Description
A moist and elegant Raspberry Bundt Cake with creamy white chocolate, balanced with tangy raspberries and topped with smooth cream cheese frosting. Perfect for celebrations or any time you crave a bakery-quality treat at home.
Ingredients
2 ½ cups unbleached all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup butter (1 ½ sticks), softened
1 ½ cups granulated sugar
5 ounces white chocolate, finely chopped
4 large eggs, room temperature
1 ¼ cups buttermilk
1 teaspoon vanilla extract
Zest from 1 small lemon
1 cup raspberries (fresh or frozen, unthawed)
Cream Cheese Frosting:
1 stick butter, room temperature
8 ounces cream cheese, room temperature
2 ½–3 cups powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons milk or lemon juice
1 teaspoon lemon zest (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
2. Whisk together flour, baking powder, and salt in a bowl and set aside.
3. Cream butter and sugar for 3–4 minutes until light and fluffy.
4. Add eggs one at a time, mixing after each addition and scraping the sides of the bowl.
5. Combine buttermilk, vanilla, and lemon zest in a separate bowl.
6. Add one-third of the flour mixture to the butter mixture, then half of the buttermilk mixture. Repeat until combined, ending with the flour.
7. Fold in chopped white chocolate.
8. Toss raspberries with 1 tablespoon flour and gently fold them into the batter.
9. Scoop batter into prepared Bundt pan, spreading evenly. Tap lightly to remove air bubbles.
10. Bake 45–50 minutes or until a toothpick inserted comes out clean with moist crumbs.
11. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
12. For the frosting, beat butter and cream cheese until fluffy. Gradually add powdered sugar and milk until smooth.
13. Pipe or spread frosting over the cooled cake. Garnish with fresh raspberries and shaved white chocolate.
Notes
For mini Bundts, bake 20–25 minutes. For cupcakes, bake 18–20 minutes.
Store cake covered at room temperature for up to 3 days or refrigerate up to 7 days.
Freeze unfrosted cake up to 3 months; thaw overnight before frosting.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 503
- Sugar: 59g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 98mg