White Chocolate Raspberry Bundt Cake
A delightful bundt cake featuring the sweetness of white chocolate and the tartness of fresh raspberries, perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix the dry ingredients: whisk together flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and sugar until light and fluffy in a large bowl.
- Add the eggs one at a time, mixing well, then stir in vanilla extract.
- Combine the flour mixture with the butter mixture, alternating with the milk.
- Fold in the white chocolate chips and fresh raspberries gently.
- Transfer the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes before inverting onto a wire rack.
Notes
This cake can be dressed with powdered sugar, whipped cream, or white chocolate ganache. Pairs well with herbal tea or lemonade.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg