White Chocolate Raspberry Bundt Cake Recipe

White chocolate raspberry bundt cake with slice missing on a white plate

5 from 11 votes

White Chocolate Raspberry Bundt Cake Recipe

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

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake

1 ½ cups unsalted butter room temperature
2 ½ cups granulated sugar
1 tablespoon vanilla extract
6 large eggs room temperature
3 cups cake flour sifted
1 teaspoon kosher salt
¼ teaspoon baking soda
1 cup sour cream room temperature
4 ounces white chocolate chopped fine
2 tablespoons milk
½ cup seedless raspberry jam melted
1 ½ teaspoons red food coloring

For the White Chocolate Icing

8 ounces white chocolate chopped fine
3 tablespoons milk

For Garnish

12 oz fresh raspberries
confectioner's sugar for dusting

Instructions

For the Cake

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.

For the White Chocolate Glaze

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.

Notes

How To Store

To keep this bundt cake fresh, store it in an airtight container or wrap it up tightly with plastic wrap.

How Long Will White Chocolate Raspberry Bundt Cake Last?

At room temp, your cake will stay fresh for about 1 to 2 days In the fridge, it'll last a bit longer, around 4 to 5 days.

Can I Freeze This White Chocolate Raspberry Swirl Bundt Cake?

Fo sho! This 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.

Nutrition