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White Chocolate Raspberry Bundt Cake

Irresistible White Chocolate Raspberry Bundt Cake for Joyful Celebrations

Delight in this White Chocolate Raspberry Bundt Cake that's perfect for any celebration and sure to impress.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups unbleached all-purpose flour Add 2 tablespoons for high altitude adjustments.
  • 2 teaspoons baking powder Reduce to 1¾ teaspoon for high altitude.
  • ½ teaspoon kosher salt Increase to ½ teaspoon if using unsalted butter.
  • ½ cup butter (real, unsalted) Adds moisture and richness.
  • 1¾ cups granulated sugar Reduce to 1¼ cups for high altitude.
  • 5 ounces white chocolate Adds creamy texture and sweetness; use bar or chips, chopped fine.
  • 4 large eggs Ensure they are room temperature.
  • 1¼ cups buttermilk Substitute with 1 tablespoon lemon juice or vinegar plus 1 cup milk if needed.
  • 2 teaspoons vanilla bean paste & extract If using one, increase the other to 2 teaspoons.
  • 1 teaspoon lemon zest Brightens flavor profile without overpowering.
  • 1 cup raspberries Fresh or frozen; do not thaw frozen raspberries before use.
For the Cream Cheese Frosting
  • 1 stick room temperature butter Essential for creamy texture.
  • 8 ounces cream cheese Base of frosting, adds fluffiness.
  • 2½-3 cups powdered sugar Adjust based on desired sweetness and stiffness.
  • 1 teaspoon vanilla extract Flavor enhancer for frosting.
  • 1-2 teaspoons milk/cream/lemon juice Adjusts frosting consistency.
  • lemon zest Optional for additional flavor brightness.

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer
  • Double Boiler or Microwave

Method
 

Directions
  1. Preheat the oven to 350°F (or 375°F for high altitude). Grease a bundt pan with unsalted butter and dust with flour.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar using an electric mixer for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Combine buttermilk, vanilla, and lemon zest in a separate bowl. Mix into the butter and sugar mixture.
  6. Gradually incorporate the flour mixture into the wet mixture, alternating with the buttermilk mixture.
  7. Melt white chocolate using a double boiler or microwave, then cool slightly and mix into the batter.
  8. Fold in the raspberries, lightly coated in flour.
  9. Pour the batter into the bundt pan and smooth the top. Bake for 45-50 minutes.
  10. Let the bundt cake cool in the pan for 10 minutes, then invert onto a wire rack.
  11. Beat together frosting ingredients until creamy and adjust consistency as necessary.
  12. Frost the cake with cream cheese frosting and serve. Optionally garnish with raspberries or lemon zest.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 32gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better blending. Be careful when mixing in raspberries to prevent them from breaking.

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