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.
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!
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!
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!
- 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.
- 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.
- Next, add the wet ingredients to the well in the bowl - coconut oil, heavy cream, large beaten eggs, and vanilla.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
Yes! You can use both fresh and frozen. If using frozen be sure to thaw them out completely before use. Coat either fresh or frozen berries in all-purpose flour to prevent them from sinking in the cake.
I used a 9x5 inch loaf pan. You could use different sizes but your baking times will vary slightly. A 'standard' loaf pan is very close in size and measures 8.5x4.5 inches. 8x4 inch loaf pans are also commonly found in stores.
Cooking times will only vary be a few minutes between these closely related loaf pan sizes.
📖 Recipe Card
White Chocolate and Raspberry Loaf Cake
- 1 ⅔ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut oil
- ¾ cup heavy cream
- 2 large eggs (beaten, at room temperature)
- ½ tablespoon vanilla extract
- 4 oz white chocolate (1 bar is recommended - 2 portions, ⅓ grated for the cake batter, ⅔ chunked and melted for the drizzle)
- 1 cup fresh raspberries (rinsed and tossed with 1 tablespoon of flour)
- Preheat your oven to 350 degrees F (175 degrees C) and coat a 9x5 loaf pan with non-stick baking spray, or grease and line with a sheet of parchment paper for easy removal. *If using white chocolate chips, you will want to use the sheet of parchment paper.
- In a large mixing bowl or the bowl of your stand mixer, add the 1 ⅔ cups all purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Whisk the dry ingredients together and form a well in the center of the bowl.
- Add the ½ cup coconut oil, ¾ cup heavy cream, 2 large beaten eggs, and ½ tablespoon of vanilla extract into the well of dry ingredients.
- Slowly combine all ingredients. Grate the 1st portion of your 4 oz bar of white chocolate and gently toss the raspberries with flour in a bowl or plastic storage bag. Then gently fold both the white chocolate and fresh berries into the batter.
- Transfer the batter into your prepared loaf pan and bake at 350 degrees F (175 degrees C) in the middle of your center oven rack for 60-65 minutes. Check at 50 minutes of baking, and cover with a loose square of aluminum foil if needed to keep the top of the loaf from browning.
- Your cake is done when you can touch the top of the loaf and it springs back, or when an inserted toothpick, knife, or skewer comes out clean.
- Remove the cake from your oven and allow to cool for about 10 minutes in the load pan. Then use a knife to clear the edges and pop the loaf cake out. Allow to cool completely on a wire cooling rack.
- Once the cake is cooled heat the remaining chunked pieces of white chocolate in 30-second increments at high power in the microwave. Stir after heating until the white chocolate is smooth, then drizzle over the top of the loaf cake. *It usually only takes 1 minute to melt this portion of white chocolate, simply stir until any small bits have melted completely.
- Allow the white chocolate to set on the cake, about 15 minutes. Slice and serve.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!