Raspberry White Chocolate Bundt Cake Recipe

If you’re craving something that feels both elegant and comforting, you’re going to love this Raspberry White Chocolate Bundt Cake Recipe. It’s one of those recipes I keep coming back to because the balance of tart raspberries and sweet, creamy white chocolate is just irresistible. Plus, it’s perfect for sharing at family gatherings or when you want to impress friends with minimal fuss. Stick around—I’m going to walk you through every step so your cake turns out perfectly every single time.

this Recipe

Ingredients You’ll Need

This Raspberry White Chocolate Bundt Cake Recipe uses simple, pantry-friendly ingredients that come together in a way that feels special. A few things to note—look for good quality white chocolate and fresh or frozen raspberries, depending on the season, to make the flavors really pop.

• Soft shortening or margarine: Essential for greasing the bundt pan so your cake releases easily without sticking.
• All-purpose flour: The base for the cake’s tender crumb; you’ll be sifting it to keep things light.
• Baking powder and salt: These help the cake rise perfectly and balance the sweetness.
• Unsalted butter: Room temperature is key for creaming well and achieving that luscious texture.
• White granulated sugar: Sweetness with a fine texture that blends seamlessly into the batter.
• Eggs: I always use room temperature eggs to help everything emulsify smoothly.
• Buttermilk or milk with lemon juice: This adds a slight tang and moisture that makes the cake extra soft.
• Vanilla extract: Enhances all the flavors subtly but importantly.
• Raspberries: Fresh or frozen both work well—tossed in a bit of flour to keep them from sinking.
• White chocolate: Finely chopped for folding into the batter, plus extra for the ganache topping.
• Lemon zest (optional): A tiny brightness boost that complements raspberries beautifully.
• Heavy cream: For making the rich white chocolate ganache.

Variations

One of my favorite things about this Raspberry White Chocolate Bundt Cake Recipe is how easy it is to personalize. Whether you want to make it a little lighter, switch up the fruit, or try a dairy-free version, you can adapt it based on what you have and what you love.

• Use frozen raspberries: I often bake with frozen berries in winter—they hold up really well and you don’t need to thaw them first, just toss with a bit of flour to help prevent sinking.
• Dairy-free option: Swap buttermilk with a mix of coconut or almond milk and a splash of lemon juice; use dairy-free margarine and a non-dairy white chocolate alternative.
• Add citrus twists: Try orange zest instead of lemon zest to give a sweeter fragrant note that pairs beautifully with white chocolate.
• Mini bundt cakes: I’ve had great luck making individual mini bundts with this batter—just adjust baking time accordingly and it’s perfect for gifting.

How to Make Raspberry White Chocolate Bundt Cake Recipe

Step 1: Prep Your Pan and Raspberries

First things first, preheat your oven to 350ºF (180°C). You’ll want to give your bundt pan a really thorough greasing with about 1 or 2 tablespoons of soft shortening or margarine. I like to use my fingers because it helps me get into every nook and cranny, but a pastry brush works too. Don’t skip the step of dusting the pan with flour afterward—that little bit of extra coverage means your cake will release beautifully.

If you’re using fresh raspberries, grab 2 tablespoons from the flour you set aside and toss them with the berries. This coating is a handy trick I learned to keep the berries from sinking straight to the bottom during baking. Frozen raspberries can go straight into the batter without this step.

Step 2: Mix the Dry Ingredients

Sift together the remaining flour, baking powder, and salt. I usually sift these directly over the mixing bowl to avoid losing any of that gorgeous flour dust—plus, sifting ensures a light and even mixture which helps the cake rise perfectly.

Step 3: Cream Butter and Sugar

This part is crucial for that tender crumb we all want! Beat your room temperature butter until it’s creamy and soft. Slowly add the sugar and keep beating for about 2 minutes. This step is where some air gets incorporated, making the cake nice and fluffy. Using an electric hand or stand mixer really makes this easier.

Step 4: Add Eggs and Alternate Dry and Wet Ingredients

Add eggs one at a time, beating well after each addition to keep the batter smooth and well combined. Then it’s time to slowly add the dry ingredients in three parts, alternating with the buttermilk and vanilla extract in two parts. I always start and finish with the dry ingredients. This pattern keeps the batter smooth without being over mixed.

Step 5: Fold in Raspberries and White Chocolate

Coat those reserved raspberries with flour, then gently fold them into the batter along with the chopped white chocolate and optional lemon zest. Be very gentle here — folding with a spatula instead of mixing with a beater keeps the raspberries intact and prevents the batter from turning pink all over. Trust me, part of the fun is seeing those bursts of raspberry and bits of white chocolate all through the cake.

Step 6: Bake and Cool

Pour your batter evenly into the bundt pan, then bake for about 45-50 minutes. Ovens vary, so check for doneness by inserting a toothpick or skewer in the center—it should come out clean or with just a few crumbs attached. Once out of the oven, cool the cake in the pan for about 10 minutes before gently loosening the sides with a thin knife. I always use a kitchen towel for a better grip since the pan will still be hot. Then invert onto a wire rack to cool completely.

Step 7: Make the White Chocolate Ganache

While the cake cools, chop 6 ounces of white chocolate finely and place it in a bowl. Heat ¼ cup heavy cream just until it’s about to boil, then pour it over the chocolate. After letting it sit for a minute, whisk gently until smooth—don’t worry if it’s thick, that’s exactly what you want for a luscious, shiny glaze. If it gets stubborn, quick 5-10 second bursts in the microwave will smooth it out.

Step 8: Glaze and Decorate

Place the cooled cake on a wire rack with parchment underneath to catch any drips. When the ganache is thick but still pourable, drizzle it over the cake, letting it cascade down the sides. I like to pour half, wait for it to set slightly, then pour the rest for a more dramatic look. Finally, top with fresh or frozen raspberries right before serving. Fresh berries add a lovely bright pop, but frozen are a great option out-of-season.

How to Serve Raspberry White Chocolate Bundt Cake Recipe

Garnishes

I love keeping it simple: a few fresh raspberries gently placed on top of the ganache are all you really need to make it pop. Sometimes I dust a little powdered sugar over the berries for an extra touch of elegance. A few mint leaves can also add a splash of color and a refreshing aroma.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. On the lighter side, a simple bowl of mixed berries or a fresh fruit salad keeps the raspberry theme going and balances sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve tried serving individual slices with a drizzle of raspberry coulis and some edible flowers for a stunning platescape. Mini bundt cakes are also adorable for parties and make serving a breeze. I once wrapped a slice in parchment tied with a ribbon for an easy homemade gift that wowed everyone.

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and store it on the counter for up to 2 days—this cake keeps its moisture beautifully. If your kitchen is warm, the fridge works too but bring the cake to room temperature before eating so the flavors shine.

Freezing

When freezing, I find it best to freeze the plain, unglazed cake wrapped in plastic wrap and foil. This way, the berries don’t get mushy from condensation, and the ganache stays glossy when you glaze it fresh after thawing. It freezes beautifully for up to one month.

Reheating

To reheat slices, I let them come to room temperature and warm slightly in a microwave for 10-15 seconds if desired just to take the chill off. This preserves the softness and flavor without drying out the cake.

FAQs

Final Thoughts

I absolutely love how this Raspberry White Chocolate Bundt Cake Recipe turns out every time—there’s just something so satisfying about those pockets of white chocolate melting into soft raspberry bites, all topped with glossy ganache. I’ve made it countless times for birthdays, afternoon tea, or just because, and it always disappears fast. I can’t wait for you to try it—you’ll enjoy baking it and even more, sharing the joy with everyone around your table!

Print