White Chocolate Raspberry Bundt Cake Recipe

If you’re hunting for a dessert that’s both visually striking and wonderfully delicious, let me introduce you to the White Chocolate Raspberry Bundt Cake. This recipe swirls tangy raspberry preserves and creamy white chocolate into a golden, tender cake, giving you a showstopper worthy of celebrations or a comforting treat for a lazy weekend. Every bite is bursting with sweet-tart fruit and creamy notes, plus those classic nostalgic bakery vibes. Whether you serve it alongside a cup of coffee, at a family brunch, or as an elegant finish to a dinner party, this cake has a way of stealing the spotlight—and hearts!

this Recipe

Ingredients You’ll Need

The magic of this White Chocolate Raspberry Bundt Cake lies in its straightforward, familiar ingredients that work in perfect harmony. Each component plays a crucial role in creating a cake that’s moist, flavorful, and gorgeously marbled. Here’s what you’ll need—and why you shouldn’t skip a thing!

• All-purpose flour: The foundation of your cake, providing structure and the perfect crumb.
• Baking powder and baking soda: These leaveners work together to help the cake rise and stay airy without being dry.
• Salt: Just a touch balances the sweetness and enhances all the flavors.
• Unsalted butter (softened): For richness, moisture, and that melt-in-your-mouth texture. Make sure it’s at room temperature for easy mixing!
• Granulated sugar: Sweetens the cake and helps create a lovely, tender crumb.
• Large eggs: They bind everything together and add extra richness and stability.
• Vanilla extract: Deepens the overall flavor and gives classic, comforting bakery notes.
• Sour cream: The secret ingredient for whisper-soft texture and subtle tang—don’t substitute if you can help it!
• Milk: Makes the batter lush and smooth, so your cake bakes up tender every time.
• White chocolate chips: Little pockets of creamy white chocolate that pair perfectly with raspberries.
• Raspberry preserves: Swirled through the cake, these add gorgeous color and an irresistibly fruity pop.
• Powdered sugar (for the glaze): Turns into a sweet drizzle that finishes the cake beautifully.
• Milk (for the glaze): Helps whisk the powdered sugar into a pourable consistency.
• Optional: Extra raspberry preserves for drizzling over the finished cake for a stunning look and extra berry flavor.

How to Make White Chocolate Raspberry Bundt Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously grease and flour your bundt pan, making sure you get into all those beautiful nooks and crannies. This step ensures your White Chocolate Raspberry Bundt Cake pops out looking perfect—no sticking or sad break-ups!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a thorough stir—this keeps your leavening agents evenly distributed, so your cake bakes up light and fluffy every time.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. This process helps incorporate air, giving your White Chocolate Raspberry Bundt Cake its irresistible rise and tender crumb.

Step 4: Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each. Stir in the vanilla extract. This layering creates a silky, cohesive batter that’s rich in flavor and just the right amount of sweetness.

Step 5: Incorporate Sour Cream and Milk

Mix in the sour cream and milk until the batter is creamy and fully combined. The sour cream is your secret weapon here, keeping the cake extra moist with a subtle tang that balances the sweet white chocolate and berries.

Step 6: Combine with Dry Mixture

Gradually add the whisked dry ingredients to the wet batter, stirring gently until everything is just combined. Over-mixing can toughen the cake, so work slowly for the softest, most delicate crumb.

Step 7: Fold in White Chocolate Chips

Gently fold in the white chocolate chips, distributing them evenly for creamy, melty bites throughout the White Chocolate Raspberry Bundt Cake.

Step 8: Layer and Swirl with Raspberry Preserves

Pour half of the batter into the prepared bundt pan, smoothing it out. Spoon your raspberry preserves over the batter, then use a knife to gently swirl it in—imagine marbling, but don’t go overboard. Dollop the remaining batter on top and smooth the surface.

Step 9: Bake

Slide the pan into your preheated oven and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with just a few moist crumbs. Your kitchen will smell incredible!

Step 10: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to finish cooling. Whisk together powdered sugar and milk for your glaze—the consistency should be pourable but not too thin. Drizzle the glaze over the completely cooled cake, adding extra raspberry preserves on top if you fancy.

How to Serve White Chocolate Raspberry Bundt Cake

Garnishes

For the prettiest presentation, I love an extra drizzle of raspberry preserves and a generous cascade of white chocolate glaze over the top. A dusting of powdered sugar always adds that bakery-style finish. Toss on fresh raspberries or shaved white chocolate for a truly special touch (especially if you’re serving guests).

Side Dishes

This cake is divine with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve it with hot coffee or fragrant black tea to truly let those sweet and tangy flavors shine. For a brunch spread, pair it with fresh fruit or a bowl of Greek yogurt.

Creative Ways to Present

Transform this White Chocolate Raspberry Bundt Cake into individual servings by slicing and plating each piece with a swirl of raspberry sauce and a mint sprig. For special occasions, try layering two thin slices with a smear of whipped cream or a touch of lemon curd between them—it’s decadent, fun, and feels like something straight out of a patisserie!

Make Ahead and Storage

Storing Leftovers

After your cake has cooled completely, wrap any leftovers tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. The flavors actually deepen by the next day, making sneaky midnight slices all the more tempting!

Freezing

Yes, White Chocolate Raspberry Bundt Cake freezes beautifully! Wrap cooled slices (or even a whole cake) in plastic and then aluminum foil. Tuck away for up to two months. To serve, simply thaw overnight in the fridge or on your countertop.

Reheating

If you’d like to warm up leftover cake, pop individual slices in the microwave for about 10–15 seconds. This revives the white chocolate and softens the crumb—almost like the cake just came out of the oven!

FAQs

Can I use fresh raspberries instead of preserves?

You can, but fresh berries have more moisture and may bleed into the batter, making the cake a bit denser. Raspberry preserves swirl in easily for a dramatic marble, but if you prefer chunks of fruit, try lightly tossing fresh raspberries in flour before folding them in.

What kind of white chocolate chips work best?

Go for a good-quality white chocolate chip or even chopped bars of real white chocolate for extra creaminess. Avoid “baking chips” that use oil instead of cocoa butter if you want the classic melt and flavor.

Can I make this cake gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour in place of the all-purpose flour. The rest of the ingredients are naturally gluten-free, so you can enjoy the same luscious texture and taste.

How do I keep the cake from sticking to the pan?

A thorough coating of both butter or nonstick spray and flour does wonders—make sure you coat every curve. For extra insurance, use a baking spray with flour included or line the pan with a thin layer of finely ground almonds.

Can I make this as cupcakes or a loaf instead?

Absolutely! Spoon the batter into cupcake tins for adorable individual cakes (adjust bake time to 18–22 minutes) or bake in two loaf pans, checking for doneness after about 40–45 minutes. You’ll get the same beautiful swirl and delicious flavor, just in a new shape.

Final Thoughts

If you’ve never tried your hand at a White Chocolate Raspberry Bundt Cake, I can’t recommend it enough—there’s something magical about the way creamy white chocolate and vibrant raspberries come together in each slice. It’s a total crowd-pleaser, easy to make, and absolutely unforgettable. So tie on your apron, make some memories, and share this gorgeous cake with your favorite people!

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