Description

This Raspberry White Chocolate Bundt Cake is a luscious and moist cake featuring fresh or frozen raspberries and finely chopped white chocolate incorporated into a tender buttery batter. The cake is baked to golden perfection and finished with a thick, glossy white chocolate ganache drizzle topped with additional raspberries. Perfect for special occasions or an elegant dessert, this bundt cake balances fruity tartness with creamy sweetness in every bite.

Ingredients

Scale

White Chocolate Berry Cake:

1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, room temperature
1 ½ cups white granulated sugar
3 eggs, room temperature
1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
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 mini white chocolate chips)

Topping (White Chocolate Ganache):

6 ounces white chocolate, chopped
¼ cup heavy cream or heavy whipping cream
⅓ cup raspberries (for decorating)

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Instructions

Prepare the Bundt Pan: Preheat oven to 350ºF (180°C). Grease the bundt pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, making sure to cover every nook and cranny. Flour the pan, then shake off the excess. Set aside.
Prepare Raspberries (if fresh): Remove 2 tablespoons of flour from the total amount and place in a bowl. Toss fresh raspberries in this flour to coat them. This prevents them from sinking in the batter. For frozen raspberries, add them directly without coating.
Sift Dry Ingredients: Sift the remaining flour with baking powder and salt. Set aside. You can sift directly over the batter later if preferred.
Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup unsalted butter until creamy. Gradually add 1 ½ cups white sugar and continue beating for 2 minutes, using an electric mixer or stand mixer with paddle attachment.
Add Eggs: Add 3 eggs one at a time, mixing well after each addition. Beat the mixture for an additional minute to incorporate fully.
Combine Wet and Dry Ingredients: In three parts, add the dry ingredients alternating with the 1 ¼ cup buttermilk, starting and ending with the dry ingredients. Add ½ teaspoon vanilla extract in two parts as well. Mix gently.
Add Berries and White Chocolate: Gently fold the ¾ cup flour-coated raspberries along with the lemon zest (if using) and 3 ounces finely chopped white chocolate into the batter using a spatula. Avoid overmixing to keep the raspberries intact and prevent the batter from being stained.
Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes or until a tester inserted in the center comes out clean. Baking time may vary by oven and pan.
Cool and Remove from Pan: Let the cake cool on a wire rack for 10 minutes. Gently loosen the cake from the pan by shaking it while gripping the sides with a towel or using a knife to carefully separate edges if needed. Remove cake from pan and cool completely on wire rack.
Prepare White Chocolate Ganache: Finely chop 6 ounces white chocolate and place in a medium bowl. Heat ¼ cup heavy cream until nearly boiling and immediately pour over the chocolate, covering it fully. Let stand for a minute, then whisk until smooth. If not fully melted, microwave in short bursts, whisking each time until ganache is thick and smooth.
Glaze the Cake: Place the cooled cake on a wire rack over parchment paper or a smooth surface. Allow ganache to cool until thick yet pourable. Drizzle over the cake slowly, allowing it to drip down the sides. Use the drippings to add a second layer if desired.
Decorate: Garnish the glazed cake with the ⅓ cup raspberries, fresh if possible to maintain shine and minimize liquid release. Add berries just before serving for best results.

Notes

Oven Variations: Baking times can vary depending on oven type and pan used. Use an oven thermometer for precise temperature and adjust time accordingly.
Fine Chopping: Chop or grate white chocolate very finely to ensure even incorporation and avoid melting prematurely.
Raspberry Coating: Coating raspberries with flour prevents sinking and uneven berry distribution in the batter.
Buttermilk Substitutes: If buttermilk is unavailable, mix ¼ cup sour cream or Greek yogurt with 1 cup whole milk, or use homemade buttermilk by mixing 1 cup milk with 1 tablespoon lemon juice/vinegar and letting it curdle.
Avoid Overmixing: After adding berries and chocolate, fold gently to keep raspberries whole and prevent berry juice from coloring the batter too much.
Storage: Cake keeps well wrapped for several days and freezes for up to one month. For best results, freeze unglazed cake and add ganache after thawing to maintain topping shine.

Nutrition

Serving Size: 1 slice (approximately 1/10th of the cake)
Calories: 380 kcal
Sugar: 29 g
Sodium: 200 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg