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Raspberry White Chocolate Bundt Cake with White Chocolate Ganache Recipe

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★★★★★

4.5 from 69 reviews

This Raspberry White Chocolate Bundt Cake is a moist and tender treat that combines the tartness of fresh raspberries with the creamy sweetness of white chocolate. The cake is beautifully baked in a bundt pan for an elegant presentation, then topped with a luscious white chocolate ganache and garnished with fresh raspberries, making it perfect for special occasions or an indulgent everyday dessert.

Ingredients

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For the Cake

  • 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)

For the White Chocolate Ganache

  • 6 ounces white chocolate (chopped)
  • ¼ cup heavy or heavy whipping cream
  • ⅓ cup raspberries (to decorate)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, ensuring every nook and cranny is coated, then flour the pan and shake off any excess flour. Set aside.
  2. Prepare dry ingredients and raspberries: If using fresh raspberries, remove 2 tablespoons from the total flour amount and place in a bowl to coat the raspberries before adding them to the batter to prevent sinking. If using frozen raspberries, add them directly without coating. Sift the remaining flour, baking powder, and salt together and set aside.
  3. Cream butter and sugar: In a large mixing bowl, beat ¾ cup unsalted butter until creamy using an electric or stand mixer. Gradually add 1 ½ cups white granulated sugar and continue beating for 2 minutes until fluffy.
  4. Add eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then beat the mixture for an additional 1 minute.
  5. Combine dry and wet ingredients: Add the dry ingredients to the batter in three parts, alternating with buttermilk and vanilla extract added in two parts. Begin and end with the dry ingredients, mixing gently.
  6. Fold in raspberries and white chocolate: Toss the ¾ cup raspberries with the reserved flour, then gently fold them into the batter along with the lemon zest (if using) and the finely chopped or grated 3 ounces white chocolate. Use a spatula to fold carefully to keep raspberries whole and prevent staining the batter.
  7. Fill pan and bake: Pour the batter into the prepared bundt pan, spreading it out evenly. Bake for 45-50 minutes, or until a cake tester inserted in the center comes out clean. Baking time may vary depending on oven and pan used.
  8. Cool the cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then gently loosen the edges by shaking the pan or carefully running a small smooth knife around the sides and center tube. Remove the cake onto a wire rack and let it cool completely.
  9. Prepare ganache: Finely chop 6 ounces of white chocolate and place it in a medium bowl. Heat ¼ cup heavy cream until just about to boil, then pour immediately over the chopped chocolate, covering it completely. Let stand for a minute, then whisk until smooth. If chocolate bits remain, microwave briefly in 5-10 second bursts, whisking until smooth.
  10. Apply ganache: Place the completely cooled cake on a wire rack over parchment paper or a clean surface. Allow ganache to cool until thick but still pourable, then drizzle it over the cake letting it drip down the sides. Optionally, apply in two layers for a thicker glaze.
  11. Decorate and serve: Garnish the cake with ⅓ cup fresh or frozen raspberries, added just before serving to maintain their shine and prevent liquid release. Serve and enjoy.

Notes

  • If buttermilk is not available, substitute with whole milk plus 1 tablespoon lemon juice or white vinegar; let sit for 5 minutes before using.
  • Coating raspberries in flour prior to folding into batter helps prevent them from sinking to the bottom during baking.
  • For best results, use fresh raspberries for decoration to keep berries vibrant and prevent moisture from affecting the cake’s texture.
  • Ganache consistency is important—allow it to cool enough to thicken but remain pourable for optimal drizzle effect.
  • Use a small smooth knife gently to loosen the cake from the bundt pan to avoid damage, especially around the center tube.

Keywords: raspberry white chocolate bundt cake, white chocolate cake, raspberry cake, bundt cake, dessert, homemade cake

Find it online: https://amayaharis.com/raspberry-white-chocolate-bundt-cake-with-white-chocolate-ganache-recipe/