This easy homemade Raspberry White Chocolate Bundt Cake is packed with fresh raspberries and white chocolate in a moist and ultra soft vanilla cake. Best served with a drizzle of icing, this bundt cake is sure to please a crowd.
This Raspberry White Chocolate Bundt Cake takes a classic vanilla cake and kicks it up a notch! The cake itself is not overly sweet, which is perfect to go alongside the white chocolate and slightly tart raspberries.
The white chocolate melts into puddles throughout the cake and keeps it so moist! Drizzle the top with vanilla icing and sprinkle on fresh raspberries and extra white chocolate. This cake cuts beautifully and is the perfect cake to make from scratch.
- Dry ingredients: all-purpose flour, baking soda, baking powder, kosher salt.
- Fats: eggs, vegetable oil, butter, sour cream, whole milk. All of these are why the cake is SO moist!
- Sugars. Granulated for the cake and powdered sugar for the icing.
- Mix-ins. Raspberries and white chocolate. You can use white chocolate chips or chopped white chocolate!
You'll also need a bundt pan for the raspberry white chocolate bundt cake, which is crucial to proper baking.
So, what's the deal with bundt pans and what is the purpose of the hole in a bundt cake?
Well, a bundt pan (sometimes called a tube pan) is shaped the way it is so there is more surface area for the outer edges of the cake to touch.
This allows for incredibly even baking of cake batter! You know how some cakes have a tendency to fall in the center due to underbaking, but the edges are already brown and crispy? Bundt pans fix those problems...
Thick batters like pound cake are best cooked in a bundt pan for these reasons.
Preparing the Bundt Cake Pan
I suggest two ways to prepare the bundt pan for best results:
- Generously butter the insides of the pan (including around the neck), then flour it. Use the butter paper, paper towel, or clean fingers to do this!
- Use baking spray that already includes flour in it. Pam brand now carries a "baking" version of their spray that includes flour and you can find it in most U.S. grocery stores.
To "flour" the bundt after coating in butter, sprinkle a generous amount of flour into the bundt pan, then rotate the pan while tapping the sides with your hand to coat all of the fat. Once coated, tap out any excess flour into the garbage.
How to make the Raspberry White Chocolate Bundt Cake
STEP 1: Start by prepping and measuring all ingredients. Because the ingredient list is rather long, this helps to be sure you don't miss a step.
Chop the white chocolate (if using a bar) and coat the raspberries in flour. Additionally, grease and flour a bundt pan (also known as a tube pan) and pre heat the oven to 350℉/180℃.
STEP 2: In a bowl, whisk together the dry ingredients. Then, in the bowl of a stand mixer, beat the eggs and egg whites for about 3 minutes on medium high speed. They will have foamed up at this point.
STEP 3: Then, add the sugar, vegetable oil, melted butter, and vanilla and mix on medium speed for a minute. Scrape down the sides, then add the sour cream and mix on low until just combined.
STEP 4: Add half of the flour and mix, then drizzle in half of the milk with the mixer running. Repeat with the remaining flour, then milk.
Then, carefully fold in the raspberries and white chocolate.
STEP 5: Pour the batter into the prepared bundt pan, then bake for 45-55 minutes.
Use a skewer or steak knife to insert to the center of the cake - it should come out clean with a few moist crumbs, but not with any wet batter.
STEP 6: Remove the pan to a wire rack to cool for 15 minutes, then turn out the cake onto a serving stand or plate.
How to remove a cake from a bundt pan
To remove the raspberry white chocolate bundt cake, place the serving dish (cake stand, plate, platter, etc.) centered on top of the bundt pan.
Then, holding both the sides of the bundt pan and the platter, quickly flip it over. I typically flip it either towards or away from myself (rather than side to side).
Re-adjust the pan to the center of the plate, if needed. Tap the tops and sides of the pan all around, then gently lift up the pan to remove the cake.
Use pot holders or a kitchen towel while flipping if the bundt pan is still too warm to touch with bare hands.
How to make thick drizzle icing
To make the icing, combine the powdered sugar, vanilla, and milk using a whisk. Start by adding half of the milk, drizzling in more and whisking until a thick consistency is formed.
To turn this into a raspberry white chocolate bundt cake with cream cheese frosting, add 1-2 tablespoons of softened cream cheese. You will need more milk to turn this into a drizzling consistency.
Hot tip! Test a small area on the cake to see how it flows. If it's too thin, add more powdered sugar and whisk. If it's too thick, add a bit more milk!
Style and Flavor Variations
- Frozen raspberries can also be used, but I would suggesting thawing them (and allowing the liquid to drain) before tossing in flour and adding to the batter.
- Strawberries. Be sure to chop them a bit!
- Lemon. Adding lemon zest and the juice of one lemon to the batter would be a lovely bright addition!
Storing and Freezing
Store the cake at room temperature for one day, then covered in the fridge for 5 days. Allow the cake (or slices) to come to room temperature before enjoying.
If you'd like to freeze the cake, wrap it tightly in plastic wrap, then aluminum foil, and store in a zip top bag for one to two months.
To thaw, remove all wrappings and thaw at room temperature. Add the icing once it's fully thawed.
YES. A bundt pan should be greased and floured to ensure the cake comes out clean. However, some more intricate designs can leave bits of cake stuck and rip it apart.
Any bundt pan that has scratches on the inside coating of the pan can also prevent the cake from coming out clean.
Not all of them are, and bundt cakes actually have a tendency to be easily over baked and dried out!
However, using the proper amount of fat and sugar, as well as proper bake time assists in very moist bundt cakes.
It's actually just the specific pan that makes a bundt cake a bundt cake. It's still a regular cake, just in a different form!
There are certain batters that bake up best in a bundt pan, however, such as a pound cake.
The best way is to create a relatively thick consistency, then either pour or spoon it over the top middle of the cake and let it naturally fall down the sides.
More cake recipes
- Lemon Pound Cake with Blueberry Glaze
- Carrot Snack Cake with Cream Cheese Frosting
- Almond Coconut Loaf Cake
- Orange Poppy Seed Bundt Cake
- Chocolate Raspberry Mousse Cake
Raspberry White Chocolate Bundt Cake
- Bundt pan
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 2 large egg whites room temperature
- 1½ cups granulated sugar 300g
- ¼ cup vegetable oil 60ml
- ¼ cup unsalted butter melted (57g)
- 2 teaspoons vanilla paste or extract
- ¾ cup full-fat sour cream room temperature (170g)
- 1 cup whole milk 240ml
- 6 oz white chocolate (~1 cup) chips or chopped
- 12 oz fresh raspberries
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla paste or extract
- ¼ cup whole milk 60ml
- Preheat the oven to 350℉/177℃ and grease and flour a bundt pan. Be sure to tap the excess flour out of the pan.
- Whisk together the flour, baking powder, baking soda and salt and set aside. Toss the raspberries in a bit of flour to coat and set aside.
- Beat the eggs and egg whites in the bowl of a stand mixer over medium high speed for 3 minutes.
- Add the sugar, vegetable oil, butter and vanilla and beat on medium speed for one minute. Scrape down the sides.
- Add the sour cream and mix on medium low until combined.
- Add half of the flour mixture and mix on medium low speed while drizzling in half of the milk. Scrape down the sides and repeat with the remaining flour and milk.
- Add the white chocolate and raspberries and gently fold them into the batter to disperse.
- Pour the batter evenly around the prepared bundt pan then bake the cake for 45-55 minutes until a toothpick or skewer come out of the center clean with a few moist crumbs, but no wet batter.
- Cool for 15 minutes on a wire rack, then flip onto a serving platter and allow to cool completely, about 1 hour.
- Whisk together the powdered sugar, milk, and vanilla until a thick but pourable consistency forms. Add half of the milk at first, drizzling in a bit more at a time until the correct consistency forms.
- Pour or spoon over the cake, then top with fresh raspberries and extra white chocolate and serve.