Raspberry White Chocolate Bundt Cake
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.
Servings: 16
Calories: 383kcal
Equipment
- Bundt pan
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
Ingredients
- 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
Glaze
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla paste or extract
- ¼ cup whole milk 60ml
Instructions
- 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.
Vanilla Icing
- 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.
Notes
Be sure to grease and flour the bundt pan well prior to use.
Store the cake at room temperature for one day, then in the fridge for up to 5 days.
To freeze, wrap in plastic wrap and foil and place in a zip top bag and freeze for one to two months. Unwrap and thaw at room temperature, then add the icing.
If the icing is too thin, add more powdered sugar. If too thick, add more milk.
Nutrition
Calories: 383kcal | Carbohydrates: 62g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 196mg | Potassium: 145mg | Fiber: 2g | Sugar: 42g | Vitamin A: 227IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg
