White Chocolate Raspberry Bundt Cake

If you’ve ever had a white chocolate raspberry bundt cake from Nothing Bundt Cakes, and you thought it was some bomb? Well, get ready because my white chocolate raspberry pound cake is so much better. Yep, I said it! Plus, let’s keep it real… those price tags, yeah, no. My homemade version has a white chocolate batter with a raspberry jam swirl plus a white chocolate glaze. The texture is super moist and dense too, just perfect.

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How To Make White Chocolate Raspberry Bundt Cake

Step 1: Make The Cake Batter

1. Add butter and sugar to the bowl of your stand mixer. Cream together on high speed until light and fluffy.
2. Next, add in vanilla and eggs, one at a time, and mix until well incorporated. 
3. Decrease mixer to lowest speed and carefully add in flour, salt, and baking soda in two additions. Be careful not to overbeat.
4. Add in sour cream. 

5. Mix until just combined and the batter looks smooth, and turn off mixer.   

Step 2: Mix The White Chocolate Batter

1. Add white chocolate and milk to a medium microwave safe bowl.
2. Heat at 10 second intervals, stirring until smooth.
3. Add half of the white chocolate mixture to the cake batter.
4. Mix until combined.

Step 3: Mix The Raspberry Batter

1. Add raspberry jam and food coloring to the remaining cake batter.
2. Mix until combined.

Step 4: Layer, Bake And Garnish The Cake

1. Pour the white chocolate batter into the prepared Bundt pan.
2. Pour the raspberry batter on top of the white chocolate batter. Alternate pouring both cake batters.
3. Using a skewer, swirl batters. Do not mix too much or you’ll lose the swirl pattern.  
4. Bake until a toothpick inserted into the center comes out with moist crumbs, but mostly clean.
5. Place white chocolate and milk in a small microwave-safe bowl. Then, heat in 10 second intervals, stirring until smooth.
6. Let the white chocolate glaze cool slightly, and drizzle over cooled cake. 

7. Garnish with raspberries and powdered sugar, and enjoy!

Recipe Tips

1. Swirl with a Light Hand: Over-swirling can mix the batters too much, losing the marbled effect. A few swirls will work.
2. Choose Quality Raspberry Jam: The raspberry jam is the MVP in this recipe, so opt for a high-quality one with a strong, natural raspberry flavor.
3. Patience is Key with Cooling: Rushing cooling might lead to cracks or breakage on the cake.
4. Even Baking is Crucial: Position your rack in the middle of the oven. If one side of your oven tends to run hotter, rotate the pan halfway through the baking time. This helps avoid one side of the cake being more cooked than the other.

Frequently Asked Questions

Can I make this cake gluten-free?
Absolutely! You can easily substitute the cake flour for a gluten-free flour blend. Make sure it’s a 1:1 baking blend. The texture might change however a little but still be delish.

How do I prevent the cake from sticking to the pan?
I personally always use my cake release made with shortening, oil and flour so the cake comes out clean.

More Bundt Cake Recipes

• Blueberry Orange Bundt Cake
• Cinnamon Roll Bundt Cake
• Red Velvet Bundt Cake
• Gingerbread Bundt Cake Recipe
• Pumpkin Bundt Cake With Brown Butter Glaze!

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!