White Chocolate Raspberry Bundt Cake

Here’s my take on a classic White Chocolate Raspberry Bundt Cake! This recipe is perfection on a plate boos! I’m talking a rich, white chocolate batter swirled with the most gorgeous raspberry jam, all topped off with a dreamy white chocolate glaze. And the texture? It’s “just right,” dense, and moist – just the way a Bundt cake should be. For me, this White Chocolate Raspberry Bundt cake was love at first bite!!

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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 better. Yep, I said it! Plus, let’s keep it real… Those price tags, yeah, no. So I’ve been baking and tweaking, and I’ve created a homemade version that’s just as scrumptious, if not more!!

The Heart & Soul Of This White Chocolate Raspberry Bundt Cake

Cuisine Inspiration: Southern American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and tangy blend of white chocolate and raspberry
Skill Level: Intermediate

Sweet Spots

• A Real Eye-Catcher: This white chocolate raspberry bundt cake isn’t just a treat to eat; it’s a feast for the eyes too! With its elegant swirls of white and raspberry pound cake batter, topped with a glossy white chocolate glaze and fresh raspberries, it’s the perfect centerpiece for any special occasion.
• Fun to Make: Although it may seem like a lot of steps, baking this cake is actually really fun. From swirling the batters to drizzling the glaze, it’s a fun, engaging process that’s perfect for when you want to spend a little extra time creating something truly special in the kitchen. Plus, the aroma that fills your home while it’s baking is just heavenly!
• Even Better the Next Day: If you think this cake’s good fresh, just wait till you try it the next day. Those flavors get to know each other better, and what you get is a slice of true white chocolate and raspberry goodness. That’s if you’re lucky enough to have any leftovers, of course.
• A Cake for All Seasons: Whether it’s a warm summer picnic or a cozy winter gathering, this white chocolate raspberry swirl bundt cake fits right in. It’s got the lightness for the sunny days and the comfort for the chilly evenings. A true year-round delight!

Ingredients To Make White Chocolate Raspberry Bundt Cake

• Butter: Opt for unsalted butter here. It gives you control over the salt content in your cake and ensures a rich, creamy texture.
• Granulated Sugar: It not only sweetens the cake but also helps achieve that light and fluffy texture when creamed with butter.
• Eggs: Crucial for binding the ingredients together and adding richness to the cake’s texture.
• Vanilla Extract: A must for that warm, classic flavor. It complements both the white chocolate and raspberry.
• Cake Flour: Lighter and finer than all-purpose flour, cake flour is the secret to a tender crumb. Don’t forget to sift it for the best texture!
• Kosher Salt: Just a pinch to balance the sweetness and enhance the overall flavor profile of the cake.
• Baking Soda: This is what makes your cake rise and become fluffy. Don’t skip it!
• Sour Cream: The secret ingredient for moisture! Sour cream ensures your white chocolate raspberry bundt cake is wonderfully moist and tender.
• White Chocolate: Used both in the cake and the glaze, white chocolate adds a creamy, luxurious flavor. Some people don’t like it but trust me, it pairs great with the raspberries.
• Heavy Cream: This helps to smooth out the white chocolate, making it the perfect consistency for blending into the batter.
• Seedless Raspberry Jam: It brings in a burst of tangy fruitiness, cutting through the sweetness of the white chocolate.
• Red Food Coloring: Just a liiiitle bit can give your raspberry swirls a vibrant, appetizing look. It’s all about that visual appeal!
• Milk: Used in the glaze, milk helps to create a smooth and pourable consistency.
• Fresh Raspberries: They’re not just for looks! These little berries add a fresh, tangy contrast to each slice of cake.

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!

Tips For Making The Best White Chocolate Raspberry Swirl Bundt Cake

1. Swirl with a Light Hand: When you’re adding those beautiful swirls to your batter, keep it gentle. Over-swirling can mix the batters too much, losing that gorgeous marbled effect. A few turns with a skewer or knife should do the trick.
2. Customize Your Glaze: Feel free to adjust the sweetness of the white chocolate glaze to suit your taste. If it’s too sweet, a pinch of salt or a drop of vanilla can balance it out. And for an extra luxurious glaze, consider using a splash of cream instead of milk!
3. Choose Quality Raspberry Jam: The raspberry jam is the MVP in this white chocolate raspberry bundt cake recipe, so opt for a high-quality one with a strong, natural raspberry flavor. It makes a world of difference in the overall taste of the cake, giving it that authentic burst of berry goodness.
4. Patience is Key with Cooling: Bundt cakes can be a bit delicate especially when they’re warm, so let yours cool properly before you attempt to turn it out of the pan. Rushing this step might lead to cracks or breakage, and we definitely don’t want that!
5. Even Baking is Crucial: To ensure your cake bakes evenly, 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, ensuring a perfectly baked white chocolate raspberry bundt cake every time.

Popular Substitutions & Additions

• Cream Cheese in the Glaze: Substitute some of the milk in the glaze with cream cheese for a tangier, creamier topping. This pairs exceptionally well with the sweetness of the white chocolate and the tartness of the raspberries!
• Blueberry Jam Alternative: Aren’t a fan of raspberries? No problem! Although this is a white chocolate raspberry bundt cake, you can swap out the raspberry jam for blueberry jam for a different berry experience. Blueberries offer a unique, slightly milder berry flavor that still goes wonderfully with white chocolate.
• Add Almond Extract: How about swapping a bit of the vanilla extract with almond extract? It’s a subtle change but it adds a cozy, nutty undertone that all your guests will love.
• Throw In Lemon Zest: Lemon is a classic addition to any white chocolate and raspberry dessert. If you add the zest of one lemon to the cake batter, its bright, citrusy notes will add a refreshing contrast to the sweetness of the white chocolate and the tanginess of the raspberry jam.
• Dark Chocolate Chips: If you’re a dark chocolate lover, sprinkle some dark chocolate chips into the white chocolate batter for a bittersweet contrast. I’ve tried this addition before and all I have to say is: you won’t regret it! Dark chocolate makes everything better.

What To Serve With This White Chocolate Raspberry Bundt Cake Recipe

• Great for Brunch: This cake fits right in your weekly brunch! Serve it alongside savory hash brown quiches, fresh fruit salads, and lemonade. It’s a great way to add a sweet note to your mid-morning spread.
• Chocolate Lover’s Dream: For those who can’t get enough chocolate, serve this cake alongside other chocolate delights like chocolate-dipped strawberries, a rich chocolate mousse, or even some delicate orange white chocolate truffles. The white chocolate in the cake and the truffles and the darker tones in the other treats will create a delicious contrast.
• Dessert Table Showstopper: Planning a get-together or a family reunion? Let this Bundt cake take center stage on your dessert table! Surround it with treats like blackberry lemon bars, maple cheesecake bars, or neapolitan cookies for more variety. Mixing up the dessert options ensures there’s something yummy for every guest.
• Berry Good Pairings: To really play up the raspberry theme, why not serve a scoop of raspberry ice cream alongside the cake? Or better yet, pair it with a glass filled with rainbow sherbet punch! Although these pairings are mostly for when it’s sunny outside, you can enjoy them whenever the craving strikes.

How To Store White Chocolate Raspberry Bundt Cake

To keep this bundt cake fresh, store it in an airtight container or wrap it up tightly with plastic wrap. If you’ve already glazed it, make sure the glaze sets before covering to avoid smudging. If you haven’t used all the glaze, or if you prefer to glaze the cake just before serving, you can refrigerate the glaze separately in an airtight container. BTW, a cake dome also works wonders for keeping the cake fresh while on display!

How Long Will White Chocolate Raspberry Bundt Cake Last?

At room temp, your cake will stay fresh for about 1 to 2 days – perfect if you’re planning on finishing it off quickly. In the fridge, it’ll last a bit longer, around 4 to 5 days. Just make sure it’s well covered so it doesn’t take on any other flavors or odors from the fridge.

Can I Freeze This White Chocolate Raspberry Swirl Bundt Cake?

Want to save your cake for later? Fo sho! This white chocolate raspberry bundt cake freezes beautifully. Simply wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. Stored like this, it’ll stay fresh for about 2 to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge or for a few hours at room temperature, and it’ll be ready to serve.

Frequently Asked Questions

Can I make this cake gluten-free?
Absolutely! You can easily make a gluten free white chocolate raspberry bundt cake by substituting the cake flour for a gluten-free flour blend. Make sure it’s a 1:1 baking blend to ensure the right texture. Keep in mind that gluten-free flours can sometimes alter the final texture slightly, but it’ll still be delicious!

How do I prevent the cake from sticking to the pan?
The key to a perfect release is to generously grease your Bundt pan with nonstick baking spray, especially if it has a detailed design. Make sure to get into all the nooks and crannies! Alternatively, you can brush the pan with melted butter and dust it lightly with flour.

Can I use cake mix instead of making the batter from scratch?
Sure, you can use a white cake mix as a base if you’re short on time. However, keep in mind that cake mixes tend to yield a thinner batter, which might not hold the swirls as well as the from-scratch recipe. To help, you could reduce the liquid called for in the mix instructions slightly to thicken the batter.

Doesn’t matter if you’re baking for a special occasion or just looking to treat yourself (because, why not?), either way this White Chocolate Raspberry Bundt Cake is a showstopper. It’s got that dense, moist crumb that we all crave in a bundt cake, and the swirls of raspberry flavor are not just delicious, they’re downright pretty to look at. All my love goes to Nothing Bundt Cakes, but if I had to choose between their bundt cake and my version, I’d take mine every day!!

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!

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