Description
This Raspberry White Chocolate Bundt Cake is a delightful dessert combining tender, moist cake with fresh raspberries and luscious white chocolate. The cake is enhanced by a smooth white chocolate ganache glaze and fresh raspberries on top, making it perfect for special occasions or an indulgent treat.
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, ensuring all grooves are covered. Then dust with flour and shake out excess. Set aside.
- Prepare Raspberries (if fresh): If using fresh raspberries, toss ¾ cup of them with 2 tablespoons of the flour removed from total flour to coat. This prevents sinking during baking. If using frozen raspberries, add directly to the batter without coating.
- Sift Dry Ingredients: Sift the remaining flour together with baking powder and salt. Set aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat ¾ cup unsalted butter until creamy using an electric mixer or stand mixer. Gradually add 1 ½ cups white sugar and continue beating for 2 minutes until light and fluffy.
- Add Eggs: Add the 3 eggs one at a time, mixing well after each addition. Beat the mixture for another minute to fully incorporate.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients in three parts to the wet mixture, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Also add the vanilla extract in two parts, mixing gently to avoid overmixing.
- Add Berries and White Chocolate: Carefully fold in the floured raspberries along with lemon zest (if using) and 3 ounces of finely chopped white chocolate using a spatula. Be gentle to avoid breaking the raspberries and staining the batter.
- Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures and pans may vary, so check towards the end of the baking time.
- Cool and Remove from Pan: Let the cake cool in the pan on a wire rack for 10 minutes. Gently loosen the edges using a knife if necessary and invert the cake onto the wire rack to cool completely.
- Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate into a medium bowl. Heat ¼ cup heavy cream until it just starts to boil and pour immediately over the chocolate. Let sit for a minute, then whisk gently until smooth. If not fully melted, microwave the mixture in short bursts, whisking in between until thick and smooth.
- Glaze the Cake: Place the cooled cake on a wire rack over parchment paper or a clean surface. Allow the ganache to cool until thick but pourable, then drizzle it slowly over the cake, letting it drip down the sides. Repeat to add a thicker glaze if desired.
- Decorate: Garnish the cake with the remaining â…“ cup fresh raspberries just before serving for the freshest look and taste.
Notes
- Coating raspberries with flour helps prevent them from sinking to the bottom during baking.
- You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice if needed; let it sit for 5 minutes before using.
- Use fresh raspberries for best decorative results, frozen raspberries work well inside the batter.
- Let the ganache cool enough to be thick but still pourable for best glaze effect.
- If you don’t have a bundt pan, a similarly sized tube pan can be used, adjusting baking time as needed.
