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–+ servings
White Chocolate Raspberry Bundt Cake

Irresistible White Chocolate Raspberry Bundt Cake Recipe

Delight in the rich flavors of White Chocolate Raspberry Bundt Cake, a crowd-pleaser with its moist crumb and elegant presentation.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free all-purpose flour.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Use at room temperature.
  • 1 cup Granulated Sugar May use a sugar alternative.
  • 1 cup White Chocolate Chopped.
  • 4 large Eggs Vital for texture.
  • 1 cup Buttermilk Can substitute with whole milk plus lemon juice.
  • 2 teaspoons Vanilla Extract Choose pure for best flavor.
  • 2 cups Fresh or Frozen Raspberries Toss with flour to prevent sinking.
For the Ganache
  • 1/2 cup Heavy Cream Can substitute with coconut cream.
  • 8 ounces Extra White Chocolate Chopped.

Equipment

  • 10-inch Bundt pan
  • Mixing Bowls
  • electric mixer
  • rubber spatula
  • Pastry brush
  • wire rack
  • saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the pan by greasing and flouring a 10-inch Bundt pan.
  2. Toss raspberries gently with a tablespoon of flour to prevent sinking.
  3. In a bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and a pinch of salt.
  4. Cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
  5. Incorporate 4 eggs, one at a time, into the butter-sugar mixture.
  6. Add dry and 1 cup buttermilk alternately to the creamed mixture.
  7. Fold in 1 cup of chopped white chocolate into the batter.
  8. Layer half of the batter in the pan, followed by half the raspberries, then the rest of the batter, finishing with raspberries.
  9. Swirl the batter gently with a knife or skewer to create a marbled effect.
  10. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes.
  11. Cool the cake in the pan for 10 minutes, then invert onto a wire rack.
  12. Prepare the ganache by heating 1/2 cup of heavy cream, pour over 8 ounces of chopped white chocolate, stir until smooth.
  13. Drizzle ganache over the cooled cake and let set before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, follow the tips for egg beating and checking doneness during baking.

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