I like big bundts and I cannot lie! Halloween has come and gone which means it’s time for all of the holiday treats, right? This white chocolate raspberry bundt cake (inspired by the delicious cakes from Nothing Bundt Cakes) is the perfect holiday part dessert. The tartness of the raspberry helps cut the sweetness of the white chocolate, and the cake is topped with the most delicious frosting. The best part of bundt cakes is that they look so much harder to make than they are – a good trusty bundt pan (mine is from Williams Sonoma) can go a long way! What flavors should I try next?
White Chocolate and Raspberry Bundt Cake
Ingredients
- 2 1/2 cups cake flour (300g)
- 3/4 cup unsalted butter, softened, plus extra for greasing
- 1 1/2 cups granulated sugar (300g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, room temp
- 1 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 3 oz white chocolate chips, finely chopped
- 1 cup fresh raspberries
Cream Cheese Frosting
- 8 oz full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Brush the inside of a bundt pan all over with butter, and then coat the inside with flour, rolling the pan around until the entire inside has a light coating of flour. This is essential for making sure the bundt cake releases easily from the pan. Once done, place the pan in the fridge while making the cake batter.
- Separate 2 tbsp of flour from the 2 1/2 cups and set aside in a small bowl. This will be used to toss the raspberries with. In a medium bowl, sift the flour, baking powder, and salt together and whisk to thoroughly combine.
- In a large bowl, beat the softened butter on high until fluffy, then slowly add the sugar until all of it is added and thoroughly combined with the butter. Add the eggs one at a time and beat until fully mixed, scraping down the sides as necessary. Add 1/3 of the dry ingredients, and mix on medium-low speed, followed by 1/2 of the buttermilk and all the vanilla. Once fully mixed, add another 1/3 dry ingredients followed again by 1/2 of the buttermilk. Once fully mixed again, add the last of the dry ingredients and mix together.
- Add the chopped white chocolate and the lemon zest, and fold in with a rubber spatula. Pour half the batter into the prepared bundt cake pan. In the small bowl of flour, toss the raspberries until fully coated, and then place half of them throughout the batter in the pan, mixing around with a knife. Add the rest of the batter followed by the rest of the raspberries, again mixing them into the batter.
- Bake the bundt for 45-50 minutes, or until a toothpick in the center comes out clean and a thermometer reads 210°F. Remove from the oven and after a few minutes of cooling, use a sharp paring knife to gently run between the cake and the pan to help separate them. After 10 minutes, place a wire rack upside down over the pan, and then flip both the pan and the wire rack over together so the pan is now upside down on top of the wire rack. Carefully lift the pan up and away from the rack. If the cake does not automatically release, lightly shake the pan and/or tap on the top of it and the cake should release easily.
- Allow the cake to cool completely before frosting it. To make the frosting, add the butter and cream cheese into a bowl and beat together on high until creamy. Add the powdered sugar and beat together until smooth and thick. Add the frosting to a piping bag and decorate your bundt cake as desired. Garnish with fresh raspberries and dust with powdered sugar.
- Enjoy!
