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A moist and tender Raspberry White Chocolate Loaf Cake featuring a buttery pound cake with finely chopped white chocolate chunks and a bright, tangy homemade raspberry glaze. This easy-to-make loaf cake uses pantry staples and fresh or frozen berries, perfect for spring desserts, teatime, or make-ahead treats.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or substitute: 1/2 tsp white vinegar or lemon juice + milk to 1/2 cup, let sit 5 minutes)
  • 1 cup white chocolate, finely chopped or grated

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and set aside.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition.
  5. Mix in vanilla extract and scrape down the sides of the bowl to combine.
  6. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir gently until just combined; do not overmix.
  7. Fold in the finely chopped or grated white chocolate until evenly distributed.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  10. Allow cake to cool completely in the pan on a wire rack before glazing.
  11. For the raspberry glaze: In a saucepan, cook fresh or thawed raspberries, mashing gently, and reduce the mixture to about 1/4 cup liquid.
  12. Strain the raspberry reduction through a fine sieve to remove seeds.
  13. Mix the strained raspberry liquid with powdered sugar to taste until smooth glaze is formed. If too thick, gradually add cream until desired pourable consistency is reached.
  14. Drizzle glaze over the cooled cake just before serving.

Notes

Butter and eggs should be at room temperature for best texture and smooth mixing., Finely chopping or grating the white chocolate is crucial to prevent heavy batter and ensure even distribution of chocolate pockets., The raspberry glaze is best made the day of serving for optimal texture and shine., Cake keeps well wrapped at room temperature for up to 2 days and freezes well unglazed for up to 3 months., If using frozen raspberries, thaw and drain excess juice before making the glaze., The recipe can be altered easily by swapping berries, adding citrus zest, nuts, or using different chocolate types., For dairy-free version, use dairy-free butter and plant-based buttermilk substitutes, though texture may vary., Mini loaves or cupcakes can be made with reduced baking time.

Nutrition

Find it online: https://gingerbaking.com/raspberry-white-chocolate-loaf-cake-live-to-sweet/