Raspberry White Chocolate Pound Cake

Raspberry White Chocolate Pound Cake is a deliciously indulgent dessert that combines the sweetness of white chocolate with the tartness of fresh raspberries. The cake itself is rich and moist, with a dense, buttery texture typical of a pound cake.

During the week I try to have my coffee & a breakfast that is healthy. But on the weekends I really enjoy splurging & having a sweet little goodie like this Raspberry White Chocolate Pound Cake with my coffee while the hubs & I sit & talk about what we will be doing for the day & our overall plans. It’s our special time to connect before the kids get up & the business of the day happens.

So to keep things special I like to make a new recipe as often as I can – not the same old thing all the time. I had already made this breakfast cake for the kids. But the hubs was so sad that he didn’t really get any- I made some more.

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Just look at those plump little raspberries in there. This Raspberry White Chocolate Pound Cake is my favorite recipe to make once our raspberry bush is loaded full of those ruby red gems.

The whole family gets really excited when they ripen because they know there will be a whole lot of this pound cake in their future.

Here are some commonly asked questions

Can I use frozen raspberries in this recipe?

I suppose you could, but I would closely watch the moisture when doing so. Frozen ones tend to be soggier & might change how your pound cake bakes. You may need to increase the baking time if you choose to do this.

Can I add lemon to this recipe?

Absolutely! The only reason we don’t is that we have citrus allergies in our family. But you can increase the lemon juice in this pound cake batter before baking.

You could also make a lemon glaze by whisking together 1 cup of confectioners sugar, 2 tbsp milk & 2 tsp lemon juice pour the mixture over the top of this cake.

Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just be sure to gently toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.

How should I store leftover Raspberry White Chocolate Pound Cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 2 months.

HOW DO YOU MAKE Raspberry White Chocolate Pound Cake?

1. Granulated Sugar: The primary sweetener for the cake, granulated sugar provides sweetness and helps to create the cake’s tender texture by incorporating air into the batter during mixing.
2. Butter (room temperature): Butter adds richness and flavor to the cake, helping to create a smooth, moist crumb. Room temperature butter mixes better with other ingredients, ensuring an even texture.
3. Eggs: Eggs act as a binder in the cake, helping to hold the ingredients together. They also contribute to the structure, color, and moisture of the pound cake.
4. Lemon Juice: Lemon juice adds a bright, tangy flavor that balances the richness of the cake and enhances the overall taste profile. It also reacts with the baking soda to help leaven the cake.
5. Vanilla Extract: Vanilla extract adds a warm, aromatic flavor that complements the other ingredients, particularly the sweetness of the cake.
6. All-Purpose Flour: Flour provides the structure for the cake. It absorbs the moisture and binds the ingredients together, helping the cake rise.
7. Baking Powder: Baking powder is a leavening agent that helps the cake rise, contributing to a light and fluffy texture.
8. Baking Soda: Baking soda is another leavening agent that works with the acidity from ingredients like lemon juice or sour cream to help the cake rise. It also contributes to the cake’s texture.
9. Table Salt: Salt enhances the flavors in the cake and helps balance the sweetness. It also contributes to the overall structure by strengthening the batter.
10. Sour Cream: Sour cream adds moisture and a slight tanginess to the cake. It also contributes to the cake’s richness and soft crumb.
11. Fresh Raspberries: Fresh berries provide a burst of natural sweetness and flavor. They add juiciness and texture, creating pockets of fruit throughout the cake.

Can I make the Raspberry White Chocolate Pound Cake ahead of time?

Yes, this cake can be made ahead and stored for a couple of days. In fact, the flavor may improve as it sits. You can also freeze it for longer storage.

What should I do if my white chocolate chips sink to the bottom of the batter?

To prevent the white chocolate chips from melting into the batter too much, you can toss them in a small amount of flour before folding them into the batter. This helps them stay intact while baking.

How can I ensure my cake has a tender texture?

To get a tender texture, make sure to cream the butter and sugar thoroughly to incorporate air into the batter. Avoid overmixing after adding the dry ingredients, as this can result in a dense cake.

Raspberry White Chocolate Pound Cake Ingredients

Here’s a breakdown of the ingredients for Raspberry White Chocolate Pound Cake:

• Granulated Sugar: The main sweetener, granulated sugar adds sweetness and helps with the cake’s texture by creaming with the butter to incorporate air, which contributes to a light, tender crumb.
• Butter (room temperature): Butter adds richness, moisture, and flavor to the cake. When at room temperature, it creams better with the sugar, resulting in a smooth batter and a soft, airy texture.
• Eggs: Eggs provide structure, moisture, and richness to the cake. They also help bind the ingredients together and contribute to the cake’s overall texture and rise.
• Lemon Juice: Lemon juice adds a tangy, bright flavor that helps balance the sweetness of the cake. It also reacts with the baking soda to help the cake rise.
• Vanilla Extract: Vanilla extract adds a warm, aromatic flavor that complements both the raspberries and white chocolate, enhancing the overall taste of the cake.
• All-Purpose Flour: Flour provides the structure for the cake, giving it body and helping the cake rise when mixed with the leavening agents.
• Baking Powder: A leavening agent that helps the cake rise, making it light and fluffy. It reacts with the wet ingredients to create air bubbles and a soft texture.
• Baking Soda: Baking soda is another leavening agent, helping the cake rise and contribute to a tender texture. It also works with the acidity from the lemon juice to activate its rising power.
• Salt: Salt enhances the sweetness of the cake and balances the flavors. It also strengthens the overall structure of the batter.
• Sour Cream: Sour cream adds moisture, richness, and a slight tang, which helps make the cake tender and soft while adding a subtle depth of flavor.
• Fresh Raspberries: Fresh raspberries add juicy, slightly tart bursts of flavor to the cake, contrasting beautifully with the sweetness of the white chocolate. Their natural moisture also contributes to the cake’s tender crumb.
• White Chocolate Chips: White chocolate chips melt slightly during baking, creating creamy pockets of sweetness throughout the cake. They add richness and a smooth, sweet flavor that pairs perfectly with the tangy raspberries.

Together, these ingredients create a deliciously sweet and tangy cake with a rich, moist texture, pockets of creamy white chocolate, and bursts of fresh raspberry flavor.

Can I add other types of chocolate to this cake?

Yes, you can substitute white chocolate with milk chocolate or dark chocolate, but keep in mind that this will change the flavor profile of the cake. You can also add a mix of different types of chocolate for a unique twist.

How do I prevent raspberries from sinking to the bottom?

Coat the raspberries in a light dusting of flour before folding them into the batter. This helps distribute them evenly throughout the cake and prevents them from sinking during baking.

Can I use raspberry jam instead of fresh raspberries?

You can use raspberry jam as a swirl or topping, but using fresh raspberries in the batter will give the cake a better texture and burst of fruit flavor. You can also add a bit of jam into the batter if you want a more intense raspberry flavor.

How do I know when the Raspberry White Chocolate Pound Cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should feel firm to the touch but spring back slightly when pressed.

Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute it with plain yogurt. This will keep the cake moist and tender, though the flavor may slightly differ.

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Lemon Pound Cake
• Instant Pot Almond Pound Cake
• Blueberry Swirl Pound Cake
• Pumpkin Pound Cake

Want More Cake Recipes?

Pumpkin Butter Coffee Cake

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Instant Pot Almond Pound Cake

Readers Comments

Raspberry White Chocolate Pound Cake is a delicious & easy pound cake recipe packed full of plump raspberries. Perfect for any holiday, celebration or event.”