White Chocolate Raspberry Pound Cake

This moist white chocolate raspberry pound cake has wonderful flavor, a soft and tender crumb, and is perfect for all sorts of special occasions!

We have made many pound cake recipes over the years, and this latest cake is sure to become a new favorite.

Raspberry and white chocolate are always a favorite flavor combination. This tender white pound cake with swirls of raspberry is as delicious as it is beautiful.

How to Make White Chocolate Raspberry Pound Cake

We hope that you enjoy this crowd pleasing pound cake!

You can find the full, printable recipe card further down in this post, but here is a quick look at our steps:

• Preparation: Preheat oven to 325 degrees F. Grease and flour a bundt pan or tube pan. Ours was 10 inches. *see notes

• White Chocolate/Cream Mixture: In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined.

• Flour Mixture: In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.

• Butter & Sugar: Cream the butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add the vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.

• Eggs: Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.

• Adding Dry and Wet Ingredients Alternately: With the electric mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. We added the dry ingredients three times and wet ingredients twice. Mix just until blended.

• Here is our finished white chocolate batter.

Prepare the Raspberry Swirl Batter

• Remove one cup of the white chocolate cake batter and put into a separate small bowl.

• Add the seedless raspberry jam, raspberry extract (or the raspberry jello substitution) and a bit of red or pink coloring gel to reach desired color.

Filling the Pan & Marbling

• Alternate layers of white chocolate cake batter and raspberry batter into the prepared tube pan or bundt pan. You can layer however you like.

• We started with white chocolate cake batter, followed by half of the raspberry cake batter, and then repeated. (So, two layers of white chocolate batter and two layers of raspberry.)

• Run a knife through the batter a couple of times to help with the swirling, moving up and down, side to side, etc. As fun as this part is, be careful not to swirl the batter too much.

Baking the White Chocolate Raspberry Pound Cake

• Bake at 325 degrees for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary.

• Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes before turning out. We like to place the cake plate or pedestal upside down on top of the cake pan and flip everything at once (using pot holders or oven mitts).

For the White Chocolate Drip

The white chocolate drip is an optional step but we love the way that it looks and it adds a really nice boost of white chocolate flavor! As an added bonus, the fresh raspberries look so pretty sitting on top of it!

To prepare the white chocolate, we melted it in the microwave in small increments until almost completely melted. (Maybe 10-15 second increments to be on the safe side).

Then stir gently to help the melting process along. Be careful not to overheat as the chocolate will become thick and unuseable.

The white chocolate drip will thicken as it cools. Once it has reached the desired consistency for dripping, you can apply it to the cake.

You can spoon it over the pound cake if you'd like, but we prefer to place it into a piping bag with the tip snipped away. This will give you more control.

(If you don't have a piping bag you can also use a ziplock bag with a small corner snipped away.)

Top with fresh raspberries!

Recipe FAQs

More White Chocolate Cakes

If you love raspberry desserts, make sure to check out our Raspberry Layer Cake, which has BIG raspberry flavor, as well as our White Chocolate Raspberry Layer Cake recipe!

If you're a fan of all things white chocolate, we've made many white chocolate recipes over the years!

Some of our most popular are our White Chocolate Coconut Cake, White Chocolate Velvet Cake, and White Chocolate Cherry Layer Cake

We hope that you enjoy this delicious recipe! Make sure to check out our full collection of cake recipes (which includes cake recipes from scratch as well as cake mix recipes)!

If you are interested in cake design, make sure to check out our collection of cake decorating tutorials! We have hundreds of tutorials from how to make a cake, how to frost a cake, to elegant cakes and themed simple birthday cake designs!

White Chocolate Raspberry Pound Cake

BY Melissa and Bebe

This moist, tender White Chocolate Raspberry Pound Cake is so delicious and makes for a beautiful slice too!

Course: Dessert

Servings: 15

RATE THIS RECIPE

Print Recipe Pin Recipe

Ingredients

• ▢ 3 sticks (339g) unsalted butter, softened
• ▢ 2 ½ cups (500g) sugar
• ▢ 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes if you are in a hurry)
• ▢ 3 cups (342g) cake flour *see notes
• ▢ ½ teaspoon (2g) baking powder
• ▢ ½ teaspoon (3g) salt
• ▢ 1 cup (242g) heavy cream or whipping cream (we used heavy cream) *see notes
• ▢ 2 teaspoons (8g) vanilla extract
• ▢ 5 oz white chocolate (We used Ghirardelli white chocolate chips. You could also use white chocolate baking bars.)

For the Raspberry Swirl

• ▢ ⅓ cup (90g) Seedless Raspberry Jam
• ▢ Raspberry Flavoring optional but recommended Either ½ teaspoon (2g) Raspberry Extract or 1 teaspoon Raspberry Jell-o powder.
• ▢ 1 cup of reserved cake batter

For the White Chocolate Glaze

• ▢ 3.5 oz White Chocolate melted for the drip (We used Ghirardelli Chips- adjust amount to your liking)
• ▢ Fresh Raspberries for the top of the cake optional

Instructions

• Preheat oven to 325 degrees. Grease and flour tube pan or 10 or 12 cup bundt pan.
• In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined.
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
• Cream the butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add the vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.
• Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.
• With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet ingredients twice. Mix just until blended.

Prepare the Raspberry Swirl Batter

• Remove 1 cup of the white chocolate cake batter and put into a separate small bowl.
• Add the seedless raspberry jam, raspberry extract and a bit of red or pink coloring gel (optional but recommended), stir until well blended.

Filling the Bundt Pan

• Alternate layers of white chocolate cake batter and raspberry batter into the prepared tube pan or bundt pan. Layer however you like. We started with white chocolate cake batter, followed by a layer of raspberry, and repeated. (So, we did two layers of white batter and two layers of raspberry).
• Run a knife through the batter 2-3 times to help with the swirling, moving up and down, side to side, etc. Be careful not to swirl too much or you'll lose the nice contrast of the two colors of batter.
• Bake at 325 degrees for 55 to 60 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary.
• This recipe makes approximately 8 cups of batter.

Applying the White Chocolate Drip

• Melt the white chocolate in the microwave in very small increments (15-20 seconds or less), stirring in between, until almost completely melted. Then stir until smooth.
• You can spoon over the cake, but we applied ours with a disposable piping bag with the tip snipped away.

Notes

Bundt Pan or Tube Pan: We used a 10 inch bundt pan for this recipe. If your bundt pan is smaller than this, just make sure that you do not fill your pan more than ¾ of the way full. Otherwise, it may overflow when baking.

Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

Cream vs. Milk: If you'd like, you can use whole milk (or even 2%) instead of heavy cream. We prefer to use heavy cream as it adds richness and also contributes to its velvety soft texture.

Loved This Recipe?!

Check out @mycakeschool for more!

Related Recipes

White Chocolate Raspberry Cake from Scratch Lemon Raspberry Swirl Pound Cake White Chocolate Pound Cake