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Slice of Raspberry Sauce Pound Cake with white chocolate topping on a plate
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Raspberry Sauce Pound Cake with White Chocolate Topping

A decadent pound cake infused with fresh raspberries and topped with a velvety white chocolate glaze, perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Pound Cake, Raspberry Sauce, White Chocolate
Servings: 12 slices
Calories: 350kcal

Ingredients

For the Pound Cake

  • 1 cup unsalted butter, softened The creamy foundation that creates a tender crumb.
  • 1 3/4 cups granulated sugar Sweetness to balance the tartness of the raspberries.
  • 4 large eggs The binder that contributes to the cake's rich texture.
  • 2 teaspoons vanilla extract Aromatic sweetness that enhances overall flavor.
  • 2 1/2 cups all-purpose flour Essential for structure, providing a delightful denseness.
  • 1 teaspoon baking powder The leavening agent that helps the cake rise.
  • 1/2 teaspoon salt A necessary counterpoint that elevates all the flavors.
  • 1/2 cup whole milk Moisture and richness, ensuring a soft crumb.
  • 1 1/2 cups fresh raspberries (lightly dusted with flour) Tart and juicy bursts that create delightful pockets throughout the cake.

For the White Chocolate Glaze

  • 6 oz white chocolate, chopped Velvety richness that melts into a dream-like glaze.
  • 1/4 cup heavy cream Adds creaminess and depth to the glaze.

For Garnish

  • 1/2 cup fresh raspberries A refreshing touch that makes the dish visually striking.
  • 1 tablespoon powdered sugar A sweet cloud of elegance to finish.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with dry ingredients, mixing only until combined.
  • Carefully fold in the floured raspberries.
  • Pour the batter into the prepared loaf pan and smooth the top.

Baking

  • Bake for 50–60 minutes, or until a toothpick comes out clean when inserted into the center. Allow it to cool for 10 minutes in the pan before transferring to a wire rack.

Glaze Preparation

  • Heat the heavy cream in a heatproof bowl until warmed, then add the chopped white chocolate and stir until smooth.
  • Drizzle the glaze over the cooled cake, and top with fresh raspberries and powdered sugar.

Notes

Ensure room temperature ingredients for a smoother batter. Don’t overmix; mix until just combined. Flour the raspberries to prevent sinking.