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Decadent White Chocolate Raspberry Bundt Cake

Decadent White Chocolate Raspberry Bundt Cake
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 4
Ingredients Equipment Method Notes

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

Equipment

  • 1 Bundt cake pan
  • 1 Mixing bowls
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Cooling rack
  • 1 Saucepan
  • 1 Piping bag (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the Bundt cake pan with non-stick spray or butter.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream. Mix until just combined.
  6. Fold in the melted white chocolate and fresh raspberries gently, being careful not to break the raspberries too much.
  7. Pour the batter into the prepared Bundt cake pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  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.
  10. After the cake has completely cooled, dust the top with powdered sugar, and garnish with additional fresh raspberries if desired.

Notes

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.