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