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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!

Ingredients

  • Cake:

    • 2 ½ cups all-purpose flour
    • 2 ½ tsp baking powder
    • ½ tsp salt
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 tbsp vanilla extract
    • 1 cup buttermilk
    • 6 oz white chocolate, melted
    • 1 ½ cups fresh raspberries
    • 2 tbsp flour (for coating raspberries)

  • White Chocolate Glaze:

    • 4 oz white chocolate, melted
    • ½ cup heavy cream
    • ½ cup powdered sugar

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.

Find it online: https://yumfamilyrecipes.com/white-chocolate-raspberry-bundt-cake/