Raspberry White Chocolate Bundt Cake

Ideal for special occasions, this gorgeous raspberry white chocolate bundt cake is delightfully moist with pops of tart raspberry and heavenly white chocolate.

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What you’ll love about this recipe

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• The textures! What sets a bundt cake apart from other types of cake is the textures. Ok, that and more obviously the shape. A bundt cake pan distributes heat more evenly than other pans resulting in a crusty exterior. The crusty exterior of this cake is contrasted with an extremely moist interior to create the perfect combination of textures.
• It’s simpler to prepare than it looks! By the looks of this cake, one may think that it is difficult to prepare but that’s not the case. Aside from requiring a little extra work to prepare the pan, this made-from-scratch bundt cake is no more difficult than a sheet cake.
• It’s perfect for special occasions! Because this cake is not only delicious but gorgeous, it’s ideal for special occasions like Valentine’s Day, Mother’s Day, and more. The sweet white chocolate in combination with the fresh, tart raspberries and the aforementioned textures will no doubt impress.

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Ingredients (+ notes & substitutions)

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• Unsalted butter: The butter should be softened to room temperature.
• All-purpose flour
• Raspberries: While you could use frozen raspberries, I highly recommend fresh ones as they have more flavor. If you do use frozen raspberries, you will need about two cups worth which will need to be completely thawed prior to use. To use fresh raspberries, you’ll need 12 ounces total which should be rinsed and dried prior to use.
• Granulated sugar
• Baking powder: For leavening.
• Baking soda: Also for leavening.
• Kosher salt: Just a smidge for balance.
• Eggs: The eggs should be warmed to room temperature. To do so quickly, place them in a bowl of hot (not boiling) water for ten minutes.
• Vanilla extract: For the cake and the glaze.
• Sour cream: For moisture and tang.
• Whole milk: It will need to be at room temperature.
• White chocolate: Whether in bar or chip form, for optimal results you should choose high-quality brand of white chocolate such as Ghiradelli or Lindt. You can use a knife to roughly chop the chocolate or a peeler to shave it.
• Powdered sugar: For the glaze.

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How to make this raspberry white chocolate bundt cake (+ tips)

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1. Preheat your oven to 350 degrees.

2. Prepare a 12-cup bundt cake pan by rubbing two tablespoons of butter across the entire interior. If two tablespoons doesn’t thoroughly cover the interior of the pan, use as much as you need to get the job done. Top the butter with a light dusting of flour and set the pan aside. This step is imperative to prevent the cake from sticking to the pan.

3. Add the raspberries and one tablespoon of sugar to a bowl. Smash the berries and set them aside.

4. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

5. In a large mixing bowl, beat the butter with a handheld mixer for two minutes until light and fluffy. Add the sugar and beat for another minute.

6. Add the eggs and one teaspoon vanilla extract and mix until just combined.

7. Continue mixing while adding half of the dry mixture followed by the sour cream, then the remaining dry mixture, and lastly the milk. Mix until just combined.

8. Reserve three tablespoons of the raspberries then fold the remaining raspberries and the white chocolate into the cake batter. Do not overmix.

9. Bake the cake for 45-55 minutes until golden brown and a toothpick inserted into the thickest part comes out clean. Transfer to a wire cooling rack to cool for 20-minutes then invert onto a cake stand or plate to cool completely.

10. Meanwhile, prepare the glaze by whisking together the powdered sugar, three tablespoons of milk, 1/2 teaspoon of vanilla extract, and the reserved raspberries. Set aside

11. Once the cake has cooled, pour the glaze over top, slice, and serve.

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Storage

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Cover tightly and refrigerate for up to five days.

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FAQ

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Recommended Products

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More cake recipes you may enjoy:

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• Blueberry Rhubarb Buckle with Cardamom Streusel: A lovely choice for brunch or dessert, this super moist blueberry rhubarb buckle is topped with the most delicious cardamom and cinnamon streusel.
• Pumpkin Cream Cheese Coffee Cake: Sandwiched between two layers of moist pumpkin-infused cake sits a luscious cheesecake-like cream cheese filling. To top that off is a crunchy pumpkin spice streusel. This perfect for fall pumpkin cream cheese coffee cake is ideal for breakfast, brunch, or dessert (or all three!!!).

If you make this raspberry white chocolate bundt cake I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥