This White Chocolate Raspberry Coffee Cake is moist, soft and the buttery almond streusel add a nice crunch to the cake. The combination of raspberries and white chocolate chips in the cake provide a perfect balance of sweet and sour. No matter if you have it for breakfast, snack or with your coffee in the afternoon, this cake is simply delightful.
What is coffee cake? It is a moist, tender cake typically covered with some sort of streusel and often served for breakfast along with coffee or tea. The name came from the fact that it was served with coffee, not because it has coffee in it. Nevertheless, it may also contain coffee.
The cake tastes incredibly good when served warm and, needless to say, with coffee. But even at room temperature, this cake is absolutely luscious.
Tools & Equipment
- 23cm / 9-inch springform pan
- Medium bowl
- Pastry cutter or fork
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Chocolate Chunks: instead of white chocolate, you can use milk chocolate, semi-sweet or dark chocolate chips. Feel free to skip this part entirely if you don’t like chocolate.
Raspberries: you can use fresh or frozen raspberries. If you use frozen raspberries, do not thaw them. The raspberries will break a bit, so fold them in slowly and carefully and do not overmix.
Streusel: you can make this cake without streusel if you don’t feel like it or don’t have time to make streusel, just sprinkle a couple of almonds on top before baking for a nice crunch.
Ingredients for White Chocolate Raspberry Coffee Cake
Step by Step Guide – How to Make White Chocolate Raspberry Coffee Cake
Make the Streusel
Combine sugar and flour. Incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. This will take a couple of minutes. Fold in the almonds.
Make the Cake
Preheat the oven to 177 °C / 350 °F. Grease a springform pan or spray it with nonstick spray. Whisk together the flour, baking powder and salt. In the bowl of a stand mixer beat the butter and sugar on medium-high until fully combined and creamy.
Add the egg and vanilla extract and beat on medium speed until combined. Add the dry ingredients and start beating on low speed. Slowly add the buttermilk while the mixer is running on low speed until all is incorporated.
Then add the chocolate chips and beat on low speed until fully combined. Do not overmix. Gently fold in the raspberries and spread the batter into the baking pan.
Add the streusel on top, if you have some raspberries and chocolate chips left, put them on top as well. Bake for about 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, cover with foil.
Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Release the cake from the pan and slice it or let it cool completely before slicing and serving.
Storage: cover the cake tightly or keep under a cake dome at room temperature for up to 3 days or in the fridge for up to 1 week. You can freeze the baked and cooled cake, tightly wrapped, for up to 3 months. Thaw in the fridge overnight.
My Summary for White Chocolate Raspberry Coffee Cake
Difficulty: simple.
Taste: this coffee cake tastes deliciously buttery. The white chocolate and raspberries add a perfect balance between sweet and sour.
Texture: the inside of the cake is tender, creamy thanks to the chocolate chunks and the raspberries give it bite. The almond butter streusel add a nice crunch to the cake.
TIME: prep time takes about 45 minutes, bake time is 50-60 minutes and depending on how you like your cake, cooling time is between 15-60 minutes.
More “White Chocolate” Recipes
- Birthday Truffles
- Cranberry Orange White Chocolate Fudge
- Peanut Butter Eggs
- Peppermint Bark Cookies
- White Chocolate Macadamia Nut Cookies
- White Chocolate Matcha Cookies
