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White Chocolate Raspberry Bundt Cake

Decadent White Chocolate Raspberry Bundt Cake to Impress

Indulge in this White Chocolate Raspberry Bundt Cake, a delightful dessert that transforms gatherings with its rich flavor and stunning presentation.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can be substituted with all-purpose flour.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 cup Salted Butter Unsalted butter can be used; adjust salt accordingly.
  • 1.5 cups White Sugar Brown sugar can add moisture undertones.
  • 3 large Eggs Extra egg whites can be used for even more lightness.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best flavor.
  • 1 cup Whole Milk Can use almond or oat milk for dairy-free.
  • 1 cup Full Fat Sour Cream Greek yogurt can be substituted for a lighter option.
  • 8 ounces White Chocolate (chopped) White chocolate chips can be used, but bars melt better.
  • 2 cups Frozen Raspberries Fresh raspberries can be used if available.
For the Frosting
  • 4 ounces Melted White Chocolate Let it cool slightly before mixing.
  • 1 cup Salted Butter Unsalted butter can be substituted, adding salt to taste.
  • 3 cups Powdered Sugar Sifted for a smoother texture.
  • 2 tablespoons Heavy Cream Add more if the frosting is too thick.

Equipment

  • Bundt pan
  • electric mixer
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a bundt pan by generously greasing it.
  2. In a small bowl, whisk together the cake flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, use an electric mixer to cream together softened butter and white sugar until light and fluffy.
  4. Add the eggs, egg whites, and vanilla extract to the creamed mixture, mixing until just combined.
  5. Pour in the whole milk and full-fat sour cream, mixing until the batter is completely smooth.
  6. Gradually add the dry ingredient mixture to the wet ingredients, gently folding until just combined.
  7. Gently fold in the chopped white chocolate and frozen raspberries until evenly distributed.
  8. Pour the batter into the greased bundt pan, smoothing the top. Bake for 50-60 minutes.
  9. Allow the bundt cake to cool in the pan for at least 30 minutes before inverting onto a serving plate.
  10. While the cake cools, prepare the frosting by melting the white chocolate and letting it cool slightly.
  11. Once the cake has cooled completely, frost it generously with the white chocolate buttercream.
  12. Garnish your frosted cake with fresh raspberries and a dusting of powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using fresh ingredients enhances flavor and texture. Be cautious not to overmix the batter after adding flour.

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