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This White Chocolate Raspberry Bundt Cake is soft and moist with specks of bright raspberries and a smooth sweet cream glaze. It’s simple but beautiful enough to serve at dinner parties or for holidays.
I originally published this recipe in early 2021 and have since added new photos and additional tips for success without change to the recipe itself.
Today we’re combining fresh raspberries, chunks of white chocolate, and a sweet cream glaze to create a bundt cake that’s perfect for celebrating! I pulled this one together right here in my farmhouse kitchen and honestly, it made the whole house smell amazing. If you’ve got a bundt pan and a bowl of fresh raspberries, you’re already halfway there!
What I love about this recipe is how unfussy it is. No fancy techniques, no special equipment, just good ingredients doing their thing. The white chocolate melts into the batter as it bakes, and the raspberries stay juicy and bright. It’s the kind of cake that looks like you tried really hard, even when you didn’t.
For more delicious raspberry dessert recipes, try my Raspberry Almond Cake, Raspberry Cupcakes, or these Raspberry White Chocolate Blondies!
Watch This Quick Video Tutorial
White Chocolate Raspberry Bundt Cake Ingredients
Here’s everything you will need to make this bundt cake, and a few important notes so you’ll want to keep reading.
- Fresh Raspberries: I recommend buying organic to avoid chemicals, dirt, and other debris that can nestle in between the drupelets. Also, spritz with white vinegar, rinse with cool water, and dry completely before using.
- White Chocolate: I recommend buying a bar of white chocolate and chopping it into small chunks. Aldi has a vanilla white chocolate bar that goes so well in this. You could also use white chocolate chips, just made sure you chop them with a knife or food processor into smaller chunks.
- All Purpose Flour: For the perfect amount you’ll want to use the spoon and level method to weigh your flour. Just fluff it up with a whisk, spoon scoops of flour into a measuring cup and once filled, level it off with a knife.
- Baking Powder
- Salt
- Unsalted Butter: Softened to room temperature, and cut in 1 tablespoon sized chunks.
- Granulated Sugar
- Eggs: Brought to room temperature.
- Buttermilk: This also needs to be brought to room temperature. If you don’t have any, make your own with whole milk and lemon juice. Just add one tablespoon of lemon juice to the whole milk and allow it to sour for 30 minutes before using.
- Almond Extract
- Cream Glaze: This is what goes on top of the bundt cake and it’s a mixture of powdered sugar and cold heavy whipping cream. You can also use whole milk, but the glaze won’t be as thick and white. It’ll be more runny and translucent.
How To Make a White Chocolate Raspberry Bundt Cake
Here’s a quick summary of the steps, so you can see how easy this bundt cake is to make.
1. Make the Batter. Sift the dry ingredients and toss the raspberries in a tablespoon of the mixture.Mix together the butter, sugar, and almond extract, then the eggs. Alternate adding the dry ingredients and buttermilk, then fold in the white chocolate and raspberries.
2. Pour and Bake. Pour batter into the prepared bundt pan and smooth it out. Bake for 45 to 55 minutes, then cool on a wire rack for 15 minutes.
3. Flip and Glaze. Invert the bundt cake onto a serving dish and cool completely. Whisk together the powdered sugar and heavy cream, drizzle over the top, and serve with more fresh raspberries!
Find the complete recipe instructions with measurements below.
Helpful Recipe Tips
This White Chocolate Raspberry Bundt Cake recipe is straightforward and easy to follow, but there are three important things I want to mention.
Keep your bundt cake from sticking by prepping your pan well. The best way to do this is by smothering every nook and cranny with softened butter and then dusting the entire thing with flour. Just don’t forget to knock out any excess flour into the trash and refrigerate your bundt pan while you make the batter.
Toss the raspberries in flour. This small thing keeps the raspberries from sinking to the bottom of the cake as it bakes. You won’t want to forget this small detail.
Keep your eye on the clock before flipping. The biggest stress of bundt cakes is flipping them over. My rule of thumb is to flip somewhere between 12 and 15 minutes after you remove your cake from the oven. Remove it too soon and it will fall apart, too late and it could stick to the pan. So set your timer and be ready with your serving plate.
Storing & Freezing Information
There’s a few ways you can store your White Chocolate Raspberry Bundt Cake. I keep mine at room temperature in an airtight container or tightly wrapped with plastic wrap for no more than 4 days. For longer storage you can keep it in the refrigerator for about 7 days.
This cake also freezes beautifully! All you have to do is place slices in the freezer until they’re sold, then wrap them in plastic wrap. Keep the slices in a plastic bag or freezer safe bag in the freezer for up to 3 months. When you’re ready to enjoy a slice or two, allow them to thaw at room temperature or in the refrigerator overnight.
Frequently Asked Questions (FAQ’s)
No, I do not recommend using frozen raspberries. They tend to hold a lot of water and this will ruin the texture and flavor of your bundt cake.
You have a couple options, this recipe can be baked in a 9×13. Just note the baking time may have to be slightly altered.
Yes, but you shouldn’t glaze the bundt cake until the morning before you plan on serving it. The bundt cake can be baked up to 2 days ahead of time and stored at room temperature in an airtight container or wrapped tightly with plastic wrap.
More Cake Recipes You Might Like
- Lemon Curd Cake
- Carrot Snack Cake
- Apple Spice Cake
- Strawberry Snack Cake
- Chocolate Nutella Cake
- Caramel Cinnamon Cake
- One Layer White Forest Cake
- Pecan Upside Down Cake
- Rhubarb Snack Cake
- Kentucky Butter Cake
- Mile High Chocolate Pound Cake
- Vanilla Bundt Cake
- Or browse all of my cakes, including cupcakes.
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White Chocolate Raspberry Bundt Cake
EQUIPMENT
- bundt pan - standard, 12 cups
INGREDIENTS
- 2 ⅓ cup all purpose flour - plus more for preparing the bundt pan
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter - softened to room temperature, plus more for preparing the bundt pan
- 1 ⅓ cup granulated sugar
- 3 eggs - room temperature
- 1 ¼ cup buttermilk - room temperature
- ½ teaspoon almond extract
- ½ cup white chocolate bar - chopped in small chunks
- 6 ounces fresh raspberries - washed and dried, plus more for serving on the side
- 1 cup powdered sugar
- ⅓ cup heavy whipping cream - or whole milk
INSTRUCTIONS
- Preheat oven to 350 °F. Prepare the bundt pan by generously greasing with softened butter and dusting with flour. Shake out any excess flour into the trash and refrigerate the bundt pan.
- Sift the all-purpose flour, baking powder, and salt into a bowl. Remove one heaping tablespoon and toss with the fresh raspberries until their well coated in the flour. Set both aside.
- Using a hand mixer or whisk, cream together the unsalted butter, granulated sugar, and almond extract for about 2 minutes, or until lightened in color and texture. Beat in the eggs one at a time, scraping down the bowl between each addition.
- Alternate adding the sifted dry ingredients and the buttermilk until the batter is combined. Like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients.
- Using a spatula, fold in the chopped white chocolate and then the flour dusted raspberries. Pour batter into the bundt pan and smooth it out until evenly distributed in the pan.
- Bake for 45 to 55 minutes or until a toothpick test comes out clean. Once removed from the oven, set a timer for 15 minutes and allow the bundt cake to slightly cool on a wire baking rack.
- Invert the bundt cake onto a serving dish and allow it to cool completely.
- Whisk together the powdered sugar and heavy whipping cream until desired consistency. Add more powdered sugar to thicken it and more heavy whipping cream to thin it.
- Drizzle and spread the sweet cream glaze over the cooled raspberry white chocolate bundt cake. Slice and serve with fresh raspberries on the side.
VIDEO
RECIPE NOTES
- Measure Flour with the Spoon and Level Method. Just fluff it up with a whisk, spoon scoops of flour into a measuring cup and once filled, level it off with a knife. Watch this if you’re a visual learner.
- How to Make Homemade Buttermilk. Combine the milk with 1 tablespoon of fresh lemon juice (or white vinegar) and allow it to sour for at least 30 minutes before using.
- No Bundt Pan? Try this recipe in a 9×13 baking pan.
- A Note on Swapping the Heavy Whipping Cream for Whole Milk. This will make your glaze more runny and translucent. It also will not be as soft, but still delicious.
- Info For Making Ahead of Time. The bundt cake can be baked up to 2 days in advance, but I don’t recommend glazing it until the morning before you plan on serving it.
STORING INFORMATION
- Room temperature, in an airtight container or tightly wrapped with plastic wrap, for up to 4 days.
- Refrigerated, in an airtight container or tightly wrapped with plastic wrap, for up to 7 days.
- Frozen in slices, and wrapped in plastic wrap, for up to 3 months. Unthaw at room temperature or in the refrigerator overnight.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Elizabth you make a simple cake looks so gorgeous!!
That is such a sweet compliment!
Thank you so much!
~Elizabeth
I love bundt cake and your makes me want to make one today. Looks amazing and so soft when you bit into.
Thank you for sharing, it is a gorgeous cake
You are welcome! I hope you enjoy it Giangi and thank you for taking a look at it!
~Elizabeth
Yum! This white chocolate raspberry bundt cake was so delicious!
So glad you enjoyed it Kayla!
Thank you for sharing your thoughts and the rating!
~Elizabeth
What an absolutely gorgeous cake. I love adding fresh raspberries to cakes, it adds such a lovely tart contrast to the sweet cake.
So glad you think so! Thank you for the review!
~Elizabeth