Soft, buttery crumb dotted with juicy raspberries and pockets of melted white chocolate that’s what makes a great loaf cake. This White Chocolate Raspberry Loaf Cake nails that balance: not too sweet, not too fancy, just ridiculously good.
I’ve tested this one probably a dozen times since last spring, and here’s the trick that keeps it moist without turning gummy fold in the raspberries gently at the very end. That way they stay whole and don’t bleed too much into the batter. My culinary instructor used to say “respect the berries,” and honestly? She was right.
Best White Chocolate Raspberry Loaf Cake Recipe
Ingredients
Method
- Set your oven to 180ºC (160ºC fan) and prepare a 2lb loaf tin by lining it with parchment paper.
- Cream the unsalted butter and caster sugar together until the mixture is pale and fluffy.
- Incorporate the self raising flour and eggs into the butter-sugar blend and beat until the batter is smooth and evenly combined.
- Gently fold in the fresh raspberries along with the white chocolate chunks, taking care not to break the berries.
- Transfer the batter into the prepared loaf tin and bake in the oven for about 55 to 65 minutes, or until a skewer inserted comes out clean.
- Let the cake cool inside the tin for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- For the frosting, melt the white chocolate until smooth and let it cool slightly.
- Whip the room temperature butter in a mixer until creamy and smooth.
- Gradually add the icing sugar to the butter and beat until you have a silky batter.
- Pour in the melted white chocolate and continue beating until the buttercream is well combined and fluffy.
- Fill a piping bag fitted with your favorite nozzle and decorate the cooled cake with the white chocolate buttercream.
- Top the cake with fresh raspberries, a scattering of freeze dried raspberries, and extra white chocolate chips for a beautiful finish.
Notes
- This cake keeps well for 3 or more days after baking and can be frozen for up to 3 months. Use a 2lb loaf tin and a piping tip of your choice for decorating. Freeze dried raspberries add a lovely crunch and tang to the decoration.
Why You’ll Love This White Chocolate Raspberry Loaf Cake
Here’s what makes this one a winner: you probably have most of the ingredients sitting in your pantry right now. No hunting for specialty items or fancy baking supplies. Just butter, sugar, eggs, flour, and the sweet combination of white chocolate and raspberries.
The loaf format is genius for a few reasons. You don’t need layer pans or fancy frosting skills it’s all piled on top in a gorgeous, forgiving swirl. Plus, it slices beautifully for sharing (or not sharing, no judgment). The denser crumb holds up better than a layer cake when you’re gifting or transporting to a potluck.
- Beginner-friendly: No complicated techniques or tricky steps
- Make-ahead magic: Tastes even better the next day once the flavors settle
- Visually stunning: Those pops of red raspberry against creamy white chocolate? Instagram gold
- Freezer-friendly: Bake two, freeze one for later
Key Ingredients You’ll Need
Let’s talk about what goes into this beauty. The base is a classic pound cake ratio equal parts butter, sugar, and flour with eggs to bind everything together. Self raising flour does the heavy lifting so you don’t need to measure baking powder separately.
Fresh raspberries are essential here. Frozen ones release too much moisture and turn the batter pink (which isn’t bad, just messier). The white chocolate chips melt into pockets of sweetness throughout the cake, while the white chocolate in the buttercream creates that signature flavor on top.
| Ingredient | Purpose | Can I Swap It? |
|---|---|---|
| Unsalted butter | Richness & moisture | Use salted, reduce added salt |
| Caster sugar | Fine texture, tender crumb | Granulated works fine |
| Self raising flour | Rise & structure | All-purpose + 2 tsp baking powder per cup |
| Fresh raspberries | Tartness & color | Don’t use frozen (too wet) |
| White chocolate chips | Sweet pockets | Chopped bar works too |
How the Baking Process Works
The method is straightforward: cream the butter and sugar until fluffy (this is where you build airiness), then add the flour and eggs together. That’s not traditional, but it works beautifully and saves a step. The trick is folding in the raspberries and white chocolate at the very end so they stay intact and distribute evenly.
Baking time runs 55-65 minutes depending on your oven. You’ll know it’s done when a skewer inserted in the center comes out clean or with just a few moist crumbs. Don’t skip the cooling step letting it rest in the tin for 10 minutes prevents it from breaking apart when you transfer it.
Pro tip: Toss the raspberries and white chocolate chips in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom during baking.
Creating the White Chocolate Buttercream
This frosting is dangerously good. You’re melting white chocolate, letting it cool slightly (so it doesn’t melt the butter), then beating it into softened butter and icing sugar. The texture should be smooth and pipeable, not soupy.
Room temperature butter is critical here. Cold butter won’t incorporate properly and you’ll end up with lumps. Leave your butter on the counter for about an hour before starting. Beat it alone for a few minutes first this makes the final buttercream lighter and fluffier.
Pipe it however you like. I usually do swoops along the top with a star tip, then press in fresh raspberries, a sprinkle of freeze dried raspberries for color, and a few extra white chocolate chips for good measure.
Storage & Make-Ahead Tips
Once baked and decorated, this cake stays moist in an airtight container. The buttercream holds up surprisingly well no need to refrigerate unless your kitchen is very warm.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature | 3 days | Cover tightly, keep away from heat |
| Refrigerated | 5-6 days | Bring to room temp before serving |
| Frozen (undecorated) | 3+ months | Wrap in plastic, then foil |
| Frozen (decorated) | 2 months | Freeze unwrapped first, then wrap |
If you’re making this ahead, bake the cake and freeze it undecorated. Thaw at room temperature, then whip up the buttercream fresh before serving. The raspberries stay brightest this way, and the frosting tastes just-made.
Join me on for more irresistible recipes and daily cooking inspiration Pinterest!
FAQs ( White Chocolate Raspberry Loaf Cake )
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly well in this recipe. Don’t thaw them first – toss the frozen berries in a little flour before folding into the batter to prevent bleeding. This helps maintain the cake’s appearance and prevents purple streaks throughout.
How do I prevent the white chocolate from seizing?
Melt white chocolate gently using low heat or short microwave bursts at 50% power. Avoid getting any water in the chocolate as it will seize immediately. Let it cool slightly before adding to your batter to prevent the eggs from cooking.
What size loaf pan should I use?
Use a standard 9×5 inch loaf pan for best results. Grease it well and line with parchment paper for easy removal. A smaller 8×4 inch pan will work but increase baking time by 10-15 minutes and check for doneness with a toothpick.
How long does this cake stay fresh?
This recipe stays fresh for up to 4 days at room temperature when wrapped tightly in plastic wrap. For longer storage, freeze individual slices for up to 3 months. The white chocolate and raspberry flavors actually improve after a day of resting.
Why is my loaf cake dense instead of fluffy?
Dense texture usually results from overmixing the batter or using too much flour. Mix just until ingredients are combined and measure flour by spooning into the cup, then leveling off. Room temperature ingredients also help create a lighter, more tender crumb.
You’ll love how this White Chocolate Raspberry Loaf Cake turns out moist, tender crumb dotted with juicy berries and creamy chocolate pockets. It takes about an hour start to finish, but the payoff is incredible. The kitchen smells like a French bakery while it bakes.
Try swirling in lemon zest for brightness, or swap blackberries if raspberries aren’t in season. This cake actually tastes better the next day once the flavors meld. Store it covered at room temperature, or freeze slices wrapped tightly for surprise treats later. A trick I learned from my culinary instructor: always fold berries in last to keep them whole and gorgeous.
Snap a photo when you slice into yours I’d love to see those beautiful raspberry streaks. Did you grow up baking loaf cakes with your mom or grandmother? There’s something so comforting about that simple, elegant shape. Share this recipe with someone who deserves a homemade treat, or tuck it away for your next cozy afternoon baking session.
