White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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; 1 ½ cup white chocolate chips; ¼ cup heavy cream (plus more to thin the glaze if desired); 1 cup fresh or frozen raspberries; 1/3 cup white granulated sugar; ¼ cup water; 1 teaspoon cornstarch

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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.

Slice of White Chocolate Raspberry Cake on plate with bite taken out.

FREQUENTLY ASKED QUESTIONS:

What is the best way to prepare a bundt pan?

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.

Should I use fresh or frozen raspberries?

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.

Why is my bundt cake sticking to the pan?

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).

Can I make this a single layer cake?

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.

Can I substitute with a cake mix?

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.

How do I store leftovers?

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.

Pinterest image of White Chocolate Raspberry Cake with slies missing on platter.

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

Ingredients needed: salted butter, granulated sugar, eggs, sour cream, milk, all-purpose flour, baking powder, baking soda, raspberries, white chocolate chips, heavy cream, water and 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.

Beated butter and sugar with eggs added to bow.

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.

Sour cream added to butter and egg mixture.

Add the flour, baking powder, and soda and whisk until no clumps of flour remain. This should take 2-3 minutes.

Flour, baking powder and baking soda added to mixture in bowl.

Slowly fold the raspberries and white chocolate chips into the batter.

Raspberries and white chocolate chips folded into 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!