There’s something irresistibly comforting about a homemade loaf cake, especially when it combines the sweet creaminess of white chocolate with the tart pop of fresh raspberries. This White Chocolate and Raspberry Loaf Cake strikes the perfect balance between indulgence and simplicity, creating a dessert that feels special enough for company yet easy enough for a weekday treat.
The contrast between the sweet, vanilla-scented cake studded with melty white chocolate chunks and the bright, juicy raspberries creates a flavor profile that’s both sophisticated and nostalgic. As it bakes, your kitchen will fill with an aroma that makes waiting the hardest part of this recipe!
Why You’ll Love This
- Simple ingredients you likely already have in your pantry and fridge
- Perfect balance of sweet white chocolate and tart raspberries
- Moist, tender crumb that stays fresh for days
- No fancy equipment needed – just a bowl and a loaf pan
- Versatile enough for breakfast, afternoon tea, or dessert
Ingredients
- 1½ cups fresh raspberries
- ¼ cup sugar
- ½ teaspoon lemon zest
- 2 tablespoons orange juice
- 1 tablespoon water
- 2 tablespoons cornstarch
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1¼ cups sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1¾ teaspoons vanilla
- 2½ ounces white chocolate, chopped (about ½ cup)
Instructions
- In a medium saucepan, bring water, orange juice and sugar to boil over medium heat. Reduce to simmer and stir until sugar dissolves. Add raspberries and cornstarch, simmer 6-8 minutes, stirring constantly until thickened. Set aside to cool.
- Heat oven to 325°F. Grease a 9×5 inch loaf pan and line with parchment paper. Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and cream cheese until creamy. Add sugar and beat until fluffy. Add eggs one at a time, then lemon zest and vanilla. Slowly mix in dry ingredients until just combined.
- Spread half the batter in pan, top with raspberry sauce, then remaining batter. Bake 55-65 minutes until a toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then remove and cool completely on rack.
- Microwave white chocolate in 15-second intervals, stirring between each, until melted. Drizzle or spread over cooled cake.
Tips & Variations
- Frozen raspberries work too – don’t thaw them first, just toss them in flour while still frozen
- Try adding the zest of one lemon to the batter for a citrusy twist
- For extra decadence, drizzle cooled cake with melted white chocolate
- Substitute half the flour with almond flour for a nuttier flavor and more tender crumb
- Add ¼ cup of sliced almonds to the top before baking for a crunchy topping
- If white chocolate is too sweet for you, try using semi-sweet chocolate chips instead
Serving Suggestions
This loaf cake is delicious on its own, but for a more elaborate dessert, serve a slice slightly warmed with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The contrast between the warm cake and cold topping is simply divine.
For breakfast or brunch, pair with a cup of hot coffee or tea. The cake’s sweetness balances perfectly with the slight bitterness of coffee, making it an ideal morning treat that feels just a little indulgent.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Can be frozen for up to 3 months – wrap individual slices for easy defrosting
- The cake is done when the top is golden brown and springs back lightly when touched
- Let the cake cool completely before slicing to prevent crumbling
FAQs
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the day after baking as the flavors have time to meld.
Why did my raspberries sink to the bottom?
Make sure to coat them thoroughly in flour before adding to the batter. Also, using room temperature ingredients helps create a thicker batter that will better support the berries.
Can I use white chocolate chips instead of chopped chocolate?
Yes, white chocolate chips work perfectly fine, though chopped chocolate bars tend to melt more evenly throughout the cake.
Is this cake too sweet?
The tartness of the raspberries balances the sweetness of the white chocolate. If you prefer a less sweet cake, you can reduce the sugar to ⅔ cup.
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