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White Chocolate Raspberry Bundt Cake

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Delight in a moist and tender White Chocolate Raspberry Bundt Cake that perfectly balances sweet white chocolate with fresh raspberry bursts, ideal for any dessert occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 6 oz white chocolate, melted and slightly cooled
  • 1 ½ cups fresh raspberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract and melted white chocolate until combined.
  6. Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour mixture. Mix just until combined.
  7. Gently fold in the fresh raspberries, being careful not to crush them.
  8. Pour batter into the prepared Bundt pan, smoothing the top.
  9. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Dust with powdered sugar before serving, if desired.

Notes

For an extra indulgent touch, drizzle melted white chocolate over the cooled cake or serve with a dollop of whipped cream.

Find it online: https://grilldrip.com/white-chocolate-raspberry-bundt-cake/