Description
This Raspberry White Chocolate Bundt Cake is a luscious dessert combining tender cake studded with fresh raspberries and white chocolate chunks, all finished with a smooth white chocolate ganache glaze. The cake perfectly balances fruity tartness with sweet creaminess, making it an elegant treat for any occasion.
Ingredients
Scale
For the Bundt Cake:
- 1 or 2 tablespoons soft shortening or margarine (for greasing bundt pan)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups white granulated sugar
- 3 eggs, 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)
For the White Chocolate Ganache:
- 6 ounces white chocolate, chopped
- ¼ cup heavy cream or heavy whipping cream
For Decoration:
- â…“ cup raspberries (fresh)
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350ºF (180°C). Grease the bundt pan thoroughly with 1 or 2 tablespoons of soft shortening or margarine, ensuring every nook and cranny is covered. Then flour the pan and shake off any excess flour. Set the pan aside.
- Prepare Raspberries (if fresh): Remove 2 tablespoons of flour from the total flour amount and place it in a bowl. Toss your fresh raspberries in this flour to coat them, which helps prevent them from sinking during baking. For frozen raspberries, add them directly to the batter without coating.
- Sift Dry Ingredients: Sift the remaining flour together with baking powder and salt. Set this mixture aside for later use. You may also sift it directly over the batter if preferred.
- Cream Butter and Sugar: In a large mixing bowl, beat the ¾ cup of unsalted butter until creamy using an electric mixer or stand mixer with a paddle attachment. Gradually add 1 ½ cups of white sugar and continue beating the mixture for about 2 minutes until light and fluffy.
- Add Eggs: Incorporate the 3 eggs one at a time, mixing well after each addition. After all eggs are added, beat the mixture for an additional minute to fully integrate.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the 1 ¼ cups of buttermilk to the butter mixture in three parts, starting and ending with the dry ingredients. Add the ½ teaspoon vanilla extract in two parts while mixing gently to avoid overworking the batter.
- Add Berries and White Chocolate: Gently fold in the ¾ cup of flour-coated raspberries along with the lemon zest if using, and the 3 ounces of finely chopped white chocolate. Do this carefully with a spatula to preserve the raspberries and prevent the batter from turning pink.
- Fill and Bake: Pour the batter evenly into your prepared bundt pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Baking times can vary depending on your oven and pan size.
- Cool and Remove from Pan: Once baked, let the cake cool on a wire rack for 10 minutes. Carefully loosen the cake edges by gently shaking the pan or using a knife to separate the cake from the pan’s sides. Then invert the cake onto the rack and cool completely.
- Prepare White Chocolate Ganache: Finely chop 6 ounces of white chocolate and place it in a medium-sized bowl. Heat ¼ cup heavy cream until it is nearly boiling and immediately pour it over the chocolate to cover it. Let stand for one minute to soften, then whisk until smooth. If the chocolate is not fully melted, microwave in short bursts, whisking between each, until the ganache is thick and smooth.
- Glaze the Cake: Place the completely cooled cake on a wire rack positioned over parchment paper or another smooth surface to catch drips. Let the ganache cool slightly until it is thick but still pourable. Slowly drizzle the ganache over the cake, allowing it to cascade down the sides. Add a second layer of ganache drips if desired.
- Decorate: Garnish the glazed cake with the â…“ cup fresh raspberries. For the best appearance and to maintain their shine, add the berries just before serving to minimize moisture release.
Notes
- Coating fresh raspberries in flour helps keep them suspended in the batter and prevents sinking.
- You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice as a homemade buttermilk alternative.
- Make sure ingredients like butter and eggs are at room temperature for the best mixing results.
- Don’t overmix once raspberries and white chocolate are added to avoid turning the batter pink and squashing the berries.
- If you prefer a thicker glaze, chill the ganache briefly before drizzling.
- To avoid cake sticking, grease and flour the bundt pan thoroughly.
