White Chocolate Raspberry Bundt Cake with Ganache Recipe

Introduction

This White Chocolate Bundt Cake is a delightful treat featuring a tender crumb studded with fresh raspberries and rich white chocolate. Finished with a luscious white chocolate ganache and topped with bright raspberries, it’s perfect for special occasions or an elegant dessert any day.

Ingredients

• 1 or 2 tablespoons soft shortening or margarine (to grease the bundt pan)
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (at room temperature)
• 1 ½ cups white granulated sugar
• 3 eggs (at 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)
• 6 ounces white chocolate (chopped, for ganache)
• ¼ cup heavy or heavy whipping cream
• ⅓ cup raspberries (to decorate)

Instructions

1. Step 1: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly with soft shortening or margarine, then dust it lightly with flour, shaking off any excess.
2. Step 2: If using fresh raspberries, reserve 2 tablespoons and toss them with some of the flour to coat and prevent sinking in the batter. If frozen, you can add them directly without coating.
3. Step 3: Sift together the remaining flour, baking powder, and salt. Set aside.
4. Step 4: In a large bowl, beat the unsalted butter until creamy. Gradually add the sugar and continue beating for 2 minutes until light and fluffy.
5. Step 5: Add eggs one at a time, beating well after each addition. Then beat for an additional minute.
6. Step 6: Add the dry ingredients in three parts, alternating with the buttermilk in two parts and the vanilla extract, beginning and ending with the dry ingredients.
7. Step 7: Gently fold the coated raspberries, lemon zest (if using), and finely chopped white chocolate into the batter using a spatula. Avoid overmixing to keep raspberries intact.
8. Step 8: Pour the batter evenly into the prepared bundt pan.
9. Step 9: Bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Baking times may vary depending on your oven and pan.
10. Step 10: Let the cake cool in the pan for 10 minutes, then gently loosen the edges with a knife if needed and invert onto a wire rack to cool completely.
11. Step 11: For the ganache, place the chopped white chocolate in a bowl. Heat the cream until just about to boil, then pour it over the chocolate. Let stand for a minute, then whisk until smooth and thick. Warm slightly in short bursts if needed to fully melt and combine.
12. Step 12: Once the cake is completely cool, place it on a wire rack with parchment underneath. Allow the ganache to cool until thick but still pourable, then drizzle it over the cake. Repeat if desired for a thicker glaze.
13. Step 13: Decorate the cake with fresh or frozen raspberries just before serving for best appearance and flavor.

Tips & Variations

• Substitute buttermilk with whole milk plus 1 tablespoon lemon juice if needed, letting it sit for 5 minutes before use.
• Coating raspberries in flour prevents them from sinking and keeps their shape in the batter.
• Use fresh raspberries for the best texture and flavor, adding them right before serving helps maintain their brightness.
• If you prefer a stronger lemon flavor, increase the lemon zest slightly or add a teaspoon of lemon extract.

Storage

Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. Keep ganache-covered cakes refrigerated and bring to room temperature before serving for the best texture. Leftover cake can also be wrapped tightly and frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in the cake?

Yes, you can use frozen raspberries without coating them in flour, but fresh raspberries tend to hold up better and maintain texture inside the cake.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center; it should come out clean or with only a few moist crumbs attached. If batter sticks, bake a few minutes longer and test again.

White Chocolate Raspberry Bundt Cake with Ganache Recipe

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★★★★★

4.8 from 87 reviews

This White Chocolate Bundt Cake is a luscious and elegant dessert featuring a moist vanilla cake studded with fresh raspberries and fine white chocolate pieces. Topped with a rich white chocolate ganache and fresh raspberries for a beautiful presentation, this cake combines classic flavors with a delightful texture perfect for special occasions or indulgent teatime treats.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 1 or 2 tablespoons soft shortening or margarine (to grease the bundt pan)
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter (at room temperature)
• 1 ½ cups white granulated sugar
• 3 eggs (at room temperature)
• 1 ¼ cups 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:

• 6 ounces white chocolate (chopped)
• ¼ cup heavy or heavy whipping cream
• ⅓ cup raspberries (to decorate)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350ºF (180°C). Grease a large 10 or 12-cup bundt cake pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, making sure every nook and cranny is covered, then flour the pan and shake off any excess flour. Set aside.
2. Prepare Raspberries: If using fresh raspberries, remove 2 tablespoons from the total flour and place in a bowl to coat the raspberries before adding to batter to prevent sinking. For frozen raspberries, they can be added directly to the batter.
3. Sift Dry Ingredients: Sift the remaining all-purpose flour along with baking powder and salt. Have these ready to add to the batter.
4. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter until creamy using an electric mixer or stand mixer. Gradually add the sugar and beat for 2 minutes until light and fluffy.
5. Add Eggs: Incorporate the eggs one at a time, beating well after each addition, then continue beating for an additional minute to ensure a smooth batter.
6. Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients in three parts, alternating with the buttermilk and vanilla extract in two parts. Begin and end with the dry ingredients, mixing gently to combine.
7. Fold in Raspberries and White Chocolate: Toss the raspberries with the reserved flour and fold them gently into the batter along with the lemon zest and finely chopped white chocolate, using a spatula to avoid smashing the raspberries.
8. Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Bake for 45-50 minutes or until a tester inserted into the center comes out clean. Baking times may vary slightly depending on your oven and pan.
9. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully loosen the cake by gently shaking the pan and running a knife along its edges if needed. Remove the cake onto a wire rack and let it cool completely.
10. Prepare White Chocolate Ganache: Finely chop the white chocolate and place it in a medium-sized bowl. Heat the heavy cream until just before boiling and pour immediately over the chocolate. Allow to sit for a minute, then whisk until smooth. If needed, microwave in short bursts and whisk again until fully smooth.
11. Glaze the Cake: Let the ganache cool until it thickens but remains pourable. Place the completely cooled cake on a wire rack with parchment paper underneath and drizzle the ganache evenly over the cake, allowing it to drip down the sides. Optionally, apply a second layer of ganache for extra thickness.
12. Decorate and Serve: Arrange the remaining raspberries—chopped or whole—on top of the ganache just before serving for vibrant decoration and freshness.

Notes

• To substitute buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes before using.
• Coating fresh raspberries with flour helps prevent them from sinking to the bottom during baking.
• Use fresh raspberries for best flavor and appearance; frozen raspberries are a good alternative but can release more moisture.
• If the ganache becomes too thick to drizzle, gently warm it in short bursts in a microwave to restore pourability.
• Adding the raspberries right before serving helps maintain their shine and prevents excess moisture from affecting the cake.

Keywords: White Chocolate Bundt Cake, Raspberry Cake, White Chocolate Ganache, Bundt Cake Recipe, Moist Cake, White Chocolate Dessert