Last updated on August 1st, 2022.

Why White Chocolate Raspberry Loaf Cake?

First, I guess that, like me, you get inspired at the sight of these juicy berries, and you buy more than your breakfast cereal can handle. So this cake is a simple and fast way to use the berries before they go bad. (Also, these Chocolate Raspberry Cupcakes, and you can also sprinkle some on a delicious Brownie Pizza)

Second, this is a super easy cake you can make in no time and impress everyone because this cake is the most delicious and flavorful special treat. Third, we both know that white chocolate is too underrated, and we should bake more with it. And last but not least, this buttery cake is timeless. Bake it any time of the year with any berries (including dried cranberries) or no berries for a simple white chocolate cake.

berry loaf cake with white chocolate ganache

Ingredients

This cake calls for simple ingredients you most likely already have in your pantry. Be sure to read the notes about replacements and variations.

Ingredients for loaf cake
  • Unbleached all-purpose flour is my go-to flour; if you are used to baking with bleach, it’s okay.
  • Baking powder and baking soda.
  • Full-fat sour cream at room temperature. Do not replace it with skip sour cream; the extra fat makes a difference.
  • Vanilla extract
  • Unsalted butter at room temperature.
  • Granulated sugar
  • Eggs at room temperature
  • Fresh raspberries
  • Chopped white chocolate.

For white chocolate Ganache

  • Chopped white chocolate.
  • Heavy cream

Substitutions

  • Sour cream. You can use full-fat buttermilk or full-fat greek yogurt instead.
  • Fresh raspberries. You can use frozen, make sure to thaw, drain the access water and toss the fruit with two tablespoons of flour.
  • You can use other fruit like strawberries, blackberries, blueberries, or a medley.
  • White chocolate chips are also a good option; please see my notes about the chocolate in the expert tips sections.
  • For a white chocolate loaf cake: do not add the raspberries and increase the amount of chocolate to 3/4 cup (120 g). Do the same with the chocolate for a raspberry loaf cake.

How to make this White chocolate and raspberry loaf cake?

The full recipe and notes are at the bottom of this post in the recipe card.

How to make loaf cake
How to make raspberry white chocolate cake
  1. Preheat the oven to 350F (170C) and grease and line with parchment paper one 9×5 inch loaf pan. Sift the flour, baking powder, and baking soda in a medium bowl, and use a fork to blend. Measure the sugar and butter in a separate large bowl (or a bowl of a large mixing bowl of a standing mixer). Mix the sour cream and vanilla extract.
  2. Using a stand or electric mixer, beat the butter and sugar until light and fluffy, about 4-5 minutes. Scrap the sides and bottom of the bowl and add the eggs, one at a time waiting for the first egg to blend before adding the next; scrap the bottom and sides of the bowl.
  3. Reduce speed to low, then add the flour mixture in three additions alternating with the wet ingredients.
  4. Once you have added the last portion of the dry ingredients, turn the mixer off and use a rubber spatial to blend the flour and chopped chocolate and raspberries thoroughly.
  5. Spread the cake batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick comes out of the center of the cake with a few moist crumbs. Remove from the oven and allow to cool in the pan for 20 minutes before removing.

To Make The Ganache

Be sure to read my full article on what is ganache, including a ration table.

This cake is excellent and does not need anything; however, if you are baking it for a special occasion or in the mood for an extra something, this is a great option.

making white chocolate ganache
  1. Place the chopped white chocolate chunks in a large bowl.
  2. Bring the heavy cream to a simmer, pour it over the chopped chocolate, cover for a few minutes and allow the chocolate to melt.
  3. Gently stir until smooth and set aside to set.
  4. Use a spoon or an offset spatula to spread the ganache over the top of the loaf.

Variation: Making Dark Chocolate Raspberry Loaf Cake

Use this recipe to make a dark chocolate raspberry cake by taking the following simple steps:

  1. Use 1 1/4 cup (155 grams) flour plus 1/4 cup (25 grams) cocoa powder; dutch cocoa or natural cocoa are both excellent options.
  2. Increase the sour cream amount to 1/2 cup (120 ml).
  3. Use semi-sweet chopped chocolate instead of chunks of white chocolate.

Expert Tips

Before you bake the cake, please take a moment to read these tips for the best baking.

  • Ensure all ingredients are at room temperature for a soft and tender cake. Different temperatures will cause the cake to be tough and chewy.
  • Because the chocolate melts during baking, it is easy to mistake it with unbaked batter when you check the cake for doneness. Make sure to poke the cake in various places (all at the center), so you won’t overbake.
  • I like to cover my cake with a kitchen towel when it comes out of the oven for about 5 minutes to prevent the steam from escaping the cake. It might not make a massive difference with the cake’s moisture, but every tiny step can help.
  • Out of the over, the cake is still baking from the heat residue and has yet to set. Allow it to cool in the pan for at least 20 minutes before placing it over a wire rack; otherwise, it might collapse.

Use real white chocolate.

  • Use REAL white chocolate. Real chocolate is made with real cocoa butter, milk solids, and sugar (an addition of lecithin is okay); read the ingredients list to be sure. Real chocolate will melt during baking and blend with the batter, giving it the sweet white chocolate flavor we want. Fake chocolate will not melt, and the cake will have dots of fake white chocolate in addition to the fresh berries. If this is what you are looking for, then, of course, use whichever chocolate you wish.

About pan sizes

  • This recipe will make one 9 x 5-inch loaf pan (mine is 8.88×4,88). However, I am aware that we don’t all have this specific size and that we might not even know. So regardless of the pan size or shape you are using, the key is to ensure the batter does not fill the batter of 3/4 full. The larger the pan, the less time it needs in the oven.

The Berries Turned Greenish-blueish

This can happen for two reasons: too much baking soda or it was not mixed properly with the fry ingredients. Raspberries are an acidic fruit, and when in direct touch with baking soda, an alkaline (non-acidic) substance, they turn green/blue.

My oven is different than yours.

This is why it may take less or more time to bake than the instructions state. The best way to know if it is ready is by using a cake tester, a toothpick, or a wooden skewer.

Do I need to toss the raspberries with flour?

No, the batter is very thick and will be set before the berries can sink to the bottom of the cake. But if you replaced the sour cream with buttermilk and noticed that the butter is very thin, toss the berries with one tablespoon of flour.

Storing

The cake is best in the first 48 hours. Keep it covered at room temperature for up to 2 days. To freeze, wrap with plastic wrap then with aluminum foil, place in a freezable bag and freeze for up to 2 months.

FAQ

Can I use mini loaf pans for baking this cake?

Yes. Fill each loaf no more than 3/4 and adjust the baking time.

Can I throw in a handful of blueberries for color?

Sure, replace 1/2 of the raspberries with fresh blueberries.

Will it travel well?

Hard to say; each delivery company treats cargo differently. I suggest baking the cake in a disposable pan, then wrapping it with plastic. I sent cakes this way many times and never had an issue.

Can I use other berries or fruit to make this raspberry loaf cake recipe?

Yes. You can use strawberries, blueberries, blackberries, and even cranberries.

How can I make white chocolate bundt cake?

Double the recipe, do not add the raspberries, and use 1 1/2 cups of chopped white chocolate (240 g). Use a 9 cups bundt pan and adjust the baking time.

Can I use vegetable oil instead of butter?

Yes, although I don’t recommend it. Use a whisk to mix the eggs and sugar, then add 1/2 cup (100 ml) of vegetable oil and continue as written.

Did you try this recipe?

 If you tried this raspberry and white chocolate loaf cake recipe or any other recipe by One sarcastic Baker baking blog, please take a movement to rate and comment at the end of each recipe. Your questions, ideas, and thoughts are priceless, and here at OSB we value them more than butter!

Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!

Here are some more berries recipes you might enjoy

A slice of raspberry loaf cake
5 from 2 votes
Print

Raspberry and white chocolate loaf cake

Sweet and tangy loaf cake dotted with raspberries and loaded with white chocolate.

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1 loaf
Author One Sarcastic Baker

Ingredients

Cake

  • 1 1/2 Cups Unbleached all-purpose flour (180 g / 6 oz)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/3 Cup Full fat sour cream at room temperature (80 ml)
  • 1 teaspoon Vanilla extract
  • 1/2 Cup Unsalted butter, soften (113 g / 4 oz)
  • 3/4 Cup + 2 tablespoons Granulated sugar (180 g / 6 oz)
  • 2 Large Eggs, at room temperature
  • 1/2 Cup Chopped white chocolate (85 g / 3 oz)
  • 1 Cup Fresh raspberries (100 g / 3 oz)

White Chocolate Ganache

  • 1 Cup Chopped white chocolate (170 g / 6 oz)
  • 1/4 Cup Heavy cream (60ml)

Instructions

Cake

  1. Preheat the oven to 350F (170C), and grease one 9×5-inch loaf cake. Set aside

  2. In a medium bowl, sift the flour, baking powder, and baking soda mix to blend and set aside.

  3. Mix together the sour cream and vanilla. Set aside.

  4. In a bowl of a stand mixer, beat the butter and sugar medium-high until light and fluffy, about 4-5 minutes. Make sure to scrape the bottom and sides of the bowl mid-way, or as needed.

  5. Add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next. Scrap the bottom and side of the bowl.

  6. Reduce speed to low and add the flour mixture in three additions alternating with the sour cream mixture, starting and ending with the flour. This should take no longer than 20 seconds.

  7. Fold in the chopped chocolate and respberries.

  8. Pour batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, about 55-65 minutes.

  9. Remove from the oven, and let cooll in the pan for 20 minutes before transfering to a wire rack.

Ganache

  1. Bring the heavy cream to a simmer. Place the chopped chocolate in a wide deep medium bowl.

  2. Pour the cream over the chocolate, allow it to melt for a few minutes, then use a rubber spatula to gently mix until smooth. Set a side to set and thicken.

  3. When ready to serve, use a spoon or an off set spatula to spread the ganache over the top of the cake.

Recipe Notes

  • My oven is different than yours, so it might take less or more time to bake. Check the cake doneness by using a cake tester or a kitchen skewer.
  • Make sure all of the ingredients are at room temperature.
  • Sometimes the chocolate melts, and it may seem that the cake is not ready; make sure to use a toothpick or a cake tester to poke the cake in different areas (All in the center).
  • You can use buttermilk or full-fat greek yogurt instead of sour cream.
  • The batter should be very thick; if it turns out thin (when using buttermilk), toss the raspberries with one tablespoon of flour to prevent them from sinking to the bottom of the cake.
  • You can use bleach flour if you don’t have unbleached flour.
  • Strawberries, blackberries, blueberries, or a combination can replace the raspberries. Make sure not to go over 3/4 cup (75 grams).
  • Do not add the raspberries to a white chocolate cake. Increase the chocolate amount to 3/4 cup (120 g).
  • If using frozen raspberries, thaw and discard any access water, toss the fruit with two tablespoons of flour.
  • To make the chocolate raspberry cake, replace 1/4 cup of the flour with 1/4 cup cocoa powder (dutch process or natural cocoa are both excellent options), and replace the white chocolate with chopped semi-sweet dark chocolate. Increase the sour cream amount to 1/2 cup (120 ml).
  • The cake is best eaten the same day. Store at room temperature for up to 2 days, cover. Freeze for up to 1 month.
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