White chocolate raspberry bundt cake is the kind of dessert that looks fancy but is surprisingly easy to pull together. The soft, tender cake blends tart raspberries and pockets of creamy white chocolate for a flavor combination that feels indulgent yet still balanced. Topped with a white chocolate buttercream, it's a showstopper for holidays, birthdays or anytime you want a cake that impresses without all the fuss.
This is not a copycat Nothing Bundt Cake recipe. There's no cake mix and no raspberry jam or preserves. This is a different version with cake made from scratch using fresh and frozen raspberries. Familiar, but just a little different. I get it, raspberries can be expensive in the store. But, raspberry preserves are expensive too, and the flavor burst of real raspberries is undeniably worth it. Maybe you're a lucky one with raspberries growing in the garden? If so, I'm jealous. Raspberries straight from the garden are the absolute best and would work perfectly in this cake.
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Cake Ingredients
- Cake flour
- Baking powder
- Salt
- Salted butter
- White sugar
- Eggs
- Vanilla
- Whole milk
- Full fat sour cream
- White chocolate
- Frozen raspberries
See recipe card for quantities.
Frosting Ingredients
- Salted butter
- White chocolate
- Powdered sugar
- Heavy shipping cream
- Salt
- Fresh raspberries (optional)
See recipe card for quantities.
Substitutions
- Cake flour - No cake flour? Use 3 cups of all purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch. However, cake flour gives the a lighter and more tender texture.
- Buttercream frosting - If you would rather use a cream cheese frosting, you can use the cream cheese frosting from my carrot cake recipe.
Variations
- Classic chocolate - classic chocolate also pairs very will with raspberries. If you want to use regular chocolate, you can substitute semi sweet chocolate chips or chocolate bar (50-60% chocolate) in the cake. For the frosting, you can use the chocolate frosting from my chocolate zucchini cake recipe which uses cocoa powder in the frosting.
Equipment
A hand mixer or stand mixer is helpful for mixing the cake and especially helpful for mixing the white chocolate buttercream frosting.
Storage
Store in an airtight container in the refrigerator for up to 3-5 days,
Next Level Tips
- If you want to pipe the frosting, use your favorite tip. For the white chocolate raspberry cake in the photos, I used an Ateco #10 piping tip.
- The fresh raspberries and sprinkled powdered sugar on top are optional, but it makes the cake pretty. The fresh raspberries also give a clue to the overall can flavor of the cake which is nice if the cake is sitting out on a dessert table.
FAQ
Yes, you can use white chocolate chips. The biggest different between white chocolate bars and white chocolate chips are that white chocolate chips contain stabilizers that help them hold their shape. Regular white chocolate tends to melt more naturally. Often, white chocolate chips can be expensive too. I can usually get two white chocolate bars at Aldi for less than the price of one bag of white chocolate chips, and they taste better too.
Yes, you can use fresh raspberries in the cake. However, if you have extra fresh raspberries from the garden, you can always pop some of them in the freezer as well. I prefer to use frozen raspberries in desserts that are baked as frozen raspberries are less fragile than fresh raspberries.
You can use lower fat versions, but I highly recommend using whole milk and full fat sour cream.
Related
Looking for other recipes like this? Try these:
White Chocolate Raspberry Bundt Cake
Ingredients
Cake ingredients
- 3 cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup salted butter softened
- 1 ½ cups white sugar
- 2 large eggs + 2 egg whites
- 1 teaspoon vanilla
- 1 cup whole milk
- 1 cup full fat sour cream
- 4.4 ounces white chocolate (about ¾ cup) rough chopped
- 1 cup frozen raspberries
Frosting ingredients
- 1 cup salted butter softened
- 4.4 ounces white chocolate (about ¾ cup) melted
- 4 cups powdered sugar
- ⅛ teaspoon salt
- 2-3 tablespoons heavy whipping cream
- fresh raspberries for garnish optional
- powdered sugar optional
Instructions
Cake instructions
- Preheat the oven to 350℉ and spray the bundt pan with cooking spray.
- Add the cake flour, baking powder and salt to a small bowl. Mix well and set aside.
- Add the butter and the white sugar into a mixing bowl and mix on medium until combined.
- Add the eggs, egg whites and vanilla to the mixing bowl and mix on medium just until combined.
- Add the whole milk and sour cream to the mixing bowl and mix on medium just until combined.
- Add the cake flour mixture to the mixing bowl and mix on medium just until combined.
- Fold in the white chocolate chunks and frozen raspberries until they are evenly distributed.
- Pour the cake batter into the bundt pan. Twist the pan back and forth to even out the batter. Bake for 50-60 minutes until the cake is golden brown, is pulling away from the sides and springs back when touched.
- Cool on a cooling rack. Wait until cool (or a minimum of at least 30 minutes) and invert onto a serving plate or cake round.
Frosting Instructions
- Wait until the cake is fully cooled before frosting it.
- Heat the white chocolate in the microwave for 30 seconds. Stir. If not fully melted after stirring, heat in 15 second increments until melted. Set aside to cool.
- Add the butter and cooled melted chocolate to a mixing bowl and mix on medium until combined and fluffy.
- Add the powdered sugar, salt and 2 tablespoons of heavy whipping cream to the mixing bowl and mix on medium high until the frosting comes together and then becomes light and fluffy, approximately 3-4 minutes. Scrape down the sides as needed. If the frosting is too thick, mix in an additional tablespoon of heavy whipping cream.
- Pipe the frosting on the cake or spread it on with an icing spatula. Top with fresh raspberries and a sprinkle of powdered sugar.
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Lauren says
This looks absolutely delicious! The way you’ve paired the tart raspberries with creamy white chocolate is genius — it’s like a flavour hug. I love that it’s “fancy but easy” (my kind of dessert!). Also, the tip about using frozen raspberries is super helpful — no more panic about mushy berries. Definitely bookmarking this one for my next bake attempt 😊
Tracy @ Next Level Baker says
Thank you! 'Fancy but easy' is my favorite kind of dessert too!
Jess says
You are right, this is a total showstopper! It is just such a pretty-looking dessert. Love it.
Tracy @ Next Level Baker says
Thank you!
Jet says
These look like a dream. It's sweet, tart, and gooey all at once. Such a lovely flavor combo!
Tracy @ Next Level Baker says
Thank you! It really is such a great combo!