White Chocolate Raspberry Bundt Cake
This White Chocolate Raspberry Bundt Cake combines rich, creamy white chocolate with fresh raspberries in a moist, tender cake, perfect for any special occasion or dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces white chocolate, melted and cooled
- 1 1/2 cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Beat in melted white chocolate until fully incorporated.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries, being careful not to break them.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For a more intense flavor, drizzle warm white chocolate ganache over the cooled cake just before serving.
Find it online: https://justflowe.com/white-chocolate-raspberry-bundt-cake/