This White Chocolate Raspberry Bundt Cake is an elegant and moist dessert featuring a swirl of fresh raspberries and melted white chocolate. Topped with a creamy glaze, this beautiful cake is perfect for special occasions or any time you crave a fruity and decadent treat.
Ingredients:
For the Cake:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup white chocolate chips, melted and slightly cooled
1 1/2 cups fresh raspberries
2 tablespoons flour (for coating raspberries)
For the Glaze:
1/2 cup white chocolate chips
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold the melted white chocolate into the batter.
Toss the raspberries with 2 tablespoons of flour, then gently fold them into the batter.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, melt the white chocolate chips with the heavy cream in a microwave-safe bowl, stirring every 30 seconds until smooth. Stir in the vanilla extract.
Drizzle the glaze over the cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 400 kcal | Servings: 12 servings