A moist and tender vanilla loaf cake bursting with juicy raspberries and finished with a luscious white chocolate frosting. Topped with more fresh raspberries, creamy white chocolate chips, and a touch of freeze-dried raspberry crumb, this elegant and fruity loaf cake is perfect for brunch, tea time, or dessert. Whether you’re baking for a special occasion or simply indulging in a sweet treat, this recipe delivers both visual appeal and irresistible flavor.
Why You’ll Love This Recipe
- Beautiful presentation — ideal for entertaining
- Moist and fluffy crumb with bursts of fresh raspberries
- White chocolate frosting adds a rich, creamy layer
- Perfect balance of sweet and tart flavors
- Simple ingredients with bakery-style results
- Versatile for brunch, dessert, or gifting
- Can be made ahead for easy entertaining
- Elegant but easy enough for beginner bakers
- Freezer-friendly for long-term storage
- Kid- and crowd-approved favorite
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- unsalted butter, softened
- granulated sugar
- large eggs
- vanilla extract
- milk
- all-purpose flour
- baking powder
- salt
- fresh raspberries (or frozen, not thawed)
- white chocolate chips
For the Frosting and Topping:
- unsalted butter, softened
- powdered sugar
- vanilla extract
- white chocolate, melted
- fresh raspberries, white chocolate chips, and freeze-dried raspberry crumbs for garnish
Directions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in the raspberries and white chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until fluffy. Add powdered sugar, vanilla extract, and melted white chocolate. Beat until smooth and creamy.
- Spread the frosting over the cooled loaf.
- Garnish with fresh raspberries, extra white chocolate chips, and freeze-dried raspberry crumbs.
Servings and timing
Servings: 10 slices
Prep time: 20 minutes
Baking time: 55 minutes
Total time: 1 hour 15 minutes
Calories per serving: Approximately 310 kcal
Variations
- Berry blend: Use a mix of raspberries and blueberries or blackberries.
- Lemon twist: Add 1 teaspoon of lemon zest to the batter for a citrusy note.
- Nutty addition: Fold in chopped almonds or pistachios for added crunch.
- Glaze instead of frosting: Drizzle with a simple white chocolate glaze if you prefer a lighter topping.
- Vegan option: Substitute dairy-free butter, plant-based milk, and an egg replacer.
- Mini loaves: Divide the batter into mini loaf pans and reduce the baking time accordingly.
Storage/reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days. Let come to room temperature before serving.
- Freezer: Freeze the unfrosted loaf for up to 2 months. Thaw overnight in the fridge and frost before serving.
- Reheating: Serve at room temperature or warm individual slices in the microwave for 10–15 seconds.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries can be used straight from the freezer. Do not thaw them, as they will release too much moisture.
What type of white chocolate works best for frosting?
Use high-quality white chocolate bars or chips that melt smoothly. Avoid baking chips that don’t melt well.
Can I make this recipe gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend. Make sure it’s one designed for baking with xanthan gum included.
How do I prevent the raspberries from sinking?
Toss raspberries in a small amount of flour before folding them into the batter. This helps distribute them evenly.
Is it okay to skip the frosting?
Yes, the loaf is delicious on its own. You can also dust it with powdered sugar or drizzle with a light glaze instead.
How do I know when the loaf is fully baked?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done. Avoid overbaking to maintain moisture.
Can I use a different pan size?
Yes, but adjust the baking time. For example, using a smaller loaf pan will result in a taller loaf and may require extra baking time.
Can I make this ahead of time?
Absolutely. Bake the loaf a day in advance, wrap it well, and frost it just before serving for best results.
What kind of milk should I use?
Any milk will work — whole, 2%, or plant-based alternatives like almond or oat milk.
Can I freeze the loaf with frosting?
It’s best to freeze the loaf without frosting. Add frosting and toppings after thawing for best texture and appearance.
Conclusion
This White Chocolate Raspberry Loaf Cake is as stunning as it is delicious — a showstopping bake that’s perfect for celebrations or simple afternoons at home. With its tender crumb, bursts of raspberry, and silky white chocolate frosting, it’s a cake that’s sure to impress every time. Whether served at brunch, tea, or dessert, this recipe offers elegance, flavor, and comfort in every slice.
PrintWhite Chocolate Raspberry Loaf Cake
A moist and tender vanilla loaf cake bursting with fresh raspberries, topped with luscious white chocolate frosting, more raspberries, and a sprinkle of white chocolate chips — elegant, fruity, and irresistible.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, not thawed)
- 1/2 cup white chocolate chips
- For the Frosting and Topping:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (125g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons white chocolate, melted
- Fresh raspberries, white chocolate chips, and freeze-dried raspberry crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Alternate adding flour, baking powder, and salt with the milk, mixing until just combined.
- Gently fold in raspberries and white chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until fluffy, then add powdered sugar, vanilla, and melted white chocolate. Beat until smooth.
- Frost the cooled loaf, then top with fresh raspberries, white chocolate chips, and freeze-dried raspberry crumbs.
Notes
- If using frozen raspberries, do not thaw to avoid bleeding into the batter.
- Make sure the loaf is completely cool before frosting.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg