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Raspberry Sauce Pound Cake with White Chocolate Drizzle on a plate
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Raspberry Sauce Pound Cake with White Chocolate Topping

A delightful pound cake featuring fresh raspberries and a rich white chocolate glaze, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, dessert, Pound Cake, Raspberry, White Chocolate
Servings: 10 slices
Calories: 350kcal

Ingredients

For the Cake

  • 1 cup unsalted butter, softened This creamy foundation gives the cake its rich, moist texture.
  • 1 3/4 cups granulated sugar The sweet essence that caramelizes, contributing to the golden crust.
  • 4 large eggs Providing structure while keeping the cake light and airy.
  • 2 teaspoons vanilla extract Aromatic and sweet, this elevates every bite.
  • 2 1/2 cups all-purpose flour A vital ingredient that gives the cake its body.
  • 1 teaspoon baking powder The leavening agent that helps the cake rise beautifully.
  • 1/2 teaspoon salt Enhances the sweetness and balances flavors.
  • 1/2 cup whole milk Adds moisture and a tender crumb.
  • 1 1/2 cups fresh raspberries Juicy gems that infuse the cake with vibrant flavor.

For the Topping

  • 6 oz white chocolate, chopped The star of the show, lending a creamy sweetness to the topping.
  • 1/4 cup heavy cream Creates a luscious glaze full of velvety richness.
  • 1/2 cup fresh raspberries (for garnish) Extra bursts of flavor for decoration.
  • 1 tablespoon powdered sugar (for dusting) Adds a final touch of elegance.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  • Slowly add the eggs, one at a time, mixing each thoroughly before adding the next. Then stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually mix the dry ingredients into the butter mixture, alternating with the whole milk, starting and ending with the dry mixture.
  • Gently fold in the floured raspberries carefully to avoid breaking them.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top. 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 10 minutes before transferring it to a wire rack to cool completely.

Glazing

  • In a heatproof bowl, warm the heavy cream on low heat, then add the chopped white chocolate and stir until smooth.
  • Drizzle the white chocolate glaze over the cooled cake and top with fresh raspberries and a dusting of powdered sugar.

Notes

For best results, allow cake to cool entirely before icing. Use room temperature ingredients for better incorporation.