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!
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!!!!
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.
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
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).
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 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.
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.
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.
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!
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Raspberry White Chocolate Bundt Cake (white ganache frosting)
Ingredients
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
Adapted from Kiss My Bundt, by Christa Wilson
Wendy Wnek says
What a delicious cake, and gorgeous too!
Do you think it can be stored on the countertop for a day or two, or must it be in the refrigerator? My fridge is PACKED!
Thank you, and Merry Christmas!!
Paula Montenegro says
Hi Wendy! It will keep at room temperature for a day, maybe two if the room is cool. Wrap it in plastic so it doesn't dry out and add the chocolate ganache a few hours before you plan to serve it. Happy Christmas to you too!
Debbie says
Hi! Can you tell me the capacity of the bundt pan you used for this cake? I used a 10-cup capacity pan, and the cake wasn't very tall at all.
Paula Montenegro says
Hi Debbie, it's a 10-cup pan. Was the inside well baked, with a good texture?
Debra Cochran says
Yes, it was good. My husband loves it! But the poor cake was only 2" tall, nothing like the one in the picture. I followed all directions to a "T", and my baking powder is still good, so I don't know what happened. I will try again soon and hopefully, it will be as pretty as the picture. 🙂
Paula Montenegro says
Hi Debra! I'm glad you liked it and you might try a different pan next time if that's an option. The one I use is a 10-cup pan, but there are 9-inch bundt pans that will probably render a taller cake. As for the batter, take your time to beat well the butter and sugar so it incorporates air. And then don't overmix when you add the flour mixture as it will lose air and toughen the preparation. Do so at the lowest speed and just until it's mixed and smooth. Hope this helps. Happy baking!
Julie says
I love making bundts! I tried this one on my family, everyone loved it! Now I’m taking it to a Christmas party to share. It not only tastes wonderful, it’s beautiful! Read the directions ahead of making and don’t skip any steps. I followed it exactly, with the exception of adding a teaspoon of lemon extract in addition to the vanilla and the lemon zest for a stronger lemon flavor.
Paula Montenegro says
Thanks Julie for this comment! We also love this cake for Christmas. Happy holidays!
Megan Powell says
I'm hoping to make this for my husbands birthday in a few weeks! But would like to try a 6 or 8" cake pan instead. Have you done this before?
Paula Montenegro says
Hi Megan! Do you mean layers? I have and it turned out great. There is a section called Variations before the recipe card for making different-sized cakes. Let me know if that is what you needed.
Tabitha says
This turned out beautiful and everyone loved it! Definitely going into favorites! Wish I could add a picture… it’s a really pretty cake
Paula Montenegro says
Thanks Tabitha, and happy to know it was a hit! Have a great week.
Jacey says
Hello! I haven’t made this recipe yet but I was wondering if you could use a 6” Bundt pan? Also could I use mini Bundt pans as well? I would love to make this recipe but I wouldn’t wanna mess it up. I know I’ll have to adjust the timing a little bit but I was wanting your thoughts on the pan sizes. Thank ya!!
Paula Montenegro says
Hi Jacey! You should fill a pan no more than 2/3 of its capacity so it rises well. If you use a 6" bundt pan you should make two cakes with one recipe. For mini bundts follow the same rule, use as many as you need but only fill them two-thirds of their capacity. The baking time will also vary for smaller pans. I would start checking at 20 minutes for mini bundts and at 30 minutes for the 6 inches. Happy baking!
Cláudia Dinis says
Hi Paula. I saw this recipe and felt in love. I want to try it as soon as possible, but I have a doubt about the measures. What is the capacity of a cup in ml. In Portugal the recipes are usually in grams and I have lots of cups, of different sizes and I don't know which to use. Thank you for your help.
Paula Montenegro says
Hi Cláudia! You can change the units in the recipe card. Check the box with the M right by the Ingredients and it will change to metric. A cup of flour is 130g approximately, and sugar is 200g. Hope this helps.
Allison Miller says
I love this flavor combination, but would also like to try to make a plain vanilla bundt cake (perhaps to add chocolate chips or sprinkles to for a birthday)- could I use this recipe and just leave out the raspberries and white chocolate? Thanks! Loved all of your tips, very helpful.
Paula Montenegro says
Hi Allison! Happy to hear you liked this cake, it's by far one of the most popular on the blog. For a simple vanilla cake (a recipe I definitely have to post!) you can leave out the raspberries, white chocolate and lemon zest from this recipe. Also, if you want a slightly sturdier crumb, the Cardamom Bundt Cake is similar but with some sour cream that makes it richer and a little more dense.
Have a great week!
Allison Miller says
Thank you!! I'll try it and might have to try the Cardamom Cake too 🙂
Vishnu priya says
Hi.
Just wanted to check with my doubt, I am from India and I have frozen berries only. Once we remove them from freezer it leaves water right, how do we add them in the batter. Could you kindly guide me, as I . planning to bake them the coming week. It would be off a great help and thanks a ton for an amazing recipe
Paula Montenegro says
Hi Vishnu! I make this cake with frozen berries also. Simply add them directly from the freezer. Use raspberries that are individually frozen. Hope this helps.
Vishnu priya says
Thanks a lot for replying on time. It means so much to me Thanks a lot.
Emma Saunders says
Hi - I am making this cake for a child who is gluten intolerant. Can I simply substitute gluten free flour without any adjustments, or do I need to tweak it at all ? I’ve never baked a gluten-free cake and don’t want any disasters! Thanks in advance !
Paula Montenegro says
Hi Emma! I don't really have an answer because I haven't made this recipe gluten free or am a GF baker. I know some gluten free mixes can be used for cakes but the texture will be quite different from what I heard. I would suggest a gluten free blog that has tested recipes and tips about substitutions, especially if it's your first time. Hope this helps.
Emma Saunders says
Thanks Paula, I’ll see what tips I can find & hope it turns out well !
Elizabeth says
I have made this cake a couple of times and both times it turned out great. I am looking for a white chocolate raspberry cupcake recipe and wondered if I could use this one?? If so, what alterations would you make?
Paula Montenegro says
Hi Elizabeth! Yes, you can definitely use it. I would use the same cake recipe, it will bake well as cupcakes. You could make the white chocolate cake batter and then add the raspberries manually to each paper liner. I think it will distribute them better. For the topping you might want to make a buttercream with both flavors. Here's an easy buttercream recipe that you can use and can add some fresh raspberries on top when serving the cupcakes.
Arfa Omer says
Can I use cake flour instead?
Paula Montenegro says
Yes Arfa, you can.
Meemo says
The resulting cake was good, but getting the recipe was a huge annoyance. Because the font was overly large and there was too much space between lines and paragraphs, the recipe itself took four pages. Additionally the recipe and the notes contained information I didn't need resulting in an additional three pages front and back. PLEASE consider putting ALL the tips in the notes and allowing the individual to select a version without notes. Many websites have this option.
Paula Montenegro says
Thanks Meemo for the feedback. I'll look into it. Have a good week.
Pauline says
Wonderful cake, perfect texture. A real keeper of a recipe.
Can I make this in two cake pans and if so what size
Paula Montenegro says
Hi Pauline, happy to hear that you liked it! I would use two 9-inch round cake pans.
Evelyn Heng says
Hi
This Bundt tasted amazing but alas the cake was stuck .
I have had success with your lemon poppyseed cake. So was excited to make this raspberry and white chocolate cake - used the same Bundt tin and prepared with the soften butter and flour. Maybe I will give it another try.
Paula Montenegro says
Hey Evelyn! Happy to hear you liked it. As for the pan, some of the raspberries probably stuck to the sides or bottom. Use the simplest bundt pan you have to avoid tricky corners or angles. And try to shake the pan a little to loosen the cake when it's still hot. This might be tricky because it's still very tender, but do so gently a few times while the cake is cooling. As it begins to loosen, you will also realize if it's stuck somewhere. Hope this helps.
Natalie says
I love this cake and have made it several times. I coat the raspberries in flour before adding them to the batter. It's a trick that I learned from Great British Bake Off. It keeps the raspberries suspended throughout the cake
Paula Montenegro says
Glad to hear that Natalie! Have a great weekend.
Shyama says
Hi Paula,
The recipe turned out so good. Thanks you so much for the detailed tips on how to prepare bunt pan. This was my first time using a bundt pan and it came out like magic. As per your suggestion I used sour cream and milk in equal quantities instead of buttermilk. Also I nearly doubled the amount of raspberries to 2 cups and had to bake for 65-70mins.
Thanks for such a wonderful recipe. Will definitely make it again
Regards
Shyama
T
Paula Montenegro says
So happy to hear that Shyama! I will add a note about the amount of raspberries and milk substitutions since many readers have had success with them. I love when I get actionable feedback. Have a great week!
Sydni says
Hello! I am so excited to bake this cake today! I was wondering if I measure the flour before or after sifting?
Paula Montenegro says
Hi Syndi! I measure first (scoop into the cup and then level with a flat knife to remove excess) and then sift into the batter. Happy baking!
Shyama says
Thank you very much. I will try
with 1/2 sour cream and 1/2 milk next week and let you know.
Shyama says
Hi Paula, Just came across your recipe while looking for raspberry bundt cakes and it looks very interesting. I plan to try this next week and have a question. Can I use sour cream instead of buttermilk or would that change the consistency of the cake?
Paula Montenegro says
Hi Shyama! It will be more dense, more like a coffee cake. But it should turn out well. I use sour cream for most of my cakes and love it. If you don't want buttermilk you can use almond milk also, or half milk and half sour cream, same amount. Hope this helps.