White Chocolate and Raspberry Loaf Cake

This simple White Chocolate and Raspberry Loaf Cake is also quite simply stunning and ridiculously tasty! I'd go so far as to call it addictive! The tender, semi-tart raspberries are a heavenly combination with the luscious cake and white chocolate!

Delicious white chocolate and fresh raspberries blend together in this awesome loaf cake!

If you love sweet treats and having them around the house for impromptu celebrations or just for a snack, I know you are a fan of loaf cakes! They are basically cake without the decorating, and so quick and easy to make, there is always one in my freezer.

One of my all-time favorites is this white chocolate and raspberry loaf cake! The wonderfully tart raspberries and sweet white chocolate complement each other perfectly.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Reviews

White chocolate has a super rich and creamy taste that pairs so well with any fruit that is acidic, like citrus and berries. However, technically white chocolate is not chocolate at all! It is a blend of milk, cocoa butter, vanilla, and a fatty substance called lecithin.

It doesn’t even really taste much like chocolate, but that doesn’t mean that it’s not delicious – and this raspberry white chocolate cake loaf is a true testament to that!

I adore this white chocolate and raspberry loaf cake so much that I make it year-round. It is perfect for breakfast or a snack and it looks fancy enough with the drizzle to bring to a brunch or wrap up as a gift.

However, it is delicious on it’s own, even without the drizzle on top. The moist and tender cake, studded with that combination of tart raspberries and sweet white chocolate is heavenly!

🥘 Ingredients

Combine some pantry staples with a white chocolate and raspberries to bake this tasty loaf cake up in no time!

• All-Purpose Flour – A basic, but important base for any cake as it provides the bulk of your cake.
• Sugar – Just enough so that your loaf cake turns out perfect without being overly sweet!
• Baking Powder – Helps the loaf to rise and gives it a lightly spongy texture.
• Salt – The best flavor enhancer out there - even for sweet treats! Salt not only highlights all of your ingredient flavors, but also balances the sweetness.
• Coconut Oil – A great butter substitute for baked goods, giving them a light texture and slight coconut flavor.
• Heavy Cream – Milk can be used also, but the cream makes the loaf that much more decadent!
• Eggs – Add structure and leavening to baked goods.
• Vanilla Extract – Use real vanilla if possible. Its purpose is just like salt’s in a recipe, (only sweet, not savory) to enhance the other flavors.
• White Chocolate - Any white baking chocolate will do. My favorite is Ghirardelli’s White Chocolate as it melts divinely!
• Fresh Raspberries – There is no equal to the tart, sweet bite of fresh raspberries, but of course, frozen raspberries will do in the winter!

🔪 Instructions

This is an incredibly easy cake to bake! A few simple steps and you'll have a heavenly treat baked up and ready to serve!

1. Start by preheating your oven to 350 degrees F (175 degrees C) and spray a 9x5 loaf pan with baking spray. You can also grease the pan and line it with parchment paper – you’ll want this method if using white chocolate chips, for easy removal.
2. Using a stand mixer bowl, or a large bowl, add all the dry ingredients - the all-purpose flour, sugar, baking powder, and salt. Whisk everything together and then push the ingredients to the sides of the bowl, making a well in the center.
3. Next, add the wet ingredients to the well in the bowl - coconut oil, heavy cream, large beaten eggs, and vanilla.
4. Stir all ingredients slowly, making sure everything combines evenly. Grate half of the white chocolate then set aside. In a separate bowl (or plastic food storage bag), add flour and the fresh raspberries and toss gently. Gently fold the white chocolate and raspberries into the batter.
5. Scrape the batter into your prepared loaf pan with a spatula and bake at 350 degrees F (175 degrees C), using the middle of your center oven rack. Bake for about for 60-65 minutes, but check the loaf at around 50 minutes of baking to make sure the top isn’t getting too brown.
   If it is, simply cover the top loosely with aluminum foil for the remainder of cooking time.
6. Your loaf will be done when a knife or toothpick can be inserted and comes out clean, and the top of the loaf is springy.
7. After removing the cake from the oven, let it cool in the pan for 10 minutes, then run a knife around the edges to help the loaf slide out onto a cooling rack. Wait until completely cool before starting the simple drizzle.
8. Heat the remaining pieces of white chocolate on high in a microwave, checking every 30 seconds. Stir until the white chocolate is creamy and smooth, then drizzle over the top of the loaf cake.
   *Melting the drizzle shouldn’t take more than a minute or so and stirring will help melt any last small bits.
9. The white chocolate will set firmly on top of the loaf in about 15 minutes – then its ready to slice and serve!

If you have any leftover raspberries, they make a pretty, delicious garnish on top of the cake. I also absolutely love to serve a slice of this easy cake topped with my roasted berries!

🥡 Storing & Reheating

Refrigerate

Wrap your loaf cake securely (all sides covered, double-wrap is suggested) with plastic cling film wrap to prevent it from drying out. Once fully wrapped, your cake can be refrigerated for up to a week.

Freeze

Do the same wrap with your loaf cake as instructed above, then transfer it into a plastic freezer storage bag. Properly stored loaf cakes can be frozen for up to 3 months.

❓ Recipe FAQs

📖 Recipe Card