This White Chocolate Raspberry Bundt Cake recipe offers a beautifully moist and flavorful cake perfect for any occasion. It’s a simple yet impressive dessert that utilizes readily available ingredients for a truly satisfying bake.
Key Ingredients for White Chocolate Raspberry Bundt Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) white chocolate chips, divided
- ½ cup buttermilk, at room temperature
- 1 cup fresh raspberries, lightly tossed with 1 tablespoon flour
- For the White Chocolate Glaze:
- 1 cup (8 ounces) white chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How to Make White Chocolate Raspberry Bundt Cake
Get ready to impress with this incredibly easy yet utterly decadent White Chocolate Raspberry Bundt Cake. This recipe delivers a moist, tender crumb, bursting with the sweet tang of raspberries and the creamy richness of white chocolate. It’s a satisfying treat that comes together in under 30 minutes of active preparation time, making it perfect for last-minute celebrations or simply a delightful afternoon indulgence.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and flour your 10-cup Bundt pan. This is a crucial step to ensure your beautiful cake releases cleanly.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Melt White Chocolate: In a microwave-safe bowl, melt ½ cup of the white chocolate chips in 30-second intervals, stirring in between, until smooth. Be careful not to overheat. Stir the melted white chocolate into the butter and sugar mixture until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix, as this can lead to a tough cake.
- Fold in Raspberries and Remaining White Chocolate: Gently fold in the flour-dusted fresh raspberries and the remaining ½ cup of white chocolate chips. The flour coating on the raspberries helps prevent them from sinking to the bottom of the cake.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the Bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool slightly in the pan prevents it from breaking when you try to remove it.
- Prepare the Glaze: While the cake cools, prepare the white chocolate glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave using 30-second intervals), melt the remaining 1 cup of white chocolate chips with the butter and milk/cream. Stir until smooth and glossy. Stir in the vanilla extract.
- Glaze the Cake: Once the cake is completely cool, drizzle the white chocolate glaze generously over the top, allowing it to drip down the sides.
Why You’ll Love This White Chocolate Raspberry Bundt Cake
You’ll absolutely adore this White Chocolate Raspberry Bundt Cake for its stunning visual appeal and its simply divine flavor combination. The tender, moist crumb is perfectly complemented by the tartness of the fresh raspberries and the sweet, creamy notes of melted white chocolate, creating a symphony of tastes and textures in every bite. Unlike store-bought cakes, making this beauty at home offers incredible value and the satisfaction of creating something truly special from scratch, saving you money without compromising on quality or taste.
The bursts of juicy raspberries interspersed with pockets of smooth white chocolate make each slice a delightful surprise, offering a sophisticated yet comforting dessert experience. This cake is wonderfully versatile, making it a magnificent centerpiece for birthdays, holidays, or just a delightful treat to brighten any day. So go ahead and embrace the joy of baking; try this White Chocolate Raspberry Bundt Cake recipe today and prepare to be amazed!
Storing and Reheating Tips
Leftover White Chocolate Raspberry Bundt Cake can be stored at room temperature, loosely covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate the cake, well-wrapped, for up to a week.
To reheat a slice, you can warm it gently in the microwave for 15-20 seconds, or place it in a low oven (around 250°F / 120°C) for a few minutes until warmed through. If you wish to freeze portions of the cake for later, wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Final Thoughts
This White Chocolate Raspberry Bundt Cake is a truly magical dessert that’s as delightful to make as it is to eat. Its elegant appearance and irresistible flavors make it a crowd-pleaser. Give it a try and experience the joy of this homemade masterpiece.
White Chocolate Raspberry Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour your 10-cup Bundt pan. This is a crucial step to ensure your beautiful cake releases cleanly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture.1 cup (2 sticks) unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a microwave-safe bowl, melt ½ cup of the white chocolate chips in 30-second intervals, stirring in between, until smooth. Be careful not to overheat. Stir the melted white chocolate into the butter and sugar mixture until well combined.1 cup (8 ounces) white chocolate chips, divided
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix, as this can lead to a tough cake.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup buttermilk, at room temperature
- Gently fold in the flour-dusted fresh raspberries and the remaining ½ cup of white chocolate chips. The flour coating on the raspberries helps prevent them from sinking to the bottom of the cake.1 cup fresh raspberries, lightly tossed with 1 tablespoon flour, 1 cup (8 ounces) white chocolate chips, divided
- Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cake cool in the Bundt pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool slightly in the pan prevents it from breaking when you try to remove it.
- While the cake cools, prepare the white chocolate glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave using 30-second intervals), melt the remaining 1 cup of white chocolate chips with the butter and milk/cream. Stir until smooth and glossy. Stir in the vanilla extract.1 cup (8 ounces) white chocolate chips, 2 tablespoons unsalted butter, 2 tablespoons milk or heavy cream, 0.5 teaspoon vanilla extract
- Once the cake is completely cool, drizzle the white chocolate glaze generously over the top, allowing it to drip down the sides.