This soft and moist white chocolate raspberry loaf cake is loaded with fresh raspberries and white chocolate chips! This simple loaf cake only takes 20 minutes to prepare, plus you only need 10 simple ingredients.
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.
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Why you'll love this recipe!
- 10 Ingredients: You only need 10 pantry ingredients for this easy loaf cake, plus you probably already have everything you need in your kitchen.
- Super Soft & Moist: This homemade loaf cake is super soft and moist because of the sour cream in the batter.
- White Chocolate Chips: I used mini white chocolate chips in this pound cake, the smaller size means they're less likely to sink to the bottom.
- Perfect Combination: The tartness of the berries goes perfectly with the sweet white chocolate, though you could substitute it for dark chocolate if you prefer.
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.
Substitutions & Variations
- Yogurt: Swap out the sour cream for full-fat yogurt.
- Chocolate Chips: use semi-sweet chocolate chips instead of white chocolate chips.
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.
Top Tip
While a loaf cake is baking, moisture is released and rises to the top, creating a crack on the top of the cake. To get a perfectly centered crack, use a small offset spatula or a butter knife and make a shallow cut lengthwise down the loaf just before baking.
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
Here, I've added a simple glaze recipe from my blueberry pound cake, but I omitted the lemon juice and used milk instead. You can also melt white chocolate in the microwave and drizzle over the loaf.
Wrap up the loaf tightly with plastic wrap or keep in an airtight container and keep for up to 5 days.
Using a smaller pan is going to give you a much taller loaf cake. You could use a 9x5", but it will need less time in the oven and won't be as tall. Please note, I haven't tried this raspberry loaf cake recipe in a 9x5"pan so I'm not sure of the timings in the oven!
Try these loaf cake recipes next!
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
White Chocolate Raspberry Loaf Cake
Equipment
- 8.5x4.5 inch loaf pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries washed and dried
- 1 tablespoon flour
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5 inch loaf pan.
- Whisk together your flour, baking powder and salt in a large bowl.2 cups all purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder
- Melt your butter in a jug or bowl in the microwave.1 cup unsalted butter
- In a food processor, pour in the melted butter, sugar, vanilla extract, eggs and sour cream. Mix on high for 20 seconds.1 cup unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, ¼ cup sour cream, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined.
- Toss the fresh raspberries with 1 tablespoon of flour in a medium bowl. This will help them not sink!1 cup fresh raspberries, 1 tablespoon flour
- Fold in your white chocolate chips and raspberries gently, so the raspberries don't break apart.½ cup white chocolate chips
- Pour the batter into your prepared loaf pan, and use an off-set spatula to make sure you have an even surface. Tap the pan on your counter to remove air bubbles. You can use a small offset spatula to cut a line down the loaf lengthwise to help create a crack in the loaf.
- Bake for 80-90 minutes. Check on the cake to make sure it isn't browning too much, if it is, cover the top with foil. The cake is ready when you insert a toothpick and it comes out with just a few crumbs.
- Melt over extra white chocolate and pour over the cooled loaf! You can also decorate it with fresh raspberries and white chocolate curls.
Andrea says
will it not work if I do not have a handheld mixer ? 🙁
Ella says
Hi there, yes in the blog post I mention you can use a handheld mixer 🙂
Selma says
Baking powder in the recive?
Ella says
Hi there! I don't use a leavener in this recipe, by whipping up the butter and sugar until very fluffy we're able to create a rise in the loaf so no baking powder is needed!
Juliet says
You have to try this raspberry loaf cake. It is such a « délice » and tastes like heaven! So time to cook this incredible cake 🙂
Juliet says
Of course it is a 5/5 !!
Ella says
Thank you so much for your lovely review! 🙂
Sandra says
Absolutely loved this cake, so much so that I'm making it again as I took it to a charity cake day and only got one slice which definitely isn't enough!!
Ella says
Thank you so much for your review!! 🙂 So glad you liked it!
Valentine says
Made this for my friend‘s birthday and everyone told me they loved it so many times! Amazing!!
Ella says
thanks so much for your review!
Nicole says
Love, love, love it!
If you love rasberries and white chocolate don’t miss this.
Will says
Lovely loaf cake. The raspberry is nice and tart and tastes great combined with the white chocolate!