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White Chocolate Raspberry Cake

Category: Treats That Make Everything Better

Bake a lemon-vanilla pound cake layered with raspberry sauce at 325°F for roughly an hour. Finish with melted white chocolate once cooled.
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Clare Recipes
Updated on Fri, 25 Apr 2025 20:07:11 GMT
Homemade Raspberry and White Chocolate Loaf Save
Homemade Raspberry and White Chocolate Loaf | recipesclare.com

Mixing buttery richness with tart berries and creamy white chocolate creates something truly special in this moist loaf cake. I've tested this in my kitchen dozens of times to get just the right balance between the soft, tender crumb and those pockets of tangy raspberry goodness.

I brought this to our block party last Sunday and it vanished so fast! Before it was completely gone, I'd already given out the instructions to three neighbors. Even my white chocolate-hating father-in-law couldn't resist grabbing another piece.

Essential Ingredient Choices

  • Frozen or fresh raspberries: both give great results - I've always got a bag in my freezer
  • Full-fat cream cheese: provides that lovely richness and locks in moisture
  • High-grade white chocolate: totally transforms the finished topping
  • Ingredients at room temp: mix together way more easily
  • Freshly grated citrus zest: adds that unexpected zing

When I first whipped this up, I tried saving money with budget white chocolate chips and totally regretted it. Now I don't mind spending extra on better quality - you can really taste the difference.

White Chocolate and Raspberry Loaf Cake Homemade Save
White Chocolate and Raspberry Loaf Cake Homemade | recipesclare.com

Mastering The Baking Process

Begin With Berries:
Cook down raspberries with sugar until they turn jam-like and glossy.
Prep Your Foundation:
Beat butter with cream cheese until it's super airy and soft - take your time here!
Create Layers:
Spoon in batter and raspberry mixture in turns for the best distribution.
Monitor While Baking:
Look for golden edges and firm middle - timing varies by oven.
Finish With Flair:
Pour melted white chocolate over the top while it's still slightly warm.

I got all hurried once and skipped waiting for my ingredients to warm up. Ended up with tiny chunks of cream cheese throughout the cake. Lesson definitely learned!

Delightful Baking Memories

This treat came about when I needed to use up raspberries that were about to spoil. Now I bake it whenever guests are coming over, when someone's feeling down, or just to make a regular Tuesday special. That mix of tart fruit and sweet white chocolate just brings joy to everyone.

Fun Family Moments

My little girl always wants to help stir the raspberry sauce, but we've learned to wear black shirts for this job! Those stains stick around forever. Nothing beats watching those berries transform into that bright red mixture, and the aroma while it cooks is simply wonderful.

Great Serving Ideas

This cake fits in perfectly at morning gatherings with hot coffee or after dinner with a scoop of vanilla ice cream alongside. Sometimes I'll add extra fresh berries on the plate, or when I'm feeling fancy, I'll top slices with freshly whipped cream.

Easy Storage Tips

Store in a sealed container and it'll remain delicious for days. Though at our place, it rarely lasts beyond 24 hours! If you're planning ahead, wait to put the white chocolate on top until you're ready to serve it.

White Chocolate and Raspberry Loaf Cake Recipe Save
White Chocolate and Raspberry Loaf Cake Recipe | recipesclare.com

Smart Baking Tricks

  • Use parchment paper with extra hanging over the sides for easy cake removal
  • Give the cake about 10 minutes to cool before taking it out of the pan
  • If your white chocolate starts to clump, a tiny drop of oil can smooth it right out

Each time I whip up this loaf, I'm reminded that basic ingredients combined with a bit of care can create something truly special. It's become my reliable standby for everything from casual brunches to fancy dinner parties, and it always gets rave reviews.

Recipe FAQs

→ Can I use frozen raspberries?
Yes! They're perfect for the sauce, no defrosting needed.
→ Why should ingredients be room temperature?
Warmer ingredients mix smoothly, giving you a more even batter and better texture.
→ Can I make this cake in advance?
Absolutely! It keeps its flavor for 2-3 days if you store it airtight at room temperature.
→ Is freezing an option for this cake?
Totally! Wrap it well, and it keeps for up to 3 months. Just thaw completely for best results before adding chocolate.
→ What’s the purpose of parchment paper?
It makes removing the cake a breeze and prevents sticking—especially with sticky raspberry swirls.

White Chocolate Raspberry Cake

Soft and flavorful loaf with swirls of raspberry sauce and a white chocolate topping. Great as a snack or dessert!

Preparation Time
25 min
Cooking Time
65 min
Total Time
90 min

Category: Sweet Stuff

Skill Level: Intermediate

Cuisine Type: American

Makes: 12 Serves (1 loaf (serves 12))

Dietary Preferences: Vegetarian

Ingredients

→ Raspberry Mixture

01 ¼ cup granulated sugar
02 2 tablespoons orange juice
03 ½ teaspoon freshly grated lemon zest
04 1½ cups ripe raspberries
05 2 tablespoons cornstarch
06 1 tablespoon water

→ Cake Mixture

07 ½ teaspoon table salt
08 1 tablespoon lemon zest
09 1¾ cups plain all-purpose flour
10 4 large eggs
11 1¼ cups white sugar
12 ½ teaspoon baking powder
13 1¾ teaspoons pure vanilla extract
14 ½ cup softened unsalted butter
15 4 ounces room-temperature cream cheese

→ White Chocolate Drizzle

16 2½ ounces white chocolate, chopped (around ½ cup)

Steps

Step 01

Mix orange juice, water, and sugar in a pan. Bring to a boil over medium heat, then lower heat and stir until the sugar melts. Add raspberries and cornstarch, stirring constantly for 6-8 minutes until it's thick. Set it aside to cool off.

Step 02

Preheat the oven to 325°F. Coat a 9x5 inch loaf pan with grease and line it with parchment paper. In another bowl, mix together the flour, salt, and baking powder.

Step 03

Beat the butter and cream cheese until smooth. Toss in the sugar and keep beating till it's fluffy. Add the eggs one at a time, followed by lemon zest and vanilla. Gradually fold in the dry ingredients just until they're combined.

Step 04

Scoop half of the batter into your prepared pan, spread the raspberry mixture over it, and top it off with the rest of the batter. Bake for 55-65 minutes, inserting a toothpick to check—it should come out nearly clean.

Step 05

Let the cake sit in the pan for 10 minutes, then take it out and place it on a rack until it's totally cooled off.

Step 06

Heat the white chocolate in the microwave, stirring every 15 seconds until it's fully melted. Drizzle it, or use a spatula to spread, over the top of the cooled cake.

Helpful Notes

  1. Great for mornings or as a sweet treat after dinner
  2. Store at room temperature and it stays fresh for days
  3. Make sure every ingredient is room temperature for best texture

Required Tools

  • Loaf pan (9x5 inch)
  • Parchment
  • Mixer (stand or handheld)
  • Medium-sized pan
  • Wire rack for cooling

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Includes milk products
  • Made with eggs
  • Contains wheat (gluten)

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 332
  • Fat: 15 g
  • Carbs: 46 g
  • Protein: 5 g