White Chocolate Raspberry Bundt is a stunning dessert that brings together the delightful flavors of fresh raspberries and creamy white chocolate. This soft vanilla cake topped with luscious white chocolate ganache is not just a feast for the eyes but also a treat for the taste buds. It’s perfect for celebrations, gatherings, or simply when you want to indulge in something special.

Why You’ll Love This White Chocolate Raspberry Bundt

This delightful cake is not only visually stunning but also incredibly delicious. Here are several reasons why you’ll adore this White Chocolate Raspberry Cake:

Rich and creamy white chocolate ganache
Fresh raspberries add a tangy flavor contrast
Moist and fluffy texture that melts in your mouth
Perfect for parties and special occasions
Easy to make with simple ingredients
Versatile – can be served warm or chilled
Great for gluten-free adaptations
Impressive presentation guaranteed to wow guests

This dessert is a Raspberry White Chocolate Bundt Cake that will make any event memorable, whether it’s a birthday, anniversary, or holiday gathering.

Ingredients for White Chocolate Raspberry Bundt

Gather these items:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1½ cups fresh raspberries
1 cup white chocolate chips
½ cup heavy cream
Fresh raspberries (for garnish)
White chocolate shavings (optional)

How to Make White Chocolate Raspberry Bundt Step-by-Step

Step 1: Heat oven to 350°F. Grease the bundt pan really well with butter. Dust with flour. Shake out extra.
Step 2: Beat softened butter and sugar on medium-high for 4 minutes until light and fluffy looking.
Step 3: Add eggs one at a time. Beat well after each. Mix in vanilla extract and combine everything.
Step 4: Whisk flour, baking powder, baking soda, and salt together in another bowl until it’s all mixed.
Step 5: Add flour mix and sour cream to the butter mix. Go back and forth. Start and end with flour.
Step 6: Fold raspberries into batter gently with a spatula. Be careful not to squish them up too much.
Step 7: Pour batter into your prepared bundt pan. Smooth the top out nicely and evenly with a spatula.
Step 8: Bake 55-65 minutes until a toothpick in the center comes out clean or with just a few crumbs on it.
Step 9: Cool in the pan for 15 minutes. Flip onto a wire rack. Let it cool completely before you add icing.
Step 10: Heat the heavy cream until almost boiling. Pour over white chocolate chips. Wait 2 minutes. Whisk until smooth.
Step 11: Drizzle warm ganache over the cooled cake. Let it drip down the sides all pretty and naturally.
Step 12: Add fresh raspberries and white chocolate shavings on top if you want before the ganache sets up.

Pro Tips for the Perfect White Chocolate Raspberry Bundt

Keep these in mind:

Make sure your butter is softened for better creaming with sugar.
Use fresh raspberries for the best flavor, but you can use frozen in a pinch.
To avoid a sticky bundt, ensure it’s well-greased and floured.
Let the cake cool completely before icing to prevent melting.

Best Ways to Serve White Chocolate Raspberry Bundt

Impress your guests with these serving ideas:

Serve with a scoop of vanilla ice cream for an indulgent treat.
Pair with a dollop of whipped cream and fresh raspberries.
Slice and serve with a cup of tea or coffee for a delightful afternoon snack.

This Raspberry Bundt Cake with White Chocolate is a crowd-pleaser that fits every occasion!

How to Store and Reheat White Chocolate Raspberry Bundt

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for 2 days or in the refrigerator for up to a week. If you prefer, you can freeze it for longer storage. When ready to serve, allow it to thaw in the fridge overnight and then bring it to room temperature. You can reheat slices in the microwave for about 10-15 seconds for a warm treat.

Frequently Asked Questions About White Chocolate Raspberry Bundt

What is White Chocolate Raspberry Bundt?

This is a moist and flavorful bundt cake that combines vanilla cake with fresh raspberries and white chocolate, creating a delightful dessert perfect for any occasion.

Can I make White Chocolate Raspberry Bundt ahead of time?

Yes, you can make this cake a day in advance. Just store it properly and ice it right before serving to keep the ganache fresh and glossy.

How do I avoid common mistakes with White Chocolate Raspberry Bundt?

Ensure that all ingredients are at room temperature before starting, and do not overmix the batter after adding the raspberries to maintain a light texture.

Variations of White Chocolate Raspberry Bundt You Can Try

Here are some fun variations to consider:

Make it gluten-free by substituting all-purpose flour with a gluten-free blend.
For a chocolate twist, add cocoa powder to the batter and use dark chocolate chips instead.
Try adding lemon zest for a citrusy flavor that complements the raspberries.

This White Chocolate Raspberry Dessert is versatile and can be adapted to suit your taste preferences!

Irresistible White Chocolate Raspberry Bundt cake served on a plate with fresh raspberries

Incredible homemade White Chocolate Raspberry Bundt ready to impress!

For more delicious recipes, check out our Berry Crumble with Fresh Berries or Easy Cinnamon Rolls.

Step-by-step process of making White Chocolate Raspberry Bundt cake

For more tips on baking, visit The Joy of Vegetable Gardening for insights on using fresh ingredients.

For more delightful desserts, explore our Desserts Category for inspiration!

White Chocolate Raspberry Bundt: 12 Reasons to Indulge

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Author: Sarah
Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Soft vanilla bundt cake with fresh raspberries and white chocolate ganache on top. It’s elegant, delicious, and perfect for any party or celebration!

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1½ cups fresh raspberries
1 cup white chocolate chips
½ cup heavy cream
Fresh raspberries
White chocolate shavings (optional)

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Instructions

Heat oven to 350°F. Grease the bundt pan really well with butter. Dust with flour. Shake out extra.
Beat softened butter and sugar on medium-high for 4 minutes until light and fluffy looking.
Add eggs one at a time. Beat well after each. Mix in vanilla extract and combine everything.
Whisk flour, baking powder, baking soda, and salt together in another bowl until it’s all mixed.
Add flour mix and sour cream to the butter mix. Go back and forth. Start and end with flour.
Fold raspberries into batter gently with a spatula. Be careful not to squish them up too much.
Pour batter into your prepared bundt pan. Smooth the top out nicely and evenly with a spatula.
Bake 55-65 minutes until a toothpick in the center comes out clean or with just a few crumbs on it.
Cool in the pan for 15 minutes. Flip onto a wire rack. Let it cool completely before you add icing.
Heat the heavy cream until almost boiling. Pour over white chocolate chips. Wait 2 minutes. Whisk until smooth.
Drizzle warm ganache over the cooled cake. Let it drip down the sides all pretty and naturally.
Add fresh raspberries and white chocolate shavings on top if you want before the ganache sets up.