White Chocolate Raspberry Bundt Cake
A simple White Chocolate Raspberry Bundt Cake made with fresh raspberries, melty white chocolate chunks, and a sweet cream glaze. It's the kind of cake that's easier to make than it looks.
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 9x13 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.
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