White Chocolate Raspberry Bundt Cake

5 from 8 votes

This white chocolate raspberry Bundt cake is gorgeous on the inside and out! The flavors of the raspberry and white chocolate really pop!

Prep Time15

Cook Time1 30

Cooling Time1 10

Total Time2 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 566kcal

Preheat your oven to 325F and set rack to middle position. Prepare your 12-cup Bundt pan with nonstick baking spray.
In the bowl of your stand mixer, cream together butter and sugar on high speed until light and fluffy for 5 minutes.
Next, add in vanilla and eggs, one at a time, and mix until well incorporated.
Decrease mixer to lowest speed and carefully add in flour, salt, and baking soda in two additions. Be careful not to overbeat.
Add in sour cream. Scrape down sides, mix until just combined, and turn off mixer.
In a separate large sized microwave safe bowl, add white chocolate and milk. Heat at 10 second intervals for 30 seconds, stirring until smooth. Add half of the mixed cake batter and mix until combined.
To the remaining cake batter left in the bowl of your mixer, add melted jam and food coloring and mix until combined.
Alternate pouring both cake batters into prepared Bundt pan starting and ending with the white chocolate batter. Using a skewer, swirl batters. Do not mix too much or you’ll lose the swirl pattern.
Bake until a toothpick inserted into the center comes out with moist crumbs, but mostly clean, about 1 hour 30 minutes.
Cool cake in pan for 10 minutes, then invert onto wire rack and cool until room temperature, about 30 minutes.

In a small microwave-safe bowl, place white chocolate and milk. Heat in 10 second intervals for about 40 seconds, stirring until smooth. Cool slightly.
Drizzle over cooled cake. Garnish with raspberries and dust with powdered sugar.

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.
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!
Choose Quality Raspberry Jam: The raspberry jam is a star player 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.
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!
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.