Introduction

This White Chocolate Bundt Cake is a delightful treat that blends creamy white chocolate with juicy raspberries for a tender, flavorful dessert. Perfect for special occasions or a cozy afternoon tea, its moist crumb and luscious ganache will impress every guest.

A round bundt cake with a golden brown crust sits on a white plate with a beaded edge, displayed on a white marbled surface. The cake has a smooth icing glaze dripping decoratively from the top, which is white in color with streaks of pink. Bright red berry pieces are scattered densely on top of the glaze, adding color and texture. One slice is cut out, revealing a soft, light yellow interior with small red berries inside. In the foreground, a slice of the cake is placed on a white plate, with the same glaze and berry topping visible. The overall look is fresh, colorful, and tempting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 or 2 tablespoons soft shortening or margarine (to grease the bundt pan)
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (at room temperature)
1 ½ cups white granulated sugar
3 eggs (at room temperature)
1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
½ teaspoon vanilla extract
¾ cup raspberries (fresh or frozen)
¼ teaspoon lemon zest (optional)
3 ounces white chocolate (very finely chopped or grated, or mini white chocolate chips)
6 ounces white chocolate (chopped, for ganache)
¼ cup heavy or heavy whipping cream
⅓ cup raspberries (to decorate)

Instructions

Step 1: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt pan thoroughly with soft shortening or margarine, making sure to coat every nook. Then dust it with flour and shake off the excess. Set aside.
Step 2: If using fresh raspberries, reserve 2 tablespoons from the flour and toss them with the berries to coat before adding to the batter. For frozen raspberries, you can add them directly without coating.
Step 3: Sift the remaining flour along with the baking powder and salt. Set this dry mixture aside.
Step 4: In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the sugar and continue beating for about 2 minutes until light and fluffy.
Step 5: Add the eggs one at a time, beating well after each addition, then beat for 1 more minute until smooth.
Step 6: Add the dry ingredients to the batter in three parts, alternating with the buttermilk and vanilla extract in two parts. Begin and end with the dry ingredients, mixing gently between additions.
Step 7: Stir the raspberries coated in flour, lemon zest, and 3 ounces of finely chopped white chocolate into the batter using a spatula. Fold gently to avoid breaking the berries and overmixing.
Step 8: Pour the batter evenly into the prepared bundt pan and smooth the top.
Step 9: Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Oven times may vary, so start checking around 45 minutes.
Step 10: Allow the cake to cool in the pan for 10 minutes on a wire rack. Then gently loosen the cake by shaking the pan or using a small knife around the edges. Remove the cake onto the rack to cool completely.
Step 11: For the ganache, place the chopped 6 ounces of white chocolate in a bowl. Heat the heavy cream until just below boiling and pour it over the chocolate. Let sit for 1 minute, then whisk until smooth. If needed, microwave in short bursts and whisk to achieve a smooth consistency.
Step 12: Let the ganache cool until thick but still pourable. Place the cold cake on a wire rack with parchment or a surface underneath. Drizzle the ganache over the cake, allowing it to drip down the sides. You may add a second layer once the first has set slightly.
Step 13: Decorate with the remaining raspberries, either whole or chopped. For best results, add the berries just before serving to preserve their freshness and appearance.

Tips & Variations

Using buttermilk adds tang and moistness, but you can substitute whole milk plus 1 tablespoon lemon juice for a quick homemade alternative.
Coating the raspberries in flour helps them stay suspended in the batter instead of sinking to the bottom.
For a citrus twist, add extra lemon zest or a splash of lemon juice to the batter.
If you prefer a less sweet glaze, reduce the white chocolate in the ganache or add a pinch of salt to balance sweetness.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. To keep the ganache fresh, cover loosely with plastic wrap. When ready to serve, bring the cake to room temperature and if needed, warm slightly in the microwave in short bursts to soften the ganache before serving.

How to Serve

A piece of light yellow cake with a soft and crumbly texture sits on a white plate, topped with a thin layer of white icing mixed with red berry swirls mainly along the top edge, showing bits of melted fruit inside. The cake's crust is golden brown, visible on the side and bottom edges. Crumbs are scattered on the plate near the cake. A silver fork rests on the right side with some crumbs stuck to it. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this cake?

Yes, frozen raspberries can be used directly in the batter without coating them in flour. However, fresh berries tend to hold their shape better and provide a fresher flavor.

How do I prevent the cake from sticking to the bundt pan?

Be sure to thoroughly grease every detail of the bundt pan with soft shortening or margarine, then dust it with flour and shake off the excess. This creates a non-stick surface that helps the cake release cleanly after baking.