White Chocolate Raspberry Bundt Cake
A deliciously moist bundt cake featuring white chocolate and fresh raspberries, with a tender crumb and a perfect balance of sweet and tangy flavors.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 1 cup granulated sugar Adds structure and balances sweetness.
- 1/2 cup unsalted butter, softened Room temperature for proper creaming.
- 2 large eggs Use room temperature for best incorporation.
- 1 cup sour cream Adds moisture and tang.
- 1 teaspoon alcohol-free vanilla extract Enhances flavor.
- 1 teaspoon baking powder Provides lift.
- 1/2 teaspoon baking soda Reacts with sour cream for leavening.
- 1/4 teaspoon salt Enhances sweetness.
- 1 cup white chocolate chips Use high-quality chips.
- 1 cup fresh raspberries Toss with flour if using frozen to reduce bleeding.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and alcohol-free vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the white chocolate chips and raspberries gently using a rubber spatula.
Baking
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
Serve slices at room temperature with a light dusting of powdered sugar, or a thin white chocolate glaze. For maximum taste, pair with medium roast coffee or sweetened whipped cream.