Decadent White Chocolate Raspberry Bundt Cake
🎉 Introduction
Indulge in the delightful combination of creamy white chocolate and tangy raspberries with this luscious White Chocolate Raspberry Bundt Cake. Perfect for any occasion, this cake is rich, moist, and visually stunning, making it a showstopper at dessert tables. Whether you’re celebrating a special event or simply want to treat your family, this cake is sure to impress everyone with its fantastic flavor and beautiful presentation. Let’s dive into the recipe and create this delicious masterpiece!
🧰 Equipment Needed
- Bundt cake pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Saucepan
- Piping bag (optional)
🛒 Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips, melted and cooled
- 1 cup fresh raspberries, plus extra for garnish
- Powdered sugar for dusting
👩🍳 Directions
Step 1: Preheat your oven to 350°F (175°C) and grease the Bundt cake pan with non-stick spray or butter.
Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In another bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 5: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Mix until just combined.
Step 6: Fold in the melted white chocolate and fresh raspberries gently, being careful not to break the raspberries too much.
Step 7: Pour the batter into the prepared Bundt cake pan and smooth the top with a spatula.
Step 8: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Step 10: After the cake has completely cooled, dust the top with powdered sugar, and garnish with additional fresh raspberries if desired.
🍽️ Servings & Timing
Makes 10-12 servings. Prep time: 20 minutes, Cook time: 60 minutes, Total time: 1 hour 20 minutes.
🧊 Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
🥄 Variations
- Substitute fresh raspberries with frozen raspberries for a year-round option.
- For a richer flavor, add a teaspoon of almond extract.
- Try adding a cream cheese frosting for an extra layer of indulgence.
- Add lemon zest to the batter for a citrusy twist.
❓ FAQs
Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries, but be sure to do not thaw them before adding to the batter.
Q: How do I prevent the cake from sticking to the pan?
A: Make sure to grease the Bundt pan thoroughly before pouring in the batter. You can also dust it with flour after greasing.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake one day in advance. Just keep it covered at room temperature and add the powdered sugar and raspberries right before serving.
Q: What can I use instead of sour cream?
A: You can substitute plain Greek yogurt or buttermilk for the sour cream.
Q: How should I serve this cake?
A: This bundt cake is delicious on its own but can also be served with whipped cream or vanilla ice cream.
Q: Can I add nuts to this recipe?
A: Yes, chopped almonds or pecans would make a great addition for added texture.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Q: Is this cake suitable for freezing?
A: Yes, this cake can be frozen. Just wrap it well in plastic wrap and then foil before freezing.
Q: How can I make the cake more chocolatey?
A: You can add cocoa powder to the batter or drizzle some melted dark chocolate on top before serving.
Q: What can I use for decoration besides powdered sugar?
A: You can use a chocolate ganache or a simple glaze made from powdered sugar and milk for a more elegant presentation.
🏁 Conclusion
This Decadent White Chocolate Raspberry Bundt Cake is a beautiful and delicious dessert that everyone will love. Perfect for any gathering or a special treat at home, its combination of flavors and textures will surely satisfy your sweet tooth. Don’t hesitate to try it out and share it with your loved ones—it’s a delightful way to create sweet memories!
Decadent White Chocolate Raspberry Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease the Bundt cake pan with non-stick spray or butter.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Mix until just combined.
- Fold in the melted white chocolate and fresh raspberries gently, being careful not to break the raspberries too much.
- Pour the batter into the prepared Bundt cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- After the cake has completely cooled, dust the top with powdered sugar, and garnish with additional fresh raspberries if desired.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold. Variations:
- Substitute fresh raspberries with frozen raspberries for a year-round option.
- For a richer flavor, add a teaspoon of almond extract.
- Try adding a cream cheese frosting for an extra layer of indulgence.
- Add lemon zest to the batter for a citrusy twist.
