This White Chocolate Raspberry Bundt Cake is a delightful treat that combines the creamy sweetness of white chocolate with the tart, fresh flavor of raspberries. With its moist texture and decadent white chocolate ganache glaze, it's perfect for any special occasion or as a sweet indulgence to enjoy with a cup of tea.

Why You’ll Love This Recipe

Irresistible Flavor Combination: The balance of creamy white chocolate and tangy raspberries creates a perfect flavor harmony.
Moist and Tender Texture: The inclusion of white chocolate in the batter ensures a moist and soft crumb.
Perfect for Any Occasion: This cake works beautifully for family gatherings, holidays, or simply as a treat to brighten up your day.

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pan: Grease and flour a 10-inch Bundt pan thoroughly.
Prepare the Raspberries: Toss the raspberries with a tablespoon of flour to prevent them from sinking during baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
Fold in White Chocolate: Gently fold the chopped white chocolate into the batter.
Layer the Batter and Raspberries: 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.
Swirl the Batter: Gently swirl the batter using a knife or skewer for a marbled effect.
Bake: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Ganache: Heat the heavy cream in a small saucepan until it simmers. Pour it over the chopped white chocolate and stir until smooth.
Glaze the Cake: Once the cake has cooled, drizzle the ganache over the top, letting it drip down the sides.

Servings and Timing

Servings: This recipe yields approximately 12 servings.
Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Cooling Time: 1 hour

Variations

Berry Substitutions: While raspberries are ideal, you can substitute with other berries like blueberries or blackberries.
Nuts: Add ½ cup of chopped nuts (such as macadamia or almonds) for added texture.
Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Freezing: The unglazed cake can be frozen for up to 2 months. Thaw at room temperature before glazing.

FAQs

1. Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just toss them with flour and add them to the batter directly from the freezer.

2. What can I substitute for buttermilk?

You can use whole milk with 1 tablespoon of lemon juice added. Let it sit for a few minutes before using.

3. How do I prevent the cake from sticking to the Bundt pan?

Grease and flour the Bundt pan well, paying special attention to all crevices.

4. Can I make the ganache ahead of time?

Yes, you can prepare the ganache in advance. Just store it in the refrigerator and reheat gently before drizzling it over the cake.

5. How can I ensure my cake bakes evenly?

Make sure to mix the batter thoroughly but not overmix, and check the cake's doneness with a toothpick at the center before removing it from the oven.

6. Can I substitute the white chocolate for milk chocolate?

Yes, you can substitute milk chocolate for white chocolate, though the flavor profile will change slightly.

7. How can I prevent the raspberries from sinking to the bottom of the cake?

Toss the raspberries in a little bit of flour before adding them to the batter; this will help them stay suspended throughout the cake.

8. Can I make this cake without the ganache?

Yes, the cake is delicious on its own without the ganache, though the glaze adds a rich touch.

9. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days.

10. Can I freeze this cake?

Yes, you can freeze the cake before adding the ganache. Wrap it tightly in plastic wrap and freeze for up to 2 months.

Conclusion

The White Chocolate Raspberry Bundt Cake is an indulgent dessert that is sure to impress. With its perfect balance of flavors and moist, tender crumb, it’s a cake you’ll want to make again and again. Whether you’re preparing it for a special occasion or simply treating yourself, this cake is sure to become a favorite in your baking repertoire.

White Chocolate Raspberry Bundt Cake

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Author: Emmily
Total Time: 1 hour 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

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!

Instructions

Instructions:

Prepare the Pan: Grease and flour a 10-inch Bundt pan thoroughly.
Prepare the Raspberries: Toss the raspberries with a tablespoon of flour to prevent them from sinking during baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
Fold in White Chocolate: Gently fold the chopped white chocolate into the batter.
Layer the Batter and Raspberries: 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.
Swirl the Batter: Gently swirl the batter using a knife or skewer for a marbled effect.
Bake: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Ganache: Heat the heavy cream in a small saucepan until it simmers. Pour it over the chopped white chocolate and stir until smooth.
Glaze the Cake: 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.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American