I’m SO excited to share this White Chocolate Raspberry Bundt Cake with you! It’s honestly my favorite dessert to bring to parties. The sweet white chocolate with those tangy raspberries? Pure magic.

I’ve made this cake for special holiday dinners. And guess what? People always ask for the recipe. The pink swirls look so pretty. Plus, it tastes even better than it looks.

Trust me, this bundt cake is going to become your new favorite, too. It’s fancy enough for guests but easy enough for any day. Can you imagine that gorgeous cake on your table?

Ingredients You’ll Need

You probably have most of these ingredients at home already! Check out the recipe card below for all the exact amounts you’ll need.

All-Purpose Flour: I use this to give your cake structure and hold everything together.
Granulated Sugar: You need this to make the cake sweet with a soft texture.
Unsalted Butter: I add this for amazing flavor that melts in your mouth perfectly.
Sour Cream: This is my secret for keeping your cake super moist and balanced.
Fresh Raspberries: I love how these add bright flavor and gorgeous pink swirls throughout.
Vanilla Extract: You’ll love how this brings out flavors and smells absolutely amazing here.
White Chocolate Chips: I melt these into the most gorgeous silky ganache you’ve seen before.
Heavy Cream: You mix this with chocolate to get that perfect smooth pourable topping.

How to Make White Chocolate Raspberry Bundt Cake

Ready to bake? This cake is easier than you think. Just follow these simple steps, and you’ll have an amazing dessert!

Step 1: Prepare the Pan and Preheat

Grease up that bundt pan really well with butter or spray. Get into all those little grooves. Dust it with flour and shake out the extra. Set your oven to 350°F.

Step 2: Mix the Batter

Beat 1 cup softened butter with 2 cups sugar for about 4 minutes. Use medium-high speed. It should look light and fluffy. Almost like frosting!
Crack 4 eggs, adding them one at a time. Beat well after each one. Then mix in 2 teaspoons vanilla extract. Scrape the bowl sides so everything mixes.
Mix together 3 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in another bowl. Whisk it up good.
Add your flour mix and 1 cup sour cream to the butter, going back and forth. Start with flour and end with flour, too. Mix on low. Don’t overmix it!

Step 3: Fold in Raspberries

Gently fold in 1½ cups fresh raspberries using your spatula. Be super gentle here. You want to keep those berries mostly whole for pretty swirls.

Step 4: Bake Your Cake

Pour your batter into the pan and smooth out the top. Bake for 55-65 minutes. Stick a toothpick in to test. It should come out mostly clean.
Let it cool in the pan for 15 minutes first. Then flip it onto your cooling rack. Let it cool completely for about 1 hour before you add icing.

Step 5: Make White Chocolate Ganache

Heat ½ cup heavy cream until it’s just about to boil. Pour it over 1 cup white chocolate chips in a bowl. Wait 2 minutes. Then whisk until smooth.

Step 6: Drizzle and Garnish

Pour that gorgeous ganache all over your cooled cake. Let it drip down the sides naturally. Add fresh raspberries and chocolate shavings on top. So pretty!

Tips for the Best White Chocolate Raspberry Bundt Cake

Use room temperature stuff so everything mixes smoothly without any lumps at all.
Stop mixing once the flour goes in to keep your cake tender and light.
Toss berries in a little flour first so they don’t sink to the bottom.
Check if it’s done carefully because the berries add extra moisture to the cake.
Make sure it’s totally cool before adding ganache, or it’ll just melt off.

Variations and Substitutions

Want to switch things up? No problem! This recipe is pretty flexible, and you can make it your own way easily.

Grab frozen raspberries if you can’t find fresh ones. Just don’t thaw them before using!
Try dark chocolate instead if you want something richer and a bit more grown-up tasting.
Use Greek yogurt instead of sour cream if that’s what you have on hand right now.
Add some lemon zest to the batter for a bright, citrusy twist with those raspberries.

Recipe FAQs

Can I make this cake ahead of time?

Yes! Bake it 2 days early. Wrap it up tight. Add the ganache right before serving.

How should I store leftover cake?

Just cover it with plastic wrap or put it in a container. Keeps for three days.

Can I freeze this bundt cake?

Totally! Wrap the unfrosted cake really well. Freeze it for up to three whole months.

Why did my raspberries sink to the bottom?

Coat them in flour first before folding them in. That helps them stay put in the batter.

Can I use raspberry jam instead?

Sure! Swirl in ½ cup jam instead. The flavor’s similar, but the texture will be different.

What if I don’t have a bundt pan?

Use two 9-inch round pans. Just bake for 30-35 minutes instead until they’re done.

How do I prevent sticking in the pan?

Grease every single groove really well with butter. Then dust it all with flour completely.

Can I use white chocolate bars instead of chips?

Yes! Just chop up 6 ounces of white chocolate bars into small pieces for melting.

White Chocolate Raspberry Bundt Cake (Party Favorite!)

Soft vanilla bundt cake with fresh raspberries and white chocolate ganache on top. It's elegant, delicious, and perfect for any party or celebration!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings 10 slices

Calories 425 kcal

Ingredients

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1½ cups fresh raspberries

For the White Chocolate Icing:

1 cup white chocolate chips
½ cup heavy cream

For the Garnish:

Fresh raspberries
White chocolate shavings (optional)

Equipment

10-cup Bundt Pan
Stand mixer or hand mixer
Medium saucepan
Rubber spatula

Instructions

Heat oven to 350°F. Grease the bundt pan really well with butter. Dust with flour. Shake out extra.
Beat softened butter and sugar on medium-high for 4 minutes until light and fluffy looking.
Add eggs one at a time. Beat well after each. Mix in vanilla extract and combine everything.
Whisk flour, baking powder, baking soda, and salt together in another bowl until it’s all mixed.
Add flour mix and sour cream to the butter mix. Go back and forth. Start and end with flour.
Fold raspberries into batter gently with a spatula. Be careful not to squish them up too much.
Pour batter into your prepared bundt pan. Smooth the top out nicely and evenly with a spatula.
Bake 55-65 minutes until a toothpick in the center comes out clean or with just a few crumbs on it.
Cool in the pan for 15 minutes. Flip onto a wire rack. Let it cool completely before you add icing.
Heat the heavy cream until almost boiling. Pour over white chocolate chips. Wait 2 minutes. Whisk until smooth.
Drizzle warm ganache over the cooled cake. Let it drip down the sides all pretty and naturally.
Add fresh raspberries and white chocolate shavings on top if you want before the ganache sets up.

Notes

Room temperature ingredients mix way better and give you a nicer texture without any lumps in the batter.
Toss berries in one tablespoon of flour first. This stops them from sinking while it’s baking.
Drizzle ganache while warm because it gets thick as it cools and won’t drip as nicely.
Unfrosted cake keeps for 3 days at room temperature. Frosted cake keeps for 5 days in the fridge.

White Chocolate Raspberry Bundt Cake (Party Favorite!)

Ingredients You’ll Need