White Chocolate Raspberry Bundt Cake

Introduction

Indulging in a slice of cake is one of life’s simplest pleasures, and the White Chocolate Raspberry Bundt Cake is a delightful treat that beautifully combines sweet and tart flavors. With its moist, fluffy texture and luscious white chocolate frosting, this cake is perfect for any occasion—be it a birthday, holiday gathering, or just a cozy afternoon at home. The vibrant raspberries add a burst of color and flavor, making this cake as visually appealing as it is delicious. Let’s dive into this tempting recipe!

Ingredients for a Perfect Raspberry White Chocolate Bundt Cake

For the Cake:

• 1 box white cake mix
• 1/2 cup all-purpose flour
• 1 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup fresh raspberries
• 1/2 cup white chocolate chips

Frosting Options for Your White Chocolate Raspberry Cake

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1/2 cup white chocolate chips, melted

Directions:

Step-by-Step Instructions for Your White Chocolate and Raspberry Bundt

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your Bundt pan by greasing it thoroughly with cooking spray or butter, ensuring every crevice is coated to prevent sticking.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, combine the cake mix, all-purpose flour, water, vegetable oil, and eggs.
2. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until well blended and smooth.

Step 3: Add Raspberries and White Chocolate

1. Gently fold in the fresh raspberries and white chocolate chips. Be careful not to break the raspberries to maintain their shape and prevent the batter from turning pink.

Step 4: Bake the Cake

1. Pour the batter into the prepared Bundt pan, spreading it evenly.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.

Step 5: Make the Frosting

1. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
2. Gradually add the powdered sugar and milk, mixing until you achieve a smooth consistency.
3. Stir in the melted white chocolate until well combined.

Step 6: Frost the Cake

Once the cake is completely cooled, drizzle the frosting over the top. For an extra touch, garnish with additional fresh raspberries and white chocolate shavings.

Serving Tips for Baking a Moist Raspberry Bundt Cake

• Presentation: For an elegant presentation, serve slices on individual plates with a sprig of mint or a dusting of powdered sugar.
• Pairing: This cake pairs wonderfully with a cup of tea or a glass of champagne for a celebratory touch.

Storage Tips

• Room Temperature: Store the cake at room temperature for up to 2 days in an airtight container.
• Refrigeration: If you prefer, keep it in the fridge for up to 5 days. The frosting may firm up in the fridge but will soften at room temperature.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container.

Helpful Notes

• Quality Ingredients: Using high-quality white chocolate will significantly enhance the flavor of both the cake and the frosting.
• Fresh Raspberries: For the best results, use fresh raspberries. If using frozen, be sure to thaw and drain them first to prevent excess moisture in the batter.

Tips from Well-Known Chefs

• Martha Stewart: “Always make sure your ingredients are at room temperature for a smoother batter.”
• Buddy Valastro: “Folding in delicate ingredients like fruit should be done gently to preserve their shape.”
• Christina Tosi: “Experiment with flavors; a hint of lemon zest in the batter can elevate the taste.”

Frequently Asked Questions about White Chocolate Raspberry Bundt Cake

1. Can I use frozen raspberries? Yes, but thaw and drain them first to avoid excess moisture in the cake.
2. How can I make this cake gluten-free? Substitute the white cake mix with a gluten-free cake mix and ensure your flour is also gluten-free.
3. What can I use instead of cream cheese? You can use mascarpone cheese or Greek yogurt as alternatives.
4. Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance and frost it just before serving.
5. How do I prevent the cake from sticking to the pan? Thoroughly grease the Bundt pan and consider dusting it with flour or using parchment paper in the bottom.
6. Is it possible to add more chocolate flavor? Yes, you can mix cocoa powder into the batter or add chocolate chips for a richer taste.
7. How should I store leftovers? Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
8. What is the best way to serve this cake? Serve at room temperature, optionally garnished with raspberries and white chocolate shavings.
9. Can I use a different type of frosting? Yes! A raspberry glaze or whipped cream can also complement the cake nicely.
10. How can I enhance the flavor of the cake? Adding a teaspoon of vanilla extract or almond extract can boost the overall flavor profile.

White Chocolate Raspberry Bundt Cake

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• Author: Maria
• Total Time: 1 hour 20 minutes

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Description

This White Chocolate Raspberry Bundt Cake is a true dessert masterpiece. Each bite offers the perfect balance of rich white chocolate and the tart juiciness of fresh raspberries, all enveloped in a soft, buttery crumb. The elegant Bundt shape makes it a visually stunning centerpiece for any celebration, while the flavor profile will leave your guests craving more.

Perfect for birthdays, anniversaries, or just because, this cake is as versatile as it is delicious. It’s also easy to prepare, making it an ideal go-to recipe for home bakers. A simple dusting of powdered sugar finishes it off, adding a touch of elegance to this indulgent treat. Serve it with a cup of coffee or a glass of champagne for an extra-special experience.

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Ingredients

Scale 1x2x3x

Ingredients:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup white chocolate chips, melted and cooled
• 1 ½ cups fresh raspberries
• Powdered sugar, for dusting

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Instructions

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add in the softened butter and mix until the mixture resembles coarse crumbs.
4. Incorporate the eggs one at a time, followed by the vanilla extract, mixing until smooth.
5. Fold in the sour cream and melted white chocolate chips until well combined.
6. Gently fold in the fresh raspberries, being careful not to crush them.
7. Pour the batter evenly into the prepared Bundt pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. Dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 450 kcal per serving | Servings: 12 slices

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert

Nutrition

• Serving Size: 12 slices
• Calories: 450 kcal per serving