Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350℉ (177℃) and prepare the bundt pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Toss raspberries with flour to coat and set aside.
- Beat eggs and egg whites until frothy.
- Combine eggs with sugar, oil, melted butter, and vanilla.
- Add sour cream and mix until combined.
- Gradually incorporate dry and wet ingredients.
- Fold in white chocolate and raspberries.
- Pour batter into bundt pan and bake for 45-55 minutes.
- Cool in pan, then turn out and cool completely.
- Prepare icing and drizzle over the cooled cake.
Notes
Ensure eggs and sour cream are at room temperature for better mixing.
Be gentle when folding in raspberries to maintain their shape.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
- Cholesterol: 50