This White Chocolate Raspberry Bundt Cake is made with fresh raspberries and is topped with a sweet white chocolate glaze. The tender cake is super moist from using buttermilk in the batter. Plus, the sweetness from the white chocolate balances perfectly with the tart fresh raspberries.
The combination of this white chocolate raspberry bundt cake is meant to be. The sweet, velvety notes of white chocolate perfectly balance the tartness of the raspberries, creating a balance of flavors that are a level of elegance and decadence to elevate any occasion you bring this bundt cake to.
As a professional trained baker, a bundt cake is always on the top of my list to make for any party or get together. Especially flavors like a vanilla bundt cake, and a red velvet bundt cake! This type of cake is easy to make- plus it has a built in design from the bundt pan! All you have to do is make the batter for the cake and let the bundt pan do all the work.
I like to use fresh raspberries for this recipe but if you only have frozen, thats ok too. Make sure to defrost and dry well before adding them to the batter!
WHY YOU SHOULD MAKE THIS RECIPE
- This flavor combo takes this cake to the next level.
- Thanks to the addition of buttermilk in the batter, this bundt cake turns out incredibly moist and tender.
- You can use either fresh or frozen berries.
- All-Purpose Flour – The foundation of the cake, the all-purpose flour provides structure and stability to the batter when combined with the leavening agents.
- Baking Powder & Baking Soda – These leavening agents work together to create the rise and fluffy texture of the cake.
- Kosher Salt – Enhances the overall flavor of the cake, balancing the sweetness and bringing out the best in other ingredients.
- Unsalted Butter – Creamed with sugar, unsalted butter adds moisture, richness, and a tender crumb to the cake.
- Granulated Sugar – Sweetens the cake, contributes to the texture, and helps with browning when combined with the butter.
- Eggs – Act as a binding agent, providing structure and stability to the cake.
- Vanilla Extract – Enhances the flavor profile of the cake with its aromatic and sweet notes.
- Buttermilk – Adds moisture, tenderness, and tanginess to the cake, resulting in a moist and flavorful crumb.
- Fresh Raspberries – These vibrant berries bring bursts of tartness, sweetness, and a pop of color to the cake.
- White Chocolate Glaze – Drizzled over the cooled cake, the white chocolate glaze adds a luscious and creamy sweetness, elevating the overall taste and appearance.
HOW TO MAKE WHITE CHOCOLATE RASPBERRY BUNDT CAKE
Prepare for baking: Preheat the oven to 350F. Use a ten-cup bundt cake pan and generously spray it with flour-coated baking spray to prevent sticking.
Mix the dry ingredients: In a medium-sized mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk until fully combined.
Cream the butter and sugar: Add the butter to the bowl of a stand mixer with the paddle attachment or use an electric mixer to cream the butter on medium speed for one minute. Scrape down the sides with a rubber spatula, then add the sugar. Mix for two minutes until light and fluffy. Add the eggs and vanilla extract and mix for an additional minute until fully combined.
Assemble the cake batter: Alternate adding 1/3 of the dry ingredient mixture with half of the buttermilk, starting and ending with the dry ingredients. Mix until fully combined without over-mixing.
Prepare the raspberries: Wash and dry the berries then cut in half. Add to a bowl and dust with the remaining flour. Gently fold them into the cake batter with a spatula. Don’t add them in the mixer, it will crush the berries.
Bake and cool: Pour the cake batter into the prepared bundt cake pan. Bake for 50-55 minutes until the top of the cake is firm and lightly golden brown. The sides should be separated from the edges. Properly remove the bundt cake from the pan by letting it cool for 20 minutes before inverting it onto a wire rack to finish cooling.
Glaze and enjoy: Once the cake is completely cooled, drizzle with White Chocolate Glaze. Enjoy!
TIPS FOR RECIPE SUCCESS
- To ensure your cake comes out of the pan easily and with its beautiful shape intact, make sure to generously spray the pan with flour-coated baking spray. This will help prevent sticking and facilitate a smooth release when inverted.
- For best results, ensure that ingredients like butter, eggs, and buttermilk are at room temperature before incorporating them into the batter. Room temperature ingredients emulsify better, resulting in a smoother batter.
- When adding the fresh raspberries to the batter, be gentle and fold them in with a spatula rather than mixing vigorously. This will help prevent the raspberries from breaking apart too much, maintaining their shape.
- It’s crucial to mix the wet and dry ingredients only until they are just combined. Overmixing can lead to a dense and tough cake.
- Allow the cake to cool completely before adding the white chocolate glaze. This ensures that the glaze sets properly and doesn’t melt or slide off the warm cake.
STORAGE AND FREEZING
Storing: Store any leftover bunt cake in an airtight container for three days to keep it fresh. You can also refrigerate it for up to 5 days.
Freezing: Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight container or freezer bag where it can be frozen for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight. Bring it to room temperature before serving.
Can I use frozen raspberries instead of fresh ones?
Frozen raspberries can be used as a substitute for fresh raspberries in this recipe. Just make sure to thaw and drain them well before folding them into the batter to avoid excess moisture.
Can I use a different type of pan if I don’t have a bundt pan?
While a bundt pan is ideal for this recipe, you can use other types of pans with similar capacities, such as a tube pan or a round cake pan. Just keep in mind that the baking time may vary, so keep a close eye on the cake and adjust accordingly.
MORE BUNDT CAKES TO ENJOY
- Chocolate Bundt Cake
- Banana Bundt Cake
- Red Velvet Bundt Cake
- Chocolate Chip Bundt Cake
- Carrot Bundt Cake
Moist White Chocolate Raspberry Bundt Cake
- 3 cup cup all purpose flour + 1 tablespoon separated 360g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter (227g) softened to room temperature
- 2 cup granulated sugar (400g)
- 3 eggs (150g)
- 1 tbsp vanilla extract
- 1 cup buttermilk at room temperature (118mL)
- 12 oz raspberries fresh cut in half
- Preheat the oven to 350 F and heavily spray a 10 cup bundt pan with flour coated baking spray.
- In a medium size bowl combine the 3 cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute on medium speed. Scrape down the bowl and add the 2 cups sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the 3 eggs and 1 tbsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Dust the raspberries with the remaining tablespoon of flour and fold into the batter with a spatula so they don’t break apart so much.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, until the top of the cake is firm, lightly golden brown, and the sides are starting to separate from the edges.
- Allow the cake to cool for 20 minutes in the pan, then invert onto a wire cooling rack to cool completely.
- Once cool, drizzle with white chocolate glaze.