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)
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg