White Chocolate Raspberry Bundt Cake

Recipe By:

Rachael

Posted:

February 12, 2025

It’s always a joy to share a recipe that combines flavors so beautifully, and the White Chocolate Raspberry Bundt Cake is a perfect example! Imagine a soft, moist cake imbued with rich white chocolate and studded with fresh raspberries. This cake is a little bit of heaven on your plate! When you take a bite, the symphony of sweetness from the white chocolate dances with the tartness of the raspberries. It’s an exquisite blend that’s hard not to love.

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Whether you’re baking for a special occasion or just because you’re in the mood for something delightful, this Bundt cake is sure to impress. Plus, bundt cakes are just so charming! The intricate shape makes them look fancy, even though they are surprisingly simple to bake. So, grab your apron and let’s whip up this treat that combines fun, flavor, and a bit of flair. I can’t wait for you to experience how deliciously divine this White Chocolate Raspberry Bundt Cake is!

What is White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake is a delicious dessert that beautifully marries the creamy sweetness of white chocolate with the tartness of fresh raspberries. The cake is typically baked in a bundt pan, giving it that lovely, distinctive shape. This cake has a soft, tender crumb, thanks to the combination of eggs, sour cream, and a careful mix of dry ingredients. The white chocolate melts into the batter, infusing it with rich flavors, while the raspberries add vibrant bursts of taste and color.

This cake is often topped with a simple vanilla icing, which adds a delightful finishing touch. It’s perfect for celebrations or cozy gatherings, where everyone can savor each slice together. Whether you’re planning a birthday party, a holiday feast, or a casual afternoon tea, this cake will shine as the centerpiece and leave everyone asking for seconds.

Why You’ll Love This White Chocolate Raspberry Bundt Cake

You’re going to love this cake for so many reasons! First, the flavor combination is utterly irresistible—think decadent white chocolate mixed with the bright pop of juicy raspberries. Every bite feels like a smart balance of flavors. It’s not overly sweet, so it’s perfect for those who might find chocolate desserts a bit too rich.

Besides, baking a bundt cake is so easy! Simply mix your ingredients, pour into a pan, and let the oven do all the work. Plus, the presentation is stunning. Just imagine bringing this gorgeous cake to your next gathering. It looks fancy, but no one needs to know how simple it was to make!

Lastly, this cake stays fresh for days. It’s a great dessert to make ahead of time, and the flavors only deepen as it sits. Pair it with a light whipped cream or a scoop of ice cream, and you’ve got a dessert everyone will rave about!

Ingredients for White Chocolate Raspberry Bundt Cake

Here’s what you’ll need to whip up your own White Chocolate Raspberry Bundt Cake:

3 cups all-purpose flour (360g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs (room temperature)
2 large egg whites (room temperature)
1½ cups granulated sugar (300g)
¼ cup vegetable oil (60ml)
¼ cup unsalted butter (melted, 57g)
2 teaspoons vanilla paste or extract
¾ cup full-fat sour cream (room temperature, 170g)
1 cup whole milk (240ml)
6 oz white chocolate (approximately 1 cup, chips or chopped)
12 oz fresh raspberries
2 cups powdered sugar (240g)
1 teaspoon vanilla paste or extract
¼ cup whole milk (60ml)

Preparing Your White Chocolate Raspberry Bundt Cake

Let’s jump into preparing this scrumptious cake! Start by gathering your ingredients and then follow these simple steps for baking success.

Preheat and Prepare the Bundt Pan

Preheating your oven is crucial. Set it to 350℉ (177℃). While that heats up, grease your bundt pan with a generous layer of butter. Dust it lightly with flour and tap out the excess. A well-prepared pan helps your cake come out perfectly.

Mix Your Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This step is essential because it helps evenly distribute the leavening agents, leading to a beautifully risen cake. Set this mixture aside for now; we’ll come back to it in a bit.

Prepare the Raspberries

Next, it’s time to prepare the raspberries. Toss the fresh raspberries with a little flour to coat them lightly. This helps keep them suspended in the batter, preventing them from sinking to the bottom. Set those aside for now.

Beat the Eggs

In the bowl of a stand mixer, beat together the large eggs and egg whites on medium-high speed for about 3 minutes. You want them to become frothy and light. This creates a great base for the cake, helping it to rise beautifully in the oven.

Combine Wet Ingredients

Now that your eggs are ready, reduce the mixer speed to medium. Add the granulated sugar, vegetable oil, melted butter, and vanilla paste or extract. Mix everything for about 1 minute. After that, make sure to scrape down the bowl to ensure everything is well combined.

Incorporate Sour Cream

Next, add in the full-fat sour cream, mixing on medium-low speed until it’s beautifully combined. The sour cream adds moisture and that tender texture you’re looking for in a bundt cake.

Combine Dry and Wet Ingredients

Now, it’s time to bring the dry and wet ingredients together. Add half of your flour mixture to the wet mix and then drizzle in half of the milk while mixing on medium-low speed. Scrape down the bowl, and then repeat with the remaining flour and milk. You want everything mixed but don’t overdo it; a few lumps are just fine.

Fold in White Chocolate and Raspberries

Gently fold in the white chocolate and prepared raspberries into the batter. Mixing carefully here ensures that those lovely berries and rich chocolate are evenly distributed throughout the cake.

Bake the Cake

Pour the batter evenly into your prepared bundt pan. Bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean but with a few moist crumbs clinging to it. This is the perfect sign of a soft, scrumptious cake!

Cool the Cake

Once baked, let the cake cool in the pan for about 15 minutes on a wire rack. After that, flip it onto a serving platter and allow it to cool completely for around an hour. Waiting this time is important; it will help with texture and flavor.

Prepare the Vanilla Icing

While the cake is cooling, whisk together the powdered sugar, milk, and vanilla in a bowl until you achieve a thick yet pourable consistency. Start with half of the milk, adding more if needed to reach your desired thickness.

Drizzle the Icing

Now comes the fun part! Once the cake has completely cooled, pour or spoon the vanilla icing over the top of the cake. For extra flair, feel free to finish with fresh raspberries and a sprinkle of white chocolate.

Serving Suggestions

Serve slices with a dollop of whipped cream to enhance that creamy goodness.
For an indulgent flair, pair with a scoop of vanilla ice cream. The melt-in-your-mouth nature of both creates a delightful experience.

Tips for Success

Always ensure your eggs and sour cream are at room temperature before mixing. This helps better emulsify the batter, giving you that luscious texture.
Be gentle when folding the raspberries into the batter. This prevents them from breaking apart and coloring your batter too much.

Variations

Want to change things up a bit? Consider adding lemon zest to the batter for a zesty touch that complements the sweet and tart flavors beautifully. Alternatively, you can easily substitute raspberries with strawberries or blueberries for a different fruity twist.

Storage Tips

If you find yourself with leftovers (although I doubt it!), store any remaining cake in an airtight container at room temperature for up to 3 days. If you’re looking for even longer freshness, refrigerating will do the trick for a bit longer shelf life.

Pairing Ideas

Enjoy your slice alongside a comforting cup of coffee or tea for a lovely afternoon treat.
Pair with a light fruit salad for a refreshing balance against the cake’s lushness.

FAQs

1. Can I use frozen raspberries instead of fresh?
Yes! Just gently fold them into the batter while still frozen. This avoids adding too much moisture to your cake.

2. How do I know when the cake is done?
Check with a toothpick inserted into the center; it should come out clean but with a few moist crumbs.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just wrap it up and store it at room temperature.

4. How can I make the icing thicker?
Simply add a bit more powdered sugar until you reach the thickness you like.

5. What can I do with leftover cake?
Leftover cake is perfect for enjoying later, making trifle desserts, or even cake pops for a fun treat!

Enjoy creating this White Chocolate Raspberry Bundt Cake! It’s a delightful dessert that captures flavor, joy, and sweet moments to share with loved ones.

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