It's still chilly here and Spring is just tryyyyying to break through, but I have Spring bakes fully underway in my kitchen! Doesn't this Raspberry and White Chocolate Loaf Cake just scream Spring?
This Raspberry and White Chocolate Loaf Cake is a tender white chocolate pound cake topped with a scrumptious raspberry glaze! The flavors are so amazing you'll find yourself taking seconds!
Ingredients for White Chocolate Loaf Cake
- Flour - Provides structure and moisture for the cake. I used all-purpose flour.
- Baking Powder - Provides leavening for the cake.
- Salt -Helps to balance and enhance the flavor of the cake.
- Unsalted Butter - For additional rise and a light and tender texture to the cake. Unsalted so that you control the amount of salt in the recipe. You want your butter to be at room temperature.
- Sugar - For sweetness and keeping the cake soft and moist.
- Eggs - To provide structure, leavening, and a little richness. You want your eggs to be at room temperature.
- Vanilla Extract - For flavor.
- Buttermilk - For flavor, moisture, and keeping the cake tender. (Check the FAQ section below for a quick substitution you can make if you don't have buttermilk on-hand.)
- White Chocolate - For flavor and texture. You want to make sure that your white chocolate is grated, chopped very finely, or ground into very small pieces in a food processor (this is what I did).
Ingredients for Raspberry Glaze
- Raspberries - For flavor and goooorgeous color! You can use fresh or frozen berries.
- Lemon Juice - The acidity of the lemon juice helps to balance the sweetness, and enhances the taste of the berries.
- Water - Just a little, so that you have a little more liquid in the pan to start (before the berries release their juices).
- Sugar - For sweetness in the raspberry reduction.
- Powdered Sugar - For sweetness, and because it dissolves and gives the glaze a smooth texture.
- Heavy (Whipping) Cream - to thin the glaze to the appropriate consistency. You can use half and half or milk, you just may need slightly less than I used due to it being thinner than cream. (I actually forgot to add the heavy cream to the ingredient photo above, but it is there in words. Sorry about that.) *facepalm*
How to Make White Chocolate Pound Cake
- Combine the dry ingredients. Set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- Alternate additions of the dry ingredients and the buttermilk. Mix until nearly incorporated, then add white chocolate and mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until golden.
How to Make Raspberry Glaze
- Combine the raspberries, lemon juice, water, and sugar in a saucepan. Cook over medium-low heat until the berries break down.
- Strain the mixture to remove the seeds and pulp. Return the raspberry juice mixture to the saucepan.
- Cook until the liquid is reduced to about ¼ cup. Make sure to check/stir frequently. Take the saucepan off the heat and allow the mixture to cool slightly.
- Combine the powdered sugar with the raspberry reduction and stir to combine. Add cream and mix until smooth. If the glaze is too thick, you can add a bit more cream. If it's too thin, you can add a bit more powdered sugar.
- Pour the glaze over the cooled cake. Top with raspberries and more white chocolate, if desired. Allow the glaze to set up before serving.
Frequently Asked Questions
For best results, I do suggest that you use buttermilk! That said, you can make a quick substitution if you don't have it on-hand. For this recipe, put ½ teaspoon vinegar or lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ½ cup line. Let sit for 5 minutes, then it's ready for use!
There are some ingredients you can skimp on, and I'm a firm believer that white chocolate is *not* one of them! You can use whatever kind of white chocolate that you prefer, just ensure that the chocolate is chopped quite finely or grated. The weight of large chunks of chocolate in this cake won't have the best result. I pulsed my white chocolate in a food processor so that the pieces were quite small. I used the white chocolate that you find at this link here.
You can make the pound cake a day or two in advance, wrapped well, on your counter. In fact, I think the texture of the cake is better the second day! The cake can also be frozen and will keep for several months in the freezer if well-wrapped. I'd wait until the day you're planning to serve the cake to glaze it. The glaze should be made when you'd like to use it, as it sets up over time and won't be pourable.
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So there you have it! The unbeatable combination of raspberry and white chocolate, in cake form! What a great way to welcome Spring!
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Raspberry and White Chocolate Loaf Cake
White Chocolate Loaf Cake:
Garnish (if desired):
- chopped white chocolate
- Preheat oven to 325° F. Grease a 9"x5" loaf pan and line with parchment (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (at least 3 minutes). Add the eggs, one at a time, follwed by the vanilla extract, scraping down the sides of the bowl as needed.
- Alternate additions of the dry ingredients and the buttermilk: half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Mix until nearly incorporated, then add white chocolate and mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs attached, about 80-90 minutes. Allow cake to cool in the pan at least 15 minutes before removing to a wire rack to cool completely. (Refrigerate overnight for even better crumb!)
- In a medium saucepan, combine the raspberries, lemon juice, water, and sugar. Cook over medium-low heat. Once the mixture is bubbling, cook for an additional five minutes, or until the berries break down. You can hasten this process a bit by smushing (it's a technical term) the berries with a spatula.
- Strain the mixture (you may want to let it cool a bit first) to remove the seeds and pulp. Return the raspberry juice mixture to the saucepan.
- Over medium-low heat, cook until the liquid is reduced to about ¼ cup (5-7 minutes). Make sure to check/stir frequently, as the more the liquid reduces, the more likely it will burn. Take the saucepan off the heat and allow the mixture to cool slightly.
- In a medium bowl, combine the sifted powdered sugar with the raspberry reduction. Stir to combine. Add 1 tablespoon of cream and mix until smooth. If the glaze is too thick, you can add a bit more cream. If it's too thin, you can add a bit more powdered sugar.
- Pour the glaze over the cooled cake. Top with raspberries and more white chocolate, if desired. Allow the glaze to set up before serving.Enjoy!