There’s something truly magical about baking a White Chocolate Raspberry Bundt Cake that makes my heart sing! The moment you mix those sweet white chocolate chips with the tartness of fresh raspberries, you know you’re in for a treat. I remember the first time I made this cake for a family gathering; the kitchen filled with the most incredible aroma, and I couldn’t wait to share it with everyone. When I finally cut into the cake, the moist, tender crumb and the bursts of juicy raspberries made it an instant favorite. Trust me, whether you’re celebrating a special occasion or just want to indulge in something delightful, this cake is sure to bring smiles all around. You’ll love how each slice is like a little piece of heaven on your plate!

Ingredients for White Chocolate Raspberry Bundt Cake

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
1 cup milk
3 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup fresh raspberries, rinsed and dried
1 teaspoon baking powder
1/2 teaspoon salt

How to Prepare White Chocolate Raspberry Bundt Cake

First things first, preheat your oven to 350°F (175°C). This step is crucial for getting that perfect rise and beautiful golden color!
While the oven heats up, grab your bundt pan and grease it generously with butter, then dust it with flour. This will help the cake slide out easily once it’s done baking. Oops, don’t skip this part!
In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-4 minutes. You’ll want to really incorporate some air into this mixture for a lovely texture.
Next, add the eggs one at a time, mixing well after each addition. This helps to ensure that everything is well combined and prevents any curdling. Trust me, it makes a difference!
Stir in the vanilla extract, which adds that lovely aromatic flavor to our cake base.
In a separate bowl, combine the flour, baking powder, and salt. Mixing the dry ingredients separately helps to distribute the baking powder evenly throughout the flour.
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. This keeps the batter nice and smooth without overmixing!
Once everything is well combined, gently fold in the white chocolate chips and the fresh raspberries. I like to be careful here so that I don’t break the raspberries too much – we want those lovely bursts of flavor!
Pour the batter into your prepared bundt pan, smoothing the top with a spatula to make it nice and even.
Bake in your preheated oven for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, the smell will be heavenly!
Once it’s baked, let the cake cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. This step is key – you want to let it cool down so it doesn’t crumble when you take it out.

Nutritional Information

Okay, let’s talk numbers! Now, keep in mind that nutritional values can vary quite a bit depending on the specific brands and ingredients you use, so these are just general estimates for one slice of this delightful White Chocolate Raspberry Bundt Cake. But here’s what you can expect:

Calories: 350
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 25g
Protein: 4g

So, enjoy each slice knowing it’s not just a treat for your taste buds, but you can keep track of what you’re indulging in too! Happy baking!

Why You’ll Love This Recipe

Rich and decadent flavor from the combination of white chocolate and fresh raspberries.
Moist, tender texture that melts in your mouth with every bite.
Simple and straightforward preparation, perfect for bakers of all levels.
Visually stunning presentation, making it a showstopper for any occasion.
Versatile dessert that pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Great for making ahead of time—just bake, cool, and enjoy at your leisure!

Tips for Success

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps create a smoother batter and ensures even baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we want it nice and fluffy!
Fresh Raspberries Are Key: Use fresh raspberries for the best flavor and texture. Frozen ones can work in a pinch, but they may make the batter too wet and affect the cake’s structure.
Baking Time May Vary: Keep an eye on your cake as it bakes since all ovens can be a bit different. Start checking for doneness at the 50-minute mark and use the toothpick test!
Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before inverting it. This helps set the structure and prevents it from breaking apart.
Glaze It Up: For an extra touch, consider drizzling a simple glaze made from powdered sugar and milk over the cooled cake. It adds a lovely sweetness and makes it look extra fancy!

Serving Suggestions for White Chocolate Raspberry Bundt Cake

Now that you’ve baked this gorgeous White Chocolate Raspberry Bundt Cake, let’s talk about how to serve it up to make it even more delightful! Here are some of my favorite pairings that really enhance those flavors:

Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy touch that perfectly complements the richness of the cake. You can even sweeten it a bit with vanilla or a sprinkle of powdered sugar!
Vanilla Ice Cream: For an indulgent twist, serve a slice with a scoop of vanilla ice cream. The creaminess of the ice cream mixed with the warm cake is simply heavenly!
Berry Coulis: Drizzle some homemade berry coulis (just blend fresh raspberries with a bit of sugar) over the top for an extra burst of raspberry flavor. It looks beautiful too!
Coffee or Tea: Pair your cake with a rich cup of coffee or a soothing cup of tea. The warm beverage balances the sweetness and enhances the overall experience.
Chocolate Ganache: If you’re feeling fancy, drizzle some chocolate ganache over the cake for an elegant touch. The combination of white chocolate and dark chocolate is irresistible!

Feel free to mix and match these ideas to create a delightful dessert experience that you and your guests will love. Trust me, each pairing brings out a new layer of joy in every bite!

Storage & Reheating Instructions

So, you’ve made this fabulous White Chocolate Raspberry Bundt Cake, and now you’re wondering how to keep it fresh for later. No worries! Here’s how to store it properly:

Room Temperature: If you plan on enjoying the cake within a day or two, just cover it with plastic wrap or place it in an airtight container and keep it at room temperature. It’ll stay deliciously moist!
Refrigerator: For longer storage, pop that beauty in the fridge! Wrap it tightly in plastic wrap or foil to prevent it from drying out. It should be good for about 5-7 days. Just make sure to let it come to room temperature before serving—it tastes even better that way!
Freezing: Want to save some for later? You can freeze the bundt cake! Wrap it well in plastic wrap and then again in aluminum foil. It can last up to 3 months in the freezer. When you’re ready to indulge, just thaw it in the fridge overnight or let it sit at room temperature for a couple of hours.

As for reheating, if you want to enjoy a slice slightly warm, pop it in the microwave for about 10-15 seconds. Just be careful not to overdo it, or it might dry out! Pair it with a dollop of whipped cream or a scoop of ice cream, and you’ve got yourself a cozy treat all over again!

FAQ About White Chocolate Raspberry Bundt Cake

Can I use frozen raspberries instead of fresh?
Sure, you can use frozen raspberries in a pinch, but fresh ones really give the best flavor and texture. Just keep in mind that frozen raspberries can make the batter a little wetter, so be careful not to overmix!

How do I know when my Bundt cake is done baking?
Great question! Start checking for doneness at the 50-minute mark. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s ready to come out of the oven!

Can I make this cake ahead of time?
Absolutely! This White Chocolate Raspberry Bundt Cake is perfect for making a day or two in advance. Just store it properly in an airtight container, and it will taste just as delicious when you’re ready to serve it.

What can I do if my cake sticks to the pan?
Oh no! If your cake sticks, try running a knife around the edges of the pan first. If it still doesn’t budge, let it cool a bit longer in the pan. Next time, make sure to grease and flour your Bundt pan really well to prevent sticking!

What’s the best way to serve this cake?
This cake is delightful on its own, but for an extra treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of berry coulis or chocolate ganache would also elevate it beautifully!

White Chocolate Raspberry Bundt Cake: 8 Heavenly Tips

Author: CakesLouna
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich and moist white chocolate raspberry bundt cake.

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a bundt pan.
In a bowl, cream together butter and sugar.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Fold in white chocolate chips and raspberries.
Pour batter into the prepared bundt pan.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let cool before removing from the pan.

Notes

Use fresh raspberries for best flavor.
Store leftovers in an airtight container.
Serve with whipped cream for extra richness.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: White Chocolate Raspberry Bundt Cake

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