Raspberry White Chocolate Loaf Cake
Yield: 8–10 servings
Prep Time: 25 minutes
Bake Time: 50–60 minutes
Cooling Time: 1 hour
Ingredients
Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- ½ cup (90 g) white chocolate chips
- 1 cup (125 g) fresh or frozen raspberries
- 1 tbsp flour (for coating raspberries)
White Chocolate Frosting
- 8 oz (225 g) white chocolate, chopped
- ½ cup (120 ml) heavy cream
- 4 oz (115 g) cream cheese, softened
- 2 tbsp butter, softened
- ½ tsp vanilla
Raspberry Swirl
- ½ cup raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
1. Prepare
- Heat oven to 350°F (175°C).
- Grease and line an 8×4-inch loaf pan.
2. Make Batter
Whisk together:
- Flour
- Baking powder
- Salt
In another bowl, beat:
- Butter
- Sugar
until light and fluffy (3–4 minutes).
Beat in:
- Eggs, one at a time
- Vanilla
Alternate adding:
- Flour mixture
- Milk
Mix only until combined.
Fold in:
- White chocolate chips
Toss raspberries with 1 tablespoon flour and gently fold them into the batter.
3. Bake
Spread batter into pan.
Bake:
50–60 minutes
A toothpick should come out with a few moist crumbs.
Cool completely.
Raspberry Swirl
Cook together:
- Raspberries
- Sugar
- Lemon juice
for about 5 minutes.
Mash.
Strain seeds if desired.
Cool completely.
White Chocolate Frosting
Heat cream until steaming.
Pour over chopped white chocolate.
Wait 2 minutes.
Stir smooth.
Cool until slightly thick.
Beat:
- Cream cheese
- Butter
until smooth.
Mix in:
- White chocolate ganache
- Vanilla
Spread over cooled loaf.
Drop spoonfuls of raspberry puree on top.
Swirl gently with a knife.
Chill 20–30 minutes before serving.
Storage
- Refrigerator: 4–5 days
- Freezer (without frosting): up to 3 months
Optional Add-ins
- Lemon zest
- White chocolate chunks instead of chips
- Almond extract (¼ tsp)
- Fresh strawberries
- Blueberries
Nut Information
This recipe contains no nuts as written.
However:
- Check that your white chocolate is manufactured in a nut-free facility if needed.
- Cream cheese and butter are typically nut-free but verify labels if serving someone with allergies.
- If baking for someone with a severe tree nut or peanut allergy, avoid cross-contamination by using clean equipment and ingredients from trusted manufacturers.
Nutrition (Approximate, per serving, based on 10 servings)
- Calories: 410
- Carbohydrates: 43 g
- Protein: 5 g
- Fat: 24 g
- Saturated Fat: 15 g
- Fiber: 2 g
- Sugar: 29 g
- Sodium: 180 mg
Q&A
Can I use frozen raspberries?
Yes. Use them straight from the freezer and do not thaw.
Can I use raspberry jam instead of puree?
Yes. Warm it slightly and swirl it into the frosting.
Why coat the raspberries in flour?
It helps prevent them from sinking to the bottom of the loaf.
Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour that contains xanthan gum.
Can I make cupcakes instead?
Yes. Bake at 350°F (175°C) for about 18–22 minutes.
Can I use dark or milk chocolate?
Yes, though white chocolate pairs especially well with raspberries and gives the cake the flavor shown in the photo.
How do I know when the cake is done?
A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The internal temperature should be about 200–205°F (93–96°C).
Can I make it ahead?
Yes. Bake the loaf a day ahead, wrap it well, and frost it the next day for the freshest appearance.
Why is my frosting too runny?
The white chocolate may still be warm. Chill it for 15–20 minutes, then beat again. If needed, refrigerate briefly before spreading.
