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three slices of White Chocolate and Raspberry Loaf Cake stacked

White Chocolate Raspberry Loaf Cake

Valentina K. Wein
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.
5 from 8 votes
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 1 hr 40 mins
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 10
Calories 394 kcal


For the cake

  • 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
  • cups plus 1½ tablespoons all-purpose flour, divided
  • teaspoons baking powder

For the white chocolate glaze


For the cake

  • 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).
  • 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.
  • 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.

For the white chocolate glaze

  • 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.
  • 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.
Keywords brunch cakes, fresh fruit desserts, cakes with fruit
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