Raspberry White Chocolate Coffee Cake

Raspberry White Chocolate Coffee Cake is a soft and tender cake layered with fresh raspberries, white chocolate chips, and buttery crumble.

My mom made this delicious coffee cake often as I was growing up. She made it for breakfast and sometimes for a friend. Everyone always looked forward to eating Raspberry White Chocolate Coffee Cake, especially me.

Honestly, I don’t really like raspberries that much, but they are the highlight of this coffee cake. The sweet cake and crumble really tone down the tanginess of the berries while the white chocolate compliments them so well.

I like to serve this coffee cake warm with coffee or milk, but it tastes delicious at room temperature as well.

Raspberry White Chocolate Coffee Cake couldn’t be easier to make, simply add all the cake ingredients to a bowl and mix. Then, you’ll spread half the batter into a 9×9 pan and cover the batter with half the raspberries, white chocolate and crumble. Repeat with remaining ingredients and bake.

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Why doesn’t coffee cake have coffee in it?

A question I often get asked whenever I share a coffee cake recipe is “Why is it called coffee cake if I didn’t see coffee in the ingredients list.”

Simply put, it’s called coffee cake because it pairs well with coffee. Kind of like a tea cake pairs well with tea but doesn’t actually have tea in it.

If you want a coffee cake recipe that actually has coffee incorporated into it, you need to make my Browned Butter Coffee Cake with Espresso Icing. Linked here.

What you need to make Raspberry White Chocolate Coffee Cake

As far as equipment, you will need: a 9×9 pan, mixing bowls, stand or hand mixer and a cooling rack.

For the coffee cake, you will need these ingredients:

Flour – all-purpose flour, spoon into a measuring cup and level off so you don’t end up with too much flour.

Sugar – granulated or pure cane sugar.

Baking powder – I always use aluminum free baking powder, linked here.

Salt – just a little salt will bring out the flavor.

Milk – whole milk is preferred, but you could also use 2% or even buttermilk. Make sure this ingredient is room temperature.

Egg – make sure this ingredient is room temperature.

Vanilla extract – pure, high quality vanilla extract. I love this one.

Butter – unsalted or salted butter at room temperature.

Raspberries – fresh raspberries are best, make sure they are dry. I like to rip them in half so they go farther.

White chocolate chips – can substitute with chopped white chocolate.

For the crumble, you will need:

Sugar, brown sugar, flour, and melted butter.

How to make Raspberry White Chocolate Coffee Cake

This coffee cake recipe is so fun and simple to make. Start by making the crumble, stir together the sugars, flour and butter in a medium bowl and set aside.

To make the cake, add all of the ingredients except the raspberries and chocolate to a large mixing bowl. Beat on medium speed just until everything is combined. Pour half of the cake batter into a 9×9 pan lined with parchment paper.

Sprinkle half of the raspberries, white chocolate and crumble over the batter. Gently spread the remaining batter on top and cover with the remaining raspberries, white chocolate and crumble. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring to a cooling rack to cool off a bit. Cut into 12 pieces and serve warm with coffee.

If you make Raspberry White Chocolate Coffee Cake, let me know how much you love it in the comments.