White Chocolate Raspberry Bundt Cake
Double up on the best flavors with this White Chocolate Raspberry Bundt cake. This super moist, from-scratch cake is loaded with creamy white chocolate and fresh raspberries then topped with a pretty pink glaze.
Equipment
- 10-inch bundt pan
Ingredients
Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 tsp lemon zest
- 1 1/2 tsp vanilla extract pure
- 2 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 2 cups fresh raspberries
- 2 Tbsp all-purpose flour unbleached
- 8 ounces white chocolate bar finely chopped
Glaze
- 2 cups powdered sugar
- 3 Tbsp milk
- 4 - 5 drop pink gel food coloring
Instructions
White Chocolate Raspberry Cake
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
- Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed.
- Beat in buttermilk, lemon zest and vanilla until combined. Set aside.
- Whisk together flour, baking powder, baking soda and salt in a separate bowl.
- Slowly add dry ingredients to wet, beating on low speed until just combined. Avoid overmixing. Note: batter will be thick.
- In a separate bowl, toss raspberries with 2 Tablespoons of flour until coated to prevent sinking while baking.
- Add flour-coated raspberries and chopped white chocolate to batter, gently folding them in with a rubber spatula until evenly distributed.
- Spoon batter into prepared bundt pan then level the top with a spatula.
- Bake 55 to 60 minutes tenting with aluminum foil halfway through to prevent overbrowning. Cake is done when a tester inserted into the cake's center comes out clean. Take care to avoid overbaking.
- Allow cake to cool for 20 minutes in the pan then turn out onto a wire rack to cool completely before adding glaze.
Glaze
- Add powdered sugar and milk to a mixing bowl then stir until smooth and lump free.
- Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of milk.
- To tint glaze, add a few drops of gel food coloring then stir until evenly distributed.
- Drizzle glaze over cake and allow to set before slicing and serving. If desired garnish with flowers, sprinkles or fresh raspberries.
- Cover leftovers tightly with plastic wrap and store at room temperature up to 4 days.