White Chocolate Raspberry Bundt Cake
Delight in a moist and tender White Chocolate Raspberry Bundt Cake, bursting with fresh raspberries and creamy white chocolate for a perfect dessert treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp 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
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Stir in melted white chocolate until combined.
- Alternately add flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture; mix until just combined.
- Gently fold in fresh raspberries, being careful not to crush them.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For an extra touch, drizzle melted white chocolate over the cooled cake or serve with a dollop of whipped cream.
Find it online: https://delilita.com/white-chocolate-raspberry-bundt-cake/