Prep Time: 20 Min
all purpose flour baking powder salt unsalted butter granular sugar eggs buttermilk almond extract white chocolate; chopped raspberries powdered sugar heavy whipping cream
Cook Time: 50 Min
Whisk your dry ingredients together. Combine your wet ingredients. Alternate adding your dry ingredients with your buttermilk. Fold in the white chocolate and raspberries.
Bake for 45-55 minutes. Cool 15 minutes, shake, and invert the bundt cake. Make the glaze.
Drizzle on the glaze, slice, and serve. Top with fresh raspberries; optional. Store in the refrigerator for up to five days.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE BY ENTIRELY ELIZABETH