This white chocolate and raspberry loaf cake features a moist, buttery vanilla cake with a layer of white chocolate and raspberry filling swirled in the center. The cake is delicious plus easy to make with simple ingredients and topped with a bright, citrus white chocolate ganache.
White chocolate and raspberry is one of my favorite flavor combinations, and it is truly incredible in this white chocolate and raspberry loaf cake! The tart, sweet raspberries balance out the creamy, buttery white chocolate so perfectly, and the bright citrus white chocolate ganache on top ties everything together beautifully!
If you've never made a loaf cake, you are in for a special treat! Loaf cakes are easy to make and are known for their very light, soft, airy texture. They usually have just a thin layer of icing or glaze, making them not too sweet and perfect for breakfast, brunch, or dessert!
KEY INGREDIENTS FOR WHITE CHOCOLATE RASPBERRY LOAF CAKE
- Cake flour: Cake flour has a lower protein content than regular flour and gives the cake a very tender, light texture. If you don't have cake flour all-purpose flour will also work, or you can make an easy substitute with all-purpose flour and cornstarch. See the recipe card for instructions!
- Unsalted butter: Softened to room temperature. Properly softened butter is key for creaming with the sugar. It should be firm enough to hold its shape but easily pliable when gently pressed in. The best way to soften butter is to leave it out at room temperature for a couple of hours. To speed up softening you can also cut the butter into smaller pieces.
- Room temperature eggs: Cold eggs don't mix in as easily, they can also re-harden the butter and cause the batter to curdle. To quickly bring the eggs to room temperature simply place them in a bowl of lukewarm water for a few minutes.
- Sour cream: Sour cream is perfect for adding moisture to cakes without making the batter too thin. Always use full-fat and room temperature. Full-fat plain yogurt will also work!
- Buttermilk: If you don't have buttermilk you can make your own by mixing regular whole milk with a little white vinegar or fresh lemon juice. Let it sit for a few minutes until thick and then measure out what you need.
WHITE CHOCOLATE RASPBERRY FILLING
- Raspberries: Fresh or frozen, whatever you have or is easiest!
- White chocolate: You will need half a cup of white chocolate for the raspberry white chocolate filling and another ½ cup for the white chocolate ganache. Any form of white chocolate will work such as bar-style white chocolate, white chocolate wafers, or white chocolate chips!
WHITE CHOCOLATE GANACHE
- White chocolate: Bar-style white chocolate or white chocolate wafers are best for making the ganache, but white chocolate chips will also work!
- Heavy cream: Or heavy whipping cream
- Lemon juice: Adding a little fresh-squeezed lemon juice to the ganache brightens the flavor and compliments the zesty raspberry filling!
HOW TO MAKE WHITE CHOCOLATE RASPBERRY LOAF CAKE
- Preheat your oven to 350°F. Generously spray a 9 x 5" loaf pan with non-stick cooking spray and line with parchment paper. Leave a slight overhang on the sides to make removing the cake from the pan easier.
- In a medium bowl, mix the cake flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the softened butter until light and creamy. Add the granulated sugar and mix well until combined, light, and fluffy. Add the room temperature eggs, one at a time, and mix until well combined after each. Mix in the vanilla extract and sour cream until combined.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
- Make the white chocolate raspberry filling: Add ½ cup chopped white chocolate or white chocolate chips and ½ cup fresh or frozen raspberries to a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is melted and the raspberries have released their liquid. Strain the mixture through a sieve to get rid of the raspberry seeds. Set aside to cool slightly until needed.
Add about half of the cake batter to your prepared loaf pan, then pour the white chocolate raspberry filling in the center.
Top with the rest of the cake batter and bake in the preheated oven for 45-55 minutes. The bake time can vary depending on your oven. The cake is done when the top is light golden brown and a toothpick inserted into the center comes out clean.
WHITE CHOCOLATE GANACHE
Add the white chocolate and heavy cream to a medium bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Stir in the fresh-squeezed lemon juice and then pour the white chocolate ganache over the top of the cooled cake.
HOW TO STORE WHITE CHOCOLATE RASPBERRY LOAF CAKE
Once you've added the white chocolate ganache, store the cake at room temperature for up to 12 hours, then cover any leftovers and keep in the fridge for 5 days.
CAN LOAF CAKES BE FROZEN?
Yes! Cakes are great for making ahead of time and keeping frozen until you need them. Freezing keeps the texture perfectly moist, it also makes layer cakes easier to assemble and decorate.
To freeze the cake, let it cool slightly and then wrap tightly with plastic wrap. For extra durability you can add a layer of aluminum foil, then keep the cake in the freezer for up to 2 months. When ready to serve, thaw the cake overnight in the fridge. Then add the white chocolate ganache before serving.
MORE WHITE CHOCOLATE RECIPES
- White Chocolate Brownie Blondies
- White Chocolate Cheesecake
- Matcha White Chocolate Brownies
- Matcha White Chocolate Chip Cookies
- White Chocolate Raspberry Cheesecake
📖 RECIPE
White Chocolate Raspberry Loaf Cake
Equipment
- 9 x 5" loaf pan
Ingredients
- 1 and ½ cups cake flour*
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ tablespoon vanilla extract
- ½ cup buttermilk*
- ½ cup sour cream
White Chocolate Raspberry Filling:
- ½ cup raspberries, fresh or frozen
- ½ cup white chocolate, chopped or chocolate chips
White Chocolate Ganache
- ½ cup white chocolate, bar-style, chopped
- 2 tablespoons heavy cream or heavy whipping cream
- 1 and ½ teaspoons fresh-squeezed lemon juice
Instructions
- Preheat your oven to 350°F. Generously spray a 9 x 5" loaf pan with non-stick spray and line with parchment paper. Leave an overhang on the sides to make removing the cake easier.
- In a medium bowl, mix the cake flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the softened butter until light and creamy. Add the granulated sugar and mix well until combined, light, and fluffy. Add the room temperature eggs, one at a time, and mix until well combined after each. Mix in the vanilla extract and sour cream until combined.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients.
- Make the white chocolate raspberry filling: Add ½ cup chopped white chocolate or white chocolate chips and ½ cup fresh or frozen raspberries to a medium bowl. Microwave in 30-second intervals, stirring between, until the chocolate is melted and the raspberries have released their liquid. Strain the mixture through a sieve to get rid of the raspberry seeds.
- Assemble: Add about half of the cake batter to the prepared loaf pan. Pour the white chocolate raspberry filling in the center, then top with the rest of the cake batter.
- Bake in the preheated oven for 45-55 minutes. The bake time may vary depending on your oven. The cake is done when the top is light golden brown and a toothpick inserted into the center comes out clean.
- Take the cake out of the oven and let cool in the pan before removing.
White Chocolate Ganache:
- Add ½ cup chopped white chocolate and 2 tablespoons heavy cream to a medium bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Stir in the fresh-squeezed lemon juice.
- Pour the white chocolate ganache over the cooled cake before slicing and serving.
Rita
This looks so beautiful!
What is the difference between ganache and icing?
Molly Walcome
Ganache is made with melted chocolate and cream. Icing is made with powdered sugar and milk or cream! 🙂