes (@angiesrecipess) says
White chocolate and raspberry are both my husband’s favourite! This is a perfect treat for him.
valentina says
Thanks, Angie! Hope you try it. 🙂 ~Valentina
Marissa says
My mouth is watering looking at this beautiful cake, Valentina! The texture is absolutely perfect.
valentina says
Thanks, Marissa! 🙂 ~Valentina
David Scott Allen says
I love the look of this! There are so many detractors who don’t like white chocolate… Claiming, “it’s not chocolate!“ Really, who cares? It taste good! And it’s nice to have a different kind of glaze than the usual. I can definitely see this on the holiday table, especially around Christmas. xo
valentina says
Thanks so much, David. Enjoy! 🙂 ~Valentina
David @ Spiced says
You know, I really should use white chocolate more than I do. I always enjoy it, but I rarely think about it. I probably would’ve just made a classic powdered sugar glaze for this bread, but the white chocolate is so much better! Love this recipe, Valentina!
valentina says
Thanks, David. Yes, I don’t think to use white chocolate often either. It’s delicious on this cake. 🙂 ~Valentina
Liz says
What a fabulous cake recipe, Valentina!! Two of my favorite ingredients in every bite!!!
valentina says
Yay! Thanks, Liz. Enjoy. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop says
Every summer we stock our freezer with raspberries. This raspberry cake is now on my list to bake. While fresh are always better, using frozen in the middle of winter makes me think of warmer times and I always feel a bit indulgent baking up treats with them.
valentina says
I love that your freezer if full of berries. How delightful to have them at the ready. 🙂 ~Valentina
Dawn - Girl Heart Food says
White chocolate and raspberries make for the most heavenly combo and I just wish I could reach our right now and grab that whole loaf through the screen! Love a slice with my morning coffee. Beautiful bake, Valentina!
valentina says
Thanks, Dawn. Yes, in the morning with coffee is the best. 🙂 ~Valentina
Ron says
Valentina, occasionally I come across a sweet treat that I want to challenge myself to cook. Our berries are done until spring. But we do have frozen in the freezer that I might try or perhaps I’ll save this treat recipe for next spring when our early raspberries come-in.
valentina says
Thanks, Ron! So great you have berries at the ready in the freezer. Good planning. Hope you’re having a lovely weekend. 🙂 ~Valentina
Kim Lange says
Heavenly! Such a beautiful loaf filled with yummy raspberries and that white chocolate glaze is to die for! Pinned!
valentina says
Thanks so much, Kim. You’re the “Dessert Queen,” so I really appreciate it. 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man! says
Where I live, you can easily find great raspberries in early winter, and this seems like a wonderful thing to have around for Christmas morning! Or the morning after! Or both!
John / Kitchen Riffs says
You’re right about decent raspberries being available in the fall. And they don’t have to compete with all the summer stone fruits! Although of course they do have to compete with apples and pears, among other goodies. Anyway, this is a delightful dish — and it looks wonderful, too. Really nice — thanks.
valentina says
Thanks so much, John. Yes, they do compete with pears and apples. Battle of the fruits! 😉 ~Valentina
Ronnie says
Just FYI – the recipe that you print out does not say when to add the baking powder. Your commentary DOES, so crisis averted, but you may wish to update the print out to match. Thanks and I am looking forward to this yummy treat coming out of the oven.
valentina says
Thanks so much, Ronnie! I’ve just edited the recipe card to include the baking powder. I really appreciate you catching this and letting me know! I hope you like the cake. 🙂 ~Valentina