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White Chocolate Raspberry Bundt Cake with White Chocolate Ganache Recipe

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★★★★★

4.5 from 110 reviews

This White Chocolate Bundt Cake is a luscious, moist dessert featuring fresh or frozen raspberries and rich white chocolate. The cake is infused with buttermilk for tender crumb and topped with a thick white chocolate ganache, garnished with fresh raspberries for a sweet and tangy finish. Perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the Cake

  • 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)

For the Ganache

  • 6 ounces white chocolate (chopped)
  • ¼ cup heavy or heavy whipping cream
  • ⅓ cup raspberries (to decorate)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly using 1 or 2 tablespoons of soft shortening or margarine, making sure to coat every nook and cranny. Then, dust the pan with flour and shake off the excess. Set aside.
  2. Prepare Raspberries: If using fresh raspberries, reserve 2 tablespoons of flour from the total and toss the raspberries in this flour to prevent them from sinking during baking. If using frozen raspberries, add them directly to the batter without coating.
  3. Sift Dry Ingredients: Sift together the remaining all-purpose flour (after reserving 2 tablespoons), baking powder, and salt. Set this mixture aside.
  4. Mix Butter and Sugar: In a large mixing bowl, beat ¾ cup of unsalted butter until creamy using an electric mixer or stand mixer with the paddle attachment. Gradually add 1 ½ cups white sugar and continue to beat for 2 minutes until the mixture is light and fluffy.
  5. Add Eggs: Add 3 eggs one at a time, beating well after each addition. Then beat for an additional minute to fully incorporate.
  6. Alternate Adding Dry and Wet Ingredients: Begin and end with the dry ingredients by adding them in three parts, alternating with two additions of buttermilk (1 ¼ cup total) and ½ teaspoon vanilla extract. Mix just until combined after each addition.
  7. Fold in Raspberries and White Chocolate: Gently fold in the raspberries coated with flour, lemon zest (if using), and finely chopped or grated 3 ounces of white chocolate. Use a spatula to mix gently, avoiding overmixing to keep raspberries intact and prevent batter discoloration.
  8. Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and pan.
  9. Cool Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully loosen it by gently shaking the pan or using a small smooth knife around the edges and center tube. Remove the cake onto a wire rack and cool completely.
  10. Make White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place it in a medium bowl. Heat ¼ cup heavy cream until just about to boil, then immediately pour it over the chopped white chocolate, covering it entirely. Let sit for one minute.
  11. Whisk Ganache: Whisk the chocolate and cream mixture until smooth and glossy. If lumps remain, microwave in 5-10 second intervals, whisking each time until fully melted and smooth. Allow the ganache to thicken slightly but remain pourable.
  12. Glaze the Cake: Place the cooled cake on a wire rack over parchment paper or a smooth surface. Drizzle the white chocolate ganache evenly over the cake, letting it drip down the sides. Optionally, pour the ganache in two layers for a thicker glaze.
  13. Decorate: Garnish the glazed cake with ⅓ cup raspberries, whole or chopped. For best results, add the raspberries just before serving to maintain freshness and avoid juice release.

Notes

  • If buttermilk is unavailable, substitute with whole milk plus 1 tablespoon lemon juice, let sit for 5 minutes before use.
  • Coating raspberries in flour prevents them from sinking to the bottom of the cake batter during baking.
  • Use fresh raspberries if possible, but frozen ones work well—add directly to the batter if frozen.
  • For the ganache, more chocolate than cream ensures a thick glaze that holds well on the cake.
  • Let ganache cool to a pourable but thick consistency to avoid it running off the cake too quickly.
  • Add raspberries right before serving to preserve their texture and prevent moisture from making the glaze watery.

Keywords: white chocolate bundt cake, white chocolate cake, bundt cake recipe, raspberry cake, white chocolate ganache, dessert cake

Find it online: https://cheframiflavor.com/white-chocolate-raspberry-bundt-cake-with-white-chocolate-ganache-recipe/