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

Scale

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

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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