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!
2tablespoonsall purpose flour;for coating the raspberries
For the Topping
1cuppowdered sugar
⅓cupheavy whipping cream
raspberriesfor serving on the side
Instructions
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.
Video
Notes
* 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.
Storing Information:
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.
Note: Because the glaze is made from dairy(which is perishable), storing at room temperature is not safe to do.
Nutrition
Calories: 340kcal
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