The White Chocolate and Raspberry Loaf Cake is a delightful dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. This easy-to-make cake is perfect for any occasion, whether it’s a casual afternoon snack or a special celebration. Its beautiful colors and rich flavors make it a showstopper that will impress your friends and family.

Why Make This Recipe

This loaf cake is not just delicious; it’s also a joy to make. The combination of creamy white chocolate and fresh raspberries creates a moist and flavorful cake. Making this recipe allows you to enjoy a sweet treat while also honing your baking skills. Moreover, it’s a great way to use seasonal fruits and add a homemade touch to your desserts.

How to Make White Chocolate and Raspberry Loaf Cake

Ingredients

1 1⁄2 cups raspberries
1/4 cup sugar
1/2 teaspoon lemon zest
2 tablespoons orange juice
1 tablespoon water
2 tablespoons cornstarch
1 3⁄4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
4 ounces cream cheese (room temperature)
1 1⁄4 cups sugar
4 large eggs
1 tablespoon lemon zest
1 3⁄4 teaspoons vanilla extract
2 1⁄2 ounces white chocolate (chopped, about 1/2 cup)

Directions

Prepare the Raspberry Sauce: In a medium saucepan, mix water, orange juice, and sugar. Bring to a boil over medium heat. Once boiling, lower it to a simmer and stir until the sugar dissolves. Add raspberries and cornstarch; simmer for 6-8 minutes, stirring constantly until thickened. Set aside to cool slightly.
Make the Pound Cake: Preheat the oven to 325°F (163°C). Grease a 9×5 inch loaf pan and line it with parchment paper. In a bowl, whisk together flour, baking powder, and salt; set aside. Using a mixer, beat together butter and cream cheese on medium-high speed for 1-2 minutes until creamy. Add sugar and beat for another minute until fluffy. Lower the mixer speed and add eggs one at a time, followed by lemon zest and vanilla. Scrape the bowl as needed. Slowly add the dry ingredients, mixing until just combined. Pour half of the batter into the prepared loaf pan. Spoon the raspberry sauce evenly over it, then spread the remaining batter on top.
Bake: Bake for 55-65 minutes or until a toothpick comes out mostly clean when inserted into the center. Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Allow it to cool completely.
Prepare the White Chocolate Topping: Chop the white chocolate and place it in a bowl. Microwave in 15-second intervals, stirring in between, until melted and smooth. Drizzle or spread the melted white chocolate over the cooled cake. Let it set for a few minutes or enjoy right away!

How to Serve White Chocolate and Raspberry Loaf Cake

This lovely loaf can be served as a dessert or a sweet snack any time of the day. Slice the cake and serve it with whipped cream or a scoop of vanilla ice cream for an extra treat. It’s also delightful on its own!

How to Store White Chocolate and Raspberry Loaf Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come back to room temperature before serving for the best flavor.

Tips to Make White Chocolate and Raspberry Loaf Cake

Use fresh raspberries for the best flavor and texture, but frozen raspberries can work fine too.
Make sure all your ingredients are at room temperature for better mixing.
Don’t overmix the batter; stop once the dry ingredients are just combined.

Variation

You can try different fruit options, such as blueberries or strawberries, instead of raspberries. Additionally, you could add nuts like almonds or walnuts for extra crunch.

FAQs

Q: Can I use frozen raspberries?
A: Yes, frozen raspberries can be used in this recipe. Just make sure to thaw and drain them before adding.

Q: Can I substitute white chocolate with milk or dark chocolate?
A: Yes, you can use milk or dark chocolate, but this will change the flavor profile of the cake.

Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out mostly clean. It’s okay if a few small crumbs stick to it; just make sure there is no wet batter.