White Chocolate Raspberry Bundt Cake
Indulge in the sweet and tangy flavors of this White Chocolate Raspberry Bundt Cake. Moist, decadent, and bursting with fresh raspberries, it’s the perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
- 12 ounces white chocolate, melted and cooled slightly
- 1 1/2 cups fresh raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine sour cream and melted white chocolate.
- Gradually add the dry ingredients to the wet ingredients, alternating with the white chocolate mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Find it online: https://mommiesmore.com/white-chocolate-raspberry-bundt-cake/