With Valentine's day coming up I thought that it was the perfect time to make an easy raspberry white chocolate loaf cake. I promise it is a mouthful to say, but super easy to make.
A loaf or pound cake filled with fresh strawberries and cream white chocolate chunks and then topped with a fresh raspberry glaze. Only 20 minutes to throw together and 1 hour to bake. Serve it at breakfast or for a dessert. Either way, you significant other will be happy!
Christmas ended and "Boom" Valentine's Day stuff is everywhere in the stores. I am not a huge fan of this Hallmark inspired holiday and I hate flowers (they die too quickly), so why not bake and eat what you bake!
Please also enjoy my chocolate chip loaf cake, lemon loaf cake, and carrot cake loaf cake with cream cheese frosting.
- All-purpose flour
- Fresh raspberries
- Lemon juice
- Granulated sugar
- White chocolate
- Unsalted butter
- Sour cream
- Confectioner's sugar
Why you will love this recipe!
- Very easy to make and only takes 20 minutes to mix up!
- Super moist and tasty!
- Is made with fresh raspberries
- Can be eaten for breakfast and dessert
Step by step instructions
For the cake:
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with Baker's choice. Set aside. Break up white chocolate bars into chunks and set aside. Clean fresh raspberries.
In a large mixing bowl, cream together butter and sugar. Add in eggs and mix one at a time until incorporated. Mix vanilla extract and beat until well combined. Add milk and sour cream together in a small bowl and stir until combined.
Whisk together all the dry ingredients in another mixing bowl. Add to butter mixture alternating with the sour cream/milk mixture. Make sure everything is combined with no streaks. Add some flour to raspberries and fold them along with the white chocolate chunks into the batter.
Bake in the oven for 60-70 minutes or until toothpick comes out clean. Cool for ten minutes in the pan. Take a knife around the edges of the pan to release the cake. Invert onto a wire rack to complete cooling.
For raspberry glaze:
In a large saucepan add 4 ounces of raspberries, cornstarch, and lemon juice. Stir occasionally to help raspberries burst. Once the mixture has thickened, allow mixture to cool to room temperature.
Once mixture has cooled, add the butter, confectioner's sugar and vanilla and mix until combined. Spread over cooled cake and serve!
Substitutions and variations
- Substitute with different fruits such as strawberries or blueberries
- Use dark chocolate instead of white chocolate
- Use different glazes on top such as lemon or even vanilla
- Make into muffins or into mini loaf cakes
Frequently asked questions
A pound cake is made with a pound of flour, eggs, and sugar. Loaf cakes are simply just a cake made in a loaf pan.
In an airtight container for up to 5 days. It can be wrapped and sealed and put in freezer for up to 3 months. Thaw before serving.
Raspberry and white chocolate loaf cake
- 1 Electric mixer
- 1 9x5 loaf pan
- 1 Silicon Spatula
- Mixing bowls
- Measuring cups and spoons
- 1 Saucepan
- 1 Wire rack
- 1¾ cup all-purpose flour
- 2 teaspoon baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- ¾ teaspoon salt
- ⅓ cup 2% milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 8 oz white chocolate
- 4 oz raspberries
- 1 cup confectioner's sugar
- ½ tablespoon lemon juice
- 2 tablespoon unsalted butter
- ½ teaspoon cornstarch
- ½ teaspoon vanilla extract
- Preheat oven to 350°. Spray a 9x5 loaf pan with baker's choice and set aside. Chop or break up white chocolate chunks and set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add in eggs, one at a time, beating well until incorporated. Mix in lemon juice, zest, and vanilla extract until combined. In a small bowl, stir the sour cream and milk until well combined. Set aside.
- In a medium mixing bowl, whisk together the flour, salt, baking powder. Add to the butter mixture while alternating with the sour cream mixture. Mix until well combined and no streaks are visible.
- Add a 1-2 tablespoon of flour to the raspberries in a bowl. Fold them into the batter along with white chocolate chunks. Transfer batter to prepared loaf pan.
- Bake for about 60-70 minutes or until tooth pick inserted in the center of the cake comes out clean. Cool for 10 minutes and then transfer loaf cake to wire rack to completely cool. Once cool drizzle with raspberry glaze.
- In a large saucepan, add the fresh raspberries, lemon juice, and cornstarch. Stir occasionally until raspberries burst open. Once it begins to thicken, remove from heat and allow mixture to cool to room temperature.
- Once raspberry mixture has cooled, mix it with the butter, confectioner's sugar, and vanilla extract. Spread over cooled loaf cake. Serve and enjoy.
- Store bread in an airtight container to keep its freshness for up to 5 days.
- Freeze for up to 3 months.
- Baked apple fritters
- Homemade puff pastry raspberry turnovers
- Super moist blueberry banana muffins
- Classic strawberry pretzel icebox pie
Fun fact of the day
There is three times more pressure in a bottle of champagne than inside your car tire.
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