Moist White Chocolate Raspberry Bundt Cake Recipe
If you’ve been on the hunt for a show-stopping dessert that feels both elegant and comforting, let me introduce you to the Moist White Chocolate Raspberry Bundt Cake. This cake is the perfect harmony of soft, buttery crumb and bursts of tangy, fresh raspberries mingling with the rich sweetness of white chocolate. It’s a celebration of flavors and textures that never fails to impress, whether for a special occasion or a weekend treat that makes your kitchen smell absolutely irresistible.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward, yet each one plays a crucial role in crafting the perfect cake. From the tender crumb created by the buttermilk and butter to the bright pops of raspberries and luscious white chocolate drizzle, every element matters.
- All-purpose flour (3 cups + 1 tbsp): The base of your cake’s tender yet sturdy structure, plus a little extra to help coat the raspberries and keep them from sinking.
- Baking powder (2 tsp): Gives your cake that delightful lift and light texture.
- Baking soda (½ tsp): Works alongside the baking powder to aid in rise and tenderness.
- Kosher salt (½ tsp): Balances the sweetness and enhances all the flavors.
- Unsalted butter (1 cup, softened): The foundation of moistness and rich flavor in the cake.
- Granulated sugar (2 cups): Sweetens the batter while contributing to that golden crust.
- Eggs (3 large): Bind everything beautifully and add richness.
- Vanilla extract (1 tbsp): A warm note that deepens the overall flavor without overpowering.
- Buttermilk (1 cup): Keeps the cake tender and moist, with a slight tang that brightens every bite.
- Fresh raspberries (12 oz, halved): The star ingredient for juicy bursts of tartness throughout the cake.
How to Make Moist White Chocolate Raspberry Bundt Cake
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Heavily spray a 10-cup bundt pan with a baking spray that has flour in it. This ensures the cake will release cleanly, showing off those gorgeous curves and details of the bundt shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and kosher salt. This step evenly distributes the leavening and salt throughout the flour, which is key to having a consistent rise and balanced flavor in every slice.
Step 3: Cream Butter and Sugar
Using a mixer fitted with a paddle attachment or a hand mixer, cream the softened butter on medium speed for about a minute. Scrape down the bowl and add the sugar, then continue beating for 2 minutes until the mix is light and fluffy. This step traps air, which helps the cake achieve a soft texture.
Step 4: Add Eggs and Vanilla
Scrape down the bowl again before adding eggs and vanilla extract. Mix for another minute on medium speed to incorporate everything evenly. The eggs imbue richness and help bind the batter together while the vanilla adds a lovely fragrant sweetness.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add one-third of the dry flour mixture, then half of the buttermilk, alternating until all the ingredients are combined, starting and ending with the dry ingredients. Mix only until combined—overmixing can toughen your cake, and we want it beautifully tender!
Step 6: Fold in the Raspberries
Dust your halved raspberries with the reserved tablespoon of flour—this little trick helps prevent them from sinking to the bottom of the cake while baking. Gently fold them in with a spatula to keep them as intact as possible for those delightful fruity bursts.
Step 7: Bake to Perfection
Pour the batter into your prepared bundt pan and pop it into the oven for 50 to 55 minutes. You’ll know it’s done when the top springs back lightly and is golden brown, and the edges begin pulling away from the pan.
Step 8: Cool Before Glazing
Let the cake cool in the pan for 20 minutes to firm up, then carefully invert it onto a wire rack to cool completely. This resting time is crucial for the cake to set up perfectly and keep its moist texture.
Step 9: Drizzle with White Chocolate Glaze
Once your cake is completely cool, drizzle it generously with a white chocolate glaze for that final touch of decadence. The sweet, creamy glaze complements the raspberry tang beautifully, making this Moist White Chocolate Raspberry Bundt Cake utterly irresistible.
How to Serve Moist White Chocolate Raspberry Bundt Cake
Garnishes
Adding a few fresh raspberries and a light dusting of powdered sugar on top elevates the presentation, giving your bundt cake a fresh and festive look. You can also sprinkle some finely chopped white chocolate or toasted almonds for a little extra texture and pop.
Side Dishes
This cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the tangy raspberries. For a refreshing contrast, a simple berry compote or a cup of your favorite coffee or tea is ideal.
Creative Ways to Present
For a lovely centerpiece, serve your Moist White Chocolate Raspberry Bundt Cake on a beautiful cake stand surrounded by fresh berries and flowers. Alternatively, slice and serve it with a drizzle of raspberry coulis or a spoonful of mascarpone subtly sweetened with honey for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Moist White Chocolate Raspberry Bundt Cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. This helps maintain its moistness and freshness so you can enjoy every last crumb.
Freezing
This cake freezes beautifully. Wrap it well in plastic wrap followed by foil or place it in a freezer-safe container. Freeze for up to 3 months. When you’re ready to indulge again, thaw overnight in the refrigerator before serving to retain its perfect texture.
Reheating
If you want to enjoy your cake warm, gently reheat a slice in the microwave for about 15 seconds. This brings out the gooey richness of the white chocolate and makes the raspberries even more fragrant and delicious.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are best to maintain the texture and prevent excess moisture, you can use frozen raspberries if needed. Just make sure to thaw and drain them well before folding them into the batter to avoid turning it watery.
What can I use instead of buttermilk?
If you don’t have buttermilk, a mix of milk with a tablespoon of white vinegar or lemon juice works wonderfully as a substitute. Let it sit for 5 minutes before using to mimic the tang and acidity needed for the cake’s tender crumb.
Can I make this cake in a different pan?
This recipe is designed for a 10-cup bundt pan, but if you don’t have one, you can use a tube pan or a 9×13-inch baking dish. Just adjust the baking time accordingly and keep a close eye on the cake as it bakes.
How do I prevent the raspberries from sinking?
Coating the raspberries lightly with flour before folding them into the batter helps suspend them evenly throughout the cake, preventing them from sinking to the bottom during baking.
Can I add white chocolate chips to the batter?
Absolutely! Adding ½ to 1 cup of white chocolate chips can take this Moist White Chocolate Raspberry Bundt Cake to the next level with additional pockets of creamy sweetness. Just fold them in gently along with the raspberries.
Final Thoughts
There is something truly special about a Moist White Chocolate Raspberry Bundt Cake that brings joy with every bite. Whether you’re serving it to guests or indulging in a quiet moment of self-treat, it’s a recipe that feels like a warm hug from the inside out. Give it a go and watch it become one of your all-time favorites too!
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Moist White Chocolate Raspberry Bundt Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist White Chocolate Raspberry Bundt Cake is a delightful dessert featuring a tender, buttery crumb infused with vanilla and studded with fresh raspberries. Perfectly baked in a bundt pan, this cake is finished with a luscious white chocolate glaze that adds a creamy sweetness, making it an ideal treat for gatherings, celebrations, or anytime you crave a luscious berry-infused cake.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g) plus 1 tablespoon separated
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Wet Ingredients
- 1 cup unsalted butter (227g), softened to room temperature
- 2 cups granulated sugar (400g)
- 3 large eggs (150g)
- 1 tbsp vanilla extract
- 1 cup buttermilk (118mL), at room temperature
Fruit
- 12 oz fresh raspberries, cut in half
Topping
- White chocolate glaze for drizzling (quantity as desired)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Heavily spray a 10-cup bundt pan with a flour-coated baking spray to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, baking powder, baking soda, and kosher salt until thoroughly combined.
- Cream butter and sugar: Using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for 1 minute. Scrape down the bowl, then add the sugar and continue mixing on medium speed for 2 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Scrape the bowl again, then add the eggs and vanilla extract. Mix on medium speed for 1 minute until fully incorporated.
- Combine wet and dry ingredients: Add one-third of the dry ingredients into the wet mixture, then add half of the buttermilk. Alternate by adding the next third of dry ingredients followed by the remaining buttermilk, and finish with the last of the dry ingredients. Mix only until combined to avoid overmixing.
- Fold in raspberries: Toss the halved raspberries with the reserved tablespoon of flour to prevent them from sinking and breaking apart. Gently fold them into the batter using a spatula, taking care not to crush the berries.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50 to 55 minutes, until the cake top is firm, lightly golden brown, and the sides begin to pull away from the pan edges.
- Cool the cake: Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Glaze and serve: Once fully cooled, drizzle the cake with a white chocolate glaze for an extra touch of sweetness and elegance before serving.
Notes
- Make sure the buttermilk and eggs are at room temperature for best mixing results.
- Gently folding the raspberries helps maintain their shape and prevents the batter from turning pink.
- If you don’t have a flour-coated baking spray, grease the bundt pan with butter and dust with flour thoroughly before adding the batter.
- Allow the cake to cool completely before glazing to avoid melting the glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 390
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: white chocolate raspberry bundt cake, berry bundt cake, moist vanilla cake, white chocolate glaze, homemade bundt cake, raspberry dessert
