White Chocolate Raspberry Bundt Cake – Easy and Elegant Dessert
This White Chocolate Raspberry Bundt Cake is a delightful dessert that combines creamy white chocolate with the tartness of fresh raspberries. Topped with a luscious white chocolate ganache, it offers an irresistible flavor balance and a moist, tender texture perfect for any occasion. Whether it’s a family gathering, holiday treat, or a sweet indulgence with tea, this cake will surely impress!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
For the Ganache:
- 4 oz white chocolate, finely chopped
- ½ cup heavy cream
Instructions
1. Grease and flour a 10-inch Bundt pan thoroughly.
2. Toss the raspberries with a tablespoon of flour to prevent them from sinking during baking.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat the softened butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Gently fold the chopped white chocolate into the batter.
8. Pour half of the batter into the Bundt pan. Sprinkle half of the raspberries over it, then add the rest of the batter and top with the remaining raspberries.
9. Gently swirl the batter using a knife or skewer for a marbled effect.
10. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
12. Heat the heavy cream in a small saucepan until it simmers. Pour it over the chopped white chocolate and stir until smooth.
13. Once the cake has cooled, drizzle the ganache over the top, letting it drip down the sides.
Notes
To prevent raspberries from sinking, toss them in flour before adding them to the batter.
You can substitute frozen raspberries if fresh ones are unavailable. Use them directly from the freezer.
Feel free to switch the raspberries with other berries such as blueberries or blackberries for variation.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.