This white chocolate raspberry bundt cake will have you coming back for more. The sweetness of the white chocolate glaze balances with the tartness of the raspberry, and you’ll find it hard to resist.
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The different variations of this recipe, whether sweet or sour, can aid your cravings at any time of the day, or maybe even a midnight treat.
Mix It, Bake It, & Eat It!
Why are bundt cakes so beautiful?! I’m sure you’ve noticed that I don’t make many other kinds of cakes. Bundt cakes are so versatile, they travel nicely, they’re always moist and so flavorful. Really some of my favorite cake recipes are Bundts. And my family’s too, as they play the role of cake tester.
If you’d like to try more delicious bundt cakes check out my Lemon & Blueberry Bundt Cake, or this bright Matcha Bundt with Strawberries.
How To Enjoy White Chocolate Raspberry Cake
- Bundt cakes are great party cakes. They can be sliced in large chunks, or thin slices being able to serve many people.
- Serve many varieties of bundt cakes as a small wedding cake, or baby shower cake.
- I especially like serving bundt cakes for the warmer months holidays; Mother’s Day, Father’s Day, 4th of July..ect.
- Serve with fresh raspberries and lemonade.
Gathering Your Ingredients
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Eggs – Room temperature eggs
- Unsalted Butter – Melted butter
- White Granulated Sugar
- Pure Vanilla Extract
- Sour Cream – The Daisy brand sour cream is a great option as the only ingredient is cream. Using Greek yogurt is another great option.
- Raspberry Jam – Using a seedless raspberry jam is ideal. If yours has seeds, press the jam through a mesh strainer to separate the seeds from the jam. Another great option would be to use an already prepared raspberry pie filling.
- White Chocolate Chips
White Chocolate Glaze
- White Chocolate – The Ghirardelli white baking chips are my favorite ones to use. Easy to use and they taste great.
- Heavy Cream
- Unsalted Butter – Melted
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How To Make White Chocolate Raspberry Cake
Preheat your oven to 350 degrees Fahrenheit. Prepare your bundt pan with nonstick baking spray.
In a large mixing bowl sift together the flour, baking powder, baking soda, and salt. Whisk the flour mixture to combine. (Use a stand mixer if you have one)
To the same large bowl add the eggs, melted butter, sugar, vanilla, and sour cream. Use a hand mixer to combine without overmixing.
Remove 1/3 of this cake batter and place into a medium bowl. To this other half the batter add the raspberry jam. Gently mix to combine.
To the large bowl of cake batter fold in the white chocolate chips. Pour half of this mixture to the bottom of your prepared bundt pan. Tap the pan on the countertop a few times to let the batter settle into the pan.
Add the raspberry cake batter on top of the first layer without mixing but make sure the layer is even by spreading it with a spoon or small rubber spatula.
Lastly add the remaining batter on top of the raspberry layer, spreading evenly once again.
Bake in the center of the oven for 50-60 minutes or until a skewer comes out clean.
Remove the bundt cake from the oven, allowing it to cool for 10 minutes. After 10 minutes, turn the cake over onto a cooling rack to cool completely.
Once cooled make the white chocolate topping by warming the heavy cream and butter in a microwave-safe bowl or large measuring cup until hot, pour this overtop of the chopped white chocolate. Whisk together to melt the chocolate and combine.
Drizzle the white chocolate over your cooled bundt cake. Top with white chocolate shavings or freeze-dried raspberries and serve!
Storage Recommendations:
Store your bundt cake covered and at room temperature for up to 3 days and refrigerated for 5 days. Storing in the fridge will draw out some of the moisture, so make sure to wrap it tightly and eat it quickly. For a moist cake, store at room temperature.
Can I freeze my bundt cake? Let your cake completely cool on a cooling rack. Whether frosted or not, wrap it tightly in plastic wrap then freeze. Freezing a frosted cake isn’t ideal, but it can be done.
To thaw, place your frozen cake on the counter overnight or for 6-8 hours. Keep it wrapped in the plastic wrap until thawed.
Can I reheat my bundt cake? Once your cake has thawed, place it on a parchment lined baking sheet then in an oven preheated to 350 F. Heat for 10-15 minutes until heated through.
Recipe Variations:
- Replace the raspberry filling with your favorite jam or preserves. Try any of these:
- Orange marmalade
- Grape jam
- Blueberry jam
- Blackberry jam
- Strawberry jam
- Prepare a cream cheese frosting to top your cake with, or simply dust with powdered sugar.
- For a lemon raspberry bundt cake, add a tablespoon of lemon zest to the raspberry cake batter.
Recipe FAQs:
Can I make this cake with cake mix?
Yes! I do recommend using a plain vanilla white cake mix. For a large bundt pan you’ll likely need 2 boxes of vanilla cake mix.
How to get a bundt cake out without ruining it?
There are a few steps and tricks to make sure half of your cake doesn’t stick inside of the bundt pan. Firstly, spraying your bundt pan with nonstick baking spray will greatly reduce the chances of sticking. Secondly, when you’re cake is finished baking let it cool for 10-15 minutes, no sooner or later than that. The pan and cake will still be hot, so turning the cake out carefully is important. To avoid having to move it more, turn it right over onto your serving plate. Continue to cool completely before you add any toppings.
Expert Tips
- Generously spray your bundt cake pan with non stick baking spray. Not to be confused with non stick cooking spray. Baking spray has flour in the mixture, this eliminates the need to butter and flour the bundt pan.
- Before removing the cake from the bundt cake pan, you can use a butter knife to gently make sure the edges pull away from the sides, and that there aren’t any stuck on bits on the rim of the pan.
Try these other similar recipes!
- Matcha Cake with Strawberry Topping
- Easy Lemon Blueberry Bundt Cake with Sour Cream
- The Best Cinnamon Coffee Cake
- Chai Bundt Cake
- No Bake Blueberry Cheesecake with Cool Whip
White Chocolate Raspberry Bundt Cake
This white chocolate raspberry bundt cake will have you coming back for more. The sweetness of the white chocolate glaze balances with the tartness of the raspberry, and you’ll find it hard to resist.
- Total Time: 1 hour 20 minutes
- Yield: 1 cake 1x
Ingredients
3 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
4 Eggs
1 cup Unsalted Butter
1 3/4 cup White Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 cup Sour Cream
1 cup Raspberry Jam
1 cup White Chocolate Chips
Glaze
10 ounces White Chocolate, chopped
2/3 cups Heavy Cream
1 tablespoon Unsalted Butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare your bundt pan with nonstick baking spray.
- In a large mixing bowl sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
- To the same large bowl add the eggs, melted butter, sugar, vanilla, and sour cream. Use a hand mixer to combine without overmixing.
- Remove 1/3 of this cake batter and place into a small mixing bowl. To this batter add the raspberry jam. Gently mix to combine.
- To the large bowl of cake batter fold in the white chocolate chips. Add half of this mixture to the bottom of your bundt pan. Tap the pan on the countertop a few times to let the batter settle into the pan.
- Add the raspberry cake batter on top of the first layer without mixing but make sure the layer is even by spreading it with a spoon or small rubber spatula.
- Lastly add the rest of the cake batter on top of the raspberry layer, spreading evenly once again.
- Bake in the center of the oven for 50-60 minutes or until a skewer comes out clean.
- Remove the bundt cake from the oven, allowing it to cool for 10 minutes. After 10 minutes, turn the cake over onto a cooling rack to cool completely.
- Once cooled make the white chocolate topping by warming the heavy cream and butter in a microwave-safe bowl or large measuring cup until hot, pour this overtop of the chopped white chocolate. Whisk together to melt the chocolate and combine.
- Drizzle the white chocolate over your cooled bundt cake. Top with white chocolate shavings or freeze-dried raspberries and serve!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baked
Nutrition
- Serving Size: 1 slice
- Calories: 740
- Sugar: 69.5 g
- Sodium: 208.4 mg
- Fat: 38 g
- Carbohydrates: 93.2 g
- Fiber: 1 g
- Protein: 9.1 g
- Cholesterol: 103 mg
