White Chocolate Raspberry Bundt Cake
This White Chocolate Raspberry Bundt Cake combines rich white chocolate and fresh raspberries in a moist, tender cake perfect for dessert or special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 oz white chocolate, melted and slightly cooled
- 1 ½ cups fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with flour mixture. Mix just until combined.
- Fold in melted white chocolate gently until incorporated.
- Carefully fold in raspberries, trying not to crush them.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra touch, drizzle melted white chocolate over the cooled cake or serve with whipped cream.
Find it online: https://cubaqueen.com/white-chocolate-raspberry-bundt-cake/