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functional image white chocolate raspberry bundt cake top down with pink icing and pink carnations a spoon with icing and a cup of coffee
Heather Wolf

White Chocolate Raspberry Bundt Cake

5 from 9 votes
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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 10-inch bundt pan

Method
 

White Chocolate Raspberry Cake
  1. Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan. Set aside.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes.
  3. 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.
  4. Beat in buttermilk, lemon zest and vanilla until combined. Set aside.
  5. Whisk together flour, baking powder, baking soda and salt in a separate bowl.
  6. Slowly add dry ingredients to wet, beating on low speed until just combined. Avoid overmixing. Note: batter will be thick.
  7. In a separate bowl, toss raspberries with 2 Tablespoons of flour until coated to prevent sinking while baking.
  8. Add flour-coated raspberries and chopped white chocolate to batter, gently folding them in with a rubber spatula until evenly distributed.
  9. Spoon batter into prepared bundt pan then level the top with a spatula.
  10. 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.
  11. Allow cake to cool for 20 minutes in the pan then turn out onto a wire rack to cool completely before adding glaze.
Glaze
  1. Add powdered sugar and milk to a mixing bowl then stir until smooth and lump free.
  2. Glaze will be very thick and pearly white. If you prefer a thinner glaze, add another tablespoon of milk.
  3. To tint glaze, add a few drops of gel food coloring then stir until evenly distributed.
  4. Drizzle glaze over cake and allow to set before slicing and serving. If desired garnish with flowers, sprinkles or fresh raspberries.
  5. Cover leftovers tightly with plastic wrap and store at room temperature up to 4 days.