Easy & Moist White Chocolate Raspberry Loaf Cake (2024)

Why you'll love this recipe!

• 10 Ingredients: You only need 10 pantry ingredients for this easy loaf cake, plus you probably already have everything you need in your kitchen.
• Super Soft & Moist: This homemade loaf cake issuper soft and moistbecause of the sour cream in the batter.
• White Chocolate Chips: I used mini white chocolate chips in this pound cake, the smaller size means they're less likely to sink to the bottom.
• Perfect Combination: The tartness of the berries goes perfectly with the sweet white chocolate, though you could substitute it for dark chocolate if you prefer.

Substitutions & Variations

• Yogurt: Swap out the sour cream for full-fat yogurt.
• Chocolate Chips: use semi-sweet chocolate chips instead of white chocolate chips.

Top Tip

While a loaf cake is baking, moisture is released and rises to the top, creating a crack on the top of the cake. To get a perfectly centered crack, use a small offset spatula or a butter knife and make a shallow cut lengthwise down the loaf just before baking.

How did you decorate your raspberry loaf cake?

Here, I've added a simple glaze recipe from my blueberry pound cake, but I omitted the lemon juice and used milk instead. You can also melt white chocolate in the microwave and drizzle over the loaf.

How should I store this white chocolate raspberry loaf cake?

Wrap up the loaf tightly with plastic wrap or keep in an airtight container and keep for up to 5 days.

Can I use a 9x5" pan instead of an 8.5x4.5" loaf pan for this raspberry pound cake?

Using a smaller pan is going to give you a much taller loaf cake. You could use a 9x5", but it will need less time in the oven and won't be as tall. Please note, I haven't tried this raspberry loaf cake recipe in a 9x5"pan so I'm not sure of the timings in the oven!

• ▢ 2 cups all purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ ¾ teaspoon baking powder
• ▢ 1 cup unsalted butter
• ▢ 1 ½ cups granulated sugar
• ▢ 3 large eggs room temperature
• ▢ ¼ cup sour cream room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh raspberries washed and dried
• ▢ 1 tablespoon flour
• ▢ ½ cup white chocolate chips

• Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5 inch loaf pan.

• Whisk together your flour, baking powder and salt in a large bowl.

  2 cups all purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder

• Melt your butter in a jug or bowl in the microwave.

  1 cup unsalted butter

• In a food processor, pour in the melted butter, sugar, vanilla extract, eggs and sour cream. Mix on high for 20 seconds.

  1 cup unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, ¼ cup sour cream, 1 teaspoon vanilla extract

• Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined.

• Toss the fresh raspberries with 1 tablespoon of flour in a medium bowl. This will help them not sink!

  1 cup fresh raspberries, 1 tablespoon flour

• Fold in your white chocolate chips and raspberries gently, so the raspberries don't break apart.

  See Also

  Bonkers Awesome Gingerbread Spiced Marshmallows

  ½ cup white chocolate chips

• Pour the batter into your prepared loaf pan, and use an off-set spatula to make sure you have an even surface. Tap the pan on your counter to remove air bubbles. You can use a small offset spatula to cut a line down the loaf lengthwise to help create a crack in the loaf.

• Bake for 80-90 minutes. Check on the cake to make sure it isn't browning too much, if it is, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.

• Melt over extra white chocolate and pour over the cooled loaf! You can also decorate it with fresh raspberries and white chocolate curls.

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Butter:I use European style butter in my recipes.

Salt:If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this!

Sour Cream: you can swap out the sour cream for full-fat yogurt.

Storage:the loaf cake lasts up to 4 days at room temperature, keep it well wrapped.

Freezing:slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.

This recipe method is based on Alice Medrich's food processor pound cake.