Description
This Raspberry White Chocolate Bundt Cake combines the sweet, creamy flavor of white chocolate with the tart freshness of raspberries in a moist and tender cake. Baked in a classic bundt pan and topped with a silky white chocolate ganache and fresh raspberries, this cake is perfect for elegant gatherings or indulgent afternoon treats.
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 every nook and cranny is coated. Flour the pan lightly and shake off any excess flour. Set the pan aside to be ready for the batter.
- Prepare Raspberries: If using fresh raspberries, remove 2 tablespoons of flour from the total flour amount and toss the raspberries in this flour to coat them. This 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 to add to the batter later.
- Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup of unsalted butter until creamy using an electric mixer or a stand mixer with the paddle attachment. Gradually add the 1 ½ cups white sugar and continue beating for 2 minutes until the mixture is light and fluffy.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Beat an additional minute to ensure they are fully incorporated.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients and buttermilk alternately in three parts—start and end with the dry mixture. Add the vanilla extract in two parts as well. Mix gently to combine without overmixing.
- Add Berries and White Chocolate: Gently fold the flour-coated raspberries along with the lemon zest (if using) and 3 ounces of very finely chopped white chocolate into the batter with a spatula. Take care not to overmix so the raspberries stay intact and the batter doesn’t turn pink.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45 to 50 minutes, or until a tester inserted into the center of the cake comes out clean. Baking times may vary according to your oven and bundt pan size.
- Cool and Remove from Pan: Let the cake cool on a wire rack for about 10 minutes. Loosen the cake gently from the pan by shaking it while holding the sides with a towel or run a knife carefully along the edges if needed. Remove the cake from the pan and allow it to 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 heavy cream until it is almost boiling, then immediately pour it over the chopped chocolate, ensuring the chocolate is fully covered. Let it sit for a minute, then whisk until smooth. If the ganache isn’t fully melted or smooth, microwave it in short intervals, whisking in between, until it reaches a thick, pourable consistency.
- Glaze the Cake: Place the cooled cake on a wire rack over parchment paper or a clean surface. Allow the ganache to cool until it is thick but still pourable. Slowly drizzle the ganache over the cake, letting it drip down the sides naturally. Use extra ganache drippings to add a second layer of glaze if you desire.
- Decorate: Garnish the glazed cake with the remaining â…“ cup fresh raspberries, placing them just before serving for the best visual appeal and to minimize liquid release onto the cake.
Notes
- Coating fresh raspberries in flour helps prevent them from sinking to the bottom during baking.
- Using room temperature eggs and butter helps achieve a smooth, creamy batter.
- White chocolate chips can be used instead of finely chopped white chocolate for convenience.
- For buttermilk substitution, combine whole milk with one tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
- Ganache should be thick but pourable; if too thin, chill slightly before glazing.
- Fresh raspberries for decoration keep the cake looking bright and fresh without adding excess moisture.
- Baking times may vary depending on your oven; start checking at 45 minutes.
