White Chocolate Raspberry Bundt Cake
This White Chocolate Raspberry Bundt Cake combines the creamy sweetness of white chocolate with the tart brightness of fresh raspberries, creating a moist and elegant dessert perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup Unsalted butter, softened Ensure the butter is truly softened for the best texture.
- 1 cup Sugar
- 4 large Eggs Use room temperature eggs for even mixing.
- 1 cup White chocolate chips Melted and cooled before adding.
- 1 teaspoon Vanilla extract
Dry Ingredients
- 2 cups All-purpose flour Can substitute with gluten-free flour for dietary concerns.
- 0.5 teaspoon Baking powder Helps the cake rise.
- 0.5 teaspoon Salt Balances sweetness.
Mix-ins
- 1 cup Fresh raspberries Fold gently to maintain their shape.
- Powdered sugar to taste for dusting Dust on top before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Melt the white chocolate chips in a microwave-safe bowl until smooth and let cool slightly.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the fresh raspberries gently.
Baking
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before slicing and serving.
Notes
For storing, keep covered at room temperature for up to 3 days or refrigerate for up to 1 week. Cake can be frozen for up to 3 months. Consider adding almond extract for a flavor twist.