White Chocolate Raspberry Bundt Cake
Double up on the best flavors with this White Chocolate Raspberry Bundt cake. This super moist, from-scratch cake is loaded with creamy white chocolate and fresh raspberries then topped with a pretty pink glaze.
If the FBI has a watchlist for serial arsonists then I’m destined to go down in flames. Whether my lawyer argues that I’m perpetually cold or accident prone is a moot point because it’s an open and shut case for the prosecutor. Where there’s smoke there’s fire and for some reason I’m always covered in soot at the scene. Metaphorical bridges, both eyebrows and my mom’s backyard: you name it, I’ve burned it.
I’m not talking a postcard-sized yard, either. Oh no, the woman lives in a rural area surrounded by a forest that’s somehow woodier than Smokey the Bear’s. Spark a match on a windy day and within seconds there’s a two-alarm fire visible from Chinese spy satellites. It’s a hell of a way to find out your mother is the focus of an espionage offensive. If I wasn’t so flustered by truckloads of uniformed firemen I would’ve asked if she was hiding ballistic missiles in her garage.
Now that my mother has placed me on her no-visit list, my proclivity for burning things is limited to my own home. Today’s singed tally includes a potholder, two loaf pans and the bottom of my oven. My life is falling apart at the seems and spontaneously combusting at the same time. One minute I’m preheating the oven and the next I’m preheating the whole kitchen.
All this over a raspberry loaf cake that’s suddenly a bundt after both baking pans were blasted with a fire extinguisher. Luckily, the smoky twist of fate resulted in a super moist and delicious bundt cake. Which proves raspberries and white chocolate go together no matter what shape pan you use. Even one as round as my blaring smoke detector.
Before sharing the White Chocolate Raspberry Bundt Cake recipe, here are a few tips to help you out:
For best results be sure all ingredients (butter, eggs and yes, even buttermilk) are at room temperature before beginning.
If you don’t have buttermilk then make a sour milk substitution by stirring 1 teaspoon of fresh lemon juice into 1 cup of whole milk and letting it set for 5 minutes before use.
Fresh raspberries are highly recommended but frozen will work in a pinch. Do not thaw and be sure to blot excess moisture with a paper towel before adding to batter. Note that you may need to bake a few additional minutes with frozen berries due to their extra moisture content.
Even if your bundt pan has a nonstick surface, always grease and flour every nook and cranny.
Always use the spoon and level method to measure flour because scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser cake than the moist, tender cake you get from properly measured flour.
Cool cake in the bundt pan for 20 minutes after removing from the oven. Carefully turn out onto a baking rack to cool completely before drizzling with glaze.
How to Store White Chocolate Raspberry Bundt Cake
Cover tightly then store cake at room temperature up to 4 days.
You can freeze unglazed bundt cake up to 2 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before serving.
I hope you enjoy this recipe for Raspberry White Chocolate Bundt Cake. Please leave a rating and review below once you’ve tried it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like baking with raspberries then you’ll love this recipe for Raspberry Muffins. Soft, fluffy and bursting with fresh, juicy berries these muffins are meant for raspberry lovers.
White Chocolate Raspberry Bundt Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 tsp lemon zest
- 1 1/2 tsp vanilla extract pure
- 2 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 2 cups fresh raspberries
- 2 Tbsp all-purpose flour unbleached
- 8 ounces white chocolate bar finely chopped
- 2 cups powdered sugar
- 3 Tbsp milk
- 4 – 5 drop pink gel food coloring
White Chocolate Raspberry Cake
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
- Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Beat in buttermilk, lemon zest and vanilla until combined. Set aside.
- Whisk together flour, baking powder, baking soda and salt in a separate bowl.
- Slowly add dry ingredients to wet, beating on low speed until just combined. Avoid overmixing. Note: batter will be thick.
- In a separate bowl, toss raspberries with 2 Tablespoons of flour until coated to prevent sinking while baking.
- Add flour-coated raspberries and chopped white chocolate to batter, gently folding them in with a rubber spatula until evenly distributed.
- Spoon batter into prepared bundt pan then level the top with a spatula.
- Bake 55 to 60 minutes tenting with aluminum foil halfway through to prevent overbrowning. Cake is done when a tester inserted into the cake's center comes out clean. Take care to avoid overbaking.
- Allow cake to cool for 20 minutes in the pan then turn out onto a wire rack to cool completely before adding glaze.
- Add powdered sugar and milk to a mixing bowl then stir until smooth and lump free.
- Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of milk.
- To tint glaze, add a few drops of gel food coloring then stir until evenly distributed.
- Drizzle glaze over cake and allow to set before slicing and serving. If desired garnish with flowers, sprinkles or fresh raspberries.
- Cover leftovers tightly with plastic wrap and store at room temperature up to 4 days.
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