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
Scale
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
