If you’re looking for a dessert that’s both indulgent and beautiful, this White Chocolate Raspberry Bundt Cake is your answer. Featuring swirls of fresh raspberries and melted white chocolate, this cake is topped with a creamy white chocolate glaze that adds the perfect finishing touch. It’s a crowd-pleasing choice for special occasions, holiday gatherings, or simply when you want to elevate dessert time.
Ingredients:
For the Cake:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup white chocolate chips, melted and slightly cooled
1 1/2 cups fresh raspberries
2 tablespoons flour (for coating raspberries)
For the Glaze:
1/2 cup white chocolate chips
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to prevent sticking.
Prepare the Dry Ingredients:
In a medium bowl, whisk together 2 1/4 cups of flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, cream together 1/2 cup of softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Incorporate Sour Cream:
Mix in 1 cup of sour cream until fully combined, ensuring a smooth batter.
Add the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Melt the White Chocolate:
Fold in 1/2 cup of melted and slightly cooled white chocolate chips.
Prepare the Raspberries:
Toss 1 1/2 cups of fresh raspberries with 2 tablespoons of flour to prevent sinking, then gently fold them into the batter.
Fill the Bundt Pan:
Pour the batter into the prepared Bundt pan, smoothing the top to ensure an even bake.
Bake the Cake:
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a microwave-safe bowl, melt 1/2 cup white chocolate chips with 2 tablespoons of heavy cream, stirring every 30 seconds until smooth. Stir in 1/2 teaspoon of vanilla extract.
Glaze the Cake:
Once the cake has cooled, drizzle the white chocolate glaze over the top before serving.
Serving Tips:
Presentation:
Once the cake is glazed, consider garnishing it with additional fresh raspberries and a sprinkle of powdered sugar for an elegant touch.
Serve the cake on a decorative cake stand to enhance its visual appeal.
Pairings:
Beverages: Complement the sweetness of the cake with a cup of coffee, tea, or a refreshing glass of lemonade.
Toppings: Serve with a dollop of whipped cream or vanilla ice cream to add a creamy contrast to the cake’s texture.
Slicing:
Use a sharp serrated knife for clean slices. Wipe the knife with a damp cloth between cuts to maintain neat edges.
Storage Tips:
Room Temperature:
Store leftover cake at room temperature in an airtight container for up to 3 days. This helps maintain its moisture and flavor.
Refrigeration:
If you prefer, you can refrigerate the cake for up to 5 days. Be sure to cover it with plastic wrap or place it in an airtight container to prevent it from drying out.
Freezing:
This bundt cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe container or a resealable bag to prevent freezer burn.
Freezing Duration: The cake can be frozen for up to 2 months.
Thawing:
When you’re ready to enjoy frozen slices, remove them from the freezer and let them thaw in the refrigerator overnight or at room temperature for a couple of hours.
Avoid reheating the cake in the microwave, as this can make it dry. Instead, enjoy it at room temperature or gently warm it in the oven.
Related Recipes:
FAQs:
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries if fresh ones are unavailable. However, do not thaw them before adding to the batter, as they can release excess moisture. Toss the frozen raspberries with flour just like fresh ones to prevent them from sinking to the bottom of the cake.
How can I prevent the cake from sticking to the Bundt pan?
To prevent sticking, generously grease the Bundt pan with butter or cooking spray, then dust it with flour, ensuring all the crevices are covered. You can also use a baking spray that contains flour. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a cooling rack.
Can I make the cake ahead of time?
Yes, this cake can be made ahead of time. You can bake it a day or two in advance, store it in an airtight container at room temperature, and add the glaze just before serving to maintain freshness.
How do I prevent the raspberries from sinking in the cake?
To prevent the raspberries from sinking to the bottom, toss them with 2 tablespoons of flour before gently folding them into the batter. This coating helps the raspberries stay evenly distributed throughout the cake while baking.
Conclusion:
By following this recipe, you can create a stunning, bakery-worthy White Chocolate Raspberry Bundt Cake that’s sure to impress your friends and family. Perfect for gatherings, celebrations, or a cozy weekend treat, this cake will become a favorite in no time. Enjoy!
📖 Recipe:
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White Chocolate Raspberry Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This White Chocolate Raspberry Bundt Cake is an elegant and moist dessert featuring swirls of fresh raspberries and melted white chocolate. Topped with a rich white chocolate glaze, this cake is perfect for special occasions or whenever you crave a fruity, decadent treat.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup white chocolate chips, melted and slightly cooled
1 1/2 cups fresh raspberries
2 tablespoons flour (for coating raspberries)
For the Glaze:
1/2 cup white chocolate chips
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan.
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in the sour cream until fully combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in melted white chocolate.
- Toss raspberries with 2 tablespoons of flour and gently fold them into the batter.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, melt white chocolate chips with heavy cream, stir in vanilla extract, and drizzle over the cooled cake.
Notes
Tossing the raspberries in flour prevents them from sinking to the bottom.
Let the cake cool completely before glazing to avoid melting the glaze.
The cake can be made ahead and stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal
