White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake is a deliciously moist homemade cake made with fresh raspberries and white chocolate chips!
A FLAVORFUL BUNDT CAKE
This White Chocolate Raspberry Cake has been one of my staple recipes for years. For some reason, I usually only make it around the holidays. I think it’s because a co-worker gave me this recipe (along with the cake) around Christmas and so it feels like a holiday cake to me. The flavors of the white chocolate and raspberry together is a real winner. If you want a delicious cake (with an amazing glaze!) then you need to make this White Chocolate Raspberry Cake recipe.
FREQUENTLY ASKED QUESTIONS:
You can use non-stick cooking spray, I swear by Baker’s Joy for bundt cakes. Baker’s Joy is a nonstick spray with flour in it. I swear by it. I believe Pam also makes a version of it as well. Or you can grease with shortening and coat with flour. Both will work.
This depends on your personal preference. If you want to keep the fruit whole throughout the baking process, it will be better to use frozen fruits that will slowly thaw during the baking process. However, if you want to release the juice in the fruit and allow it to spread throughout the cake, you are better off using fresh fruit.
Ensuring that your Bundt cake is fully cooled is key to being able to remove it from the pan in one piece. This cake can be tricky sometimes because the white chocolate chips can sink to the bottom of the pan and cause it to stick a little more than usual. To avoid this, make sure that the bottom of your pan is well coated in nonstick cooking spray (Baker’s Joy as mentioned above).
Yes! If you would rather bake this in a 9×13-inch baking pan you can do that. Just do not overfill the pan. Make sure that you leave 1/2-1/4-inch space above the batter for the cake to rise.
Yes. You could use a white or vanilla cake mix then add in the white chocolate chips and raspberries and proceed with the recipe as written.
This can be stored at room temperature in an airtight container or wrapped in plastic wrap for up to 4 days. This can also be frozen. I recommend freezing before decorating. Let your cake cool completely and then wrap with plastic wrap and then foil. It will keep frozen for up to 6 months. Let defrost on the countertop and then decorate.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- eggs
- sour cream
- milk
- all-purpose flour
- baking powder
- baking soda
- raspberries
- white chocolate chips
- heavy cream
- water
- cornstarch
HOW TO MAKE A WHITE CHOCOLATE RASPBERRY CAKE:
Preheat your oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray. In a large mixing bowl, cream together your melted butter and white sugar until smooth. Add your eggs and whisk until the eggs are evenly distributed throughout the batter.
Once the eggs have been whisked into the mixture, add the sour cream and milk. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
Add the flour, baking powder, and soda and whisk until no clumps of flour remain. This should take 2-3 minutes.
Slowly fold the raspberries and white chocolate chips into the batter.
Pour the batter into your Bundt pan and bake for 45 minutes, or until you can insert a toothpick without any batter sticking to it.
Allow the cake to cool for 10 minutes while you assemble your glazes.
You will want to start with the raspberry glaze and will want to assemble the chocolate glaze once the cake has been removed from the pan.
Assemble the raspberry glaze by combining ½ cup of raspberries, sugar, and water in a small saucepan. Stir the ingredients until they begin to simmer. Remove the saucepan from the heat, stir in the cornstarch and the remaining raspberries, and allow to cool.
For the white chocolate glaze, microwave the white chocolate chips and heavy cream together in 20 second intervals until the chips are melted. Use a fork to stir the mixture and pour directly onto the cake.
Pour the raspberry glaze onto the cake, serve, and enjoy!
WANT MORE DELICIOUS RECIPES?
White Chocolate Raspberry Cake
Ingredients
- ½ cup salted butter melted
- 1 ½ cup granulated sugar
- 4 eggs
- 1/3 cup sour cream
- ¼ cup milk
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cup fresh raspberries
- 1 cup white chocolate chips
White chocolate glaze:
- 1 ½ cup white chocolate chips
- ¼ cup heavy cream plus more to thin the glaze if desired
Raspberry glaze:
- 1 cup fresh or frozen raspberries
- 1/3 cup white granulated sugar
- ¼ cup water
- 1 teaspoon cornstarch
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray.
- In a large mixing bowl, cream together your melted butter and white sugar until smooth.
- Add your eggs and whisk until the eggs are evenly distributed throughout the batter.
- Once the eggs have been whisked into the mixture, add the sour cream and milk. Whisk the mixture again for 1-2 minutes. The mixtures should be slightly runny at this point.
- Add the flour, baking powder, and soda and whisk until no clumps of flour remain. This should take 2-3 minutes.
- Slowly fold the raspberries and white chocolate chips into the batter.
- Pour the batter into your Bundt pan and bake for 45 minutes, or until you can insert a toothpick without any batter sticking to it.
- Allow the cake to cool for 10 minutes while you assemble your glaze. You will want to start with the raspberry glaze and will want to assemble the chocolate glaze once the cake has been removed from the pan.
- Assemble the raspberry glaze by combining ½ cup of raspberries, sugar, and water in a small saucepan. Stir the ingredients until they begin to simmer. Remove the saucepan from the heat, stir in the cornstarch and the remaining raspberries, and allow to cool.
- For the white chocolate glaze, microwave the white chocolate chips and heavy cream together for 20 second intervals until the chips are melted. Use a fork to stir the mixture and pour directly onto the cake.
- Pour the raspberry glaze onto the cake, serve, and enjoy!
Notes
- I swear by Baker’s Joy Non Stick Cooking Spray for bundt pans.
- This can be frozen, see tips above.
- This can be made in a 9×13-inch pan.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
