Description
A luscious White Chocolate Raspberry Bundt Cake that combines moist vanilla cake with fresh raspberries and white chocolate chips, finished with a creamy white chocolate glaze. Perfect for dessert lovers seeking a bakery-quality treat at home.
Ingredients
Scale
Cake
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
- 1 cup white chocolate chips
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon all purpose flour (for coating raspberries)
Glaze
- 1 cup white chocolate chips
- 1/3 cup heavy cream
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F and thoroughly grease and flour a 10-inch Bundt pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, ensuring a light cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract to build flavor.
- Incorporate Sour Cream and Milk: Mix in the sour cream and whole milk until the batter is smooth and well combined, contributing to moisture and tenderness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
- Coat and Fold in Raspberries and Chocolate Chips: Toss raspberries with 1 tablespoon flour to prevent sinking, then gently fold them and 1 cup white chocolate chips into the batter for even distribution.
- Fill Pan and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely, ensuring the cake sets properly.
- Prepare White Chocolate Glaze: Heat heavy cream until hot but not boiling, then pour over 1 cup white chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Glaze and Serve: Drizzle the white chocolate glaze over the cooled cake before serving for an elegant, sweet finish.
Notes
- If using frozen raspberries, do not thaw before adding to the batter to prevent excess moisture from making the cake soggy.
- Optional: Dust the finished cake lightly with powdered sugar for an attractive presentation.
