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White Chocolate Raspberry Bundt Cake

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One of the most popular recipes in this blog, with dozens of 5-star reviews, this bundt cake will make you a fan of white chocolate and raspberries! The flavors are present but don't overwhelm each other. The crumb is dense and tender, and the cake lasts for several days. The white chocolate ganache on top makes it scrumptious!

Partial view of white chocolate raspberry bundt cake on white plate, grey background


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A showstopper cake

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. 

The starting point was this simple vanilla cake (if you omit the cardamom and lemon), which got dressed for the occasion with add-ins.

I didn't see the need to look for a completely new recipe to save myself from the possibility of an epic failure, given that the times of year this cake gets done on repeat are hectic holiday months or in the Summer when I get fresh raspberries, a time when turning on the oven is not something I look forward to.

This is one of the first bundt cake recipes I posted, and still the most popular one.

Serving it: You can decorate the serving plate with extra fresh raspberries or fill the middle hole with mint leaves for a touch of green. It's very festive and great for special occasions. I like it at a cool room temperature because the flavors are more vivid.

White chocolate in cakes

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. There is some white chocolate flavor and a silky crumb, the best of both worlds.

- Nishka ⭐️⭐️⭐️⭐️⭐️

I baked this cake, and OMG, it was one of my best cakes! Excellent crumb, super moist and delicious. I used the Nordic Ware tiered heart pan, and wow.

- Cindy ⭐️⭐️⭐️⭐️⭐️

I currently work at Nothing Bundt Cakes, and the white chocolate raspberry is my favorite there. But once I came across this recipe, I HAD to try it, and honestly, I love it so much! It's so delicious, this is now my favorite cake ever!!

- Liz ⭐️⭐️⭐️⭐️⭐️

I made this cake as a surprise for my friend's birthday. It went together like a dream. Your instructions are so clear and helpful. Every crumb was eaten, and it was a beautiful presentation. Thanks so much. It added a little extra joy to a special evening.

- Jen ⭐️⭐️⭐️⭐️⭐️

This recipe is sooooo good! I made mini bundt cakes, and they tasted and looked amazing!!!!

Whole bundt cake with white chocolate and raspberries on white plate, grey white background

Testing notes

White chocolate: grate it, 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, which is why we need it to be finely ground.

Raspberries: I use fresh when available, and frozen the rest of the time, because I always have some in the freezer. Make sure frozen raspberries are not clumped; they should be frozen individually. 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 fresh raspberries 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 a tanginess that balances the sweetness of the chocolate and sugar, but you can easily substitute it. You can make it at home, and it's explained in the recipe notes.

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 shortening and patiently grease the pan well, every sharp angle or pattern detail. Then flour it, shaking off excess. Reserve until ready to fill.

Storage: 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 lose its shine. But if you need to freeze leftovers, just know what will happen. The cake will still be delicious.

Ingredients

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

  • White chocolate: Use your favorite baking bar, finely chopped. White chocolate chips were used by a reader with great results (I haven't tried them yet).
  • Raspberries: My first choice is always fresh raspberries because they're sweeter and have less water content. But frozen raspberries work just as well, and I use them a lot because I make this cake year-round.
  • Buttermilk: it adds a tangy undertone and creates that tender, wonderful crumb we love about this cake. If you can't find it fresh, make your own; instructions in the Notes section of the recipe card.
  • All-purpose flour, or cake flour, which I often use.
  • Baking powder: make sure it's not expired.
Grey surface with bowls containing ingredients for white chocolate raspberry cake including butter, buttermilk, eggs and vanilla

Variations & substitutions

  • No buttermilk? Use ⅓ unsweetened natural yogurt or sour cream and ⅔ whole milk of the whole buttermilk amount given in the recipe. You can also make your own buttermilk by mixing 1 tablespoon of lemon juice per cup of milk. Stir, let rest 5 minutes and use. It might curdle, and that is fine.
  • Light brown sugar: use it instead of white. The cake will have a slight caramel hue.
  • Other berries: white chocolate pairs very well with strawberries, blueberries and blackberries.

Preparing the bundt pan

If you bake bundt cakes often, you've likely had one stick to the pan. It's frustrating, but preventable. Here are three reliable methods:

  • Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
  • Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar-1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
  • Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.

The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it-it's a keeper.

Steps to make this bundt cake

Sifting flour over cake batter with a metal mesh sifter.

Dry ingredients

It's important to sift the flour mixture to avoid clumps or impurities. And it helps with fluffiness.

You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). 

Adding fresh raspberries to white chocolate cake batter in a glass bowl.

Raspberries

The dry and wet ingredients are added in parts, alternating between the two, as it helps to integrate them better.

The berries and chocolate are folded in at the end. Go easy so you crush the raspberries as little as possible.

Vintage Kitchen Tip

After incorporating flour into a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated, but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.

Bundt cake pan with raspberry cake batter. Gray surface. Top view.

Bundt pan

The bundt cake pan should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well.

Baked bundt cake in the cake pan on a gray surface. Top view.

Test for doneness

Use a toothpick or cake tester in the middle of the cake to check that it's done. It should come out clean.

Make sure the oven is preheated and at the right temperature.

White chocolate ganache

This white chocolate glaze gives this cake the extra white chocolate flavor boost it needs to live up to the name.

Ganache is a simple mix of chocolate and cream, in this case, white.

Double drizzle

To achieve a thick layer of icing, I pour it twice, making two layers.

I found that it was harder to make a single thick layer if I added more chocolate (or less cream) because the mixture was not fluid enough.

So, place the cake over parchment paper on a wire rack and drizzle the warm ganache. Pick up the glaze that dripped with a spatula to reuse it. You might need to warm the ganache slightly again before going the second time.

Adding white chocolate ganache to bundt cake on wire rack, white background

Raspberries

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?

Using berries in cakes, and bundt cakes in particular, can be tricky, as they tend to go to the bottom. The type of batter has a lot to do with it: the denser the batter, the better it holds the berries in place. 

  • Fresh raspberries: stir them with a few tablespoons of the flour amount 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. 
  • Frozen berries: It's a great way to make this cake year-round, especially around the holidays. Use them directly, without thawing.
White chocolate raspberry bundt cake on white plate, slice on another plate, grey background

Variations

  • Flavor variations: Though I love this particular combination, you can use blueberries or blackberries with great results.
  • Birthday cake: 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 this white chocolate raspberry layer cake, a two-layer 9-inch beauty with white chocolate buttercream. Another filling can be a good raspberry jam with cream cheese frosting with raspberries, and simpler to make than buttercream.
  • 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 liquid stated in the instructions 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!
Slice of raspberry bundt cake on light blue plate with fork

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Front view of whole bundt with white chocolate and raspberries, white and grey background

Raspberry White Chocolate Bundt Cake (white ganache frosting)

Author: Paula Montenegro
Click the stars to Rate this Recipe!
Smooth and delicious, this cake has a fantastic flavor combination. The crumb is dense but soft, and the cake can be frozen. Make it for Christmas, bridal showers, baby showers and Mother's Day. You'll love this recipe if you like the Nothing bundt cake version of this flavor combo! 
Print
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Course Cakes

Ingredients
 
US Customary - Metric
 

White chocolate berry cake:

  • 1 or 2 tablespoons soft shortening or margarine, to grease the bundt pan
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoons salt
  • ¾ cup unsalted butter, at room temperature
  • 1 ½ cups white granulated sugar
  • 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 extract
  • ¾ cup raspberries, fresh or frozen
  • ¼ teaspoon lemon zest, optional
  • 3 ounces white chocolate, very finely chopped or grated (or use mini white chocolate chips)

Topping:

  • 6 ounces white chocolate, chopped
  • ¼ cup heavy or heavy whipping cream
  • ⅓ cup raspberries, to decorate

Instructions
 

For the cake batter:

  • Preheat oven to 350ºF (180°C).
  • Grease with 1 or 2 tablespoons soft shortening or margarine a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is covered. Flour it, shaking off excess. Reserve.
  • If using fresh raspberries, 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. If using frozen ones, add them directly. 
  • Sift the rest of the flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside. I have the ingredients measured and sift them directly over the batter. 
  • In a large mixing bowl, beat ¾ cup unsalted butter until creamy. Slowly add 1 ½ cups white granulated sugar and beat for 2 minutes. Use an electric mixer or a stand mixer with the paddle attachment. 
  • Add 3 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 1 ¼ cup buttermilk and ½ teaspoon vanilla extract in 2 parts.
  • Stir ¾ cup raspberries with the reserved flour. Add them to the batter with the ¼ teaspoon lemon zest and 3 ounces white chocolate, and fold them gently with a spatula. 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 for 45-50 minutes, or until a tester inserted in the center comes out clean. Depending on the oven and pan you're using, it might take more. 
  • Let cool for 10 minutes on a wire rack, 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 tube. The raspberries sometimes stick to the walls of the pan. Do this carefully. 
  • Once you make sure it can be removed, do so over a wire rack and let cool completely.

For the white chocolate ganache:

  • Finely chop 6 ounces white chocolate and put it in a medium bowl.
  • Heat ¼ cup heavy or heavy whipping cream until it is about to get to the boiling point, remove and add immediately to the chocolate, covering it. It will seem like 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 but is still pourable. Otherwise, it will be too thin. Drizzle it over the cold cake and let it drip down the sides. It will fall onto the paper or surface. I often scrape the drippings 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 until it almost stops dripping and then pour the other half. That will create a double and thicker layer of glaze. 
  • Decorate with ⅓ cup raspberries, chopped or whole. 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, for best results, add the berries right before you serve it.

Notes

Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust. 
White chocolate: chop it very finely. You can also grate or process it, but I find it can be messy as the chocolate begins to melt. You can also use white chocolate chips. The idea is for the chocolate to become part of the crumb, so we need it to be finely ground.
Raspberries: fresh or frozen ones can be used. Mix a tablespoon or two of flour (from the total amount in the recipe) with the berries before adding them to the batter. This will help them to distribute better and not sink to the bottom of the cake.
Buttermilk: if unavailable, 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. Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. 
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.
Storing: 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 lose its shine. But if you need to freeze leftovers, just know what will happen. The cake will still be delicious.
Cuisine American
Keyword white chocolate raspberry cake
Did you try this recipe?Let me know in the comments below!

Adapted from Kiss My Bundt, by Christa Wilson

About Paula Montenegro

A baker for more than 45 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

Comments

    4.90 from 38 votes

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  1. Tishani Sitters says

    Can’t wait to try this for Easter weekend!
    Have brought some cake pan release as I tried the butter/flour way in the past and it didn’t work for me!
    Fingers crossed!!

    Reply

    • Paula Montenegro says

      This is the most popular cake in the blog, and I hope you love it also. Happy Easter Tishani!

      Reply

  2. MinnesotaBaker says

    5 stars
    Made this today and it is really excellent! Moist and a good crumb quality in the cake. Lots of good flavor/texture from the buttermilk. Will definitely make again. The only modification I made was that I added slightly more raspberries (an extra 1/2 cup) and felt like it still wasn't quite enough. I also had to bake it for closer to 60-65 minutes.

    Reply

    • Paula Montenegro says

      Happy to hear it worked out! Extra raspberries sound like a great addition.

      Reply

  3. kaya says

    hi thank you for the great recipe , can i make half the recipe for smaller bundt ( 6 cups )

    also how i can make the same recipe to 12 cups ? i dont know how to increase the ing

    thanks

    Reply

    • Paula Montenegro says

      Hi Kaya, you should have no problem halving the recipe and using a smaller pan. This is already a large bundt, and if you want to make it bigger maybe do an extra third of the recipe? Keep in mind that sometimes very large bundt cakes take a long time to fully bake and the outer layer dries out too much. Hope this helps!

      Reply

  4. Jen says

    Paula:
    I used a silicon Bundt pan to make this cake and only the outermost part of it cooked. Should I adjust the oven temperature and bake time when using this type baking pan.

    Reply

    • Paula Montenegro says

      Hi Jen! I tried a few silicon bundt pans a while ago and they just never worked for me. Mostly because the cakes couldn't be removed easily, but also the way they baked was not always predictable. So I don't have many answers. I just stopped using them. I recommend using a metal one if you ask me. Here's an article in Fine Cooking about it; apparently uneven baking is to be expected. And here's another article about Baking with silicone.
      I hope this helps. Have a great day!

      Reply

  5. Liz says

    Hi, great recipe. How long can this cake be left at room temperature? Or does it need to be refrigerated? Thanks.

    Reply

    • Paula Montenegro says

      Hi Liz! It's OK to leave it out for no more than 2 days because it has fruit and it can start to ferment at some point, especially if the environment is warm. Always cover it so it prevents it from drying up. After that, you can refrigerate it or freeze it, always well wrapped.

      Reply

  6. Emily S. says

    Am I able to make this recipe as a cake ?

    Reply

    • Paula Montenegro says

      It is a bundt cake. What type of cake do you mean? You can make it as two or three 9-inch layer cake.

      Reply

  7. Crystal says

    I could not find the raspberry pie filling so i purchased a raspberry preserves, will this work also

    Reply

    • Paula Montenegro says

      Hi Crystal, I'm a bit confused because it doesn't have raspberry pie filling, only raspberries. How did it turn out?

      Reply

  8. Tammy M Sparks says

    5 stars
    Hi.
    I made this for my husband and son this past week and it was amazing.
    I did make a raspberry sauce to put on the serving plates as I served it and it really complimented it very nicely.

    Thank you for sharing this amazing recipe.

    Reply

    • Paula Montenegro says

      So happy to hear that Tammy! Some extra raspberry flavor is a great idea. Have a great week!

      Reply

  9. Linann W says

    Can this be made in mini Bundt pans?

    Reply

    • Paula Montenegro says

      Yes Linann, it can. Make sure the pans are very well-buttered, floured, and cold, as explained in the recipe. Check the baking time, as a guide it'll be around 30 minutes probably.

      Reply

  10. Ulfa says

    I am not sure what I’m doing wrong but the cake was still uncooked after 50 mins. Added another 20 mins and seems ok! It’s pretty moist!

    Reply

    • Paula Montenegro says

      Hi Ulfa! Pans and ovens all differ. There's always room for difference, especially in baking times. Bundt cakes are usually large and dense, so they might take more time. Hope this helps. Have a great weekend!

      Reply

  11. Athena says

    Do you thaw the frozen raspberries before you add to the batter?

    Reply

    • Paula Montenegro says

      Hi Athena, no, I use them directly.

      Reply

  12. Margaret says

    Could use freeze dried raspberry powder to decorate if fresh fruit unavailable

    Reply

    • Paula Montenegro says

      Absolutely!

      Reply

  13. Mona says

    hi thanks for this great recipe, Q/ how can i make this in a 12 cup bundt pan? i tired it in 12 cup pan and it was a little flat :\

    Reply

    • Paula Montenegro says

      Hi Mona, glad you liked it! It's meant for a 10-cup bundt pan. For a larger one, you can try making 1 recipe and 1/3

      Reply

  14. Jessica Verret says

    I was wondering what you used to decorate the top of the cake for the photos; are those fresh raspberries?

    Reply

    • Paula Montenegro says

      Hi Jessica, I used chopped frozen raspberries because it was winter. If I have access to fresh ones I use them also.

      Reply

  15. Aynur says

    5 stars
    Hi Paula,

    I have made this cake several times now. Comes out perfect everyone! Thank you for such a lovely recipe!
    Just wondering, I am hoping to make this cake for my son's birthday. Can I pour the batter into three 9 inch cake time to make a tiered cake??

    Reply

    • Paula Montenegro says

      Hi Aynur, so glad you like it! Yes, you should have no problem baking it in layers. I would recommend doing so a day ahead to give the crumb time to settle and be sturdier when you fill it.

      Reply

  16. Emma says

    5 stars
    I am a completely inexperienced baker and this cake came out perfect! It was a huge hit and all of my friends absolutely loved it!

    Reply

    • Paula Montenegro says

      So glad to hear that Emma!

      Reply

  17. Leah says

    Will this work with raspberry pie filing?

    Reply

    • Paula Montenegro says

      Hi Leah, pie filling is too wet and I don't think is the best option.
      You can probably add a ribbon of it by pouring half the cake batter in the pan, spreading a few tablespoons of the pie filling on top and adding the rest of the batter. I haven't tried it so not sure how it will distribute.

      Reply

  18. Sandra says

    5 stars
    Great! Thank you for your response . Good to know I can freeze for future as well. I wrapped it tightly on Saran Wrap

    Reply

  19. Sabrina says

    5 stars
    I’ve made this cake already numerous times and my family and I love it. It’s delicious and I haven’t had any issues with it. Quick question, can I make this batter ahead? I was wondering if I could leave the batter overnight in the fridge and bake it the following morning.

    Reply

    • Paula Montenegro says

      Hi Sabrina, glad you all like it! I never leave batters that long, and I never tried out and see what happened. I probably should because lately a lot of people are asking that question. Once you add the baking powder it will eventually start to act and at some point, it will start to lose its power, especially after so many hours. You might try not to add it until you're ready to bake, but I can't guarantee the result.

      Reply

  20. Angie O. says

    5 stars
    I made this cake today as a gift to a neighbor whose favorite Nothing Bundt flavor is white chocolate raspberry. Obviously they aren't visiting the shop these days (thanks, COVID-19). I did have an issue with some berries settling to the bottom (top of the cake), which led to some messy breakage, but I covered it up as best I could with the icing. Maybe I should have waited longer to remove from the pan? Overall, I think the flavor checks out and I will definitely make this again.

    Reply

    • Paula Montenegro says

      Hi Angie, you can mix the fruit with a tablespoon of flour before adding it to the batter and it will prevent that to some extent. Waiting to remove the cake isn't always the best way as the sugars in the fruit cool down and stick more. Using the refrigerator method when preparing the pan helps with this. Hope this helps!

      Reply

      • Angie O. says

        thanks, and yes, i followed all of your recommendations. could very well have been that those berries were on the bottom to begin with . no biggie- the neighbors loved it!