White Chocolate Raspberry Bundt Cake Recipe
A decadent bundt cake with tart raspberry ribbons throughout a velvety white chocolate-infused batter, crowned with a glossy white chocolate ganache drizzle that creates a stunning contrast against ruby-red berry garnishes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">200g white chocolate, chopped</li><li class="ingredients-single-item">For the raspberry swirl:</li><li class="ingredients-single-item">300g fresh or frozen raspberries</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">For the white chocolate ganache:</li><li class="ingredients-single-item">150g white chocolate, finely chopped</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">Fresh raspberries and white chocolate curls for garnish</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Heat-proof bowl</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (325°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you reach all the nooks and crevices. A non-stick baking spray with flour works wonderfully here, but traditional butter and flour will work too if you're thorough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare the raspberry swirl mixture. In a medium saucepan, combine raspberries, 75g sugar, and lemon juice. Cook over medium heat until the berries break down and release their juices, about 5 minutes. In a small bowl, mix cornstarch with water to create a slurry, then stir into the raspberry mixture. Continue cooking until the mixture thickens, about 1-2 minutes. Remove from heat, strain through a fine-mesh sieve to remove seeds, and set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Melt the 200g white chocolate in a heatproof bowl set over a pan of barely simmering water (ensure the bowl doesn't touch the water). Stir occasionally until smooth, then remove from heat and let cool slightly while preparing the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, cream together butter and sugar until pale and fluffy, about 4-5 minutes. This extended creaming creates tiny air pockets that help the cake rise and develop its tender texture. Don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next to maintain the emulsion. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture in three additions, alternating with buttermilk (beginning and ending with the flour mixture). Mix on low speed just until combined after each addition. Overmixing will develop gluten and create a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the melted white chocolate until just incorporated. The batter should be smooth, thick, and glossy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour about half the batter into the prepared bundt pan. Spoon half of the cooled raspberry mixture over the batter in dollops. Use a knife or skewer to create a light swirl pattern—don't overmix or you'll lose the distinct raspberry streaks. Add remaining batter and repeat with the remaining raspberry mixture, creating another layer of swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs. The cake will pull slightly away from the sides when fully baked, and the top should spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for 15 minutes—this is crucial! If you attempt to remove it too soon, it may stick or break. After 15 minutes, invert onto a wire rack and let cool completely before glazing. If it doesn't release immediately, tap the pan gently or run a thin knife around the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the white chocolate ganache, place the 150g chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour over the white chocolate and let stand for 30 seconds, then whisk until smooth and glossy. If the chocolate doesn't melt completely, place the bowl over a pan of barely simmering water and stir until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the ganache cool for about 10 minutes until it thickens slightly but is still pourable. Pour or drizzle over the cooled cake, allowing it to cascade down the sides naturally. While the ganache is still tacky, garnish with fresh raspberries and white chocolate curls if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the ganache set for at least 30 minutes before slicing. For the cleanest cuts, use a thin, sharp knife dipped in hot water and wiped dry between slices. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to achieving perfect raspberry swirls in a bundt cake?
The key is using a properly thickened raspberry sauce that won't bleed into the batter completely. After dolloping the sauce, use a knife or skewer with a light hand—just 2-3 passes—to create marbling. Overmixing will lose the distinct swirl pattern and vibrant colour contrast.
Can I use white chocolate chips instead of chopped bars in a bundt cake recipe?
While white chocolate chips can work in a pinch, they contain stabilisers that affect melting quality. For superior results, use high-quality white chocolate bars or callets which melt more smoothly, incorporate better into the batter, and provide a richer, more authentic white chocolate flavour.
Why did my bundt cake stick to the pan despite greasing it?
Bundt cakes stick when pans aren't thoroughly prepped or when removed too soon. For foolproof release: use a non-stick pan, apply butter to every crevice, dust with flour, tap out excess, and allow the baked cake to cool for exactly 15 minutes—not too short, not too long—before inverting.
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