Raspberry Sauce Pound Cake with White Chocolate Topping
A visually stunning dessert featuring juicy raspberries and a creamy white chocolate finish, perfect for any occasion.
Servings: 10 servings
Calories: 350kcal
Ingredients
For the cake
- 1 cup 1 cup (230g) unsalted butter, softened Rich and creamy, brings moisture and flavor.
- 1 3/4 cups 1 3/4 cups (350g) granulated sugar Adds sweetness that balances raspberry tartness.
- 4 large 4 large eggs Creates a tender crumb and provides structure.
- 2 teaspoons 2 teaspoons vanilla extract Imparts warmth and depth to the flavor.
- 2 1/2 cups 2 1/2 cups (310g) all-purpose flour Main building block, contributes to the cake's density.
- 1 teaspoon 1 teaspoon baking powder Leavening agent that helps the cake rise.
- 1/2 teaspoon 1/2 teaspoon salt Enhances the overall flavor.
- 1/2 cup 1/2 cup (120ml) whole milk Adds richness and keeps the cake moist.
- 1 1/2 cups 1 1/2 cups (180g) fresh raspberries, lightly dusted with flour Provides tartness and juicy sweetness.
For the white chocolate topping
- 6 oz 6 oz (170g) white chocolate, chopped Provides a luscious, creamy glaze.
- 1/4 cup 1/4 cup (60ml) heavy cream Enhances richness of the chocolate.
- 1/2 cup 1/2 cup fresh raspberries (for garnish) Adds an appealing touch on top.
- 1 tablespoon 1 tablespoon powdered sugar (for dusting) Gives an elegant finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it lightly and dusting it with flour.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix gently until just combined.
- Carefully fold in the floured raspberries, making sure they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
- In a heatproof bowl, heat the heavy cream until warm and stir in the chopped white chocolate, mixing until smooth and glossy.
- Drizzle the glaze over the cooled cake and top with fresh raspberries and a dusting of powdered sugar.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Avoid over-mixing to keep the cake tender. Dust the raspberries with flour to prevent sinking.