Description
This Raspberry White Chocolate Bundt Cake is a moist, tender cake bursting with tangy raspberries and sweet white chocolate. The cake is finished with a luscious white chocolate ganache glaze and fresh raspberries for a stunning and delicious dessert perfect for any special occasion or afternoon treat.
Ingredients
Scale
For the 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)
For the Ganache and Decoration:
- 6 ounces white chocolate, chopped
- ¼ cup heavy cream or heavy whipping cream
- â…“ cup raspberries (for decorating)
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Grease the bundt pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, making sure to coat every nook and cranny. Then flour the pan and shake off the excess. Set aside to ensure your cake releases easily after baking.
- Prepare Raspberries (if fresh): If using fresh raspberries, remove 2 tablespoons of flour from the total flour amount and place in a bowl. Toss the raspberries in this flour to coat them; this step prevents the berries from sinking to the bottom of the cake during baking. For frozen raspberries, add them directly without coating.
- Sift Dry Ingredients: Sift the remaining flour together with the baking powder and salt. Set aside. You can also sift these ingredients directly over the batter later if preferred.
- Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup of unsalted butter until creamy using an electric or stand mixer with a paddle attachment. Gradually add 1 ½ cups of white sugar and continue beating for 2 minutes until the mixture is light and fluffy.
- Add Eggs: Add the 3 eggs one at a time, mixing well after each addition to ensure even incorporation. Beat the mixture for an additional minute to fully combine the eggs with the creamed butter and sugar.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients and buttermilk alternately in three parts to the egg mixture, starting and ending with the dry ingredients. Also add ½ teaspoon vanilla extract in two parts during this process. Mix gently to avoid overworking the batter.
- Add Berries and White Chocolate: Gently fold in the flour-coated raspberries, lemon zest if using, and 3 ounces of finely chopped white chocolate into the batter using a spatula. Be careful not to overmix to keep raspberries intact and prevent the batter from getting 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 into the center comes out clean. Note that baking times may vary slightly depending on your oven and pan.
- Cool and Remove from Pan: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then gently loosen the edges by shaking the pan or carefully running a knife around the sides. Remove the cake from the pan and let it cool completely on the wire rack.
- Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place it in a medium bowl. Heat ¼ cup of heavy cream until almost boiling, then immediately pour it over the chocolate, ensuring it is fully covered. Let sit for a minute, then whisk until smooth. If the chocolate is not fully melted, gently microwave in short bursts, whisking between each until the ganache is thick and smooth.
- Glaze the Cake: Place the cooled cake on a wire rack over parchment paper or a smooth surface to catch drips. Allow the ganache to cool until it thickens but remains pourable. Slowly drizzle the ganache over the cake, letting it drip naturally down the sides. Use remaining ganache to add an extra layer of glaze if desired.
- Decorate: Garnish the glazed cake with â…“ cup fresh raspberries. For best results, add the berries just before serving to retain their shine and prevent them from releasing excess moisture onto the ganache.
Notes
- Coating raspberries in flour helps prevent them from sinking in the batter.
- Room temperature eggs and butter ensure better mixing and batter consistency.
- If you don’t have buttermilk, use whole milk plus 1 tablespoon of lemon juice and let it sit for 5 minutes.
- White chocolate is sensitive; finely chop it to help it melt evenly in the ganache.
- Ganache should be cooled to a thick but pourable consistency for an even glaze.
- Add fresh raspberries just before serving to avoid sogginess.
