Description
This Raspberry White Chocolate Bundt Cake is a luscious dessert that combines the tartness of fresh or frozen raspberries with the creamy sweetness of white chocolate. Moist buttermilk cake is studded with raspberries and finely chopped white chocolate, baked to golden perfection in a bundt pan. The cake is finished with a smooth white chocolate ganache glaze and garnished with fresh raspberries, making it an elegant centerpiece for any occasion.
Ingredients
Scale
For the Cake
- 1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups white granulated sugar
- 3 eggs, room temperature
- 1 ¼ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
- ½ teaspoon vanilla extract
- ¾ cup raspberries (fresh or frozen)
- ¼ teaspoon lemon zest (optional)
- 3 ounces white chocolate, very finely chopped or grated (or mini white chocolate chips)
For the Ganache and Decoration
- 6 ounces white chocolate, chopped
- ¼ cup heavy cream or heavy whipping cream
- â…“ cup raspberries (for decorating)
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Grease the bundt pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, making sure every nook and cranny is covered. Then flour the pan lightly and shake off any excess flour to prevent sticking. Set aside.
- Prepare Raspberries: If using fresh raspberries, remove 2 tablespoons of flour from the total and toss the raspberries in this flour to coat them lightly. This step prevents raspberries from sinking to the bottom during baking. If using frozen raspberries, add them directly without coating.
- Sift Dry Ingredients: Sift the remaining flour together with baking powder and salt to ensure even distribution. You can set this aside or sift it directly over the batter later.
- Cream Butter and Sugar: In a large mixing bowl, beat the ¾ cup softened unsalted butter until creamy. Gradually add 1 ½ cups white granulated sugar while continuing to beat for about 2 minutes until the mixture is light and fluffy. Use an electric or stand mixer with a paddle attachment for best results.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition. After all eggs are incorporated, beat the mixture for an additional minute to ensure a smooth and well-aerated batter.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients in three parts, alternating with the buttermilk (1 ¼ cup), starting and ending with the dry ingredients. Add the vanilla extract (½ teaspoon) in two parts during this combining process. Mix gently to avoid overworking the batter.
- Add Berries and White Chocolate: Fold in the floured raspberries along with the optional lemon zest and 3 ounces of finely chopped white chocolate carefully using a spatula. Avoid overmixing to keep the raspberries intact and prevent the batter from turning pink.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan. Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven and pan.
- Cool and Remove from Pan: Allow the cake to cool for 10 minutes on a wire rack. Gently loosen the cake edges by shaking the pan while using a towel to grip or carefully run a knife around the sides. Remove the cake from the pan and let it cool completely on the rack.
- Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place in a medium heatproof bowl. Heat ¼ cup heavy cream just until nearly boiling and pour immediately over the chopped chocolate, ensuring it is fully covered. Let it sit for a minute, then whisk until smooth. If the ganache is not fully melted, warm it briefly in the microwave in short bursts, whisking until thick and glossy.
- Glaze the Cake: Set the cooled cake on a wire rack over parchment or a clean surface. Allow the ganache to cool until it has thickened to a pourable consistency. Slowly drizzle the ganache over the cake, letting it drip down the sides. For extra coverage, add a second layer of drippings if desired.
- Decorate: Garnish the glazed cake with the remaining â…“ cup fresh raspberries. Add them just before serving to maintain their fresh appearance and to limit excess moisture.
Notes
- Coating fresh raspberries with flour helps prevent them from sinking in the batter.
- Use room temperature ingredients for better mixing and texture.
- Ganache should be thick yet pourable; adjust cream quantity slightly if needed.
- Let the cake cool completely before glazing to prevent ganache from melting off.
- Use a knife or silicone spatula to gently loosen cake edges to avoid breakage.
- For frozen raspberries, no flour coating is necessary since juices are less likely to bleed immediately.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated up to 4 days.
