This white chocolate raspberry bundt cake is the epitome of indulgence, combining the creamy sweetness of white chocolate with the tart freshness of raspberries. Perfect for any occasion, this cake is sure to impress.
Why This Recipe Works
- The combination of white chocolate and raspberries creates a perfect balance of sweet and tart flavors.
- Using buttermilk in the batter ensures the cake is moist and tender.
- The bundt pan gives the cake an elegant appearance without any extra decorating effort.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Equipment Needed
- Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and generously grease your bundt pan to ensure the cake releases easily after baking. This step is crucial for that perfect bundt cake shape.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed for a uniform rise.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar until light and fluffy. This incorporates air into the batter, making your cake lighter.
Add Wet Ingredients
Beat in the eggs one at a time, then add the vanilla extract and buttermilk. Mix until just combined to avoid overworking the batter.
Fold in Chocolate and Raspberries
Gently fold in the white chocolate chips and raspberries with a rubber spatula. Be careful not to crush the raspberries to keep those beautiful bursts of flavor.
Bake to Perfection
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Tips and Tricks
For an extra moist cake, you can substitute half of the buttermilk with sour cream. To prevent the raspberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. If you’re using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
Recipe Variations
- Swap raspberries for blueberries or blackberries for a different berry flavor.
- Add a lemon zest to the batter for a citrusy twist.
- Drizzle the finished cake with a white chocolate ganache for extra decadence.
- Use dark chocolate chips instead of white for a richer flavor profile.
- Incorporate a teaspoon of almond extract for a nutty aroma.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries without thawing them. Just be sure to fold them in gently to avoid breaking them and adding too much moisture to the batter.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze the cake for up to 3 months.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution ratio for best results.
Summary
This white chocolate raspberry bundt cake is a delightful treat that combines the richness of white chocolate with the freshness of raspberries. Easy to make and even easier to enjoy, it’s perfect for any dessert table.