White Chocolate Raspberry Bundt Cake Recipe
This White Chocolate Raspberry Bundt Cake is a decadent and visually stunning dessert featuring moist white chocolate infused cake layers swirled with vibrant raspberry jam. The luscious white chocolate glaze topped with fresh raspberries adds the perfect finishing touch to this elegant cake, ideal for special occasions or any time you want to impress.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Glaze
- 8 ounces white chocolate (chopped fine)
- 3 tablespoons milk
- 12 oz fresh raspberries
- Confectioner’s sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F and position the rack in the middle. Grease a 12-cup Bundt pan thoroughly with nonstick baking spray to prevent sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the unsalted butter and granulated sugar on high speed for about 5 minutes until the mixture is light and fluffy, which helps create a tender crumb.
- Add Vanilla and Eggs: Add vanilla extract and then add eggs one at a time, mixing until each is fully incorporated to ensure a smooth batter.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add sifted cake flour, kosher salt, and baking soda in two parts to avoid overmixing, which can toughen the cake.
- Incorporate Sour Cream: Add the sour cream, scrape the bowl for any unmixed ingredients, and mix just until combined to maintain a moist texture.
- Melt White Chocolate for Batter: In a microwave-safe bowl, combine white chocolate and milk and heat in 10-second intervals totaling 30 seconds, stirring after each until smooth. Stir half of the cake batter into this mixture to blend.
- Prepare Raspberry Batter: To the remaining cake batter in the mixer bowl, add melted raspberry jam and red food coloring, mixing until well combined to create a vibrant and flavorful raspberry portion.
- Layer and Swirl Batter: Alternate pouring white chocolate batter and raspberry batter into the Bundt pan beginning and ending with the white chocolate batter. Use a skewer to gently swirl the batters together without overmixing, preserving the marble effect.
- Bake the Cake: Place the Bundt pan in the oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and allow it to cool completely to room temperature, about 30 minutes.
- Prepare White Chocolate Glaze: In a small microwave-safe bowl, melt white chocolate with milk in 10-second intervals up to 40 seconds, stirring until smooth. Let it cool slightly before use to thicken slightly for drizzling.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled cake, then artfully arrange fresh raspberries on top. Dust the cake lightly with confectioner’s sugar for an elegant finish.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for best mixing results.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- The swirling technique creates a beautiful marbled pattern; avoid mixing too aggressively.
- Use fresh raspberries for garnish to add a fresh tart contrast and visual appeal.
- The glaze can be refrigerated if you need to prepare ahead; rewarm slightly before drizzling.
