White Chocolate Raspberry Bundt Cake
Delight in this moist and tender White Chocolate Raspberry Bundt Cake, bursting with fresh raspberries and creamy white chocolate in every bite. Perfect for dessert lovers seeking a sweet, fruity treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces white chocolate, melted and slightly cooled
- 1 ½ cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the melted white chocolate gently until evenly incorporated.
- Carefully fold in the fresh raspberries, trying not to crush them.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra touch, drizzle melted white chocolate over the cooled cake or serve with a dollop of whipped cream.