This White Chocolate Raspberry Bundt Cake is simple to make and easily one of my favorites! It has a soft and tender crumb, with pops of raspberry, and an unbelievably smooth cream glaze! Best part, this recipe can be baked in different pans making it easy for everyone to enjoy!
If you haven’t tried white chocolate and raspberries together, you are missing out. There is something so delicious about the two together. The white chocolate is creamy and sweet while the raspberry is a burst of bright flavor. Make it for yourself and see what I mean.
Side note: I literally made this cake a day ago and there is only 3 slices left. Yes, two people ate 3/4 of this White Chocolate Raspberry Bundt Cake in one day. No shame here!
Ingredients In White Chocolate Raspberry Bundt Cake
- All Purpose Flour
- Baking Powder
- Unsalted Butter: Make sure your butter is softened to room temperature for best results.
- Granular Sugar
- Eggs: Again, the eggs should be at room temperature like the butter.
- Buttermilk: Store-bought works the best but I never have any so I always end up making my own. I mix together whole milk and white vinegar, as the milk comes to room temperature it sours and becomes buttermilk.
- Almond Extract
- White Chocolate Chips: I like to throw the chips into a food processor and get them to bead sized pieces. It is easier than chopping too.
- Raspberries: I recommend fresh but frozen works too! With frozen berries you will want to keep them frozen when you fold them into your batter, no need for unthawing. Don’t forget to toss them in a few tablespoons of flour so they don’t sink to the bottom of your cake.
- Cream Glaze: a mixture of powdered sugar and cold heavy whipping cream.
How To Make White Chocolate Raspberry Bundt Cake (basic steps):
You’re going to appreciate how simple and easy this recipe is. You ready?
- Whisk your dry ingredients together.
- Combine your wet ingredients. Cream the butter and sugar, then add the eggs and almond extract.
- Alternate adding your dry ingredients with your buttermilk.
- Fold in the white chocolate and raspberries.
- Cool 15 minutes, shake, and invert the bundt cake. Let the bundt cake cool completely before pouring on the glaze and serving.
- Make the glaze. Combine powdered sugar and heavy whipping cream.
- Drizzle on the glaze, slice, and serve.
How To Keep Bundt Cake From Sticking
DONT BE! Bundt pans do need extra care and attention, especially the intricate ones, but you cannot fail if you follow these steps:
- Using softened butter generously coat every nook and cranny. Get in there with your fingers or use a pastry brush.
- Take 2 tablespoons of flour and dust all the buttered areas. Knock out any excess flour into the trash.
- Refrigerate your prepared bundt pan while you move on and make the batter.
TIP: If you have nonstick cooking spray with flour in it that works too. Regular cooking spray will not work, it has to have flour in it.
What If I Don’t Have A Bundt Pan?
NO PROBLEM! This recipe can be baked as a one 8×11 sheet cake, two loaf cakes. Make, bake, and top them as the recipe specifies below. No altered recipe instructions required.
Three Tips For a Super Moist White Chocolate Raspberry Bundt Cake
- Room temperature ingredients. Allow your ingredients to come to room temperature because it helps to promote an even bake.
- Carefully measure your ingredients. Cakes are all about a balance between flour, eggs, sugar, and fat. Any little adjustment in ingredients can throw off the taste and texture of this bundt cake.
- Use real buttermilk. I give instructions on how to make your own buttermilk but real buttermilk tends to produce a better textured crumb.
More Cake Recipes You Might Like:
- Chocolate Nutella Cake
- One Layer White Forest Cake
- Pecan Upside Down Cake
- Chocolate Orange Cake
- Strawberry Crunch Cupcakes
- Guava Filled Coconut Cupcakes
- Strawberry Filled Cupcakes
- Butterscotch Cupcakes
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White Chocolate Raspberry Bundt Cake
- Bundt Pan (standard size- 12 cups)
For the Bundt Cake
- 2⅓ cup all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter; room temperature
- 1⅓ cup granular sugar
- 3 eggs; room temperature
- 1¼ cup buttermilk*
- ½ teaspoon almond extract
- ½ cup white chocolate; chopped
- 1 package raspberries; 6 ounce
- 2 tablespoons all purpose flour; for coating the raspberries
For the Topping
- 1 cup powdered sugar
- ⅓ cup heavy whipping cream; cold
- raspberries; for serving on the side
For the Bundt Cake
- Preheat oven to 350 °F and center the oven rack.
- Prepare the bundt pan by generously greasing every inch of it with softened butter and then coating with 2 tablespoons of flour. Shake out any excess flour and refrigerate the bundt pan until the batter is finished.
- In a small bowl toss together your raspberries and 2 tablespoons of flour, set aside.
- Sift together the all purpose flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the unsalted butter on high speed until smooth and creamy- about 1 minute.
- Add in the granular sugar and beat on high speed until creamed together- about 2 minutes.
- On medium speed, beat in one egg at a time, scraping down the bowl between each addition, until all three eggs are fully incorporated- about 3 to 4 minutes.
- Add in the almond extract and beat until combined.
- On low speed alternate adding the dry ingredients with the buttermilk exactly like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients. Each addition should be just combined and not overmixed.
- Using a spatula and a light hand, fold in the chopped white chocolate and then the floured raspberries. Fold the batter no more than 6 times.
- Pour batter into the prepared bundt pan and smooth it out until evenly distributed.
- Bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean.
- Once done, remove the bundt cake from the oven and allow it to cool for 15 minutes inside the pan.
- Lighly shake the bundt pan to help loosen the cake. Invert the bundt cake onto a wire rack or serving dish. Allow the cake to cool completely.
For the Topping
- In a small bowl whisk together the powdered sugar and heavy whipping cream. If it is too loose add more powdered sugar and too thick and more heavy whipping cream.
- Drizzle over the cool bundt cake. Slice and serve.
* How to Make Homemade Buttermilk:Combine 1¼ cup of whole milk and 1 tablespoon of white vinegar or lemon juice. As it comes to room temperature the milk will sour turning into buttermilk.
- Refrigerate, covered, for up to five days.
- Set out the bundt cake for a few hours prior to serving.
- Microwave a slice of bundt cake for 10 seconds to enjoy immediately.
If you make my White Chocolate Raspberry Bundt Cake, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!