Smooth and delicious, this bundt cake recipe will make you a fan of white chocolate and berries! The flavors are subtle and deep at the same time, the crumb is dense and tender and the cake lasts for several days. The white chocolate ganache on top makes it scrumptious!
Originally posted in February 2013, this post has been updated with text and images to serve you better. The recipe remains the same because we all love it!
If you haven't tried the combination of white chocolate and raspberries in a cake, this recipe will be a nice surprise. It's a wonderful and festive burst of flavors. Who knows, it might become your new favorite cake.
I can offer you a thought, a good one, when it comes to bundt cake recipes. If you find a plain recipe that works and makes a delicious cake, stick to it and try to adjust and change it around a bit when looking for different flavors that don't clash too much with the original. This is how this cake came to be. A simple vanilla cake that got dressed for the occasion.
I didn't see the need to look for a completely new recipe and save myself from the possibility of an epic failure during a time when the oven on is not a thing I look forward to.
- White chocolate: use your favorite baking bar, finely chopped. White chocolate chips was used by a reader with great results (I haven't tried them yet).
- Raspberries: fresh raspberries are always my first choice because they're sweeter and have less water content. But frozen work just as well and I use them a lot because I make this cake year round.
- Flavorings: lemon zest and pure vanilla extract or paste are my favorites.
- Buttermilk: it adds a tangy undertone and creates that tender, wonderful crumb we love about this cake. One third unsweetened natural yogurt or sour cream and two thirds whole milk can be used instead.
- Sugar: white, granulated sugar is what we use. Light brown sugar can be substituted if that's all you have, or want, but the crumb will be darker in tone.
- Butter: a good, unsalted one is what we love for this cake.
- Flour: all purpose flour always works, and also cake flour, which I use often.
- Baking powder: it helps the cake rise in the oven. Always make sure it's fresh so it's active. Check the expiring date.
- Eggs: large, fresh ones.
- Creaming: this is the first part of any butter cake. I use a large bowl and an electric mixer (image 1), but you can also use a stand mixer.
- Dry ingredients: they include the flour, salt, and baking powder (also called the flour mixture). I recommend sifting them (image 2) because every detail helps to create a fluffy crumb. When you add them to the cake batter, you need to go light on your beating. If using an electric or stand mixer mix on the lowest speed. Or finish the integrating with a spatula, it's easier to not over beat the batter. The more you beat the flour the tougher the cake will result because it activated the gluten. So mix thoroughly but just until it's well integrated.
- Wet ingredients: this would be the buttermilk. It's added alternating with the flour mixture, and always in the middle. That means that you begin and end with dry ingredients. It's the best way to mix the cake batter.
- Add-ins: that would be the white chocolate and the raspberries.
Preparing the bundt cake pan
If you love making bundt cakes you probably know the pain of not being able to remove it from the pan in one piece. Fat chance it never happened at least once, right? It happened to many several times, you bet!
Because bundt cake pans can be tricky, especially with all the intricate patterns that they have nowadays. I do have a foolproof way of preparing it so that the cake never sticks.
I have three ways of dealing with this:
- Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook, and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it (image above) and it goes like that into the oven. It will unmold like a dream!
- Baking spray: I use a spray that is marked as having flour in it, or being specifically made for baking. It has to have flour, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least.
- Recipe: whenever I find a great recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself! A case in point is the fabulous Orange Chocolate Marbled Bundt Cake.
Using white chocolate in a cake
Through the years I have tried to achieve different types of crumbs in cakes. And, at some point, I realized that adding some melted white chocolate made them incredibly tender without compromising the overall flavor if the amount was small.
In this bundt cake recipe, I use it finely chopped or shaved (from a block with a kitchen knife) and the result is amazing. Some white chocolate flavor and a silky crumb. The best of both worlds.
The white chocolate glaze gives this cake the extra white chocolate flavor boost it needs to live up to the name (image below). It is a simple white chocolate ganache, which means that hot cream is poured over the chopped chocolate and mixed until smooth and creamy.
Raspberries in this cake
Using berries in cakes, and bundt cakes, in particular, can be tricky, as they tend to go to the bottom. It depends a lot on the type of batter, the denser they are the better they hold the berries in place. Most of the time.
For this recipe, I use raspberries because they pair fantastically with white chocolate. And it's that time of the year when we want to see some holiday colors, isn't it?
I like to use frozen berries as they can be kept year-round. Besides, they will be hidden inside this white chocolate bundt cake. Fresh one can also be used; simply mix them with a few tablespoons of the allotted flour in the recipe before adding them to the batter. That way they will move less when the cake is baked and will be better distributed.
Variation: feel free to use other berries, such as blackberries, blueberries, or strawberries. They also pair wonderfully with white chocolate.
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but keep in mind that it might take more or sometimes less. You can use an oven thermometer to check that your oven is the right temperature. I recommend you keep track of how our oven works and what tiny details you might need to adjust.
- White chocolate: grate it or chop it very finely or process it. You can use white chocolate chips too. The idea is for the chocolate to become part of the crumb, that's why we need it to be finely ground.
- Raspberries: I use frozen because I always have in the freezer, but fresh ones work too. They will bake as they want inside the cake, here and there. Use a tablespoon or two of the flour in the recipe to coat them before adding to the batter. This will help them to distribute better and not sink to the bottom and sides of the cake.
- Liquid: I love buttermilk because it tenderizes the crumb and adds tanginess that balances the sweetness of the chocolate and sugar, but you can easily substitute it. Simply mix ¼ cup of sour cream or Greek yogurt with 1 cup of whole milk. This will make the 1 ¼ cups of liquid needed for the recipe. Mix well and use as if it were the buttermilk.
- Batter: take the time to cream butter and sugar well, but refrain from mixing it too much after adding the chocolate and berries. Unless you want the raspberries to stain the whole cake. It might be fun too.
- Bundt pan: my favorite way of preparing the pan that never failed me is to use soft butter (not melted) and patiently grease the pan well, every sharp angle or pattern detail. Then flour it, shake off excess, and refrigerate it while making the batter.
- Keeping: this cake keeps well for several days, wrapped in plastic wrap, and freezes beautifully for a month. But I recommend freezing the plain cake for best results, and glazing it when you plan to eat it. The plastic wrap will crush the raspberries and the ganache will loose its shine. But if you need to freeze leftovers, just know what will happen. The cake will still be delicious.
- Serving it: you can decorate the serving plate with extra fresh raspberries around or filling the middle hole, with some mint leaves for a touch of green. Very festive and great for special occasions. I like it at a cool room temperature, because the flavors are more vivid.
- Flavor variations: though I love this particular combination, you can use blueberries or blackberries and get great results also.
- Birthday cakes: you can make this as a layer cake, more suited for celebrating a birthday some might say. It is more laborious as you have to fill and frost. I suggest two 9-inch layers. Simply mix the cake batter until you add the white chocolate but without adding the raspberries. Pour half of the batter in each of the prepared pans and then sprinkle the raspberries on top of each, dividing evenly. Bake, let cool, fill, and frost. Use a white chocolate frosting like a buttercream for example, or a good raspberry jam for the filling would work great. Cream cheese frosting with raspberries might be another alternative, and simpler to make than buttercream. You can use this blueberry cream cheese frosting substituting raspberries.
- Cake mix: someone asked if you could use store-bought white cake mix and add raspberries and white chocolate to create a similar cake. You can of course, but the batter might be too thin to hold the raspberries. Maybe use sour cream instead of the Iiquid used in the instructions of the box to create a thicker batter. I never tried it, but I leave it as an idea. Please give me a shout out if you do!
Related recipes you might like:
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White Chocolate Raspberry Bundt Cake
- Total Time: 3 hours
- Yield: 10 servings
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 oz white chocolate, very finely chopped or grated (or use mini white chocolate chips)
- 3 eggs, at room temperature
- 1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice). See Notes below for substitutions.
- ½ teaspoon vanilla
- ¼ teaspoon lemon zest, optional
- ¾ cup fresh or frozen raspberries (I use frozen a lot as they are available year-round)
For the frosting:
- 6 oz white chocolate, chopped
- ¼ cup whipping cream
For the cake:
- Preheat oven to 350ºF/180°C.
- Brush a 9 or 10 cup (26cm) bundt pan with soft butter, covering every angle and surface, and coat with flour, shaking off excess. Put the pan in the refrigerator while making the batter.
- Alternatively spray with baking spray that has flour in it.
- Transfer 2 tablespoons from the total flour amount and put them in a bowl. They will be used to coat the raspberries right before adding them to the batter so they don't sink to the bottom.
- Sift the rest of the flour, baking powder and salt. Set aside. I have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 1 minute.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with buttermilk and vanilla in 2 parts.
- Mix raspberries with reserved flour and add to the batter, together with the lemon zest and white chocolate, and mix with a spatula a few turns. Don't use the beater and don't mix it too much. We want the chocolate to be incorporated but the raspberries to remain whole , coated as much as they can in flour, and not stain the batter much.
- Pour the batter into the prepared bundt pan, spreading evenly.
- Bake about 45-50 minutes, or until a tester inserted in center comes out clean. It might take more depending on the oven and pan you're using.
- Let cool for 10 minutes on a wire rack and then move and lightly shake the pan grabbing it by the sides with both hands (and a kitchen towel since it's hot!). That way the cake starts to loosen. If it doesn't I use a small smooth bladed knife to separate the batter from the sides and center. The raspberries sometimes stick to the walls of the pan.
- Once you make sure it can be removed, do so over a wire rack and let cool completely.
For the frosting:
- Finely chop white chocolate and put in a bowl.
- Heat cream until it is about to get to the boiling point, remove and add immediately to the chocolate, covering it. It will seem too much chocolate for so little cream, and there is a point there. But it will melt and you will be able to mix it. We want a thick ganache, and for that we need more chocolate than cream.
- Let stand for a minute and whisk until smooth. If bits of chocolate remain, microwave in 5-10 seconds bursts and whisk every time until the mixture is smooth.
- Put the cold cake on a wire rack with a parchment paper underneath or on a smooth surface like the kitchen counter or marble.
- Let the ganache cool until it thickens a little but it's still pourable. Otherwise it will be too thin. Pour over cold cake and let it drip down the sides. It will drip onto the paper or surface. Most times I do scrape the drippings up into the bowl and use them again to add a second layer or fill some holes or thin parts. You can also pour half of the ganache, wait a little until it almost stops dripping and then pour the other half. That will create a thicker layer of glaze.
- Decorate with chopped or whole raspberries if you want. I used frozen for the photo because it was Winter, but I try to use fresh if I can. Keep in mind that most berries lose their shine and start releasing liquid, so decorate right before you serve it for best results.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but keep in mind that it might take more or sometimes less. You can use an oven thermometer to check that your oven is the right temperature. I recommend you keep track of how our oven works and what tiny details you might need to adjust.
White chocolate: grate it or chop it very finely or process it. You can use white chocolate chips too. The idea is for the chocolate to become part of the crumb, that's why we need it to be finely ground.
Raspberries: I use frozen because I always have in the freezer, but fresh ones work too. They will bake as they want inside the cake, here and there. Use a tablespoon or two of the flour in the recipe to coat them before adding to the batter. This will help them to distribute better and not sink to the bottom and sides of the cake.
Liquid: I love buttermilk because it tenderizes the crumb and adds tanginess that balances the sweetness of the chocolate and sugar, but you can easily substitute it. Simply mix ¼ cup of sour cream or Greek yogurt with 1 cup of whole milk. This will make the 1 ¼ cups of liquid needed for the recipe. Mix well and use as if it were the buttermilk.
Batter: take the time to cream butter and sugar well, but refrain from mixing it too much after adding the chocolate and berries. Unless you want the raspberries to stain the whole cake. It might be fun too.
Bundt pan: my favorite way of preparing the pan that never failed me is to use soft butter (not melted) and patiently grease the pan well, every sharp angle or pattern detail. Then flour it, shake off excess, and refrigerate it while making the batter.
Keeping: this cake keeps well for several days, wrapped in plastic wrap, and freezes beautifully for a month, also well wrapped, but I recommend freezing the plain cake and glazing it when you plan to eat it. The plastic wrap will crush the raspberries and the ganache will loose its shine. But if you need to freeze leftovers, just know what will happen. The cake will still be delicious.
- Prep Time: 40 minutes
- Cooling time: 90 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: white chocolate raspberry cake
Adapted from Kiss My Bundt, by Christa Wilson
Cake has great texture and it is moist but I found it to be bland. I used salted butter as I always bake with salted but it actually needed more. Also, I think there’s not enough white chocolate in it as I couldn’t taste it. And yes, needs about 1-1/4 cups of raspberries.
This recipe is sooooo goof! I made mini bundt cakes, and they tasted and looked amazing!!!! I recommend using way more raspberries though, like another cups worth
I meant good not goof 🙂
Paula Montenegro says
Paula Montenegro says
Hi Jen! Thanks for the comment, I'm so happy you loved it. And I'll keep a not about the raspberries. Have a great 2023!
Erin G. says
The cake tasted fine but it takes about an hour and fifteen, not the length of time in the oven stated in the recipe. It was still soupy inside when I checked it after 50 mins at 350 degs.
Paula Montenegro says
Hi Erin, I explain how baking times can differ due to different ovens, baking pans sizes, etc. I test and give the most accurate info I can, but there are usually variations, and there's nothing I can do about that.
Hi! Can I make in 9 inch rounds instead? And can I make the cakes ahead of time and freeze, frosting after thawed at a later date? Thinking ahead for Christmas Eve! Thank you. Pauline.
Paula Montenegro says
Hi Pauline! For layer cakes, I recommend using 2 round 9-inch pans. There's a birthday cake variation in the post. You'll find different cake pan alternatives.
It can be frozen. Make sure you wrap it well. Happy baking!
Turned out just as expected and even better. Thanks for the recipe!
Paula Montenegro says
So happy to know that Carly!