Raspberry Sauce Pound Cake with White Chocolate Drizzle

Raspberry Sauce Pound Cake with White Chocolate Drizzle

Introduction

If you’re looking for a delightful dessert that pairs deliciously with afternoon tea or makes for a stunning ending to any meal, the Raspberry Sauce Pound Cake with White Chocolate Drizzle should be at the top of your list. This cake combines the rich, buttery flavors of the classic pound cake with the sweet and tangy notes of fresh raspberry sauce and a decadent white chocolate drizzle. With every bite, you will experience a perfect balance of sweetness, tartness, and creaminess.

Why Make This Recipe

This Raspberry Sauce Pound Cake is not just any ordinary cake. It is a perfect blend of flavors and textures. The pound cake itself is moist and tender, thanks to a unique combination of butter, cream cheese, and eggs. The raspberry sauce adds a fruity burst that elevates the cake to a gourmet level. Finally, the silky white chocolate drizzle adds that extra touch of sweetness, making it a perfect dessert for special occasions or casual get-togethers. Plus, this recipe is straightforward and requires simple ingredients, making it accessible to bakers at any level.

How to Make Raspberry Sauce Pound Cake

Making Raspberry Sauce Pound Cake is simpler than it seems. First, you will prepare the raspberry sauce. Combine fresh or frozen raspberries with sugar, lemon zest, and a few other ingredients, and cook them until they break down into a smooth sauce. While your sauce cools, mix the pound cake batter by creaming butter and cream cheese and adding eggs gradually. Finally, bake the cake, let it cool, and then drizzle it with the raspberry sauce and melted white chocolate. In no time, you will have a delightful dessert that will impress your family and friends.

Ingredients

• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1/2 tsp lemon zest
• 2 tbsp orange juice
• 1 tbsp water
• 2 tbsp cornstarch
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 1/4 cups sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 3/4 tsp vanilla extract
• 2 1/2 oz white chocolate, chopped

Directions

1. Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, lemon zest, orange juice, and 1 tablespoon of water. Cook, stirring occasionally, for about 5–7 minutes, or until the raspberries break down. In a separate bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the raspberry mixture and stir continuously until the sauce thickens and becomes smooth. Remove from heat and let cool completely.

2. Make the Pound Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a large bowl, beat the butter and cream cheese until they are smooth. Add sugar and cream until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing only until combined. Pour the batter into the prepared pan and smooth the top.

3. Bake: Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. White Chocolate Topping: While the cake cools, melt the white chocolate using a double boiler or in the microwave (heating in 30-second intervals and stirring until smooth).

5. Assemble: Once the cake is fully cooled, drizzle it with the prepared raspberry sauce and then with the melted white chocolate. Garnish with fresh raspberries, if desired.

How to Serve Raspberry Sauce Pound Cake

This delicious Raspberry Sauce Pound Cake can be served in various ways to enhance its appeal. A slice of this cake can be served plain or with a dollop of whipped cream on the side. It also tastes fabulous with a scoop of vanilla ice cream, adding a creamy texture to the dish. Serve it at tea time with a cup of your favorite brew for a delightful afternoon treat. For special occasions, you can add fresh fruits or mint leaves as a garnish to give it a vibrant and fresh look.

How to Store Raspberry Sauce Pound Cake

To keep your leftover Raspberry Sauce Pound Cake fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for 2-3 days. If you want to keep it for longer, you can refrigerate it for up to a week. Be sure to reheat it slightly before serving for the best flavor and texture. For even longer storage, consider freezing the cake. Just wrap it in multiple layers and ensure it’s airtight to prevent freezer burn.

Tips to Make Raspberry Sauce Pound Cake

1. Use Fresh Ingredients: For the best flavor, try to use fresh raspberries and high-quality white chocolate.
2. Check for Doneness: Use a toothpick to check the cake’s doneness. Insert it into the center; if it comes out clean, the cake is ready.
3. Experiment with Flavors: You can try adding different extract flavors like almond or coconut for a unique twist.
4. Cool Completely: Make sure the cake cools completely before adding any toppings to avoid melting and mixing.

Can You Freeze Raspberry Sauce Pound Cake

Yes, you can freeze Raspberry Sauce Pound Cake! To freeze, let the cake cool completely, then wrap it tightly in plastic wrap, followed by aluminum foil, to protect it from freezer burn. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, and it’ll be as fresh as the day you baked it!

How to Reheat Raspberry Sauce Pound Cake

Reheating Raspberry Sauce Pound Cake is easy. You can either microwave it for about 15-20 seconds for a quick warm-up or place slices in an oven preheated to 300°F (150°C) for about 10 minutes. Just make sure not to heat it too long, as you want it warm and not dry out.

Variation

You can easily customize this recipe. For example, you can substitute raspberries with strawberries, blueberries, or blackberries to create different berry sauce flavors. Additionally, you can add nuts, like chopped walnuts or almonds, to the batter for extra texture.

FAQs

1. Can I use frozen raspberries for the sauce?
   Yes, frozen raspberries work perfectly for making the sauce. Just ensure to thaw them slightly before cooking.

2. Can I use a different type of chocolate?
   Absolutely! Dark or milk chocolate can be used instead of white chocolate to change the flavor profile.

3. How long does the raspberry sauce last?
   The raspberry sauce can be stored in an airtight container in the refrigerator for up to one week.

By following these directions and tips, you’ll be well on your way to creating a delicious Raspberry Sauce Pound Cake with a mouth-watering white chocolate drizzle. Enjoy every slice and share the joy with your loved ones!

Raspberry Sauce Pound Cake with White Chocolate Drizzle

A delightful dessert pairing the rich flavors of a moist pound cake with sweet raspberry sauce and a decadent white chocolate drizzle, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10 slices

Calories 350 kcal

Ingredients

  

For the raspberry sauce

• 1 1/2 cups fresh or frozen raspberries Use fresh for best flavor.
• 1/4 cup granulated sugar
• 1/2 tsp lemon zest
• 2 tbsp orange juice
• 1 tbsp water
• 2 tbsp cornstarch

For the pound cake

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 1/4 cups sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 3/4 tsp vanilla extract

For the white chocolate drizzle

• 2 1/2 oz white chocolate, chopped

Instructions

 

Make the Raspberry Sauce

• In a small saucepan over medium heat, combine raspberries, sugar, lemon zest, orange juice, and 1 tablespoon of water. Cook, stirring occasionally, for about 5–7 minutes, or until the raspberries break down.
• In a separate bowl, whisk the cornstarch with 1 tablespoon of water to create a slurry. Add this slurry to the raspberry mixture and stir continuously until the sauce thickens and becomes smooth.
• Remove from heat and let cool completely.

Make the Pound Cake

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
• In a large bowl, beat the butter and cream cheese until smooth. Add sugar and cream until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
• In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing only until combined.
• Pour the batter into the prepared pan and smooth the top.

Bake

• Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the White Chocolate Topping

• While the cake cools, melt the white chocolate using a double boiler or in the microwave.

Assemble

• Once the cake is fully cooled, drizzle it with the prepared raspberry sauce and then with the melted white chocolate.
• Garnish with fresh raspberries, if desired.

Notes

For the best flavor, try to use fresh raspberries and high-quality white chocolate. You can customize this recipe with different berry sauces or nuts for extra texture.

Keyword Baking, Dessert, Pound Cake, Raspberry Sauce Pound Cake, White Chocolate Drizzle

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest