White Chocolate Raspberry Bundt Cake
White chocolate raspberry bundt cake is elegant yet easy to make, with tender cake, juicy raspberries and creamy white chocolate in every bite. Finished with a white chocolate buttercream, it’s the perfect centerpiece for holidays, birthdays or any celebration.
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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