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A slice taken out revealing a raspberry swirl.

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



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


10 ounces White Chocolate, chopped

2/3 cups Heavy Cream

1 tablespoon Unsalted Butter, melted


  1. Preheat your oven to 350 degrees Fahrenheit. Prepare your bundt pan with nonstick baking spray.
  2. In a large mixing bowl sift together the flour, baking powder, baking soda, and salt. Whisk to combine.
  3. To the same large bowl add the eggs, melted butter, sugar, vanilla, and sour cream. Use a hand mixer to combine without overmixing.
  4. 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.
  5. 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.
  6. 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.
  7. Lastly add the rest of the cake batter on top of the raspberry layer, spreading evenly once again. 
  8. Bake in the center of the oven for 50-60 minutes or until a skewer comes out clean.
  9. 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. 
  10. 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.
  11. Drizzle the white chocolate over your cooled bundt cake. Top with white chocolate shavings or freeze-dried raspberries and serve!
  • Author: April Brown
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Cake
  • Method: Baked


  • 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
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