If you have a sweet tooth and love the beautiful combination of creamy white chocolate with bright, tart raspberries, then this White Chocolate Raspberry Bundt Cake Recipe is about to become your new favorite. This cake is an irresistible harmony of luscious white chocolate chips dotted throughout a tender, moist crumb and bursting with fresh raspberries. Every bite brings a perfect balance of richness, sweetness, and fruitiness that feels both indulgent and fresh. Whether you’re baking for a special occasion or craving a treat to share with friends, this bundt cake delivers with its stunning appearance and unforgettable flavor.
Ingredients You’ll Need
Each ingredient in this White Chocolate Raspberry Bundt Cake Recipe plays an important role in creating its signature taste and texture. These simple yet essential components come together beautifully to provide a tender crumb, a moist bite, and that delightful balance between creamy and fruity flavors.
- 2 cups all-purpose flour: The base of the cake giving structure and body while keeping it tender.
- 1 ½ cups granulated sugar: Sweetens the cake perfectly without overpowering the raspberries.
- 2 tsp baking powder: Helps the cake rise and remain light and fluffy.
- ½ tsp salt: Enhances all the other flavors, giving depth and balance.
- ½ cup unsalted butter (room temperature): Adds richness and tenderness to the crumb.
- 3 large eggs: Bind everything together while adding moisture and lift.
- 1 tsp vanilla extract: Brings warmth and rounds out the sweetness beautifully.
- 1 cup white chocolate chips: Melts slightly in the baking process, creating pockets of creamy sweetness.
- 1 cup fresh raspberries: Add bursts of juicy fruitiness that perfectly cut through the richness.
How to Make White Chocolate Raspberry Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease your bundt pan thoroughly to ensure your cake will release easily after baking, setting you up for a perfectly shaped cake.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This step ensures the leavening agents and seasoning are well distributed evenly throughout the flour before combining with wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process creates the ideal texture for your cake crumb by incorporating air into the batter.
Step 4: Add Eggs and Vanilla Extract
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with subtle aromatic notes that complement the white chocolate and raspberries.
Step 5: Blend in Dry Ingredients Gently
Add the flour mixture gradually to the wet ingredients, mixing just until combined. Avoid overmixing here to keep your cake tender, not tough, with a fine crumb.
Step 6: Fold in White Chocolate Chips and Raspberries
Carefully fold in the white chocolate chips and fresh raspberries to distribute them evenly without breaking up the berries too much, preserving those delightful fruity pockets in your cake.
Step 7: Transfer Batter and Bake
Pour the batter into your prepared bundt pan, smoothing the top gently with a spatula. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye towards the end of baking to prevent overbrowning.
Step 8: Cool and Remove from Pan
Allow the cake to cool in the pan for about 10 minutes after removal from the oven. This resting time helps the cake firm up slightly, making it easier to turn out onto a wire rack to cool completely without sticking.
How to Serve White Chocolate Raspberry Bundt Cake Recipe
Garnishes
Top your bundt cake with a dusting of powdered sugar or drizzle simple white chocolate glaze for extra sweetness and a beautiful finish. Fresh raspberries and a few mint leaves also make a stunning and fresh garnish that highlights the cake’s main flavors.
Side Dishes
Serve slices of this cake alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to take the indulgence even further—perfect for celebrations or cozy afternoon treats. A light berry compote also pairs wonderfully if you want an extra fruity boost.
Creative Ways to Present
For an elegant touch, serve the White Chocolate Raspberry Bundt Cake Recipe on a beautiful cake stand surrounded by fresh raspberry clusters and white chocolate curls. You can even cut small wedges and serve them as petite dessert bites at parties, topped with a raspberry each for charm and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to 2 days to keep the cake moist. For longer storage, refrigerating is best, which will keep the cake fresh for up to a week.
Freezing
Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. The cake can be frozen for up to three months without losing its flavor or texture. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy the cake warm, gently heat individual slices in the microwave for about 15-20 seconds. This revives the softness and melts the white chocolate chips slightly, making each bite even more heavenly.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries work best to maintain the cake’s texture, you can use frozen raspberries if you thaw and drain them well to avoid excess moisture in the batter.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the unsalted butter with a dairy-free margarine and use dairy-free white chocolate chips. Just ensure your substitutes are suitable for baking to get the best results.
How do I prevent the raspberries from sinking?
To minimize sinking, gently fold the raspberries into the batter at the very end and avoid stirring too vigorously. Also, tossing them lightly in flour before adding can help them stay suspended.
Can I double the recipe for a larger pan?
You absolutely can, but you will need a larger bundt pan or two smaller pans. Adjust the baking time accordingly and keep an eye on doneness with a toothpick test.
What white chocolate brand do you recommend?
For the best flavor and melting quality, choose a high-quality white chocolate brand with real cocoa butter rather than confectionery coatings. This enhances the cake’s richness and texture beautifully.
Final Thoughts
If you’re craving a dessert that feels both luxurious and fresh, the White Chocolate Raspberry Bundt Cake Recipe is an absolute must-try. Its tender crumb, studded with sweet white chocolate and vibrant raspberries, creates moments of joy with every bite. Baking this cake will soon become a beloved tradition, guaranteed to brighten any gathering or quiet moment alike. So gather your ingredients and get ready to delight in one of the most charming and delicious bundt cakes you’ll ever make.
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White Chocolate Raspberry Bundt Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful White Chocolate Raspberry Bundt Cake that combines the sweetness of white chocolate chips with the tartness of fresh raspberries. This moist and tender cake is perfect for any occasion and bakes up beautifully in a bundt pan, creating an elegant dessert that’s both easy to make and impressively delicious.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This creates a creamy base and incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries to distribute them evenly throughout the batter without breaking the berries.
- Fill Bundt Pan: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is at room temperature to achieve a smooth and airy batter.
- Handle the raspberries gently to avoid crushing them and turning the batter pink.
- Use a toothpick test after 40 minutes to avoid overbaking, which can dry out the cake.
- You can dust the cooled cake with powdered sugar or drizzle with white chocolate glaze for extra sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
