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Raspberry White Chocolate Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 61 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry White Chocolate Bundt Cake is a moist, tender dessert combining the tartness of raspberries with the creamy sweetness of white chocolate. The cake features a delicate crumb enriched with buttermilk and studded with raspberries and white chocolate chunks. It is elegantly finished with a luscious white chocolate ganache glaze and fresh raspberries, perfect for special occasions or a delightful afternoon treat.

Ingredients

Scale

For the Cake

  • 1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups white granulated sugar
  • 3 eggs, 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 Ganache and Decoration

  • 6 ounces white chocolate, chopped
  • ¼ cup heavy cream or heavy whipping cream
  • â…“ cup raspberries (for decorating)

Instructions

  1. Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Thoroughly grease the bundt pan with 1 or 2 tablespoons of soft shortening or margarine, making sure to cover every nook and cranny. Then dust it with flour, shaking off the excess. Set the pan aside.
  2. Prepare Raspberries: If using fresh raspberries, remove 2 tablespoons of flour from the total flour amount and place it in a separate bowl. Toss the fresh raspberries in this flour to lightly coat them, which helps prevent sinking during baking. For frozen raspberries, add them directly to the batter without coating.
  3. Sift Dry Ingredients: Sift the remaining flour together with baking powder and salt. Set this mixture aside for later incorporation into the batter.
  4. Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup of room temperature unsalted butter until creamy and smooth. Gradually add the 1 ½ cups white granulated sugar and continue beating for about 2 minutes using an electric mixer or stand mixer fitted with a paddle attachment.
  5. Add Eggs: Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. After all eggs are incorporated, beat the mixture for an additional minute to achieve a smooth and airy texture.
  6. Combine Wet and Dry Ingredients: Incorporate the sifted dry ingredients and buttermilk into the batter in three parts, alternating between dry ingredients and buttermilk, starting and ending with the dry ingredients. Add the ½ teaspoon vanilla extract in two parts during this process. Mix gently to combine, avoiding overmixing.
  7. Add Berries and White Chocolate: Carefully fold the flour-coated raspberries, lemon zest (if using), and the finely chopped 3 ounces of white chocolate into the batter using a spatula. This gentle folding maintains the integrity of the raspberries and prevents streaking of the batter.
  8. Fill and Bake: Pour the prepared batter evenly into the greased and floured bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Note that baking times may vary depending on your oven and pan.
  9. Cool and Remove from Pan: Remove the cake from the oven and allow it to cool on a wire rack for 10 minutes. Loosen the edges by gently shaking the pan while securely holding it with a towel, or use a knife to carefully separate the cake from the edges. Then invert the pan to release the cake and allow it to cool completely on the wire rack.
  10. Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place it in a medium heat-proof bowl. Heat ¼ cup of heavy cream until it is nearly boiling, then immediately pour it over the chopped chocolate, making sure all the chocolate is covered. Let this sit for one minute, then whisk until smooth and glossy. If the chocolate is not completely melted, microwave the mixture in short bursts, whisking between bursts until the ganache is thick and smooth.
  11. Glaze the Cake: Position the cooled cake on a wire rack set over parchment paper or a clean surface. Allow the white chocolate ganache to cool slightly until it thickens but remains pourable. Drizzle the ganache slowly over the top of the cake, letting it drip down the sides naturally. Use any remaining ganache to add a second glaze layer if desired.
  12. Decorate: Garnish the glazed cake with the â…“ cup of fresh raspberries, placing them just before serving to maintain their shine and minimize liquid release onto the cake.

Notes

  • Coating raspberries in flour helps prevent them from sinking to the bottom of the cake.
  • Use fresh raspberries for decorating to achieve the best appearance and texture.
  • If buttermilk is unavailable, make a substitute by adding 1 tablespoon lemon juice to 1 ¼ cups whole milk and letting it sit for 5 minutes.
  • Be careful not to overmix the batter after adding raspberries and chocolate to avoid breaking the berries and discoloring the batter.
  • Ensure the ganache is thick enough to drizzle without running off the cake too quickly.

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