Raspberry White Chocolate Bundt Cake Recipe

If you’re after a show-stopping dessert that’s bursting with flavor, I can’t wait to share this fan-freaking-tastic Raspberry White Chocolate Bundt Cake Recipe with you. Imagine tender, buttery cake dotted with juicy raspberries and pockets of creamy white chocolate, crowned with a silky white chocolate glaze and fresh berries. It’s one of those cakes that turns any occasion into a celebration — and yes, my family goes crazy for it every time!

this Recipe

Ingredients You’ll Need

These ingredients work together to create a perfectly balanced cake—moist, tender, and speckled with fresh raspberries and luscious white chocolate. Pro tip: use fresh raspberries if you can, but frozen ones work beautifully too, especially when fresh is out of season.

• Soft shortening or margarine: For greasing your bundt pan so your cake releases easily.
• All-purpose flour: The base of the cake for structure.
• Baking powder: Helps the cake rise nice and fluffy.
• Salt: Enhances all the flavors.
• Unsalted butter: At room temperature for easy creaming and rich flavor.
• White granulated sugar: For sweetness and that tender crumb.
• Eggs: At room temperature to help bind everything and add moisture.
• Buttermilk or homemade substitute: Adds tang and tenderness; don’t skip this!
• Vanilla extract: For that warm, cozy aroma.
• Raspberries: Fresh or frozen—coated in a little flour so they don’t sink.
• Lemon zest (optional): Adds a subtle brightness that complements the berries.
• White chocolate: Finely chopped or grated, inside the batter and for the ganache topping.
• Heavy cream: For making the smooth white chocolate ganache.

Variations

I love how adaptable this Raspberry White Chocolate Bundt Cake Recipe is—feel free to put your personal spin on it to fit your taste or occasion!

• Lemon-Infused: I sometimes add a teaspoon of fresh lemon juice to the batter for extra zing—it wakes up the raspberry flavor beautifully.
• Berry Mix: Swap half the raspberries with blueberries or blackberries for a mixed berry sensation; the colors make it look stunning too.
• Vegan Adaptation: Use dairy-free butter and coconut milk or almond buttermilk substitutes, plus flax eggs instead of real eggs—I’ve tried this and it still tastes delightful.
• White Chocolate Chips: If chopping white chocolate sounds like a hassle, mini white chocolate chips work perfectly for that creamy sweetness within the cake.

How to Make Raspberry White Chocolate Bundt Cake Recipe

Step 1: Prepare Your Bundt Pan and Raspberries

Start by greasing your bundt pan thoroughly with soft shortening or margarine—make sure to cover every nook and cranny so the cake comes out cleanly later. Then dust it lightly with flour and shake out the excess. For your raspberries, if you’re using fresh berries, reserve a couple of tablespoons of flour and toss the raspberries in it gently. This simple trick keeps the berries suspended in the batter instead of sinking to the bottom—a game-changer, trust me! If you’re working with frozen berries, just add them straight in.

Step 2: Mix the Dry Ingredients

Sift together the flour, baking powder, and salt. I like to sift directly over the mixing bowl after creaming the butter and sugar—it saves on dishes and helps the batter come together smoothly.

Step 3: Cream Butter and Sugar, Add Eggs

Beat the room-temperature butter until creamy and smooth, then slowly add the sugar, beating for about two minutes until it’s light and fluffy. Add the eggs one at a time, mixing well after each. This step builds the structure of the cake and adds moisture, so take your time here.

Step 4: Incorporate Dry Ingredients and Buttermilk

Add the dry ingredients in three additions, alternating with two parts of buttermilk mixed with vanilla extract. Start and end with the dry mix. This technique ensures a tender crumb without overmixing. Trust me, overdoing it at this stage can make the cake dense.

Step 5: Fold in Raspberries and White Chocolate

Gently fold in the flour-coated raspberries, lemon zest (if using), and finely chopped white chocolate using a spatula. Don’t use the mixer here—you want to keep those berries mostly intact and avoid turning your batter pink from too much mixing. This step is where the magic starts!

Step 6: Bake to Perfection

Pour the batter into the prepared bundt pan, smoothing the top. Bake in a preheated 350ºF (180°C) oven for 45 to 50 minutes—or until a toothpick inserted in the center comes out clean. Oven times and temperatures can vary, so keep an eye on it. When done, let it cool in the pan for 10 minutes before carefully loosening the sides with a small knife and flipping it onto a wire rack.

Step 7: Make the White Chocolate Ganache

While your cake cools fully, finely chop the white chocolate for the ganache and place in a bowl. Heat the heavy cream just to the brink of boiling, then pour it over the chocolate. Let it sit for a minute, then whisk until smooth and glossy. If bits persist, zap it in short bursts in the microwave and whisk again. This thick ganache is what takes this bundt cake from fantastic to unforgettable.

Step 8: Glaze and Decorate

Once the cake is fully cool, place it on a rack with parchment underneath to catch drips. Let the ganache thicken slightly until it’s pourable but not too runny, then drizzle generously over the cake. For a beautiful finish, decorate with fresh raspberries right before serving — they add a gorgeous, fresh pop of color and flavor.

How to Serve Raspberry White Chocolate Bundt Cake Recipe

Garnishes

I love topping this cake with fresh raspberries because they add a vibrant splash of color and a fresh-tart contrast to the sweet glaze. Sometimes, I sprinkle edible flowers or a dusting of powdered sugar for an extra special touch, especially when I’m serving guests.

Side Dishes

You can’t go wrong pairing this cake with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a lighter option, a cup of freshly brewed coffee or a fruity herbal tea brings the flavors together beautifully.

Creative Ways to Present

For special occasions, I like to place the cake on a pretty pedestal stand and drizzle the glaze in a double layer, letting it cascade like a waterfall. Adding a scattering of chopped pistachios over the ganache adds a lovely crunch and a pop of green that pairs perfectly with the pink and white theme.

Make Ahead and Storage

Storing Leftovers

I’ve found that wrapping the cake tightly in plastic wrap and storing it at room temperature keeps it moist and fresh for up to 3 days. If your kitchen is warm, pop it in the fridge but take it out about 30 minutes before serving so the ganache softens up.

Freezing

If you want to freeze this cake, I recommend doing so before glazing — wrap the plain cake well in plastic and foil. When ready to serve, thaw completely and add fresh ganache and berries. Freezing after glazing can dull the shine and make the raspberries mushy.

Reheating

Leftover slices warm up nicely at room temperature or briefly in the microwave (about 15 seconds) to soften the ganache. Just be careful not to overheat or the ganache might melt too much.

FAQs

Final Thoughts

This Raspberry White Chocolate Bundt Cake Recipe has become my go-to when I want to bake something impressive without stress. It’s that perfect balance of sweet and tart, with a tender crumb and creamy moments from the white chocolate. Every time I slice into it, I get those little bursts of freshness and gooey chocolate that remind me why baking is such a joy. I genuinely hope you try it and fall in love with it, too—it’s truly a cake that feels like a big, warm hug.

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