White Chocolate Raspberry Bundt Cake
White chocolate raspberry bundt cake is a delightful treat that blends the creamy richness of white chocolate with the tart sweetness of raspberries. Perfect for any gathering or celebration, this dessert offers a moist, tender crumb with pockets of raspberry goodness swirled throughout. The bundt cake not only impresses with its flavor but also with its gorgeous presentation, topped off with a luscious cream cheese frosting and garnished with vibrant raspberries and white chocolate chips.
Ingredients Breakdown
This recipe uses straightforward ingredients, but every component plays a crucial role in achieving the right balance of flavor and texture.
For the cake:
- The white cake mix forms the base of this white chocolate raspberry bundt cake dessert, providing structure and lightness.
- White chocolate pudding mix ensures that the cake stays soft while adding an extra layer of white chocolate flavor.
- Fresh or frozen raspberries are essential for that tart contrast against the sweet cake.
- The combination of sour cream, eggs, and butter provides richness, ensuring this white chocolate raspberry bundt cake is tender and flavorful.
For the cream cheese frosting:
- Cream cheese creates a smooth and slightly tangy frosting that complements the sweetness of the cake.
- Butter adds richness and helps achieve that creamy texture.
- Powdered sugar sweetens and thickens the frosting, while vanilla extract enhances the flavor with a hint of warmth.
Choosing Fresh or Frozen Raspberries
Both fresh and frozen raspberries work well in this white chocolate raspberry bundt cake recipe. If using frozen raspberries, allow them to thaw slightly before swirling into the batter. This will make it easier to incorporate them without breaking them down too much. Fresh raspberries, on the other hand, add a vibrant burst of flavor and maintain their shape well during baking.
Why White Chocolate Chips Are Essential
The addition of white chocolate chips to the cake batter creates small bursts of creamy sweetness that contrasts beautifully with the tart raspberries. White chocolate’s smooth, rich flavor is crucial for achieving that indulgent quality in every bite.
Step-by-Step Instructions
Preparing the Bundt Pan
To prevent the cake from sticking, make sure to generously grease your bundt pan with butter or cooking spray. This step is crucial for ensuring that your cake releases smoothly and maintains its elegant shape.
Mixing the Batter
Start by combining the cake mix, pudding mix, sour cream, eggs, butter, and water. Use a stand mixer or hand mixer to blend until the mixture is smooth and well combined. The key here is to avoid overmixing, as this can cause the cake to become dense. Folding in the white chocolate chips by hand ensures they are evenly distributed without overworking the batter.
Swirling the Raspberry Filling
Coating the raspberries in flour prevents them from sinking to the bottom of the cake during baking. After pouring half of the batter into the pan, add half of the raspberries in small sections. Use a knife to gently swirl them through the batter. This step is what gives the cake its beautiful marbled effect. Repeat with the remaining batter and raspberries for even distribution.
Baking Tips
Place the bundt pan in the preheated oven and bake until the cake is golden brown and a toothpick comes out clean. The baking time may vary slightly depending on your oven, but 45-50 minutes is a good range. Keep an eye on the cake during the final minutes to prevent overbaking, which can dry out the cake.
Cooling and Refrigerating
Once out of the oven, allow the cake to cool in the pan for 10-15 minutes. This rest period ensures the cake sets before being inverted onto a plate. Wrapping the cooled cake in plastic wrap and refrigerating it for a few hours helps the flavors meld and makes the cake easier to frost later.
Recipe Tips & Frequently Asked Questions
- Toss raspberries in flour to prevent sinking during baking.
- Swirl raspberries gently to create even distribution.
- Adjust baking times based on pan size: larger pans may require a few more minutes.
- Avoid overbaking by checking for doneness at the 45-minute mark.
- Substitute instant white chocolate pudding mix with vanilla pudding if necessary.
How to Make Cream Cheese Frosting
To make the cream cheese frosting, start by ensuring both the cream cheese and butter are softened to room temperature. This allows them to blend smoothly together without lumps. Beat the two together until light and creamy, then gradually add powdered sugar. Start with 2 cups, and once incorporated, add more to achieve your desired consistency. The frosting should be thick enough to hold its shape but soft enough to pipe or spread easily.
Once the cake is fully cooled and chilled, pipe the frosting onto the cake in thick, decorative strips. Alternatively, you can spread the frosting if you prefer a more rustic look. For an added touch, garnish with fresh raspberries and a sprinkle of white chocolate chips.
What to Serve With This Recipe
This indulgent white chocolate raspberry bundt cake pairs beautifully with light, refreshing beverages. Consider serving it with a cup of herbal tea or a crisp glass of prosecco to balance the richness. For something non-alcoholic, a refreshing raspberry lemonade would complement the flavors perfectly.
If you’re serving this white chocolate raspberry bundt cake at a special occasion, a light fruit salad can be a great side dish to cut through the sweetness. The bright, juicy flavors of citrus or berries offer a refreshing contrast to the dense richness of the bundt cake.
Final Touches and Presentation
Presenting this white chocolate raspberry bundt cake is half the fun! Once it’s frosted and garnished, place it on a cake stand for an elegant display. The striking contrast of the white chocolate frosting and the vibrant red raspberries makes for a visually stunning centerpiece.
When it comes time to slice and serve, use a sharp knife to cut clean slices. Each piece should reveal the beautiful raspberry swirls inside. Be sure to offer guests an extra garnish of fresh raspberries on their plates for a final touch of color and flavor.
White Chocolate Raspberry Bundt Cake
Ingredients
- 4 large eggs
- 1 cup sour cream
- 1 box white cake mix 15.25 ounces
- 2 boxes instant white chocolate pudding mix 1 ounce each, dry
- 1/2 cup butter softened or melted
- 1/4 cup water
- 1 cup white chocolate chips
- 1 1/2 cups raspberries fresh or frozen plus extra for garnish
- 1 tablespoon flour
For the Cream Cheese Frosting:
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C) and prepping your bundt pan. Thoroughly grease the pan with butter or use a cooking spray to ensure your cake doesn’t stick.
- In a large mixing bowl, combine the cake mix, dry pudding mix, sour cream, eggs, melted butter, and water. Beat the mixture with either a hand mixer or stand mixer until the batter is smooth and well-blended. Fold in the white chocolate chips and set aside.
- Next, toss your raspberries with 1 tablespoon of flour in a small bowl, coating them evenly. This step helps to keep the berries from sinking to the bottom during baking.
- Pour half of the cake batter into your prepared bundt pan, spreading it evenly. Now, spoon half of the raspberries over the batter in small sections. Using a knife, gently swirl the raspberries into the batter. If using frozen raspberries, ensure they have thawed enough for swirling.
- Add the remaining cake batter, followed by the rest of the raspberries, and repeat the swirling process.
- Place the bundt pan in the preheated oven and bake for 45 to 50 minutes, or until the cake turns golden and a toothpick inserted into the center comes out clean. Once baked, allow the cake to rest in the pan for 10-15 minutes before inverting it onto a serving plate. To do this, place a plate over the bundt pan and flip them together. Let the cake cool completely.
- Once cooled, wrap the cake tightly with plastic wrap and refrigerate for 2 to 3 hours to set.
How to Make Cream Cheese Frosting
- While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Add in the vanilla extract and mix well. Gradually add the powdered sugar, beginning with 2 cups and mixing thoroughly, then slowly incorporating more until the frosting reaches a thick, creamy consistency.
- Once your frosting is ready, transfer it into a piping bag, or if you don’t have one, a gallon-sized Ziplock bag works just as well. Fill the bag and refrigerate until you’re ready to frost.
- When it’s time to frost, cut off the bottom corner of your bag and pipe generous lines of frosting over the cake. Finish by garnishing with fresh raspberries and white chocolate chips for an elegant touch.