Take the classic pound cake to the next level with this easy raspberry white chocolate loaf cake. The cake is super moist thanks to the butter, oil and sour cream in the batter mixed with a raspberry filling. Top it with an easy white chocolate ganache icing for the best loaf cake!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Raspberry and white chocolate is one of those flavor combos that was just meant for one another. The sweet combination gets me every time!
This moist vanilla cake is swirled with a raspberry filling and is decorated with an easy white chocolate ganache icing.
If you are looking for a white chocolate and raspberry layer cake; try my homemade raspberry cake.
why you will love this loaf cake recipe
- Easy ~ a simple cake batter gets swirled with raspberry jam.
- Soft and moist ~ the crumb on this cake stays tender and moist for days.
- Perfect for any occasion ~ whether for dessert, brunch or breakfast; this raspberry and white chocolate cake is sure to please. A slice would be perfect with a cup of tea or coffee for an afternoon {or midnight!} snack.

ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

- All-purpose flour ~ the amount of flour can make or break a cake. I prefer using a scale to measure the flour. If you don't have a food scale, fluff the flour and then spoon and level the flour into your measuring cup. I have not tested this cake with a gluten free 1 to 1 flour, but suspect it should work fine.
- Baking powder ~ helps the cake to rise.
- Kosher salt ~ helps to balance the flavors. If you only have table salt, start with half the amount.
- Unsalted butter ~ you want the butter nice and soft. Pull the butter out of the refrigerator at least 2 hours prior to baking.
- Granulated sugar ~ provides sweetness for the raspberry white chocolate loaf cake.
- Oil ~ canola or vegetable oil can be used. Brings additional moisture to the cake.
- Eggs ~ three large eggs needed. Pull the eggs out when you pull the butter out.
- Vanilla ~ I prefer pure vanilla extract.
- Almond extract ~ just a little to bring a little "something, something" to the cake. You can substitute the almond extract with an equal amount of vanilla if prefered.
- Sour cream ~ brings lots of moisture to the loaf cake. Pull the sour cream out when you pull out the butter and eggs.
- Raspberry jam ~ use your favorite brand. Pull the jam out with the butter, eggs and sour cream. This loaf cake would also be delicious with blackberry jam or strawberry jam in the middle. If you have homemade jam, that should work too!
- White chocolate {not shown} ~ used for the white chocolate icing. A baking white chocolate bar will give you the best results.
- Milk {not shown} ~ just a tiny bit for the icing.

how to make raspberry white chocolate loaf cake
Start by lining a 9x5 loaf pan with parchment paper and set aside. Then preheat the oven to 325°F.
In a bowl, whisk together the flour, baking powder and kosher salt and set aside. In a stand mixer with the paddle attachment, beat the butter and sugar. The butter and sugar will be combined, but not fully fluffy at this point. {1st photo below}
Scrape up and down the bowl then turn the mixer back on medium and slowly drizzle in the oil and beat another 2-3 minutes until light and fluffy. {2nd photo below}
Once the mixture is light and fluffy, scrape the bowl and add the eggs one at a time, letting each one incorporate before adding the next, about 15 seconds per egg. Then scrape the bowl and add the sour cream, vanilla and almond extract and mix.
Add the dry ingredients in two additions on the lowest speed and mix until just a few streaks of flour remain. Then use a spatula to finish mixing the flour in. {3rd photo below}



Now place about ½ cup of the batter into a small bowl, add the raspberry jam and stir to combine.

Then add a little over half of the plain batter into the prepared loaf pan.
Next layer the raspberry filling over the top followed by the remaining plain batter.
Then use an off-set spatula or knife to swirl the layers together.



Finally bake for 55-75 minutes or until a toothpick comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire cooling rack to cool for 15 minutes. Then use the parchment to remove the cake from the pan and allow to cool completely on a wire cooling rack.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to decorate a loaf cake
We use a white chocolate ganache icing to decorate this cake and to give it the white chocolate flavor.
The ganache comes together in just a few minutes.
In a double boiler, melt together the white chocolate, milk and butter stirring just until smooth. Remove from the heat and allow it to cool slightly {about 1 minute or so}, then pour over the cake and allow it to set up.
If desired, decorate the top with some fresh raspberries or crumble some freeze dried raspberries over the top {you can see how that looks in this ricotta pound cake recipe}.
You can also just drizzle the icing back and forth over the top of the cake and let it drip down the sides. There is no right or wrong here!

I tested this raspberry and white chocolate loaf cake several times and didn't always put the white chocolate glaze on. The cake is so moist and flavorful even without it! Of course, you'd just have a raspberry loaf cake at that point.😉. So if you prefer a cake without frosting, that works too!
what is the best size loaf pan?
I tested this cake in a standard 9x5 loaf pan, a 10x5 loaf pan and {accidentally} in an 8.5x4.5 loaf pan. The cake does best in the 9x5 pan.
If you go with a larger loaf pan, the baking time will decrease and the cake is shorter and flatter along the top.
If you only have a small loaf pan, the cake will likely spill out over the sides during baking. {and it does create some lovely crunchy and addictive edges!}. I also recommend placing a sheet pan underneath the small pan to catch any dripping batter.

baking tips
- Line your loaf pan with parchment paper to make removing the cake from the pan easy peasy.
- Room temperature ingredients blend together better and help to create a silky batter. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs, sour cream and raspberry jam ahead too.
- Once the raspberry white chocolate loaf cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
- Loaf cakes take a long time to bake. This cake usually takes between 70 - 75 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
- Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
- The cake should be cool before adding the white chocolate ganache icing.
how to tell when a loaf cake is done
I tend to be impatient and often pull a loaf cake a few minutes before it is fully baked, which can cause the center to sink. In my opinion, a slightly under baked cake is always better than one that is over baked.
You can tell if a cake is fully baked with a few different methods ~
- The top and sides of the cake should be lightly golden.
- The edges of the cake should just slightly be pulling away from the sides of the pan.
- A toothpick should come out clean or with just a few moist crumbs attached.
- The top of the cake should spring back when lightly pressed on.
- You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.
how to store
The raspberry white chocolate loaf cake can be stored covered or in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
If stored in the refrigerator, I recommend letting the cake come to room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Raspberry White Chocolate Loaf Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more from scratch cake recipes to try
- Homemade Raspberry Cake
- Lemon White Chocolate Cake
- Vanilla Snack Cake
- Chocolate Malt Cake
- Raspberry Opera Cake
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Raspberry and White Chocolate Loaf Cake

The cake is super moist thanks to the butter, oil and sour cream in the batter mixed with a raspberry filling. Top it with an easy white chocolate ganache icing for the best loaf cake!
Ingredients
raspberry loaf cake
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ¼ cup canola oil (60mL)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature (120g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ⅓ cup raspberry jam, room temperature (100g)
white chocolate glaze
- 5 ounces white chocolate, chopped small (142g)
- 2 tablespoons milk (60mL)
- 1 ½ tablespoons butter (21g)
Instructions
- Start by lining a 9x5 loaf pan with parchment paper and set aside. Preheat the oven to 325°F.
- In a bowl, whisk together the flour (2 cups/250g), baking powder (1 ½ teaspoons) and kosher salt (½ teaspoon) and set aside.
- In a stand mixer with the paddle attachment, beat the butter (½ cup/113g) and sugar (1 ½ cups/300g) on med-high (speed 6 on a KitchenAid) for 2 minutes. The butter and sugar will be combined, but not fully fluffy at this point. Scrape up and down the bowl then turn the mixer back on medium (speed 4) and slowly drizzle in the oil (¼ cup/60mL) and beat another 2-3 minutes until light and fluffy.
- Once the mixture is light and fluffy, scrape the bowl and add the eggs one at a time (3 large eggs) on medium (speed 4), letting each one incorporate before adding the next, about 15 seconds per egg. Then scrape the bowl and add the sour cream (½ cup/120g), vanilla (1 teaspoon) and almond extract (½ teaspoon) and mix another minute on medium-low (speed 2). The mixture may look slightly curdled after adding the sour cream, but don’t let it bother you.
- Add the dry ingredients in two additions on the lowest speed and mix until just a few streaks of flour remain. Then use a spatula to finish mixing the flour in.
- Place ½ cup of the batter into a small bowl and add the raspberry jam (⅓ cup/100g) and stir to combine.
- Then add a little over half of the plain batter into the prepared loaf pan. Next layer the raspberry batter over the top followed by the remaining plain batter. Then use a knife to swirl the layers together. Bake for 55-75 minutes or until a toothpick comes out with just a few moist crumbs. You can check the cake at 40 minutes into baking and tent with foil if the top is browning too quickly. Remove the cake from the oven and place on a wire cooling rack to cool for 15 minutes. Then use the parchment to remove the cake from the pan and allow to cool completely on the wire cooling rack.
- To make the white chocolate glaze: In a double boiler, melt together the white chocolate (5 ounces/142g), milk (2 tablespoons/60mL) and butter (1 ½ tablespoons/21g) stirring until smooth. Remove from the heat and allow to cool slightly (about 1-2 minutes), then pour over the cake and allow it to set up.
Notes
Vegetable or canola oil can be used.
The almond extract can be substituted with an equal amount of vanilla.
The cake can be stored covered or in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 506Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 95mgSodium: 194mgCarbohydrates: 66gFiber: 1gSugar: 44gProtein: 6g
The nutrition information is an estimate only and may not be entirely accurate.
Kathleen
Look at that huge raspberry swirl smile!! Makes me smile, making this ASAP!
Tasia
I love that Kathleen! Thank you!
Ben | Havocinthekitchen
Loaf cake isn't normally my favourite kind of cake, but this one looks terrific - such a light and airy texture! Great flavour combination, too!
Tasia
Thank you Ben! I hope you get a chance to try this one, I know you'll love it!
Michelle
Looks so good, and reminds me of a Starbucks version (not sure if they still have it)... love that swirl of raspberry jam in the centre!
Tasia
Thank you Michelle! I didn't even know Starbucks had a loaf cake like this!