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