Introduction

This Raspberry White Chocolate Bundt Cake combines the freshness of raspberries with the creamy sweetness of white chocolate for a delightful treat. Perfect for special occasions or a cozy afternoon dessert, this moist cake is topped with a rich white chocolate ganache and garnished with juicy berries.

A single-layer round bundt cake with a golden-brown texture sits on a white plate with a beaded edge. The cake is topped with smooth white icing that drips down the sides in thick ribbons. On top of the icing, there are many small, bright red raspberry pieces scattered evenly around the upper edge, adding a pop of color and texture. The background is a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 or 2 tablespoons soft shortening or margarine (to grease the bundt pan)
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (at room temperature)
1 ½ cups white granulated sugar
3 eggs (at 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)
6 ounces white chocolate (chopped, for ganache)
¼ cup heavy or heavy whipping cream
⅓ cup raspberries (to decorate)

Instructions

Step 1: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly with soft shortening or margarine, then flour it, tapping out the excess. This ensures the cake will release easily.
Step 2: If using fresh raspberries, set aside 2 tablespoons of flour from the total amount and toss the raspberries in it to prevent them from sinking in the batter. If using frozen raspberries, you can add them straight to the batter without coating.
Step 3: Sift the remaining flour along with baking powder and salt. Set aside.
Step 4: In a large bowl, beat the unsalted butter until creamy. Gradually add the sugar and continue beating for 2 minutes until light and fluffy.
Step 5: Add eggs one at a time, beating well after each addition, then beat the mixture for an additional minute.
Step 6: Alternately add the dry ingredients in three parts and the buttermilk mixed with vanilla extract in two parts, beginning and ending with the dry ingredients. Mix until just combined.
Step 7: Gently fold the floured raspberries, lemon zest (if using), and finely chopped white chocolate into the batter using a spatula. Avoid overmixing to keep raspberries whole and evenly distributed.
Step 8: Pour the batter evenly into the prepared bundt pan and smooth the surface.
Step 9: Bake for 45 to 50 minutes, or until a tester inserted into the center comes out clean. Baking time may vary depending on your oven and pan.
Step 10: Allow the cake to cool for 10 minutes in the pan on a wire rack. Then gently loosen it from the sides using a smooth knife if needed and invert onto a rack to cool completely.
Step 11: For the ganache, place the chopped white chocolate in a bowl. Heat the cream until just below boiling, then pour it over the chocolate. Let sit for a minute before whisking until smooth. Warm briefly in the microwave if needed.
Step 12: Once the cake is completely cool, let the ganache thicken slightly until pourable. Drizzle it evenly over the cake, allowing it to drip down the sides. For a thicker coating, drizzle in two layers.
Step 13: Decorate the cake with the remaining raspberries, fresh if possible, just before serving for best appearance and texture.

Tips & Variations

Use frozen raspberries straight from the freezer for convenience; just add them directly to the batter without flour coating.
Substitute buttermilk with whole milk mixed with a tablespoon of lemon juice or vinegar if desired.
For a tart contrast, add a teaspoon of lemon juice to the ganache before pouring it over the cake.
Try adding toasted almonds or pistachios to the batter for extra crunch and flavor.

Storage

Store the bundt cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 4 days. Allow refrigerated cake to come to room temperature before serving. Reheat slices gently in the microwave if desired, but avoid overheating the white chocolate ganache.

How to Serve

A round bundt cake with a light brown, moist texture forming the base, sitting on a white plate with a beaded edge. The cake is topped with thick, creamy white icing that drips down the sides in uneven streams. Bright red crushed berries are scattered generously over the top of the icing, adding a pop of vibrant color and a slightly rough texture. The background has a white marbled texture, giving a clean, bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this cake?

Yes, frozen raspberries can be used directly in the batter without coating them in flour first. This helps prevent them from sinking and keeps the color even throughout the cake.

What can I substitute for buttermilk?

Buttermilk can be substituted with whole milk combined with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.