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Raspberry White Chocolate Bundt Cake Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry White Chocolate Bundt Cake is a moist and luscious dessert combining tart raspberries with the rich sweetness of white chocolate. Moist buttermilk and a tender crumb make this cake perfect for special occasions or an indulgent treat. Finished with a smooth white chocolate ganache and fresh raspberries, this elegant bundt cake is as beautiful as it is delicious.

Ingredients

Scale

For the Cake

  • 1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups white granulated sugar
  • 3 eggs, room temperature
  • 1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
  • ½ teaspoon vanilla extract
  • ¾ cup raspberries (fresh or frozen)
  • ¼ teaspoon lemon zest (optional)
  • 3 ounces white chocolate, very finely chopped or grated (or mini white chocolate chips)

For the Ganache and Decoration

  • 6 ounces white chocolate, chopped
  • ¼ cup heavy cream or heavy whipping cream
  • â…“ cup raspberries (for decorating)

Instructions

  1. Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Thoroughly grease the bundt pan with 1 or 2 tablespoons of soft shortening or margarine, ensuring to cover every nook and cranny. After greasing, dust the pan lightly with flour, then shake off any excess. Set aside.
  2. Prepare Raspberries: If using fresh raspberries, remove 2 tablespoons of flour from the total and place it in a small bowl. Toss the raspberries in this flour to coat them; this prevents them from sinking during baking. For frozen raspberries, add them directly without coating.
  3. Sift Dry Ingredients: Sift the remaining flour together with the baking powder and salt. Set aside. You can also sift these ingredients directly over the batter when ready to incorporate.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter until creamy using an electric or stand mixer fitted with a paddle attachment. Gradually add the white sugar and continue beating for about 2 minutes until the mixture is light and fluffy.
  5. Add Eggs: Add eggs one at a time to the butter and sugar mixture, mixing well after each addition. After all eggs are incorporated, beat the mixture for an additional minute to ensure complete blending.
  6. Combine Wet and Dry Ingredients: Add the dry ingredients and the buttermilk alternately to the batter in three parts, starting and ending with the dry ingredients. Also, add the vanilla extract in two parts while mixing gently to avoid overworking the batter.
  7. Add Berries and White Chocolate: Gently fold in the flour-coated raspberries (or frozen raspberries), lemon zest if using, and the finely chopped white chocolate using a spatula. Take care not to overmix to keep the raspberries intact and prevent the batter from becoming streaked.
  8. Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Baking times may vary depending on your oven and pan.
  9. Cool and Remove from Pan: Cool the cake in the pan on a wire rack for about 10 minutes. Gently loosen the cake by shaking the pan while gripping the sides with a towel or carefully run a knife around the edges to separate it from the pan. Then invert the cake out onto the wire rack and cool completely.
  10. Prepare White Chocolate Ganache: Finely chop the white chocolate and place it in a medium bowl. Heat the heavy cream until nearly boiling, then immediately pour over the chopped chocolate, covering it completely. Let it sit for one minute, then whisk until smooth. If the chocolate has not fully melted, microwave in short bursts, whisking in between, until the ganache is thick and creamy.
  11. Glaze the Cake: Place the cooled cake on a wire rack set over parchment paper or a smooth surface. Allow the ganache to cool slightly until thick yet still pourable. Slowly drizzle the ganache over the cake, allowing it to drip down the sides. For a thicker coating, drizzle additional ganache after the first layer sets.
  12. Decorate: Garnish the glazed cake with the fresh raspberries just before serving to maintain their shine and minimize moisture release. Serve and enjoy your elegant raspberry white chocolate bundt cake.

Notes

  • Coating fresh raspberries in flour helps prevent them from sinking to the bottom of the batter during baking.
  • Use room temperature ingredients for better mixing and cake texture.
  • If you don’t have buttermilk, use whole milk with a tablespoon of lemon juice or vinegar as a substitute.
  • Ensure the bundt pan is well-greased and floured to prevent sticking and achieve a clean release.
  • Let the ganache cool to the right consistency before glazing for a smooth finish.
  • Adding lemon zest is optional but brightens the flavor and complements the raspberries.
  • The cake is best served same day or within two days for freshness, though it keeps well refrigerated.

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Find it online: https://buzzbitekitchen.com/raspberry-white-chocolate-bundt-cake-recipe/