Description
This luscious Raspberry White Chocolate Bundt Cake combines a moist white chocolate-infused batter studded with fresh or frozen raspberries, baked to a golden perfection in a bundt pan, and topped with a rich, glossy white chocolate ganache. The delicate tartness of raspberries pairs beautifully with the sweetness of white chocolate, making this cake an elegant dessert perfect for special occasions or any time you crave a decadent treat.
Ingredients
Scale
White Chocolate Berry Cake:
- 1 or 2 tablespoons soft shortening or margarine (to grease the bundt pan)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (at room temperature)
- 1 ½ cups white granulated sugar
- 3 eggs (at room temperature)
- 1 ¼ cup buttermilk or whole milk with 1 tablespoon lemon juice (see Notes for substitutions)
- 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)
Topping:
- 6 ounces white chocolate (chopped)
- ¼ cup heavy or heavy whipping cream
- ⅓ cup raspberries (to decorate)
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, ensuring all corners and crevices are coated. Then, flour the pan, shaking off any excess flour, and set aside.
- Prepare Raspberries: If using fresh raspberries, reserve 2 tablespoons of flour from the total amount and toss the raspberries in it to coat them lightly; this helps prevent them from sinking during baking. If using frozen raspberries, add them directly to the batter later.
- Sift Dry Ingredients: Sift the remaining flour along with the baking powder and salt and set aside. It’s useful to sift directly over the batter during mixing.
- Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup unsalted butter until creamy using an electric or stand mixer with a paddle attachment. Gradually add 1 ½ cups sugar while continuing to beat for about 2 minutes until light and fluffy.
- Add Eggs: Add the 3 eggs one at a time, mixing well after each addition, then beat the mixture for an additional minute to incorporate fully.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients in three parts and the buttermilk (1 ¼ cup) along with ½ teaspoon vanilla extract in two parts, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Raspberries and White Chocolate: Gently fold the coated raspberries, optional lemon zest, and finely chopped 3 ounces white chocolate into the batter using a spatula. Avoid using the mixer or overmixing to keep the raspberries intact and prevent staining the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Depending on your oven, baking time may vary slightly.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully loosen the cake from the pan by shaking gently or using a small knife to separate edges if necessary. Remove the cake onto a wire rack to cool completely.
- Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place it in a medium bowl. Heat ¼ cup heavy cream until just about to boil, then pour immediately over the chocolate. Let stand for one minute, then whisk until smooth. If lumps remain, gently microwave in short bursts and whisk until fully smooth.
- Glaze the Cake: Place the cooled cake on a wire rack with parchment paper underneath to catch drips. Allow the ganache to cool until thick but still pourable, then drizzle it evenly over the cake. For a thicker glaze, apply in two layers, letting the first set slightly before adding the second.
- Decorate: Finish by garnishing the cake with ⅓ cup raspberries, either whole or chopped. Use fresh raspberries if possible and add them just before serving to maintain their shine and texture.
Notes
- Baking times vary by oven and pan; use an oven thermometer and track your oven’s behavior for best results.
- Finely chop or grate white chocolate to ensure even distribution in the cake crumb without melting during mixing.
- Coating raspberries with flour helps them stay suspended in the batter instead of sinking.
- Substitute buttermilk by mixing ¼ cup sour cream or Greek yogurt with 1 cup whole milk, or make homemade buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- Avoid overmixing after adding berries and chocolate to keep raspberries whole and prevent staining the batter.
- Store cake wrapped in plastic wrap at room temperature for several days; freeze plain cake for up to a month and add ganache after thawing for best texture.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the cake)
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
