White Chocolate Raspberry Bundt Cake – Easy and Elegant Dessert

White Chocolate Raspberry Bundt Cake isn’t just a dessert—it’s a mood. It’s what you make when you want to show off a little without looking like you tried too hard. It brings together creamy, velvety white chocolate and tangy raspberries into a gorgeous, swirl-filled masterpiece that feels like something you’d pick up from a fancy bakery—but you whipped it up in your own kitchen, flour smudges and all.

Whether you’ve got guests coming over or just need a “treat yourself” moment on a random Tuesday night, this bundt cake gets the job done—beautifully. The best part? The white chocolate ganache drip on top makes it look restaurant-worthy with zero professional decorating skills required. It’s sweet but balanced, rich but not heavy, and it’s one of those desserts that makes people go, “Wait—you made this?!”

Let’s walk through how to make this White Chocolate Raspberry Bundt Cake step by step, so you’ll feel totally confident even if you’ve never used a bundt pan before.

Table of Contents

What is White Chocolate Raspberry Bundt Cake?

White Chocolate Raspberry Bundt Cake is a delightful twist on a classic pound cake, baked in a decorative ring-shaped bundt pan. What sets this cake apart is its dreamy flavor duo: smooth, rich white chocolate and juicy raspberries. It’s a flavor combo that just works—like your favorite rom-com couple. And instead of being mixed all together, the raspberries are layered in for a swirled, marbled effect that’s as pretty as it is delicious.

The white chocolate doesn’t just sit in the background either. It’s chopped and folded into the batter for little bursts of sweetness in every bite, and then it returns for a silky ganache drizzle once the cake is baked and cooled. The result? A cake that feels indulgent without being over-the-top sweet.

Think of it as the perfect centerpiece for a brunch spread, a holiday dessert table, or even just a cozy night in with a big mug of tea. And if you’re someone who loves desserts that balance tangy fruit with creamy sweetness, you’re in for a treat.

Reasons to Try White Chocolate Raspberry Bundt Cake

There are plenty of desserts out there, but here’s why this White Chocolate Raspberry Bundt Cake should be next on your to-bake list:

First, the flavor combo is unbeatable. White chocolate and raspberries are a match made in dessert heaven—sweet meets tart, creamy meets bright. It’s like yin and yang, but tastier.

Second, it’s impressive without being complicated. You don’t need to be a pastry chef to pull this off. The bundt pan does all the work when it comes to presentation, and the ganache drizzle hides any baking hiccups. It’s a win-win.

Third, it’s versatile. Serve it with whipped cream for brunch, with ice cream for dessert, or on its own for a midday pick-me-up. It’s also vegetarian-friendly and can easily be made gluten-free with a simple flour swap (we’ll talk more about that later).

Oh, and did I mention it holds up really well? It’s even better the next day, making it a great make-ahead option for busy schedules and last-minute gatherings. If you love recipes like Strawberry Pretzel Salad or Strawberry Crunch Poke Cake, you’ll fall hard for this one too.

Ingredients Needed to Make White Chocolate Raspberry Bundt Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 oz white chocolate, finely chopped or grated
• 3 large eggs
• 1 ¼ cups buttermilk
• 1 teaspoon vanilla extract
• 1 ¼ cups fresh or frozen raspberries
• 1 tablespoon flour (for tossing raspberries)

For the Ganache:

• 4 oz white chocolate, finely chopped
• ½ cup heavy cream

Instructions to Make White Chocolate Raspberry Bundt Cake (Step by Step)

Let’s break this into a step-by-step guide so nothing feels overwhelming. Trust me, once you do it once, you’ll want to make it again (and again).

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well. Like, get into every nook and cranny of that pan. Bundt cakes have a reputation for sticking, and we’re not about that heartbreak.

Pro tip: Use baking spray with flour or brush the pan with melted butter and dust with flour.

Step 2: Prep the Raspberries

If you’re using frozen raspberries, don’t thaw them—just toss them with 1 tablespoon of flour straight from the freezer. This little flour trick keeps them from sinking to the bottom of your cake like fruity little anchors.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together 2 ½ cups of flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set that bowl aside—you’ll be coming back to it.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the ¾ cup softened butter and 1 ½ cups sugar until it’s light, fluffy, and looking like it’s ready for a cake photoshoot. This takes about 3-5 minutes with a hand or stand mixer. This step helps give the cake that tender crumb we’re going for.

Step 5: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. Don’t rush this—each egg needs its moment to shine.

Step 6: Alternate the Dry Ingredients and Buttermilk

Now, slowly alternate adding the dry ingredients and the 1 ¼ cups buttermilk to the batter. Begin and end with the dry mix (dry–wet–dry–wet–dry is the rhythm). Add 1 teaspoon vanilla extract here, too.

Step 7: Fold in the White Chocolate

Time to fold in the 3 oz of chopped white chocolate. Gently stir it in so it’s evenly distributed but the batter isn’t overmixed. It should look rich, thick, and slightly speckled.

Step 8: Layer and Swirl

Pour half the batter into your prepped bundt pan. Sprinkle half the raspberries on top. Then add the rest of the batter and top with the remaining raspberries. Take a butter knife or skewer and gently swirl the batter to create a pretty marbled effect. Don’t go overboard—just a few gentle swirls.

Step 9: Bake the Cake

Pop the cake in the oven and bake for 50–60 minutes. Start checking at the 50-minute mark with a toothpick—it should come out clean or with a few moist crumbs.

Step 10: Cool Completely

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to finish cooling. Give it time—don’t rush this or your ganache will slide off like frosting on a hot cupcake.

Step 11: Make the Ganache

In a small saucepan, heat ½ cup heavy cream until it simmers. Pour it over 4 oz of finely chopped white chocolate and stir until smooth. That’s it. Easy and fancy.

Step 12: Glaze and Serve

Once your cake is completely cool, drizzle the ganache over the top and let it drip down the sides. It should look like it belongs in a bakery window. Slice and serve!

If you’re looking for more no-fuss sweets, check out our No-Bake Pink Velvet Cheesecake Bites for a creamy treat with zero oven time.

What to Serve with White Chocolate Raspberry Bundt Cake

This bundt cake pairs beautifully with a variety of extras depending on the vibe you’re going for. Want something light and fresh? Serve it with a scoop of vanilla Greek yogurt or a handful of fresh berries. Hosting a brunch? A side of Ditalini Pasta Salad balances the sweet with something savory.

For dessert hour, go big with whipped cream or a scoop of raspberry sorbet for a fruit-on-fruit moment. You can also plate it with a little lemon curd or chocolate sauce if you’re feeling decadent. Or just eat it standing in the kitchen, fork in hand. No judgment here.

Key Tips for Making White Chocolate Raspberry Bundt Cake

• Flour the raspberries. It might sound silly, but this little trick stops them from sinking to the bottom.
• Don’t overmix the batter. Once the flour is in, mix just until combined. Overmixing = tough cake.
• Use good-quality white chocolate. It makes a difference! Skip the chips and grab a bar if you can.
• Cool completely before glazing. If the cake is warm, your ganache will melt right off.
• Grease every inch of the bundt pan. This cake is too pretty to be stuck.

Looking for other berry-packed treats? These Strawberry Cheesecake Pound Cake and Blueberry Cheesecake Cookies are reader favorites.

Storage and Reheating Tips for White Chocolate Raspberry Bundt Cake

This cake stays fresh and moist for days. Here’s how to keep it fabulous:

• Room temperature: Store it in an airtight cake container for up to 3 days.
• Fridge: If you want to keep it longer, refrigerate for up to 5 days. Bring to room temp before serving for the best flavor.
• Freezing: Freeze unglazed slices in plastic wrap and a freezer bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.

If reheating, pop a slice in the microwave for about 10 seconds. Just enough to soften the cake and make the white chocolate bits slightly melty.

FAQs

Can I use frozen raspberries?
Yes! Just don’t thaw them—toss in flour and add directly to the batter.

Can I make this cake gluten-free?
Absolutely. Swap the all-purpose flour for a 1:1 gluten-free flour blend that includes xanthan gum.

What if I don’t have buttermilk?
Make a quick substitute with 1 ¼ cups milk + 1 tbsp lemon juice or white vinegar. Let it sit for 5 minutes before using.

How do I stop my bundt cake from sticking?
Grease and flour every corner of your pan. Don’t skimp! A good baking spray helps too.

Can I use other berries?
Totally! Try blueberries or blackberries for a delicious twist.

Final Thoughts

White Chocolate Raspberry Bundt Cake is one of those desserts that hits the sweet spot—literally and figuratively. It’s simple enough for a weeknight bake but impressive enough for the holidays, and it checks every box: gorgeous, flavorful, and foolproof if you follow the steps. From the tangy raspberry swirl to the smooth white chocolate ganache, this cake has serious “wow” factor without the stress.

And once you master this one, it’s easy to switch it up—change the berries, add a little lemon zest, or even turn it into mini bundt cakes. However you slice it, this recipe is a keeper.

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