Smooth and delicious, this white chocolate raspberry bundt cake recipe will make you an addict to this combination!
The flavors are subtle and deep at the same time, the crumb is dense and tender and the cake lasts for several days.
For the cake:
- 2 ½ cups (325g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (175g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- 3 oz. (85g) white chocolate, very finely chopped or grated (or use white chocolate chips and process them a bit)
- 3 eggs, at room tº
- 1 ¼ cup (300g) buttermilk (or whole milk with 1 Tbs lemon juice)
- ½ teaspoon vanilla
- ¾ cup fresh or frozen raspberries (I almost always use frozen as they are available year-round)
For the frosting:
5 oz (140g) white chocolate, chopped
1/3 cup whipping cream
For the cake:
- Preheat oven to 350ºF/180°C.
- Brush a 9 or 10 cup bundt pan with soft butter, covering every angle surface, and coat with flour, shaking off excess. Put pan in the refrigerator while making the batter.
- Alternative spray with baking spray that has flour in it.
- Sift 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 milk and vanilla in 2 parts.
- Add raspberries 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 and not stain the batter too much.
- Pour batter into prepared pan, spreading evenly.
- Bake about 45-50 minutes, or until a tester inserted in center comes out clean.
- I let it 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 mold.
- Once you make sure it can be unmolded, 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.
- 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.
- Pour over cold cake and let it drip down the sides.
Tips & tricks for making this recipe:
- 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.
- 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.
- 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 film, and freezes beautifully for a month, also well wrapped. It travels well too.
- Variations: though I love this particular combination, you can use blueberries or blackberries and get great results also.
- Ganache: the white chocolate ganache is a traditional one, mixing chopped chocolate with half its volume of hot cream. But white chocolate is not as nice as dark chocolate when it comes to melting, so take that into account.
Keywords: white chocolate bundt, raspberry bundt cake, white chocolate raspberry bundt cake