White Chocolate Raspberry Loaf Cake

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.

5 from 3 votes

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Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: servings

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.

Notes

The cake can be left out at room temperature for 12 hours. Cover any leftovers and keep in the fridge for 5 days.

*Cake flour substitute: Combine 1 cup + 5 tablespoons AP flour (157g) and 3 tablespoons cornstarch (24g). Sift them together a couple of times to aerate the mixture.

*If you don't have buttermilk you can make your own by mixing ½ cup whole milk with 1 teaspoon lemon juice or 1 teaspoon white vinegar. Let that sit for a few minutes and then measure out what you need.

White Chocolate: For the white chocolate raspberry filling, I didn't notice a huge difference between the kind of white chocolate used. For the white chocolate ganache, bar-style white chocolate (chopped) works best, but white chocolate chips or wafers will also work.

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