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Raspberry White Chocolate Bundt Cake

A delightful dessert combining sweet raspberries and creamy white chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1-2 tablespoons soft shortening or margarine To grease the bundt pan.
  • 2.5 cups all-purpose flour Foundation of the cake.
  • 2.5 teaspoons baking powder Leavening agent.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.75 cups unsalted butter (at room temperature) Adds richness.
  • 1.5 cups white granulated sugar Sweetens the cake.
  • 3 pieces eggs (at room temperature) Bonds ingredients.
  • 1.25 cups buttermilk Aids in tenderness.
  • 0.5 teaspoon vanilla extract Flavor enhancer.
  • 0.75 cups raspberries (fresh or frozen) Provides juicy flavor.
  • 0.25 teaspoon lemon zest (optional) Adds citrus hint.
  • 3 ounces white chocolate (very finely chopped) For batter.
  • 6 ounces white chocolate (chopped) For ganache.
  • 0.25 cups heavy or heavy whipping cream Used for ganache.
  • 0.33 cups raspberries (to decorate) For topping.

Method
 

Preparation
  1. Preheat your oven to 350ºF (180°C) and grease a bundt pan with 1 or 2 tablespoons of soft shortening or margarine.
  2. Flour the greased pan and set aside.
  3. If using fresh raspberries, set aside 2 tablespoons of flour to coat them.
Mixing Ingredients
  1. Sift together the remaining flour, baking powder, and salt in a bowl.
  2. In a large mixing bowl, beat the butter until creamy, then gradually add sugar and beat until light and fluffy.
  3. Add eggs one at a time, mixing after each addition.
  4. Gradually incorporate dry ingredients with buttermilk and vanilla in alternating parts.
  5. Fold in the raspberries, lemon zest (if using), and finely chopped white chocolate gently.
Baking
  1. Pour the batter into the prepared bundt pan and spread evenly.
  2. Bake for 45-50 minutes, or until a tester comes out clean.
  3. Cool the cake on a wire rack for 10 minutes before inverting onto the rack.
Making Ganache
  1. Chop the reserved white chocolate into fine pieces.
  2. Heat the cream until just boiling, then pour over the chocolate and let sit.
  3. Whisk until smooth; microwave in bursts if needed.
Decorating
  1. Drizzle ganache over the cooled bundt cake and top with raspberries.
  2. Serve immediately for optimal freshness.

Notes

For a richer flavor, use high-quality white chocolate. Ensure butter and eggs are at room temperature for the best results.