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
Scale
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
