Raspberry Bundt Cake

Raspberry Bundt Cake

Smooth and delicious, this white chocolate raspberry bundt cake recipe will make you a fan of this combination!
The flavors are subtle and deep at the same time, the crumb is dense and tender and the cake lasts for several days.

Raspberry Bundt Cake

If you haven’t tried the combination of white chocolate and raspberries in a cake, this recipe will be a nice surprise. Because it is a wonderful and festive burst of flavors. 

I can offer you a thought, a good one, when it comes to bundt cake recipes. If you find a recipe that works, stick to it and try to adjust and change it around a bit when looking for different flavors that don’t clash too much with the original. 

This is how this cake came to be. A simple vanilla cake that got dressed for the occasion.

Raspberry Bundt Cake

Because bundt cake pans can be tricky, especially with all the intricate patterns that the have nowadays. I do have a foolproof way of preparing it so that the cake never sticks. Still, a good bundt cake recipe should be kept close.

I didn’t see the need to look for a completely new recipe and save myself from the possibility of an epic failure during a time when the oven on is not a thing I look forward to.

Raspberry Bundt Cake

Preparing the bundt cake pan.

If you love making bundt cakes you probably know the pain of not being able to remove it from the pan in one piece. Fat chance it never happened to you. It happened to many several times, that’s a fact!

I have three ways of dealing with this:

Butter: I use soft butter (NOT melted) to patiently cover the whole pan, every nook and cranny, every sharp angle, every single bit of space available. I use a brush or my fingers. I then flour the pan and REFRIGERATE IT while putting together the batter. I take it out at the last moment when I need to fill it (image above) and it goes like that into the oven. It will unmold like a dream!
Baking spray: I use a spray that is marked as having flour in it, or being specifically made for baking. It has to have flour in it, otherwise, you have high chances of the cake sticking when removing it. That is my experience at least.
Recipe: whenever I find a great recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself! Case in point is the fabulous Orange Chocolate Marbled Bundt Cake

Raspberry Bundt Cake

Using white chocolate in a cake recipe.

Through the years I have tried to achieve different types of crumbs in cakes.

And, at some point, I realized that adding some melted white chocolate made them incredibly tender without compromising the overall flavor.

In this bundt cake recipe I use it finely chopped or shaved (from a block with a kitchen knife) and the result is amazing. Some white chocolate flavor and a silky crumb. The best of both worlds.

The white chocolate frosting gives this cake the extra flavor boost (image below). It is a simple white chocolate ganache, which means that hot cream is poured over the chopped chocolate and mixed until smooth and creamy

Raspberry Bundt Cake

Using raspberries in this cake.

Using berries in cakes, and bundt cakes in particular, can be tricky, as they tend to go to the bottom. It depends a lot on the type of batter, the denser they are the better they hold the berries in place. Most of the time. 

For this recipe I use raspberries because they pair fantastically with white chocolate. And it’s that time of the year when we want to see some holiday colors, isn’t it?

I like to use frozen berries as they can be kept year-round. Besides, they will be hidden inside this white chocolate bundt cake. Fresh one can also be used; simply mix them with a few tablespoons of the allotted flour in the recipe before adding them to the batter. That way they will move less when the cake is baked and will be better distributed. 

Variation: feel free to use other berries, such as blackberries or blueberries. They also pair wonderfully with white chocolate.

Raspberry Bundt Cake

Tips & tricks for making this recipe:

White chocolate: grate it or chop it very finely or process it. You can use white chocolate chips too. The idea is for the chocolate to become part of the crumb, that’s why we need it to be finely ground.
Raspberries: I use frozen because I always have in the freezer, but fresh ones work too. They will bake as they want inside the cake, here and there.
Batter: take the time to cream butter and sugar well, but refrain from mixing it too much after adding the chocolate and berries. Unless you want the raspberries to stain the whole cake. It might be fun too.
Bundt pan: my favorite way of preparing the pan that never failed me is to use soft butter (not melted) and patiently grease the pan well, every sharp angle or pattern detail. Then flour it, shake off excess and refrigerate it while making the batter.
Keeping: this cake keeps well for several days, wrapped in film, and freezes beautifully for a month, also well wrapped. It travels well too.
Variations: though I love this particular combination, you can use blueberries or blackberries and get great results also.

Raspberry Bundt Cake


For the cake:

  1. 2 ½ cups (325g) all-purpose flour
  2. 2 ½ tsp baking powder
  3. ½ tsp salt
  4. ¾ cup (175g) unsalted butter
  5. 1 ½ cups (300g) granulated sugar
  6. 3 oz. (85g) white chocolate, very finely chopped or grated (or use white chocolate chips and process them a bit)
  7. 3 eggs, at room tº
  8. 1 ¼ cup (300g) buttermilk (or whole milk with 1 Tbs lemon juice)
  9. ½ teaspoon vanilla
  10. Zest of 1/2 a lemon (optional)
  11. ¾ cup fresh or frozen raspberries (I almost always use frozen as they are available year-round)

For the frosting:

  1. 5 oz (140g) white chocolate, chopped
  2. 1/3 cup whipping cream


For the cake:

  1. Preheat oven to 350ºF/180°C.
  2. Brush a 9 or 10 cup bundt pan with soft butter, covering every angle surface, and coat with flour, shaking off excess. Put pan in the refrigerator while making the batter.
  3. Alternative spray with baking spray that has flour in it.
  4. Sift flour, baking powder and salt. Set aside. I have the ingredients measured and sift them directly over the batter. 
  5. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
  6. Add eggs one at a time, beating well after each addition, and then beat for 1 minute.
  7. Beginning and ending with dry ingredients, add them in 3 parts alternating with milk and vanilla in 2 parts.
  8. Add raspberries. zest if using, and white chocolate and mix with a spatula a few turns. Don’t use the beater and don’t mix it too much. We want the chocolate to be incorporated but the raspberries to remain whole and not stain the batter too much.
  9. Pour batter into prepared pan, spreading evenly.
  10. Bake about 45-50 minutes, or until a tester inserted in center comes out clean.
  11. I let it cool for 10 minutes on a wire rack and then move and lightly shake the pan grabbing it by the sides with both hands (and a kitchen towel since it’s hot!). That way the cake starts to loosen. If it doesn’t I use a small smooth bladed knife to separate the batter from the sides and center. The raspberries sometimes stick to the walls of the mold.
  12. Once you make sure it can be unmolded, do so over a wire rack and let cool completely.

For the frosting:

  1. Finely chop white chocolate and put in a bowl.
  2. Heat cream until it is about to get to the boiling point, remove and add immediately to the chocolate, covering it.
  3. Let stand for a minute and whisk until smooth. If bits of chocolate remain, microwave in 5-10 seconds bursts and whisk every time until the mixture is smooth.
  4. Let cool until it thickens and pour over cold cake and let it drip down the sides.

Post a Comment