Easy & Moist White Chocolate Raspberry Loaf Cake

Loaf cakes are some of my favorite recipes to make! Just like this marble loaf cake, chocolate chip loaf cake and blackberry and lemon bread, this white chocolate raspberry loaf cake is made with simple ingredients and is so easy to make. This easy raspberry bread recipe uses a food processor to make the pound cake instead of a mixer. It is so buttery and rich, and I love topping it with fresh raspberries!

I've tested this recipe by creaming butter and sugar together like a regular pound cake but found the food processor method with melted butter gave you a taller loaf, plus it was just as moist and soft.

Looking for a bundt cake version of this? Check out my raspberry white chocolate bundt cake! If you want even more raspberry recipes, check out these raspberry white chocolate muffins, lemon raspberry cookies and raspberry blondies!

This recipe was originally published in May 2021, it has since been updated with new images.

Ingredient Notes

• Flour: I have only tested this recipe with all purpose flour, but let me know if you've tried it with gluten free flour!
• Sugar: this pound cake is made with just granulated sugar.
• White Chocolate Chips: I used mini chocolate chips, that way they didn't sink to the bottom of the cake. You could also use a chopped up white chocolate bar instead.
• Raspberries: I used fresh juicy raspberries, but you could also use frozen raspberries.
• Butter: I always use unsalted butter in my recipes. I recommend using European style butter as it is much richer and creamier!
• Sour Cream: be sure to use full-fat sour cream.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions

Step One: Preheat your oven to 325 degrees, then grease and line a 8.5x4.5 inch loaf pan with parchment paper. Whisk together your flour, baking powder and salt in a medium bowl and set aside.

Step Two: Melt the butter in a bowl or jug.

Step Three: In a food processor, combine the eggs, sour cream, melted butter, sugar, and vanilla extract. Pulse for 20 seconds.

Step Four: Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until just combined.

Step Five: Toss the washed and dried raspberries with a tablespoon of flour. Add the white chocolate chips and raspberries to the cake batter and stir very gently. Be careful as the raspberries may break apart!

Step Six: Pour the batter into a prepared loaf pan and smooth out the top. Tap on the counter a few times to remove any bubbles. Bake for 80-90 minutes, a toothpick inserted should come out with just a few crumbs. Let it cool in the pan for 10 minutes before removing and allowing it to cool completely on a wire rack.

Expert Tips & Tricks

• Measuring Ingredients - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Fluff & Sprinkle the Flour - If you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour, then you won't have those delicious moist crumbs or a tender cake.
• Room Temperature - Make sure all of your ingredients, including the yogurt, are at room temperature before you start baking.
• Browning Too Quickly - If your loaf cake is browning too much in the oven, cover it with aluminum foil.
• Toss Raspberries with Flour - to help the raspberries not all sink to the bottom, chop up the larger ones and toss all of the berries with some extra flour.

Recipe FAQs