White Chocolate Raspberry Bundt Cake

This White Chocolate Raspberry Bundt Cake is perfect for any occasion, whether it’s a cozy family dinner or a festive celebration. The sweetness of white chocolate paired with the tartness of raspberries creates a delightful balance that everyone will love.

Baking Tips

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing.

• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the cake light and fluffy.

• Raspberry Variations: Feel free to experiment with other berries like blueberries or strawberries for a different flavor twist!

Ingredients

• For the Cake:

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened

  • 1 cup buttermilk

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup white chocolate chips

  • 1 cup fresh raspberries (or frozen, thawed)

• For the Glaze:

  • 1 cup powdered sugar

  • 2-3 tablespoons milk

  • 1/4 cup white chocolate, melted

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and flour or non-stick baking spray to ensure easy release.

2. Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 3-4 minutes.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.

6. Fold in Chocolate and Raspberries: Gently fold in the white chocolate chips and raspberries, being careful not to crush the berries.

7. Pour and Bake: Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cake, followed by the melted white chocolate.

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This White Chocolate Raspberry Bundt Cake is perfect for any occasion, whether it’s a cozy family dinner or a festive celebration. The sweetness of white chocolate paired with the tartness of raspberries creates a delightful balance that everyone will love.