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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



  • 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)



  1. Preheat the oven to 350F (170C), and grease one 9x5-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.


  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.