Why You’ll Love This Recipe

The perfect balance of sweetness and tartness from the white chocolate and raspberries
Moist and tender crumb thanks to the Bundt cake method
A visually stunning cake that’s great for special occasions
Easy to make but looks and tastes bakery-worthy
Can be enjoyed with or without glaze for added customization

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Almond extract (optional, but enhances flavor)
Sour cream
Milk
White chocolate chips or chopped white chocolate
Fresh or frozen raspberries
Powdered sugar (for optional glaze)

Directions

Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
Mix in sour cream and milk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the white chocolate and raspberries carefully to avoid breaking the berries.
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If desired, drizzle with a white chocolate glaze or dust with powdered sugar before serving.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Total Time: About 1 hour 20 minutes

Variations

Lemon Twist: Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
Nutty Addition: Stir in chopped almonds or pecans for extra crunch.
Chocolate Lovers: Mix in semi-sweet chocolate chips along with the white chocolate.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
Berry Mix: Use a combination of raspberries, blueberries, and blackberries for a mixed berry Bundt cake.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to a week. Bring to room temperature before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.
Reheating: Warm individual slices in the microwave for 10-15 seconds if desired.

FAQs

How do I prevent the cake from sticking to the Bundt pan?

Make sure to grease the Bundt pan well with butter or non-stick spray and lightly dust with flour.

Can I use frozen raspberries?

Yes! If using frozen raspberries, do not thaw them before adding them to the batter to prevent excess moisture.

How do I make a white chocolate glaze for this cake?

Melt white chocolate with a little heavy cream and drizzle over the cooled cake for a simple glaze.

Can I use dark chocolate instead of white chocolate?

Yes, but it will change the flavor profile. Dark chocolate will add a richer, slightly bitter contrast to the sweet cake.

How can I make this cake more moist?

Using sour cream and not overbaking the cake will help keep it moist.

Can I make this cake without a Bundt pan?

Yes! You can use a loaf pan or round cake pans, but baking times may vary.

Why did my raspberries sink to the bottom?

To prevent sinking, toss the raspberries in a little flour before folding them into the batter.

Can I use raspberry jam instead of fresh raspberries?

Yes! Swirl a few tablespoons of raspberry jam into the batter before baking.

What can I serve with this cake?

Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day once the flavors meld together.

Conclusion

White Chocolate Raspberry Bundt Cake is a delightful dessert that’s as easy to make as it is delicious. With a moist crumb, sweet white chocolate, and bursts of tart raspberries, this cake is perfect for any occasion. Whether you serve it plain or topped with a white chocolate glaze, it’s sure to be a crowd-pleaser. Give this recipe a try, and enjoy a bakery-worthy treat at home!

White Chocolate Raspberry Bundt Cake

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This White Chocolate Raspberry Bundt Cake is a rich, moist, and decadent dessert, bursting with fresh raspberries and swirls of white chocolate. Perfect for special occasions or as a sweet treat, this homemade bundt cake is easy to make and sure to impress!

Author: Emily
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
Add Eggs & Vanilla: Mix in eggs one at a time, followed by vanilla extract.
Alternate Dry & Wet Ingredients: Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Fold in White Chocolate & Raspberries: Coat raspberries with 2 tbsp flour to prevent sinking, then gently fold them and the melted white chocolate into the batter.
Bake: Pour batter into the bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare Glaze: Mix melted white chocolate, heavy cream, and powdered sugar until smooth. Drizzle over the cooled cake.
Serve & Enjoy!

Notes

Use fresh raspberries for the best flavor, but frozen (unthawed) raspberries can work too.
Let the white chocolate cool slightly before folding it into the batter to avoid scrambling the eggs.
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.