This Raspberry and White Chocolate Loaf Cake is easy to make and is bursting with sweet summer raspberries paired with rich white chocolate.
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An easy cake to make, this This Raspberry and White Chocolate Loaf Cake one that's sure to impress anyone you serve it to. Melted white chocolate helps flavor the cake, along with chunks of white chocolate that begin to caramelize during baking. All that is paired with sweet tart raspberries and then topped with a simple glaze, although you barely need it.
If there's a flavor that I associate with summer, it's got to be raspberries. When I was growing up, there were raspberry bushes down the street from our house and my mom and I would pick them and then eat most of them before we even got home.
While raspberries are incredible on their own, pairing them with white chocolate is a surefire winner and I guarantee you'll love this simple summer cake as much as I do!
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Ingredient List
- Flour
- Baking Powder
- Salt
- Lemon Zest
- Butter
- White Sugar
- Eggs
- Almond Extract
- Vanilla Extract
- Sour Cream
- White Chocolate
- Raspberries
- Confectioners Sugar
- Milk
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Tips and Tricks
- Make sure your butter, eggs, and sour cream are at room temperature before beginning to bake. Room temperature ingredients incorporate better while baking, resulting in a smoother batter and better overall results.
- Before adding them to the batter, toss the raspberries with 1 teaspoon of flour. This will keep them from all sinking to the bottom during baking.
- If you'd like, you could use all melted chocolate or all chopped chocolate - I just personally like the mixture of the two.
FAQ's
- What if I don't have almond extract? You can use all vanilla extract here with no problem. You could also use all almond extract! Almond and raspberry is a really awesome flavor combo, so I generally try to incorporate almond extract when baking with raspberries, but it's not necessary.
- How to store leftovers? Store any leftover cake in the fridge in an air tight container for up to three days.
- How do I know when the cake is done? Because of the chocolate chunks in the cake, it can be difficult to tell when the cake is actually finished baking. This is because the melty (technical term) chocolate can mimic wet batter. Make sure you check in a few spots with a toothpick or skewer to make sure that you're getting dry crumbs in most spots, especially in the middle of the cake.
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Raspberry and White Chocolate Loaf Cake
Ingredients
- 1 ½ cups flour + 1 teaspoon, divided
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest the zest of 1 medium lemon will work
- ½ cup unsalted butter 1 stick, room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup sour cream room temperature
- 1 4 ounce bar of white chocolate divided
- 1 6 ounce container raspberries
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoon milk
- 1 tablespoon lemon juice optional
Instructions
- Preheat your oven to 350 and line 9x5 loaf tin with parchment paper.
- In a medium bowl, stir together the flour, baking powder, salt and lemon zest and set aside.
- In the bowl of a stand mixer, beat the butter and sugar together on medium speed for 4-5 minutes until light and fluffy.
- Add the eggs, one at a time, beating to incorporate after each addition. Then beat in the almond and vanilla extracts.
- While the mixture is running on the lowest speed, add ⅓ of the flour mixture. Let it mix until just combined, then add half of the sour cream and mix. Repeat with another third of the flour and remaining sour cream, then add the last of the flour.
- Chop the chocolate bar, and melt half of it in the microwave on 30 second intervals until melted. Pour the melted chocolate into the batter and stir until just combined. Then add the chopped chocolate chunks and stir.
- In a small bowl, toss the raspberries with 1 teaspoon of flour, then gently stir them into the batter. Pour the batter into the prepared pan, and bake for 60 minutes. Ovens vary, so start checking for doneness at about 50 minutes.
- Let the cake cool in the pan for 15 minutes before removing it and letting it finish cooling on a baking rack.
For the Glaze
- In a small bowl, mix together the powdered sugar, milk, and lemon juice if using until it's a pourable consistency. Pour over the cooled cake before serving.
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