White Chocolate Raspberry Loaf Cake

Moist White Chocolate Raspberry Loaf Cake filled with homemade raspberry sauce and generously topped with white chocolate!

This White Chocolate and Raspberry Loaf Cake recipe is flavored with lemon and vanilla and features an easy homemade raspberry sauce swirled inside!

The cake is perfectly sweet, rich and moist. It is topped with white chocolate and is perfect for both breakfast and dessert!

For more delicious pound cake recipes, try my Orange Cranberry Pound Cake and my Blueberry Lemon Ricotta Pound Cake.

If you’re looking for another delicious raspberry dessert recipe, try my Raspberry Ricotta Cake.

MAKING HOMEMADE RASPBERRY SAUCE

This raspberry sauce is simple and delicious. Make it before the cake batter since it gets spread in between two layers of batter. Making it first gives it a chance to cool off and thicken up.

WHAT IS THIS RASPBERRY SAUCE MADE OF?

• Fresh or frozen raspberries: I used frozen blueberries since I’m trying to reduce the number of trips to the grocery store these days.
• Sugar: Use granulated sugar.
• Lemon Zest: It adds to the hint of lemon in the cake.
• Orange juice, Lemon Juice and/or Water: Use all orange juice, lemon juice or water or a combination. I used half water and half orange juice.
• Cornstarch: The cornstarch thickens the sauce.

HOW TO MAKE RASPBERRY SAUCE

1. Bring the water, orange juice and sugar to a boil over medium heat in a medium saucepan. Once boiling, reduce to a simmer.
2. Stir until the sugar has dissolved. Add the raspberries and cornstarch and simmer for 6-8 minutes. Stir constantly until thickened. Set aside to cool slightly while you prepare the cake batter. 

HOW TO MAKE CREAM CHEESE POUND CAKE

1. Prepare the pan, preheat the oven then whisk together the dry ingredients.
2. Mix the butter, cream cheese and sugar in the bowl of an electric mixer. Once it becomes a bit pale in color, mix in the sugar. Scrape down the sides of the bowl. With mixer running, add the eggs one at a time followed by the vanilla and lemon zest. Scrape down the sides of the bowl from time to time while mixing ingredients. This will help make sure the ingredients are all incorporated.
3. Turn the mixer on low (so that you don’t get flour allover you and your kitchen) then slowly add in the dry ingredients.
4. Spread half the batter in the prepared pan. Spread the cooled raspberry sauce evenly over the batter (an offset spatula works great for this). Spread the rest of the batter over top.
5. Bake 55-65 minutes. To check for doneness, stick a toothpick into the center. It should come out almost clean.

IDEAS FOR LOAF CAKE DECORATING

WHITE CHOCOLATE

This recipe features a ONE ingredient topping: white chocolate! The cake is rich yet fresh tasting, the white chocolate adds additional sweetness and richness!

To top the cake with white chocolate, simply melt the white chocolate and drizzle or spread it over top!

LEMON OR ORANGE ICING

Since this cake has lemon and orange in it, it would be delicious drizzled with either lemon or orange icing! Use my blueberry pound cake recipe or cranberry pound cake recipe (both linked at the top of this post) for lemon or orange icing recipes!

FREQUENTLY ASKED QUESTIONS ABOUT THIS LOAF CAKE

This White Chocolate Raspberry Loaf cake will be a big hit for brunch and dessert. It’s fresh tasting and decadent at the same time. It also features both white chocolate and sweet raspberries. Everyone is guaranteed to love it!

White Chocolate and Raspberry Loaf Cake

Natalie

This White Chocolate and Raspberry Loaf Cake recipe flavored with lemon and vanilla makes a moist, delicious loaf featuring an easy homemade raspberry sauce! Perfect for breakfast and dessert!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cakes

Cuisine American

Servings 12 slices (1 loaf)

Calories 332 kcal

Ingredients

  

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FOR THE RASPBERRY SAUCE

• ▢ 1 ½ cups raspberries
• ▢ ¼ cup sugar
• ▢ ½ teaspoon lemon zest
• ▢ 2 tablespoons orange juice
• ▢ 1 tablespoon water
• ▢ 2 tablespoons corn starch

FOR THE POUND CAKE

• ▢ 1 ¾ cups all purpose flour
• ▢ ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ ½ cup unsalted butter room temperature
• ▢ 4 ounces cream cheese room temperature
• ▢ 1 ¼ cups sugar
• ▢ 4 large eggs
• ▢ 1 tablespoon lemon zest
• ▢ 1 ¾ teaspoons vanilla

FOR THE WHITE CHOCOLATE TOPPING

• ▢ 2 ½ ounces white chocolate chopped (about 1/2 cup)

Instructions

 

FOR THE RASPBERRY SAUCE

• Bring the water, orange juice and sugar to a boil over medium heat in a medium saucepan. Once boiling, reduce to a simmer.
• Stir until the sugar has dissolved. Add the raspberries and cornstarch and simmer for 6-8 minutes. Stir constantly until thickened. Set aside to cool slightly while you prepare the cake batter. 

FOR THE CAKE

• Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper. 
• Whisk together the flour, baking powder, and salt. Set aside.
• With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add the sugar and beat an additional minute until slightly fluffy.
• Turn the mixer down to low speed, add the eggs one at a time followed by the lemon zest and vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.
• Spoon 1/2 batter into the prepared loaf pan. Spoon the raspberry sauce evenly over the batter. Spread the rest of the batter on top. 
• Bake 55-65 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 10 minutes. Turn the cake out and allow it to cool completely on the rack. 

FOR THE WHITE CHOCOLATE TOPPING

• Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle or spread over the cooled cake. Allow the white chocolate to set a few minutes or enjoy right away!  

Nutrition

Calories: 332kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 86mgSodium: 172mgPotassium: 102mgFiber: 2gSugar: 30gVitamin A: 456IUVitamin C: 6mgCalcium: 49mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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