If you’re anything like me, you know a good cake isn’t just dessert—it’s an experience. That’s exactly what this Raspberry White Chocolate Bundt Cake Recipe delivers: moist, tender cake bursting with juicy raspberries and luscious white chocolate, all topped with a silky white chocolate ganache. When I first tried this recipe, it instantly became a family favorite, and I can’t wait for you to enjoy it just as much!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tartness of raspberries blends beautifully with the creamy sweetness of white chocolate.
- Moist and Tender Crumb: My secret? Buttermilk and gentle folding keep it light but rich.
- Showstopping Presentation: That glossy white chocolate ganache makes it look as good as it tastes.
- Family and Friends Approved: Every time I bring this cake, it disappears fast!
Ingredients You’ll Need
This Raspberry White Chocolate Bundt Cake recipe uses simple, fresh ingredients that come together beautifully. If you source quality white chocolate and fresh or good-quality frozen raspberries, you’ll notice the difference right away.
- All-purpose flour: Look for unbleached flour for the best texture and flavor.
- Baking powder: Make sure it’s fresh to help your cake rise perfectly.
- Salt: Just a pinch enhances all the other flavors.
- Unsalted butter: Room temperature is key for creaming it nicely with sugar.
- Granulated sugar: White sugar adds that classic crunch and sweetness.
- Eggs: Using room temperature eggs helps create a smooth batter.
- Buttermilk or milk with lemon juice: Adds moisture and subtle tang that makes this cake tender.
- Vanilla extract: Enhances the sweetness and adds warmth.
- Raspberries: Fresh or frozen—both work well when coated in flour to prevent sinking.
- White chocolate: Finely chopped or mini chips for melty, sweet pockets throughout the cake.
- Shortening or margarine: For greasing the bundt pan to ensure a smooth release.
- Heavy cream: For a luscious ganache topping.
Variations
I love customizing this Raspberry White Chocolate Bundt Cake Recipe depending on what I have on hand or who I’m baking for—so feel free to get creative with it!
- Use Mixed Berries: Sometimes I swap out raspberries for a mix of blueberries and blackberries for a colorful twist that my kids adore.
- Make it Gluten-Free: I’ve successfully made this cake with a 1:1 gluten-free flour blend—just be mindful of texture and baking time.
- Vegan Adaptation: Though I haven’t tried it myself yet, you can experiment with vegan butter, plant-based milk with lemon juice, and egg replacers.
- Add a Citrus Kick: Toss in some orange zest alongside the lemon zest for a bright, fresh flavor.
How to Make Raspberry White Chocolate Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan and Ingredients
First things first, preheat your oven to 350ºF (180°C). Then grab 1 or 2 tablespoons of soft shortening or margarine to thoroughly grease your bundt pan—don’t skimp here! I usually use my fingers to get into every nook and cranny before lightly flouring the inside and shaking off the excess. This little extra preventatives helps the cake come out perfectly without a crumbly mess.
Step 2: Prep Your Raspberries and Dry Ingredients
If you’re using fresh raspberries, set aside a couple of tablespoons of the flour (taken from the total amount) to coat the berries right before folding them into the batter. This is a trick I discovered after a few failed attempts where the berries sank to the bottom. If your raspberries are frozen, no need to flour-coat—just fold them in directly. Then sift together the remaining flour, baking powder, and salt, and set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the unsalted butter until creamy using an electric mixer or stand mixer with the paddle attachment. Then gradually add the granulated sugar and keep beating for about 2 minutes until it’s fluffy and pale. This step helps create the delicate crumb texture—don’t rush it!
Step 4: Add Eggs and Alternate Dry and Wet Ingredients
Add the eggs one at a time, making sure to beat well after each addition, then keep beating for an extra minute. Next, add the dry ingredients in three parts, alternating with the buttermilk and vanilla extract in two parts—starting and finishing with the dry ingredients. This method keeps the batter smooth and prevents overmixing.
Step 5: Fold in Raspberries and White Chocolate
Gently fold the raspberries (flour-coated if fresh) and finely chopped white chocolate into your batter with a spatula. You want to be delicate here; using the mixer or too vigorous stirring can break the raspberries and turn the batter pink—sometimes fun, but not what we’re going for in this recipe!
Step 6: Bake and Cool Your Cake
Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 45-50 minutes and test doneness by inserting a toothpick or skewer in the center; if it comes out clean, your cake is ready. Depending on your oven and pan, you might need a few extra minutes, so keep an eye on it. Let the cake cool in the pan for 10 minutes—then gently loosen it by shaking or running a thin knife around the edges before transferring it to a wire rack to cool completely.
Step 7: Make the White Chocolate Ganache
While the cake cools, finely chop 6 ounces of white chocolate and place it in a medium bowl. Heat ¼ cup of heavy cream until just about boiling, then immediately pour it over the chocolate and cover it for a minute. Whisk until smooth, and if needed, microwave in short bursts to melt any stubborn bits. This ganache should be thick enough to drizzle but not too runny—let it cool slightly before pouring over your cooled cake.
Step 8: Decorate and Serve
Place the cake on a wire rack with parchment or a clean surface beneath to catch drips. Drizzle the ganache all over, letting it cascade down the sides. I like to pour half, wait for it to settle, then add the other half for a thicker glaze. Finish by garnishing with extra fresh raspberries just before serving to keep them vibrant and fresh.
Pro Tips for Making Raspberry White Chocolate Bundt Cake Recipe
- Flour-Coat Your Raspberries: This trick keeps the berries evenly dispersed throughout the cake instead of sinking to the bottom.
- Don’t Overmix After Adding Berries: Folding gently prevents your batter from turning bright pink and keeps those raspberry pockets intact.
- Use Room Temperature Ingredients: Eggs and butter at room temp blend more smoothly and make the batter easier to work with.
- Test Oven Temperature Accuracy: I learned this the hard way—invest in an oven thermometer to avoid under- or over-baking!
How to Serve Raspberry White Chocolate Bundt Cake Recipe
Garnishes
I always garnish with a few fresh raspberries right before serving because they bring that burst of freshness and look so inviting against the glossy white chocolate ganache. Sometimes I add a light dusting of powdered sugar or a sprig of fresh mint for a little pop of color and aroma—makes it feel special!
Side Dishes
Pair this cake with a simple cup of coffee or a mug of herbal tea to balance its sweetness. If it’s an afternoon treat, a small scoop of vanilla ice cream or a dollop of lightly whipped cream on the side always gets compliments.
Creative Ways to Present
For celebrations, I sometimes serve slices on pretty dessert plates with a drizzle of raspberry sauce or a side of fresh berry compote. Layered in a dessert trifle even? Absolutely! This cake’s texture stands up well to creative plating, so experiment and have fun!
Make Ahead and Storage
Storing Leftovers
I usually wrap any leftovers tightly in plastic wrap and keep them at room temperature for a day or two, or refrigerate for up to a week. This cake holds moisture well, so it stays tender and delicious even a day later.
Freezing
Freezing works great if you skip the ganache first. I freeze the plain bundt cake wrapped tightly in plastic and foil, then thaw it overnight in the fridge before glazing it with the fresh ganache and raspberries on serving day. This keeps the cake and decoration looking fresh and perfect.
Reheating
If you have leftovers with ganache, I recommend letting slices come to room temperature before serving to let the flavors shine. Gently warming in a microwave for 10-15 seconds can revive softness, but be careful not to melt the ganache too much.
FAQs
-
Can I use frozen raspberries in this Raspberry White Chocolate Bundt Cake Recipe?
Yes! Frozen raspberries work wonderfully here. You don’t need to toss them in flour before adding to the batter, as coating is mostly needed for fresh berries to prevent sinking. Just fold them gently into the batter straight from the freezer for a delightful berry burst.
-
What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk, no worries! I’ve found blending ¼ cup sour cream or Greek yogurt with 1 cup whole milk works perfectly. Alternatively, you can make homemade buttermilk by mixing 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and letting it sit for 5 minutes before using.
-
How do I ensure the cake doesn’t stick to the bundt pan?
Greasing your pan thoroughly with soft shortening or margarine and then dusting it all over with flour is key. Use your fingers or a brush to make sure every nook and cranny is covered. Letting the cake cool slightly before trying to remove it also helps prevent sticking.
-
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and keep it tightly wrapped at room temperature or refrigerated. I recommend adding the ganache and raspberry garnish fresh on the day you serve it for the best look and taste.
Final Thoughts
This Raspberry White Chocolate Bundt Cake Recipe is one of those recipes that feels fancy but is actually straightforward, making it my go-to for both casual weekends and special occasions. I love how the flavors just sing together—the tart raspberries with the creamy white chocolate, all wrapped in a tender crumb. I hope you enjoy baking (and eating!) it as much as I do, and don’t forget to pause and savor each bite—it’s truly a little slice of joy.
Print
Raspberry White Chocolate Bundt Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry White Chocolate Bundt Cake is a moist, tender cake bursting with fresh or frozen raspberries and finely chopped white chocolate pieces throughout the batter. It’s baked in a classic bundt pan and topped with a rich, thick white chocolate ganache drizzled over the surface, then decorated with fresh raspberries for a stunning presentation. Ideal for celebrations or everyday indulgence, this cake combines the tartness of berries with the creamy sweetness of white chocolate for an irresistible dessert.
Ingredients
White Chocolate Berry Cake:
- 1 or 2 tablespoons soft shortening or margarine (for greasing the bundt pan)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups white granulated sugar
- 3 eggs, room temperature
- 1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
- ½ teaspoon vanilla extract
- ¾ cup raspberries, fresh or frozen
- ¼ teaspoon lemon zest (optional)
- 3 ounces white chocolate, very finely chopped or grated (or mini white chocolate chips)
Topping:
- 6 ounces white chocolate, chopped
- ¼ cup heavy or heavy whipping cream
- ⅓ cup raspberries, for decoration
Instructions
- Prepare the Bundt Pan: Preheat oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, making sure every nook and cranny is covered. Then lightly flour the pan, shaking off excess and set aside.
- Prepare Raspberries: If using fresh raspberries, reserve 2 tablespoons of flour from the total amount and toss the raspberries in it to coat them before adding to the batter to prevent sinking. If using frozen raspberries, add them directly to the batter later.
- Sift Dry Ingredients: Sift the remaining flour together with baking powder and salt. Set aside for alternating addition into batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and continue to beat for about 2 minutes using an electric or stand mixer with paddle attachment.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Then beat for an additional minute to incorporate air for tender crumb.
- Alternate Dry and Wet Ingredients: Begin and end with the dry ingredients, adding them in three parts alternating with two parts of the buttermilk and vanilla extract mixture. Mix gently to combine.
- Fold in Raspberries and White Chocolate: Gently fold the coated raspberries, lemon zest (if using), and finely chopped white chocolate into the batter using a spatula. Avoid overmixing to keep raspberries intact and prevent staining of batter.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Bake in preheated oven for 45-50 minutes or until a tester inserted into the center comes out clean. Depending on oven and pan, baking time may vary.
- Cool and Remove from Pan: Allow the cake to cool for 10 minutes on a wire rack. Then carefully loosen the sides with a smooth knife if needed and invert the cake onto a wire rack to cool completely.
- Prepare White Chocolate Ganache: Finely chop 6 ounces white chocolate and place in a medium bowl. Heat ¼ cup heavy cream nearly to boiling and pour immediately over the chocolate. Let sit for one minute, then whisk until smooth. If needed, microwave in short bursts and whisk until fully incorporated and thickened but still pourable.
- Glaze the Cake: Place the cold cake on a wire rack with parchment paper underneath. When ganache is thick yet pourable, drizzle evenly over the cake allowing it to drip down the sides. Use remaining ganache to add a second layer if desired.
- Decorate: Top the glazed cake with ⅓ cup raspberries, either whole or chopped. For best results, add berries just before serving to maintain their freshness and shine.
Notes
- Baking times vary depending on your oven and pan. An oven thermometer is recommended for accuracy.
- Ensure white chocolate is finely chopped or grated for even distribution in the cake crumb.
- Coating raspberries with flour helps prevent them from sinking during baking.
- Buttermilk can be substituted with a mixture of 1 cup whole milk and 1 tablespoon lemon juice or vinegar, or with ¼ cup sour cream or Greek yogurt plus whole milk to total 1 ¼ cups liquid.
- Avoid overmixing batter after folding in raspberries and white chocolate to preserve whole berries and prevent color staining.
- This cake keeps for several days when wrapped in plastic wrap and freezes well for up to a month. It is best to freeze before glazing and decorate after thawing.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 420
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
Your email address will not be published. Required fields are marked *