Description
A rich and tender bundt cake swirled with sweet raspberry preserves and studded with creamy white chocolate, creating a beautiful marbled effect. Perfect for special occasions or simply as an indulgent treat with coffee or tea.
Ingredients
Units
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup milk
- 1 cup white chocolate chips
- 1/2 cup raspberry preserves
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Optional: extra raspberry preserves for drizzling
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Flavorings: Add eggs one at a time, mix well, then stir in vanilla.
- Incorporate Wet Ingredients: Mix in sour cream and milk until smooth.
- Combine Dry & Wet Mixtures: Gradually add dry ingredients to wet mixture, stirring until just combined.
- Include White Chocolate: Fold in white chocolate chips.
- Layer Batter: Pour half the batter into the pan, add raspberry preserves, swirl, then top with remaining batter.
- Bake: Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool & Glaze: Cool in pan for 10 minutes, then invert to cool. Make glaze with powdered sugar and milk, drizzle over cake. Add more raspberry preserves if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg