Description
This Raspberry White Chocolate Bundt Cake combines the tartness of fresh raspberries with the sweetness of white chocolate in a moist, tender cake. The batter, enriched with buttermilk and vanilla, is studded with raspberries and finely chopped white chocolate, then baked to golden perfection in a greased bundt pan. A smooth, creamy white chocolate ganache glaze drizzles over the cooled cake, topped with fresh raspberries for a beautiful and delicious finish. Ideal for special occasions or a delightful dessert to share with friends and family.
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 the oven to 350ºF (180°C). Grease the bundt pan thoroughly with soft shortening or margarine, making sure to cover every nook and cranny. Flour the pan and shake off the excess. Set aside.
- Prepare Raspberries (if fresh): Remove 2 tablespoons of flour from the total amount of flour and place it in a small bowl. Toss the fresh raspberries in this flour to coat them, which prevents them from sinking in the batter. For frozen raspberries, add them directly without coating.
- Sift Dry Ingredients: Sift the remaining flour with the baking powder and salt. Set aside. You may sift directly over the batter in a later step if preferred.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter until creamy using an electric or stand mixer. Gradually add the white sugar and continue beating for 2 minutes until fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Beat the mixture for an additional minute to fully incorporate the eggs.
- Combine Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Incorporate the vanilla extract in two parts as well. Mix gently to avoid overworking the batter.
- Add Berries and White Chocolate: Gently fold the flour-coated raspberries along with optional lemon zest and the finely chopped white chocolate into the batter using a spatula. Take care to avoid overmixing to keep the berries intact and prevent color bleeding.
- 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 in the center comes out clean. Baking time may vary depending on oven and pan size.
- Cool and Remove from Pan: Let the cake cool on a wire rack for 10 minutes. Gently loosen the cake from the pan by shaking it or using a knife to separate the edges if needed. Remove the cake and cool completely on the wire rack.
- Prepare White Chocolate Ganache: Finely chop the white chocolate and place it in a medium bowl. Heat the heavy cream until nearly boiling and pour over the chocolate, ensuring it is fully covered. Let sit for a minute, then whisk until smooth. If necessary, microwave in short bursts, whisking each time until ganache is thick and smooth.
- Glaze the Cake: Place the cooled cake on a wire rack set over parchment paper or a surface to catch drips. Once the ganache has cooled to a thick yet pourable consistency, drizzle it slowly over the cake allowing it to drip down the sides. Add a second layer if desired by repeating the drizzle.
- Decorate: Garnish the glazed cake with fresh raspberries just before serving to maintain their shine and prevent excess moisture on the cake.
Notes
- Coating fresh raspberries with flour prevents them from sinking in the batter, ensuring an even distribution.
- Using buttermilk adds moisture and tenderness; you may substitute with whole milk mixed with lemon juice if unavailable.
- Be careful not to overmix once the raspberries and chocolate are added to avoid breaking the berries and color bleeding.
- Let the cake cool sufficiently before applying ganache to prevent it from melting and running off excessively.
- Fresh raspberries as decoration should be added just before serving to keep the cake visually appealing and prevent added moisture.
- White chocolate ganache can be warmed gently if it thickens too much before glazing.
