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If you’ve been searching for an unforgettable dessert that combines elegance with a burst of fresh fruit, look no further than this White Chocolate Raspberry Bundt Cake Recipe. Imagine a moist, buttery cake swirled beautifully with rich white chocolate and vibrant raspberry jam, all crowned with a silky white chocolate glaze and dotted with juicy fresh raspberries. This cake is as stunning as it is decadent, making it perfect for celebrations or a special treat to brighten up any day.

Ingredients You’ll Need

A clear glass bowl filled with creamy, smooth, pale beige batter with soft, thick swirls on the surface; the batter fills the bowl almost to the top, showing a rich and soft texture. The bowl sits on a white marbled surface visible around it, enhancing the light color of the batter inside. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays a starring role to create the perfect balance of taste, texture, and color in this White Chocolate Raspberry Bundt Cake Recipe. From creamy butter to tangy raspberries, these essentials work together like a symphony of flavor.

1 ½ cups unsalted butter (room temperature): Provides richness and tenderness to your cake’s crumb.
2 ½ cups granulated sugar: Sweetens and helps achieve that delicate, moist texture.
1 tablespoon vanilla extract: Adds warmth and depth to the overall flavor.
6 large eggs (room temperature): Bind the ingredients and contribute to a light, airy cake.
3 cups cake flour (sifted): Ensures a soft, tender crumb with just the right structure.
1 teaspoon kosher salt: Enhances the sweetness and balances flavors.
¼ teaspoon baking soda: Helps the cake rise perfectly.
1 cup sour cream (room temperature): Brings moistness and a slight tang, complementing the raspberries.
4 ounces white chocolate (chopped fine): Infuses the batter with creamy, sweet complexity.
2 tablespoons milk: Helps melt the chocolate smoothly for better incorporation.
½ cup seedless raspberry jam (melted): Gives that irresistible raspberry swirl and fruity sweetness.
1 ½ teaspoons red food coloring: Amplifies the raspberry hue for a vibrant swirl.
8 ounces white chocolate (chopped fine): Used again for the luscious glaze topping.
3 tablespoons milk: Creates a glossy, pourable glaze.
12 oz fresh raspberries: Adds bursts of fresh tartness and pretty garnish.
Confectioner’s sugar (for dusting): A delicate finishing touch for that elegant look.

How to Make White Chocolate Raspberry Bundt Cake Recipe

Step 1: Preparing Your Oven and Pan

First things first, preheat your oven to 325°F and position the rack in the middle to ensure even baking. Greasing and prepping your 12-cup Bundt pan with a good nonstick baking spray is essential so your cake releases flawlessly once baked.

Step 2: Cream Butter and Sugar

Beat the unsalted butter and sugar on high speed until the mixture is light, fluffy, and pale in color — this usually takes about 5 minutes. This creaming process aerates the batter, setting the stage for a tender, airy cake.

Step 3: Add Vanilla and Eggs

Next, incorporate the vanilla extract, then add the eggs one at a time, mixing after each addition. This careful integration ensures your batter remains smooth and emulsified, avoiding curdling.

Step 4: Incorporate Dry Ingredients

Switch your mixer to low speed and add the sifted cake flour, kosher salt, and baking soda in two parts, mixing gently after each to avoid overworking the batter, which can toughen the cake’s crumb.

Step 5: Mix in Sour Cream

Add the room temperature sour cream, scraping down the sides of the bowl to combine everything evenly. The sour cream not only enhances moistness but balances the sweetness with a subtle tang.

Step 6: Prepare the White Chocolate Batter

In a microwave-safe bowl, melt 4 ounces of white chocolate with 2 tablespoons of milk, heating in 10-second bursts and stirring until smooth. Fold half of this white chocolate mixture into half of the cake batter to create the creamy swirl component.

Step 7: Make the Raspberry Batter

To the remaining batter, add the melted raspberry jam along with red food coloring, blending gently until the color and flavor are evenly distributed. This glossy raspberry layer will provide that iconic swirl and vibrant pop.

Step 8: Layer and Swirl in the Bundt Pan

Alternate pouring the white chocolate batter and raspberry batter into the prepped Bundt pan, starting and ending with the white chocolate mixture. Use a skewer or knife to gently swirl the batters together just enough to create a marbled effect without fully blending them.

Step 9: Bake to Perfection

Bake the cake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs attached. Avoid opening the oven too often to keep your cake fluffy and tender.

Step 10: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely, approximately another 30 minutes. This step is important to prevent the cake from breaking apart and to set its beautiful swirls.

Step 11: Prepare the White Chocolate Glaze

Microwave the remaining 8 ounces of white chocolate with 3 tablespoons of milk in short intervals, stirring until glossy and smooth. Let it cool slightly before drizzling over the cooled cake for that final luscious finish.

Step 12: Garnish and Serve

Once glazed, top your cake with fresh raspberries and a light dusting of confectioner’s sugar to echo the colors and flavors inside, making the whole presentation simply irresistible.

How to Serve White Chocolate Raspberry Bundt Cake Recipe

A round bundt cake with a golden brown texture sits on a white plate, covered with a smooth white icing that drips slightly down the sides. On top of the icing, a circle of bright red raspberries is carefully placed, and both the raspberries and icing are lightly dusted with white powdered sugar. The plate rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries are the classic choice, bringing a fresh burst of tartness that pairs perfectly with the sweet white chocolate glaze. Dusting with confectioner’s sugar creates an elegant, snowy effect, elevating the cake’s appeal for any occasion.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of lightly whipped cream complements the moist, dense texture of the bundt cake beautifully. For a brunch or afternoon tea, pair it with a cup of fruity herbal tea or freshly brewed coffee to balance sweetness and refresh the palate.

Creative Ways to Present

Cut slices carefully so the colorful swirl stays intact and serve on pretty dessert plates to show off the marbling. You can also arrange the fresh raspberries around each slice or drizzle a little extra melted white chocolate on the plate for that wow factor. For a festive occasion, add edible flowers or gold leaf accents for an elegant touch.

Make Ahead and Storage

Storing Leftovers

The White Chocolate Raspberry Bundt Cake Recipe keeps wonderfully covered at room temperature for up to two days. To maintain freshness longer, store it in an airtight container in the refrigerator for up to five days, but bring it to room temperature before serving for the best flavor.

Freezing

You can freeze this cake either whole (without glaze) or in slices wrapped tightly in plastic wrap and foil. Frozen, it will keep for up to two months. Thaw overnight in the refrigerator, then add glaze just before serving to retain freshness and texture.

Reheating

If you prefer your cake slightly warm, warm individual slices gently in the microwave for 15 to 20 seconds. This softens the crumb and enhances the aroma without melting the glaze too much. Avoid reheating the entire cake to preserve its moist structure.

FAQs

Can I use frozen raspberries instead of fresh ones?

While fresh raspberries are ideal for garnish and presentation, you can use thawed frozen raspberries inside the cake or for the jam swirl. Just be sure to drain any excess liquid to prevent sogginess.

Is it possible to make this cake gluten-free?

You can substitute the cake flour with a gluten-free flour blend designed for baking, but results may vary slightly. Adding a binder like xanthan gum can help maintain the cake’s structure.

Can I prepare the batter a day ahead?

The batter is best made fresh to keep the leavening active, but you can prepare the raspberry swirl and white chocolate portions separately ahead of time and mix just before baking.

What if I don’t have a Bundt pan?

If you don’t own a Bundt pan, you can bake this cake in a loaf pan or two 9-inch round pans, but baking times will be shorter, so keep an eye on it and check for doneness earlier.

How can I make the swirls more defined?

To get those dramatic swirl patterns, alternate the batters carefully and swirl gently with a skewer without overmixing. Too much swirling blends the flavors but diminishes the visual impact.

Final Thoughts

There is something truly magical about this White Chocolate Raspberry Bundt Cake Recipe — it’s a celebration of flavors and textures that molds together beautifully in one stunning bake. Whether you’re hosting a party or simply treating yourself, give this recipe a try. I promise, the joyful reactions from anyone who tastes it will make all your effort worthwhile!

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