Yield: 10–12 slices

Prep Time: 20 minutes

Bake Time: 50–60 minutes

Cooling Time: 1 hour

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Ingredients

For the Cake

• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 250g (2 cups) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 120ml (½ cup) whole milk
• 150g (1 cup) fresh or frozen raspberries
• 100g (3½ oz) white chocolate chips (optional)

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Raspberry Swirl

• 75g (½ cup) raspberries
• 1 tablespoon sugar
• 1 teaspoon lemon juice

Cook together for 5 minutes and mash. Cool completely.

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White Chocolate Glaze

• 200g (7 oz) white chocolate
• 80ml (⅓ cup) heavy cream
• 1 tablespoon butter

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Instructions

Step 1 – Prepare

• Heat oven to 350°F (175°C).
• Grease and line a 9×5-inch loaf pan.

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Step 2 – Make Batter

Beat:

• Butter
• Sugar

until pale and fluffy (3–4 minutes).

Add eggs one at a time.

Mix in vanilla.

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Step 3 – Dry Ingredients

Whisk together:

• Flour
• Baking powder
• Salt

Add alternately with milk.

Mix only until combined.

Fold in:

• White chocolate chips
• Raspberries

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Step 4 – Swirl

Pour half the batter into the loaf pan.

Add spoonfuls of raspberry sauce.

Cover with remaining batter.

Add remaining raspberry sauce.

Use a butter knife to gently swirl.

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Step 5 – Bake

Bake

50–60 minutes

until a toothpick comes out clean.

Cool 15 minutes before removing from pan.

Cool completely.

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Make the Glaze

Heat cream until steaming.

Pour over white chocolate.

Wait 2 minutes.

Stir until smooth.

Mix in butter.

Pour over cooled loaf.

Swirl a few teaspoons of raspberry sauce into the glaze.

Let set for 30 minutes.

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Storage

• Room temperature: 2 days
• Refrigerator: 5 days
• Freeze: Up to 3 months

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Tips

✔ Don’t overmix the batter.

✔ Toss raspberries in 1 tablespoon flour before adding to prevent sinking.

✔ Use room-temperature ingredients for the best texture.

✔ Let the loaf cool completely before glazing.

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Nutrition Information (Approximate, per slice; 12 slices)

• Calories: 380
• Carbohydrates: 42g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 80mg
• Sodium: 160mg
• Fiber: 1g
• Sugar: 28g

Nutrition values are estimates and will vary depending on ingredient brands and portion size.

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Frequently Asked Questions

Q: Can I use frozen raspberries?
Yes. Use them straight from the freezer without thawing to reduce excess moisture.

Q: Can I substitute dark or milk chocolate?
Yes, but white chocolate pairs best with raspberries and gives the cake its signature flavor.

Q: Why did my raspberries sink?
Coat them lightly in flour before folding them into the batter, and avoid overmixing.

Q: Can I make this ahead of time?
Yes. Bake the loaf a day in advance and add the glaze the day you plan to serve it.

Q: Can I freeze it?
Yes. Freeze the unglazed loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, then add the fresh glaze before serving.

Q: How do I know when it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs, and the internal temperature should be about 200–205°F (93–96°C).

Q: Can I make this into muffins?
Yes. Fill muffin cups about two-thirds full and bake at 350°F (175°C) for 20–25 minutes.

Q: What can I serve with it?
It’s delicious with coffee or tea, or topped with whipped cream, vanilla ice cream, or extra fresh raspberries.